What is it about?
The concentration of food must be carried out as a prior step to other operations, or when it is intended to be transported over long distances, reducing the volume of the initial product. The technique described allows obtaining pomegranate juice concentrates of up to almost 50ºBrix through a simple process of freezing and separation by centrifugation, preserving the bioactive components of interest.
Featured Image
Why is it important?
Pomegranate juice is a superfood and is very good for health and in particular for the immune system due to its antioxidant power. Our findings show that it is possible to obtain pomegranate juice concentrates by applying freezing and subsequent separation of the concentrate by centrifugation, reaching up to 50ºBrix, preserving the bioactive components (polyphenols, anthocyanins, antioxidants, etc...) of the original juice.
Perspectives
With this research we have learned a little more about freeze concentration, a technique that is still not widespread in food processing. We hope that you can contribute to the knowledge and dissemination of cryoconcentration technology.
PhD. Prof. Ing. Eduardo Hernández
Universitat Politecnica de Catalunya
Read the Original
This page is a summary of: Cryoconcentration in Block Assisted by Centrifugation-Vacuum to Pomegranate Juice: A New Improved Method, Food and Bioprocess Technology, June 2024, Springer Science + Business Media,
DOI: 10.1007/s11947-024-03472-3.
You can read the full text:
Contributors
The following have contributed to this page
