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Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology

Adorno, Wantiê T., Rezzadori, Katia, Arend, Giordana D., Chaves, Vitor C., Reginatto, Flávio H., Di Luccio, Marco, Petrus, José C.C.
International journal of food science & technology 2017 v.52 no.3 pp. 781-787
2,2-diphenyl-1-picrylhydrazyl, Fragaria ananassa, anthocyanins, antioxidant activity, ice, juices, strawberries
The aim of this study was to evaluate the effects of freeze concentration of strawberry juice on content of total phenolic, anthocyanins content and antioxidant activity of the concentrated fluid and the ice obtained. An increase in the values of phenolic content was observed in the concentrate fraction for all the freeze concentration stages (five stages). The process efficiency presented a reduction when compared with the first stage, and however, the average efficiency remained around 65% in all the stages. The concentration of pelargonidin‐3‐O‐glycoside present in samples was increased in all stages. Furthermore, the antioxidant activity of the concentrated fluid of each stage, measured by DPPH and ABTS methods, was significantly higher in comparison with the juice feed. Also, antioxidant activity can be correlated with the content of pelargonidin‐3‐O‐glycoside presented in the strawberry juice. Freeze concentration can be considered a good alternative for improving the antioxidant activity of strawberry juice.