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Journal of Food Quality
Volume 2017, Article ID 5214909, 7 pages
Research Article

Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

Group of Emergent Technology and Bioactive Components of Food, Department of Food Engineering, Universidad del Bío-Bío, Casilla 447, Chillán, Chile

Correspondence should be addressed to G. Petzold; lc.oiboibu@dloztepg

Received 17 May 2017; Accepted 2 August 2017; Published 30 August 2017

Academic Editor: Francisco Barba

Copyright © 2017 P. Orellana-Palma et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Freeze concentration of liquid foods produces high-quality concentrates while retaining the heat-labile compounds found in fresh samples. Centrifugal freeze concentration is a cryoconcentration method assisted by an external force, centrifugation, to enhance the separation of concentrate from the ice. When applying centrifugal freeze concentration to orange juice, after the third cryoconcentration cycle, the ascorbic acid content in the concentrate showed retention close to 70% of the initial value. After the third cycle, the solutes in the concentrate increased 4 times the initial value of the fresh sample with 70% efficiency. The color evaluation showed that the final concentrated fraction was darker than the fresh juice. The centrifugal freeze concentration in orange juice was effective for obtaining a high-quality concentrate with a higher concentration of solids and ascorbic acid retention.