Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion
This research aimed to evaluate block freeze concentration (BFC) under different centrifugation conditions using response surface methodology to separate an extract from the ice fraction at three centrifugal-BFC (CBFC) cycles, obtaining in the final cycle a phenolic-rich extract. A Box–Behnken desig...
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MDPI AG
2025-01-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/14/2/129 |
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| author | Indira Pérez-Bermúdez Alison Castillo-Suero Constanza Jara-Leiva Axel Cortés-Valdivia Karol Rojas-Rojas Vivian García-Rojas Mauricio Opazo-Navarrete María Guerra-Valle Guillermo Petzold Patricio Orellana-Palma |
| author_facet | Indira Pérez-Bermúdez Alison Castillo-Suero Constanza Jara-Leiva Axel Cortés-Valdivia Karol Rojas-Rojas Vivian García-Rojas Mauricio Opazo-Navarrete María Guerra-Valle Guillermo Petzold Patricio Orellana-Palma |
| author_sort | Indira Pérez-Bermúdez |
| collection | DOAJ |
| description | This research aimed to evaluate block freeze concentration (BFC) under different centrifugation conditions using response surface methodology to separate an extract from the ice fraction at three centrifugal-BFC (CBFC) cycles, obtaining in the final cycle a phenolic-rich extract. A Box–Behnken design was applied to optimize centrifugation variables, with efficiency of separation (η) selected as the response variable. The extracts were characterized in terms of physicochemical analysis, total and individual bioactive components, and antioxidant capacity. Optimal conditions (3600 rpm, 16 °C, and 14 min) resulted in η of 82%. Thus, from infusion to final cycle, the solids, total polyphenol and flavonoid contents, and antioxidant capacity exhibited from 1.81 to 6.5% (<i>w</i>/<i>w</i>) and 2.5 to 8.7 (°Brix), 0.72 to 12.2 mg gallic acid equivalents/mL, 0.83 to 13.7 mg catequin equivalents /mL, 2.8 to 31.2 μmol trolox equivalents/mL and 4.8 to 122.2 μmol trolox equivalents/mL, identifying by high-performance liquid chromatography that kaempferol, <i>p</i>-hydroxybenzoic, and transferulic acid presented the highest concentrations. The CBFC process has the potential as a non-thermal concentration process to preserve many bioactive compounds, facilitating the production of concentrated fractions with high biological value, where the extracts obtained by BFC are a novel solution for medicinal, pharmaceutical, and food applications. |
| format | Article |
| id | doaj-art-f21008bd460a4e6d9a5d408560a5dbeb |
| institution | DOAJ |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-f21008bd460a4e6d9a5d408560a5dbeb2025-08-20T03:11:06ZengMDPI AGAntioxidants2076-39212025-01-0114212910.3390/antiox14020129Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) InfusionIndira Pérez-Bermúdez0Alison Castillo-Suero1Constanza Jara-Leiva2Axel Cortés-Valdivia3Karol Rojas-Rojas4Vivian García-Rojas5Mauricio Opazo-Navarrete6María Guerra-Valle7Guillermo Petzold8Patricio Orellana-Palma9Grupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Campus Fernando May, Av. Andrés Bello 720, Chillán 3780000, ChileDepartamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Campus Andrés Bello, Av. Raúl Bitrán 1305, La Serena 1720010, ChileDepartamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Campus Andrés Bello, Av. Raúl Bitrán 1305, La Serena 1720010, ChileDepartamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Campus Andrés Bello, Av. Raúl Bitrán 1305, La Serena 1720010, ChileDepartamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Campus Andrés Bello, Av. Raúl Bitrán 1305, La Serena 1720010, ChileGrupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Campus Fernando May, Av. Andrés Bello 720, Chillán 3780000, ChileAgriaquaculture Nutritional Genomic Center (CGNA), Temuco 4780000, ChileEscuela de Nutrición y Dietética, Facultad de Ciencias Para el Cuidado de la Salud, Universidad San Sebastián, Campus Concepción, Lientur 1457, Concepción 4080871, ChileGrupo de Crioconcentración de Alimentos y Procesos Relacionados, Departamento de Ingeniería en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del Bío-Bío, Campus Fernando May, Av. Andrés Bello 720, Chillán 3780000, ChileDepartamento de Ingeniería en Alimentos, Facultad de Ingeniería, Universidad de La Serena, Campus Andrés Bello, Av. Raúl Bitrán 1305, La Serena 1720010, ChileThis research aimed to evaluate block freeze concentration (BFC) under different centrifugation conditions using response surface methodology to separate an extract from the ice fraction at three centrifugal-BFC (CBFC) cycles, obtaining in the final cycle a phenolic-rich extract. A Box–Behnken design was applied to optimize centrifugation variables, with efficiency of separation (η) selected as the response variable. The extracts were characterized in terms of physicochemical analysis, total and individual bioactive components, and antioxidant capacity. Optimal conditions (3600 rpm, 16 °C, and 14 min) resulted in η of 82%. Thus, from infusion to final cycle, the solids, total polyphenol and flavonoid contents, and antioxidant capacity exhibited from 1.81 to 6.5% (<i>w</i>/<i>w</i>) and 2.5 to 8.7 (°Brix), 0.72 to 12.2 mg gallic acid equivalents/mL, 0.83 to 13.7 mg catequin equivalents /mL, 2.8 to 31.2 μmol trolox equivalents/mL and 4.8 to 122.2 μmol trolox equivalents/mL, identifying by high-performance liquid chromatography that kaempferol, <i>p</i>-hydroxybenzoic, and transferulic acid presented the highest concentrations. The CBFC process has the potential as a non-thermal concentration process to preserve many bioactive compounds, facilitating the production of concentrated fractions with high biological value, where the extracts obtained by BFC are a novel solution for medicinal, pharmaceutical, and food applications.https://www.mdpi.com/2076-3921/14/2/129<i>Mentha piperita</i> L.infusionfreeze concentrationphysicochemical analysisbioactive compoundsantioxidant capacity |
| spellingShingle | Indira Pérez-Bermúdez Alison Castillo-Suero Constanza Jara-Leiva Axel Cortés-Valdivia Karol Rojas-Rojas Vivian García-Rojas Mauricio Opazo-Navarrete María Guerra-Valle Guillermo Petzold Patricio Orellana-Palma Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion Antioxidants <i>Mentha piperita</i> L. infusion freeze concentration physicochemical analysis bioactive compounds antioxidant capacity |
| title | Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion |
| title_full | Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion |
| title_fullStr | Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion |
| title_full_unstemmed | Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion |
| title_short | Effect of Block Freeze Concentration on Bioactive Compound Content and Antioxidant Capacity When Applied to Peppermint (<i>Mentha Piperita</i> L.) Infusion |
| title_sort | effect of block freeze concentration on bioactive compound content and antioxidant capacity when applied to peppermint i mentha piperita i l infusion |
| topic | <i>Mentha piperita</i> L. infusion freeze concentration physicochemical analysis bioactive compounds antioxidant capacity |
| url | https://www.mdpi.com/2076-3921/14/2/129 |
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