Quality properties of concentrate pineapple juice obtained by block freeze crystallization (BFC) and evaporation technology are investigated. After three concentration cycles, the solutes were approximately 3.2 times compared to the initial condition and the final color was darker than that of the fresh juice. BFC allowed for higher bioactive compounds retention than evaporation in terms of total phenolic, flavonoid, and anthocyanin content. The cryoconcentrate juice showed a similar aromatic profile to the fresh juice, with 26 and 23 compounds, respectively. Conversely, only seven volatile compounds were identified in the evaporate sample. Finally, BFC is an effective technology to preserve important quality properties from fresh fruit juices such as color, polyphenols, and aromatic profile.

中文翻译：

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离心块冷冻结晶对菠萝汁品质特性的影响

研究了通过块冷冻结晶（BFC）和蒸发技术获得的浓缩菠萝汁的品质特性。在三个浓缩周期后，溶质是初始条件的约3.2倍，最终颜色比新鲜果汁的颜色更深。就总酚，类黄酮和花青素含量而言，BFC比蒸发具有更高的生物活性化合物保留率。冷冻浓缩汁显示出与新鲜果汁相似的芳香特征，分别含有26种和23种化合物。相反，在蒸发样品中仅鉴定出七种挥发性化合物。最后，BFC是一种有效的技术，可以保持新鲜果汁的重要品质，例如颜色，多酚和芳香成分。