CRYOCONCENTRATION PROCESS IN THE FOOD INDUSTRY: A REVIEW OF THE TECHNIQUE AND ITS APPLICATIONS

Abstract

Cryoconcentration, known for its effectiveness, simplicity, and cost-efficiency, has been gaining increasing attention in the food industry. This work aims to provide a review of the cryoconcentration technique and its various applications. The technique has already demonstrated its effectiveness in preserving bioactive compounds in fruit juices and wines, as well as in the production of concentrates from apple, orange, grape, and green tea juices. As cryoconcentration continues to evolve, its potential as a promising approach for developing high-value food products becomes increasingly evident. With the ability to preserve bioactive compounds, improve nutritional quality, and intensify flavor concentration, cryoconcentration plays a significant role in the food industry. Its simplicity and affordability make it a viable option, even for small and medium-sized producers. Therefore, cryoconcentration not only contributes to the production of high-quality food but also aligns with sustainability and circular economy principles by maximizing the use of regional raw materials and industrial by-products.