Acta Scientiarum Polonorum Technologia Alimentaria

Conventional thermal concentration methods often degrade bioactive compounds in foods due to high-tem­perature exposure. Cryoconcentration has emerged as a promising non-thermal alternative, offering improved retention and concentration of these sensitive compounds. This review systematically analyzes 22 articles published between 2020 and 2024, sourced from Scopus, ScienceDirect and PubMed, using the PRISMA methodology. The evidence highlights the effectiveness of block cryoconcentration – with or without assis­tance – in increasing the concentrations of phenolic compounds, flavonoids, anthocyanins, and antioxidant activity, by up to 9-, 4-, 6-, and 11-fold, respectively. Moreover, the technique achieves retention rates ex­ceeding 80% after three cycles and reduces energy consumption by up to 86% compared to traditional ther­mal methods. With advancements in scaling for industrial applications, cryoconcentration holds significant potential for the large-scale recovery and incorporation of bioactive compounds into functional food systems, enabling the production of nutritionally rich and functionally enhanced products.