OrangerV1, Main, Exploration, bibRecord, 001346

Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.

Identifieur interne : 001346 ( Main/Exploration ); précédent : 001345; suivant : 001347

Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.

Auteurs : Carla M. Stinco [Espagne] ; Rocío Fernández-Vázquez ; Ma L. Escudero-Gilete ; Francisco J. Heredia ; Antonio J. Meléndez-Martínez ; Isabel M. Vicario

Source :

Journal of agricultural and food chemistry [ 1520-5118 ] ; 2012.

RBID : pubmed:22250727

English descriptors

KwdEn :
- Beverages (analysis), Biological Availability, Carotenoids (analysis), Carotenoids (pharmacokinetics), Citrus sinensis, Color, Food Handling (methods), Fruit (chemistry), Particle Size, Pasteurization.
MESH :
- chemical , analysis : Carotenoids.
- analysis : Beverages.
- chemistry : Fruit.
- methods : Food Handling.
- chemical , pharmacokinetics : Carotenoids.
- Biological Availability, Citrus sinensis, Color, Particle Size, Pasteurization.

Abstract

This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 ± 5 and 22 ± 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.

DOI: 10.1021/jf2043949
PubMed: 22250727

Affiliations:

Le document en format XML

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<front><div type="abstract" xml:lang="en">This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 ± 5 and 22 ± 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.</div>
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Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.

Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.

Source :

English descriptors

Abstract

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