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Atci S, McGraw VS, Takeoka G, Vu VCH, McHugh T, Rubinsky B, Bilbao-Sainz C. Assessing the impact of isochoric freezing as a preservation method on the quality attributes of orange juice. J Food Sci 2024; 89:3167-3182. [PMID: 38638061 DOI: 10.1111/1750-3841.17071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 03/12/2024] [Accepted: 03/25/2024] [Indexed: 04/20/2024]
Abstract
Isochoric (constant volume) freezing is a novel food preservation technology that has demonstrated the ability to preserve food products at subfreezing temperatures in an unfrozen state, thereby avoiding the detrimental effects of ice formation. It minimizes the quality loss of fresh fruits and juices, increases their nutrient content, and reduces microbial counts. Orange juice (OJ) samples were subjected to conventional freezing (CF) and isochoric freezing (IF) for 7 days and then stored at 4°C for an additional 7 days. We evaluated the microbiological and physicochemical quality of CF and IF OJ before and after storage. The IF was performed at three different conditions: -5°C/73 MPa, -10°C/93 MPa, and -15°C/143 MPa. The results indicate that the total aerobic count of OJ remained below the detection limit after heat treatment, 7 days of CF and 7 days of IF. Yeast and mold counts increased in fresh and CF OJ after 7 days of storage at 4°C, whereas IF OJ remained below the detection limit. Less color difference was observed in IF (-15°C/143 MPa) OJ compared to heat-treated and CF OJ. Heat treatment inactivated 42% of pectin methylesterase (PME), whereas 7-day long IF increased PME activity up to 150%. Additionally, IF (-15°C/143 MPa) OJ showed reduced pulp sedimentation, which can be advantageous, as sedimentation in juices has been a recognized technological issue in the juice industry. Ascorbic acid level was significantly higher in IF (-15°C/143 MPa) OJ compared to fresh and CF OJ after storage.
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Affiliation(s)
- Sumeyye Atci
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Valerie S McGraw
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
- BioChoric, Inc., Bozeman, Montana, USA
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Gary Takeoka
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Vivian C H Vu
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Tara McHugh
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
| | - Boris Rubinsky
- Department of Mechanical Engineering, University of California, Berkeley, California, USA
| | - Cristina Bilbao-Sainz
- U.S. Department of Agriculture, Western Regional Research Center, Albany, California, USA
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2
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Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds. Foods 2023; 12:foods12020400. [PMID: 36673492 PMCID: PMC9858198 DOI: 10.3390/foods12020400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/19/2023] Open
Abstract
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20-30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5-2) than the Navel by-product.
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3
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Xu Y, Hu T, Hu H, Xiong S, Shi K, Zhang N, Mu Q, Xu G, Zhang P, Pan S. Comparative Evaluation on the Bioaccessibility of Citrus Fruit Carotenoids In Vitro Based on Different Intake Patterns. Foods 2022; 11:foods11101457. [PMID: 35627027 PMCID: PMC9141588 DOI: 10.3390/foods11101457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/11/2022] [Accepted: 05/15/2022] [Indexed: 02/01/2023] Open
Abstract
The intake pattern has a great impact on the bioaccessibility of carotenoids from citrus fruit. Here, we compared the bioaccessibility of carotenoids from fresh citrus fruit (FC), fresh citrus juice (FCJ), and not-from-concentrate citrus juice (NCJ) and analyzed the influencing factors. The results demonstrated that particle size, viscosity, and some active components of the samples during digestion are potential factors affecting the bioaccessibility of carotenoids. The total carotenoid bioaccessibility of NCJ (31.45 ± 2.58%) was significantly higher than that of FC (8.11 ± 0.43%) and FCJ (12.43 ± 0.49%). This work demonstrates that NCJ is an appropriate intake pattern to improve the bioaccessibility of carotenoids from citrus fruit. The findings also suggest that adjustment of food intake patterns is an effective way to improve the digestion and absorption of nutrients.
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Affiliation(s)
- Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Tan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Haijuan Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Sihui Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Kaixin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Nawei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Qier Mu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Peipei Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.X.); (T.H.); (H.H.); (S.X.); (K.S.); (N.Z.); (Q.M.); (G.X.); (P.Z.)
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, Huazhong Agricultural University, Wuhan 430070, China
- Hubei Key Laboratory of Fruit and Vegetable Processing and Quality Control, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence: ; Tel.: +86-135-5402-9828
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Olmedilla-Alonso B, Granado-Lorencio F, de Ancos B, Sánchez-Moreno C, Martín-Belloso O, Blanco I, Herrero-Barbudo C, Elez-Martínez P, Plaza L, Cano MP. Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals. Food Chem 2022; 371:130821. [PMID: 34628251 DOI: 10.1016/j.foodchem.2021.130821] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 07/23/2021] [Accepted: 08/06/2021] [Indexed: 11/04/2022]
Abstract
This study examined the effect of the intake of orange juice provided freshly squeezed (FS) or processed using low-temperature pasteurisation (LP), high-pressure processing (HPP), or pulsed electric field (PEF) treatment on the serum carotenoid concentrations of 12 healthy individuals, aged 20-32 years, enrolled in a crossover study. Participants were instructed to consume 500 ml of orange juice/day for 14 days. Carotenoid concentrations in the orange juice as well as serum samples retrieved on days 7 and 14 were analysed via HPLC. A significant increase in serum xanthophyll concentrations, but not serum carotenes, was observed, with the highest increase in α- and β-cryptoxanthin. The processing technologies applied appeared to affect serum carotenoid concentrations, with concentrations being similar in the HPP and FS orange juice types. As high variability in serum carotenoid concentrations was observed, the effect of different technologies on serum carotenoid concentration warrants further studies with larger sample sizes.
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Affiliation(s)
| | | | - Begoña de Ancos
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Characterisation, Quality and Safety, Madrid, Spain
| | - Concepción Sánchez-Moreno
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Characterisation, Quality and Safety, Madrid, Spain
| | - Olga Martín-Belloso
- Food Technology Department, University of Lleida - Agrotecnio Center, Lleida, Spain
| | - Inmaculada Blanco
- Hospital Universitario Puerta de Hierro, Unidad de Vitaminas, Majadahonda, Madrid, Spain
| | - Carmen Herrero-Barbudo
- Hospital Universitario Puerta de Hierro, Unidad de Vitaminas, Majadahonda, Madrid, Spain
| | - Pedro Elez-Martínez
- Food Technology Department, University of Lleida - Agrotecnio Center, Lleida, Spain
| | - Lucía Plaza
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Characterisation, Quality and Safety, Madrid, Spain
| | - M Pilar Cano
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Department of Characterisation, Quality and Safety, Madrid, Spain
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5
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Mendes-Silva TDCD, Vidal EE, de Souza RDFR, Schmidt KDC, Mendes PVD, da Silva Andrade RF, da Silva Oliveira FG, de Lucena BTL, de Oliveira MBM, dos Santos Correia MT, da Silva MV. Production of carotenoid sarcinaxanthin by Kocuria palustris isolated from Northeastern Brazil Caatinga soil and their antioxidant and photoprotective activities. ELECTRON J BIOTECHN 2021. [DOI: 10.1016/j.ejbt.2021.05.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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6
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Silva-Espinoza MA, Salvador A, Camacho MDM, Martínez-Navarrete N. Impact of freeze-drying conditions on the sensory perception of a freeze-dried orange snack. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4585-4590. [PMID: 33474724 DOI: 10.1002/jsfa.11101] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/28/2020] [Accepted: 01/20/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluated the impact of freezing rate (slow and high), shelf temperature (40 and 50 °C), and working pressure (5 and 100 Pa) on the perception and acceptability of a freeze-dried orange snack obtained from an orange puree. RESULTS Of the different freeze-drying conditions studied, working pressure was the variable with the greatest effect. The lowest working pressure (5 Pa) led to samples being obtained with a slightly lower water content, which was perceived with higher citrus flavor and crispiest. The highest pressure (100 Pa) led to samples with a greater water content, perceived with a more yellow intense color. Nevertheless, there is no significant consumer preference for any of the different processed samples. The number of force peaks, which is positively correlated with the crispness, shows a significant and negative correlation (r = -0.91) with the water content of the sample. CONCLUSION The study revealed that considerations other than the sensory can determine the best conditions of the freeze-drying process with which to obtain an orange snack. The number of force peaks obtained from a penetration test may be proposed as a tool for instrumental analysis of the snack's crispness that supplies information closely resembling customer perception of this attribute. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Marilú Andrea Silva-Espinoza
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Ana Salvador
- Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del Consumidor, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
| | - María Del Mar Camacho
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
| | - Nuria Martínez-Navarrete
- Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain
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7
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Gurler HN, Yilmazer C, Erkan SB, Ozcan A, Yatmaz E, Öziyci HR, Karhan M, Turhan I. Applicability of recombinant
Aspergillus sojae
crude mannanase enzyme in carrot juice production. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.14603] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hilal Nur Gurler
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Cansu Yilmazer
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Selime Benemir Erkan
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Ali Ozcan
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Ercan Yatmaz
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
- Göynük Culinary Arts Vocational School Akdeniz University Antalya Turkey
| | - Hatice Reyhan Öziyci
- Department of Gastronomy and Culinary Arts College of Tourism Antalya Bilim University Antalya Turkey
| | - Mustafa Karhan
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Irfan Turhan
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
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Arilla E, García-Segovia P, Martínez-Monzó J, Codoñer-Franch P, Igual M. Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility. Foods 2021; 10:foods10061198. [PMID: 34073221 PMCID: PMC8230003 DOI: 10.3390/foods10061198] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/20/2021] [Accepted: 05/24/2021] [Indexed: 01/19/2023] Open
Abstract
Resistant maltodextrin (RMD) is a water-soluble and fermentable functional fiber. RMD is a satiating prebiotic, reducer of glucose and triglycerides in the blood, and promoter of good gut health, and its addition to food is increasingly frequent. Therefore, it is necessary to study its potential effects on intrinsic bioactive compounds of food and their bioaccessibility. The aim of this study was to evaluate the effect of adding RMD on the bioactive compounds of pasteurized orange juice with and without pulp, and the bioaccessibility of such compounds. RMD was added at different concentrations: 0 (control sample), 2.5%, 5%, and 7.5%. Ascorbic acid (AA) and vitamin C were analyzed using HPLC, whereas total phenols, total carotenoids (TC), and antioxidant capacity were measured using spectrophotometry. After that, sample in vitro digestibility was assessed using the standardized static in vitro digestion method. The control orange juice with pulp presented significantly higher values of bioactive compounds and antioxidant capacity than the control orange juice without pulp (p < 0.05). RMD addition before the juice pasteurization process significantly protected all bioactive compounds, namely total phenols, TC, AA, and vitamin C, as well as the antioxidant capacity (AC) (p < 0.05). Moreover, this bioactive compound protective effect was higher when higher RMD concentrations were added. However, RMD addition improved phenols and vitamin C bioaccessibility but decreased TC and AA bioaccessibility. Therefore, the AC value of samples after gastrointestinal digestion was slightly decreased by RMD addition. Moreover, orange pulp presence decreased total phenols and TC bioaccessibility but increased AA and vitamin C bioaccessibility.
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Affiliation(s)
- Elías Arilla
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
| | - Purificación García-Segovia
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
- Correspondence: ; Tel.: +34-96-3879694
| | - Javier Martínez-Monzó
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
| | - Pilar Codoñer-Franch
- Department of Pediatrics, Obstetrics and Gynecology, University of València, Avenida de Blasco Ibáñez, No. 15, 46010 València, Spain;
- Department of Pediatrics, University Hospital Dr. Peset, Foundation for the Promotion of Health and Biomedical Research un the Valencian Region (FISABIO), Avenida Gaspar Aguilar, No. 90, 46017 València, Spain
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 València, Spain; (E.A.); (J.M.-M.); (M.I.)
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9
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Buzigi E, Pillay K, Siwela M. Potential of pumpkin to combat vitamin A deficiency during complementary feeding in low and middle income countries: variety, provitamin A carotenoid content and retention, and dietary reference intakes. Crit Rev Food Sci Nutr 2021; 62:6103-6112. [PMID: 33683154 DOI: 10.1080/10408398.2021.1896472] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The risk of child vitamin A deficiency (VAD) in low and middle income countries (LMICs) begins during the age range of complementary feeding (6-24 months), when children are fed complementary foods (CFs) deficient in vitamin A. However, pumpkin, a source of provitamin A carotenoids (PVACs) is widely cultivated in LMICs, but underutilized as a complementary food. Moreover, when consumed by humans, PVACs are bioconverted to retinol, the active form of vitamin A used by the body. This study evaluated the potential of pumpkin toward combating VAD by reviewing varieties of pumpkin cultivated in LMICs and their provitamin A carotenoid (PVAC) content; retention of PVACs in pumpkin during processing it as a CF; and the extent to which a CF prepared from pumpkin may meet the dietary reference intakes (DRIs) for vitamin A for children aged 6-24 months old. Pumpkin may combat VAD because the varieties cultivated have high β-carotene content, it is a provitamin A biofortifiable food crop, and 100% retention of PVACs was observed when processed using home cooking methods. Feeding less than 50 g of cooked pumpkin per day meets 100% of the recommended dietary allowance (RDA) and adequate intake (AI) of vitamin A for children 6 to 24 months old. Consumption of pumpkin may be used to complement vitamin A supplementation, fortification, and diversification of CFs with animal source foods. For better yield of pumpkin in LMICs, nutrition sensitive agricultural programmes such as biofortification and agronomic management of pumpkin need to be promoted and supported.
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Affiliation(s)
- Edward Buzigi
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa.,Health Economics and HIV/AIDS Research Division (HEARD), University of KwaZulu-Natal, Durban, South Africa.,Department of Human Nutrition & Home Economics, Kyambogo University, Kyambogo, Kampala Uganda
| | - Kirthee Pillay
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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10
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Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102425] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02485-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Stinco CM, Sentandreu E, Mapelli-Brahm P, Navarro JL, Vicario IM, Meléndez-Martínez AJ. Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice. Food Chem 2020; 331:127259. [PMID: 32562977 DOI: 10.1016/j.foodchem.2020.127259] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 01/12/2023]
Abstract
Production of high-quality healthy foods through sustainable methodologies is an urgent necessity. High pressure homogenization (HPH) is an interesting alternative to obtain premium citrus juices, but its effects on bioactive compounds are unclear. There was studied the influence of HPH (150 MPa) and pasteurization (92 °C for 30 s and 85 °C for 15 s) processing on physicochemical properties and in vitro bioaccessibility of carotenoids and flavonoids in orange juices. Regarding fresh juice, physicochemical properties of samples remained unchanged although cloudiness was improved by homogenization. Pasteurization did not affect total carotenoids content and retinol activity equivalents (RAE) of juices whereas homogenization yielded a significant reduction (1.37 and 1.35-fold, respectively). Interestingly, particle size reduction from homogenization drastically enhanced (about 5-fold) bioaccessibility of carotenoids including hardly bioaccessible epoxycarotenoids, finding unaltered rates in pasteurized samples. Bioaccessibility of flavonoids was constant in all cases. Results can promote HPH as an efficient option to obtain health-enhanced foods.
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Affiliation(s)
- Carla M Stinco
- Food Colour & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Enrique Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Ave. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Paula Mapelli-Brahm
- Food Colour & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, 41012 Sevilla, Spain
| | - José L Navarro
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Ave. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Isabel M Vicario
- Food Colour & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, 41012 Sevilla, Spain
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13
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Giuffrida D, Cacciola F, Mapelli-Brahm P, Stinco CM, Dugo P, Oteri M, Mondello L, Meléndez-Martínez AJ. Free carotenoids and carotenoids esters composition in Spanish orange and mandarin juices from diverse varieties. Food Chem 2019; 300:125139. [DOI: 10.1016/j.foodchem.2019.125139] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 06/19/2019] [Accepted: 07/05/2019] [Indexed: 10/26/2022]
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14
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Dłużewska E, Florowska A, Domian E, Wojciechowska M, Maszewska M. The Influence of the Agglomeration Process on Stability of Microencapsulated β-Carotene. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0310] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEffects of agglomeration of β-carotene microencapsulated by spray drying on its stability were analysed. Mixtures of Arabic gum (GA), maltodextrin (MD), modified starch (OSA), and whey protein (WP) were used as carriers. GA + MD and OSA + MD microcapsules were subjected to agglomeration. All the samples were stored for 60 days with access to daylight. Stability of the emulsions had a significant effect on efficiency of microencapsulation but had no effect on β-carotene retention during sample storage. Among the tested samples, the highest retention of colorant characterized the samples containing GA + MD. The agglomeration process reduced the content of β-carotene in the microcapsules almost by half. However, retention of the colorant during storage of the microcapsules was increased most of all and half-life of β-carotene was significantly prolonged. Changes in L* and a* colour parameters during storage were more limited in the case of agglomerated samples.
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Affiliation(s)
- Elżbieta Dłużewska
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Anna Florowska
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Ewa Domian
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Maria Wojciechowska
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - Magdalena Maszewska
- Institute of Food Science, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
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15
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Simons TJ, McNeil CJ, Pham VD, Suh JH, Wang Y, Slupsky CM, Guinard JX. Evaluation of California-Grown Blood and Cara Cara Oranges Through Consumer Testing, Descriptive Analysis, and Targeted Chemical Profiling. J Food Sci 2019; 84:3246-3263. [PMID: 31609472 DOI: 10.1111/1750-3841.14820] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2019] [Revised: 08/08/2019] [Accepted: 08/27/2019] [Indexed: 11/29/2022]
Abstract
The acceptability of Moro, Tarocco, Cara Cara, Shahani, Bream Tarocco, Boukhobza, and Sanguinelli oranges from both commercial and research orchards was tested with adult (n = 152) and child (n = 72) consumers. Qualitative focus groups were also conducted to understand consumer familiarity and thoughts about the fruit. Sensory descriptive and chemical analyses were carried out to identify drivers of liking. Overall, consumers preferred the lighter colored varieties consisting of Tarocco, Cara Cara, and Boukhobza. One cluster of adults (n = 80) showed preferences towards sweet and fruity flavors and away from sourness and citric acid. The second adult cluster (n = 72) was tolerant of the sour fruit but did not like fruit high in bitterness and flavonoid content. The largest child cluster (n = 42) showed preferences for samples higher in orange and tropical flavors (Cara Cara, Tarocco, and Boukhobza varieties). The appearance of the Cara Cara was strongly liked by the consumer population in both quantitative and qualitative settings. Hunter scale a color values strongly correlated to the higher berry/dried fruit flavors, and concentrations of naringenin. Focus group participants noted that they were relatively unfamiliar with blood oranges. Growers and producers may want to invest in the lighter colored varieties, such as Cara Cara, Tarocco, Boukhobza and Shahani, as these were liked by a majority of consumers and were low in less desirable sensory characteristics, such as bitterness and sourness. PRACTICAL APPLICATION: Through consumer tests, sensory evaluation, and chemical analyses, this research uncovered which sensory properties may drive consumer acceptance of blood and Cara Cara oranges, and informed potential production and marketing strategies for increasing their consumption. This information should benefit the citrus industry as a whole and may enhance the use of specialty oranges by the food, beverage, and food service industries.
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Affiliation(s)
- Tyler J Simons
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Christopher J McNeil
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Vi D Pham
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Joon Hyuk Suh
- Citrus Research and Education Center, Food Science and Human Nutrition, Univ. of Florida, 700 Experiment Station Rd, Lake Alfred, FL, 33850, U.S.A
| | - Yu Wang
- Citrus Research and Education Center, Food Science and Human Nutrition, Univ. of Florida, 700 Experiment Station Rd, Lake Alfred, FL, 33850, U.S.A
| | - Carolyn M Slupsky
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
| | - Jean-Xavier Guinard
- Dept. of Food Science & Technology, Univ. of California, Davis, One Shields Ave, Davis, CA, 95616, U.S.A
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16
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Meléndez-Martínez AJ. An Overview of Carotenoids, Apocarotenoids, and Vitamin A in Agro-Food, Nutrition, Health, and Disease. Mol Nutr Food Res 2019; 63:e1801045. [PMID: 31189216 DOI: 10.1002/mnfr.201801045] [Citation(s) in RCA: 118] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 05/14/2019] [Indexed: 01/05/2023]
Abstract
Carotenoids are fascinating compounds that can be converted into many others, including retinoids that also play key roles in many processes. Although carotenoids are largely known in the context of food science, nutrition, and health as natural colorants and precursors of vitamin A (VA), evidence has accumulated that even those that cannot be converted to VA may be involved in health-promoting biological actions. It is not surprising that carotenoids (most notably lutein) are among the bioactives for which the need to establish recommended dietary intakes have been recently discussed. In this review, the importance of carotenoids (including apocarotenoids) and key derivatives (retinoids with VA activity) in agro-food with relevance to health is summarized. Furthermore, the European Network to Advance Carotenoid Research and Applications in Agro-Food and Health (EUROCAROTEN) is introduced. EUROCAROTEN originated from the Ibero-American Network for the Study of Carotenoids as Functional Food Ingredients (IBERCAROT).
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Affiliation(s)
- Antonio J Meléndez-Martínez
- Food Colour & Quality Laboratory, Area of Nutrition & Food Science, Universidad de Sevilla, 41012, Seville, Spain
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17
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Durazzo A, Lucarini M, Novellino E, Daliu P, Santini A. Fruit-based juices: Focus on antioxidant properties-Study approach and update. Phytother Res 2019; 33:1754-1769. [PMID: 31155809 DOI: 10.1002/ptr.6380] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 04/03/2019] [Accepted: 04/08/2019] [Indexed: 12/30/2022]
Abstract
This paper proposes a perspective literature review of the antioxidant properties in fruit-based juices. The total antioxidant properties due to compounds such as carotenoids, polyphenolic compounds, flavonoids, and tannins as well as the assessment of interactions between natural active compounds and other food matrix components can be seen as the first step in the study of potential health benefits of fruit-based juices. A brief summary is given on the significance of antioxidant properties of fruit juices, the conventional methods for antioxidant activity evaluation, and on the newly emerged sample analysis and data interpretation strategies, that is, chemometric analysis based on spectroscopic data. The effect of fruit processing techniques and the addition of ingredients on the antioxidant properties of fruit-based juices are also discussed.
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Affiliation(s)
| | | | - Ettore Novellino
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Patricia Daliu
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Naples, Italy
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18
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Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans. Food Res Int 2019; 116:168-174. [DOI: 10.1016/j.foodres.2018.08.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 07/24/2018] [Accepted: 08/02/2018] [Indexed: 12/20/2022]
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19
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Morales-Soriano E, Panozzo A, Ugás R, Grauwet T, Van Loey A, Hendrickx M. Carotenoid profile and basic structural indicators of native Peruvian chili peppers. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3193-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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20
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Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara. Food Chem 2018; 265:39-48. [DOI: 10.1016/j.foodchem.2018.05.072] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2017] [Revised: 05/15/2018] [Accepted: 05/15/2018] [Indexed: 12/21/2022]
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21
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Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules 2018; 23:molecules23102706. [PMID: 30347848 PMCID: PMC6222786 DOI: 10.3390/molecules23102706] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 10/18/2018] [Accepted: 10/18/2018] [Indexed: 11/29/2022] Open
Abstract
The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.
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22
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Hornero-Méndez D, Cerrillo I, Ortega Á, Rodríguez-Griñolo MR, Escudero-López B, Martín F, Fernández-Pachón MS. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice. Food Chem 2018; 262:215-220. [DOI: 10.1016/j.foodchem.2018.04.083] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 04/19/2018] [Accepted: 04/21/2018] [Indexed: 11/25/2022]
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23
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Delpino-Rius A, Marsol-Vall A, Eras J, Llovera M, Cubero MÁ, Balcells M, Canela-Garayoa R. Bulk industrial fruit fibres. Characterization and prevalence of the original fruit metabolites. Food Res Int 2018; 111:1-10. [PMID: 30007664 DOI: 10.1016/j.foodres.2018.05.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Revised: 04/13/2018] [Accepted: 05/02/2018] [Indexed: 10/17/2022]
Abstract
Here we analysed the content of primary and secondary metabolites in nine types of industrially processed fibres derived from the juice industry. Specifically, we examined fibre from: apple, peach, and pear, as non-citrus fruits; the peel and flesh of orange and tangerine, and lemon flesh, as citrus fruits; and carrot, as vegetable. Regarding primary metabolites, the sugar content ranged from 21.6 mg/g in lemon to 290 mg/g in orange peel and lower mass organic acid content ranged from 25.0 mg/g in pear to 250 mg/g in lemon. The content of fatty acids were constant during fibre processing, ranging from 0.5 to 1.46%. Furthermore, the fatty acid profile was not affect for the processing. Concerning secondary metabolites, industrial processing did not decrease the sterols content, which ranged from 0.51 to 1.66 μg/g. Regarding carotenoids, of note was the presence of epoxycarotenoids, which may reflect the quality of the industrial process, thus giving added value to the by-product.
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Affiliation(s)
| | | | - Jordi Eras
- Chemistry Department, ETSEA, University of Lleida, 25198 Lleida, Spain; Scientific Technical Service DATCEM, University of Lleida, 25198 Lleida, Spain.
| | - Montse Llovera
- Scientific Technical Service DATCEM, University of Lleida, 25198 Lleida, Spain
| | - Miguel Ángel Cubero
- Food Science and Technology Department, University of Lleida, 25198 Lleida, Spain; Indulleida, S.A., N. 230, km 12, 25125, Alguaire, Lleida, Spain
| | - Mercè Balcells
- Chemistry Department, ETSEA, University of Lleida, 25198 Lleida, Spain.
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24
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Mapelli-Brahm P, Stinco CM, Rodrigo MJ, Zacarías L, Meléndez-Martínez AJ. Impact of thermal treatments on the bioaccessibility of phytoene and phytofluene in relation to changes in the microstructure and size of orange juice particles. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.044] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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25
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Wang E, Dong C, Park RF, Roberts TH. Carotenoid pigments in rust fungi: Extraction, separation, quantification and characterisation. FUNGAL BIOL REV 2018. [DOI: 10.1016/j.fbr.2018.02.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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26
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Dias MG, Olmedilla-Alonso B, Hornero-Méndez D, Mercadante AZ, Osorio C, Vargas-Murga L, Meléndez-Martínez AJ. Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:5055-5107. [PMID: 29614229 DOI: 10.1021/acs.jafc.7b06148] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Foods that are commonly consumed in the diet are considered to provide more than 40 different carotenoids. However, the content in carotenoids varies considerably in both qualitative and quantitative terms as a consequence of different genotypes, climatic conditions of the production area, and agronomic factors, among others. In this paper, analytical data, obtained by HPLC or UHPLC, of carotenoids in fruits and vegetables produced in Ibero-America have been compiled from peer-reviewed journals, organized in food categories, and documented in relation to the sampling and analytical quality system used. In addition to common products of the diet of the Ibero-American countries, other wild or little used fruit and vegetables have been included with the aim of contributing to promote and to value species and local varieties. The importance of the commodities containing carotenoids in food, health, agriculture, and biodiversity, and the need of their preservation, was evidenced in this work namely by the large differences in carotenoid content related to the locals of production and varieties, and the high levels of carotenoids in native fruits and vegetables. The contribution of these compounds to meet the needs of vitamin A as well as the necessity of establishing recommendation for the daily intakes of theses bioactive compounds were also discussed.
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Affiliation(s)
- M Graça Dias
- Food and Nutrition Department , National Institute of Health Doutor Ricardo Jorge, IP (INSA) , Av. Padre Cruz , 1649-016 Lisboa , Portugal
| | - B Olmedilla-Alonso
- Institute of Food Science, Technology and Nutrition (ICTAN) , Consejo Superior de Investigaciones Científicas (CSIC) , C/José Antonio Novais, 10 , 28040 - Madrid , Spain
| | - D Hornero-Méndez
- Departament of Food Phytochemistry , Instituto de la Grasa (IG-CSIC) , Campus Universidad Pablo de Olavide, Edificio 46. Ctra. de Utrera, Km 1 , 41013 - Seville , Spain
| | - A Z Mercadante
- Department of Food Science, Faculty of Food Engineering , University of Campinas (UNICAMP) , 13083-862 Campinas , Brazil
| | - C Osorio
- Departamento de Química, AA 14490 , Universidad Nacional de Colombia-Sede Bogotá , 111321 - Bogotá , Colombia
| | - L Vargas-Murga
- Biothani Europe S.L. Can Lleganya , 17451 - Sant Feliu de Buixalleu (Girona) , Spain
| | - A J Meléndez-Martínez
- Food Colour & Quality Laboratory, Area of Nutrition & Food Science , Universidad de Sevilla , 41012 - Seville , Spain
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27
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Escudero-López B, Ortega Á, Cerrillo I, Rodríguez-Griñolo MR, Muñoz-Hernández R, Macher HC, Martín F, Hornero-Méndez D, Mena P, Del Rio D, Fernández-Pachón MS. Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2777-2786. [PMID: 29124773 DOI: 10.1002/jsfa.8774] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2017] [Revised: 10/19/2017] [Accepted: 11/07/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Alcoholic fermentation of fruits has generated novel products with high concentrations of bioactive compounds and moderate alcohol content. The aim of this study was to evaluate the potential effect on cardiovascular risk factors of the regular consumption by healthy humans of a beverage obtained by alcoholic fermentation and pasteurization of orange juice. RESULTS Thirty healthy volunteers were enrolled in a randomized controlled study. The experimental group (n = 15) drank 500 mL orange beverage (OB) per day for 2 weeks (intervention phase), followed by a 3-week washout phase. Blood samples were collected at baseline (E-T0) and at the end of the intervention (E-T1) and washout (E-T2) phases. Controls (n = 15) did not consume OB during a 2-week period. OB intake significantly increased oxygen radical absorbance capacity (43.9%) and reduced uric acid (-8.9%), catalase (CAT) (-23.2%), thiobarbituric acid reactive substances (TBARS) (-30.2%) and C-reactive protein (-2.1%) (E-T1 vs. E-T0). These effects may represent longer-term benefits, given the decreased uric acid (-8.9%), CAT (-34.6%), TBARS (-48.4%) and oxidized low-density lipoprotein (-23.9%) values recorded after the washout phase (E-T2 vs. E-T0). CONCLUSION The regular consumption of OB improved antioxidant status and decreased inflammation state, lipid peroxidation and uric acid levels. Thus OB may protect the cardiovascular system in healthy humans and be considered a novel functional beverage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Blanca Escudero-López
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
| | - Ángeles Ortega
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain
| | - Isabel Cerrillo
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile
| | - María-Rosario Rodríguez-Griñolo
- Área de Estadística e IO, Departamento de Economía, Métodos Cuantitativos e Historia Económica, Universidad Pablo de Olavide, Sevilla, Spain
| | - Rocío Muñoz-Hernández
- Instituto de Biomedicina de Sevilla (IBiS), Hospital Universitario Virgen del Rocio/CSIC/Universidad de Sevilla, Laboratorio de Hipertensión Arterial e Hipercolesterolemia, Sevilla, Spain
| | - Hada C Macher
- Servicio de Bioquímica Clínica, Hospital Virgen del Rocío, Sevilla, Spain
| | - Franz Martín
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Sevilla, Spain
| | - Dámaso Hornero-Méndez
- Departamento de Fitoquímica de Alimentos, Instituto de la Grasa-CSIC, Sevilla, Spain
| | - Pedro Mena
- Human Nutrition Unit, Department of Food & Drug, University of Parma, Parma, Italy
| | - Daniele Del Rio
- Human Nutrition Unit, Department of Food & Drug, University of Parma, Parma, Italy
| | - María-Soledad Fernández-Pachón
- Área de Nutrición y Bromatología, Departamento de Biología Molecular e Ingeniería Bioquímica, Universidad Pablo de Olavide, Sevilla, Spain
- Investigador Asociado, Facultad de Ciencias de la Salud, Universidad Autónoma de Chile, Santiago de Chile, Chile
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28
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Freitas ML, Chisté RC, Polachini TC, Sardella LA, Aranha CP, Ribeiro AP, Nicoletti VR. Quality characteristics and thermal behavior of buriti ( Mauritia flexuosa L.) oil. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0557171] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This work reports a complete characterization of buriti oil. Physicochemical properties were determined according to AOCS methodologies and thermophysical properties were measured using a controlled stress rheometer and a digital electronic density meter. β-carotene and tocopherol contents were obtained using HPLC systems. Fatty acids and acylglycerol classes were determined using GC and HPSEC systems, respectively, while triacylglycerol composition was estimated using the software PrOleos. Thermal behavior (crystallization and melting) was analyzed using a DSC. The results attested high levels of total carotenoids with β-carotene as the major one; total tocopherols contained α- and β-tocopherols which accounted for 91% of the total; and monounsaturated fatty acids were mainly represented by oleic acid. The results showed close agreement between density and viscosity of buriti and olive oils. The crystallization and melting peaks occurred at -43.06 °C and -2.73 °C, respectively. These properties enable Buriti oil to be recommended as an excellent alternative for enriching foods with bioactive compounds.
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29
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Vukić M, Vujadinović D, Ivanović M, Gojković V, Grujić R. Color change of orange and carrot juice blend treated by non‐thermal atmospheric plasma. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13525] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Milan Vukić
- Faculty of TechnologyUniversity of East SarajevoZvornik75400 Bosnia and Herzegovina
| | - Dragan Vujadinović
- Faculty of TechnologyUniversity of East SarajevoZvornik75400 Bosnia and Herzegovina
| | - Marko Ivanović
- Faculty of TechnologyUniversity of East SarajevoZvornik75400 Bosnia and Herzegovina
| | - Vesna Gojković
- Faculty of TechnologyUniversity of East SarajevoZvornik75400 Bosnia and Herzegovina
| | - Radoslav Grujić
- Faculty of TechnologyUniversity of East SarajevoZvornik75400 Bosnia and Herzegovina
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30
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Lu Q, Huang X, Lv S, Pan S. Carotenoid profiling of red navel orange “Cara Cara” harvested from five regions in China. Food Chem 2017; 232:788-798. [DOI: 10.1016/j.foodchem.2017.04.064] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 04/08/2017] [Accepted: 04/11/2017] [Indexed: 01/16/2023]
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31
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Hosu A, Cimpoiu C. Thin-layer chromatography applied in quality assessment of beverages derived from fruits. J LIQ CHROMATOGR R T 2017. [DOI: 10.1080/10826076.2017.1298025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Anamaria Hosu
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, Cluj-Napoca, Romania
| | - Claudia Cimpoiu
- Faculty of Chemistry and Chemical Engineering, Babes-Bolyai University, Cluj-Napoca, Romania
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32
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Simultaneous determination of 13 carotenoids by a simple C18 column-based ultra-high-pressure liquid chromatography method for carotenoid profiling in the astaxanthin-accumulating Haematococcus pluvialis. J Chromatogr A 2017; 1488:93-103. [DOI: 10.1016/j.chroma.2017.01.088] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Revised: 01/28/2017] [Accepted: 01/30/2017] [Indexed: 11/18/2022]
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33
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Zaheer K. Hen egg carotenoids (lutein and zeaxanthin) and nutritional impacts on human health: a review. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2016.1266033] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- K. Zaheer
- Health and Nutrition, Toronto, ON, Canada
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Wu J, Chen L, Lin D, Ma Z, Deng X. Development and Application of a Multiplex Real-Time PCR Assay as an Indicator of Potential Allergenicity in Citrus Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9089-9098. [PMID: 27794596 DOI: 10.1021/acs.jafc.6b03410] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The effects of tissue type, harvest maturity, and genetic factors on the expression of genes that related to citrus fruit allergies remain poorly understood. In the present study, a multiplex real-time PCR assay was developed to monitor the expression of citrus allergen genes individually with the advantages of much fewer sample requirements and simultaneously multiple target genes detection. Gene specific primer pairs and Taqman probes of three citrus allergen genes Cit s 1.01, Cit s 2.01, and Cit s 3.01 and the house-keeping gene β-actin were designed based on gene sequence differences. The PCR results showed that differential expression patterns were found during the ripening process. The expression levels of Cit s 3.01 were much higher than those of Cit s 1.01 and Cit s 2.01 in both peel and pulp tissues among 10 citrus cultivars. Data suggested that Kao Phuang Pummelo could be safely consumed with a potential low risk in allergenicity. Considering that assessing allergenicity is one of the tests in food safety, this assay might also facilitate the breeding and production of "allergy-friendly" citrus fruits.
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Affiliation(s)
- Jinlong Wu
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Huazhong Agricultural University , Wuhan 430070, China
| | - Lin Chen
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Huazhong Agricultural University , Wuhan 430070, China
| | - Dingbo Lin
- Department of Nutritional Sciences, Oklahoma State University , 419 Human Sciences, Stillwater, Oklahoma 74078, United States
| | - Zhaocheng Ma
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Huazhong Agricultural University , Wuhan 430070, China
| | - Xiuxin Deng
- Key Laboratory of Horticultural Plant Biology (Ministry of Education), Huazhong Agricultural University , Wuhan 430070, China
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35
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Stinco CM, Escudero-Gilete ML, Heredia FJ, Vicario IM, Meléndez-Martínez AJ. Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity. Food Res Int 2016; 90:194-204. [PMID: 29195872 DOI: 10.1016/j.foodres.2016.11.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2016] [Revised: 10/29/2016] [Accepted: 11/02/2016] [Indexed: 10/20/2022]
Abstract
Carotenoids, color and in vitro antioxidant capacity were analyzed in twenty-two genotypes of oranges produced in Spain in two consecutive seasons. The colorless carotenoids phytoene and phytofluene were also analyzed. An important influence of the genotype on the carotenoid profile was observed. In most genotypes, such profile was characterized by the predominance of xanthophylls (82.7-93.0%), except in Cara Cara, with a higher proportion of carotenes (around 70.0%). β-cryptoxanthin was the predominant carotenoid in Rohde late and Ambersweet. The samples with the lowest carotenoid contents were the ones exhibiting the lowest Trolox Equivalent Antioxidant Capacity (TEAC) and vice versa. A formula obtained by multiple regression is proposed to estimate the TEAC value from the carotenoid content. No significant correlation between TEAC values and color coordinates were obtained, suggesting that color parameters are not good predictors of TEAC values. Lastly, the samples could be classify with a high rate of success (>90%) by Linear Discriminant Analysis based on color and carotenoids.
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Affiliation(s)
- Carla M Stinco
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - María Luisa Escudero-Gilete
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - Francisco J Heredia
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - Isabel M Vicario
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain
| | - Antonio J Meléndez-Martínez
- Food Color & Quality Lab., Dept. Nutrition & Food Science, Universidad de Sevilla, Facultad de Farmacia, 41012 Seville, Spain.
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36
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Morales-De La Peña M, Salvia-Trujillo L, Rojas-Graü A, Martín-Belloso O. Effects of High Intensity Pulsed Electric Fields or Thermal Treatments and Refrigerated Storage on Antioxidant Compounds of Fruit Juice-Milk Beverages. Part II: Carotenoids. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13143] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Mariana Morales-De La Peña
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501, Col. Tecnológico; Monterrey 64849 Mexico
| | - Laura Salvia-Trujillo
- Department of Food Technology; University of Lleida - Agrotecno Center; Lleida Spain
| | - Alejandra Rojas-Graü
- Department of Food Technology; University of Lleida - Agrotecno Center; Lleida Spain
| | - Olga Martín-Belloso
- Department of Food Technology; University of Lleida - Agrotecno Center; Lleida Spain
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501, Col. Tecnológico; Monterrey 64849 Mexico
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37
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M’hiri N, Ioannou I, Ghoul M, Mihoubi Boudhrioua N. Phytochemical characteristics of citrus peel and effect of conventional and nonconventional processing on phenolic compounds: A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1196489] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- N. M’hiri
- ISBST-RU Ecophysiology and AgroFood Processing, Manouba University, Tunis, Tunisia
| | - I. Ioannou
- ENSAIA- Laboratory Reactions and Process Engineering, Lorraine University, Vandoeuvre lés Nancy, France
| | - M. Ghoul
- ENSAIA- Laboratory Reactions and Process Engineering, Lorraine University, Vandoeuvre lés Nancy, France
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38
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Rivera Vélez SM. Guide for Carotenoid Identification in Biological Samples. JOURNAL OF NATURAL PRODUCTS 2016; 79:1473-1484. [PMID: 27158746 DOI: 10.1021/acs.jnatprod.5b00756] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
In recent years there has been considerable interest in carotenoids with respect to their biological roles in animals, microorganisms, and plants, in addition to their use in the chemical, cosmetics, food, pharmaceutical, poultry, and other industries. However, the structural diversity, the different range of concentration, and the presence of cis/trans-isomers complicate the identification of carotenoids. This review provides updated information on their physical and chemical properties as well as spectroscopic and chromatographic data for the unambiguous determination of carotenoids in biological samples.
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Affiliation(s)
- Sol Maiam Rivera Vélez
- Program in Individualized Medicine, Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Washington State University , Pullman, Washington 99164, United States
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39
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Bruzantin F, Daniel J, da Silva P, Spoto M. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification. J Dairy Sci 2016; 99:3316-3324. [DOI: 10.3168/jds.2015-10327] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2015] [Accepted: 01/24/2016] [Indexed: 11/19/2022]
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40
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Evaluation of solar photo-Fenton and ozone based processes as citrus wastewater pre-treatments. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2016.03.025] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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41
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Aschoff JK, Rolke CL, Breusing N, Bosy-Westphal A, Högel J, Carle R, Schweiggert RM. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study. Mol Nutr Food Res 2015; 59:1896-904. [DOI: 10.1002/mnfr.201500327] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 06/19/2015] [Accepted: 06/23/2015] [Indexed: 02/05/2023]
Affiliation(s)
- Julian K. Aschoff
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
| | - Christa L. Rolke
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
| | - Nicolle Breusing
- Institute of Nutritional Medicine; University of Hohenheim; Stuttgart Germany
| | - Anja Bosy-Westphal
- Institute of Nutritional Medicine; University of Hohenheim; Stuttgart Germany
| | - Josef Högel
- Institute of Human Genetics; University of Ulm; Ulm Germany
| | - Reinhold Carle
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
- Faculty of Science; Biological Science Department, King Abdulaziz University; Jeddah Saudi Arabia
| | - Ralf M. Schweiggert
- Institute of Food Science and Biotechnology; University of Hohenheim; Stuttgart Germany
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42
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Pascual-Pineda LA, Flores-Andrade E, Jiménez-Fernández M, Beristain CI. Kinetic and thermodynamic stability of paprika nanoemulsions. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12750] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Luz A. Pascual-Pineda
- Unidad de Servicios de Apoyo en Resolución Analítica (SARA); Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas Apdo. Postal 575 CP 91192 Xalapa Veracruz México
| | - Enrique Flores-Andrade
- Facultad de Ciencias Químicas; Universidad Veracruzana; Prolongación Oriente 6 CP 94340 Orizaba Veracruz México
| | - Maribel Jiménez-Fernández
- Instituto de Ciencias Básicas; Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas Apdo. Postal 575 CP 91192 Xalapa Veracruz México
| | - Cesar I. Beristain
- Instituto de Ciencias Básicas; Universidad Veracruzana; Av. Dr. Rafael Sánchez Altamirano s/n Col. Industrial-Animas Apdo. Postal 575 CP 91192 Xalapa Veracruz México
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43
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Aschoff JK, Kaufmann S, Kalkan O, Neidhart S, Carle R, Schweiggert RM. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:578-587. [PMID: 25539394 DOI: 10.1021/jf505297t] [Citation(s) in RCA: 119] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Carotenoid, flavonoid, and vitamin C concentrations were determined in fresh orange segments and a puree-like homogenate derived thereof, as well as freshly squeezed, flash-pasteurized, and pasteurized juices. Lutein and β-cryptoxanthin were slightly degraded during dejuicing, whereas β-carotene levels were retained. Vitamin C levels remained unaffected, whereas flavonoid levels decreased 8-fold upon juice extraction, most likely due to the removal of flavonoid-rich albedo and juice vesicles. Likewise, the presence of such fibrous matrix compounds during in vitro digestion was assumed to significantly lower the total bioaccessibility (BA) of all carotenoids from fresh fruit segments (12%) as compared to juices (29-30%). Mechanical disruption of orange segments prior to digestion did not alter carotenoid BA, whereas pasteurization of the freshly squeezed juice slightly increased BA by 9-11%. In addition to carotenoid BA, the stabilities of hesperidin, narirutin, and vitamin C including dehydroascorbic acid during in vitro digestion were monitored, and applied analytical methods were briefly validated.
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Affiliation(s)
- Julian K Aschoff
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology and Analysis, Hohenheim University , Garbenstraße 25, 70599 Stuttgart, Germany
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44
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Rodrigo MJ, Cilla A, Barberá R, Zacarías L. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins. Food Funct 2015; 6:1950-9. [DOI: 10.1039/c5fo00258c] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
In this work the concentration and bioaccessibility of carotenoids in sweet oranges and mandarins rich in bioactive carotenoids were evaluated in pulp and fresh juice.
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Affiliation(s)
- María Jesús Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos
- Consejo Superior de Investigaciones Científicas (IATA-CSIC)
- 46980 – Paterna (Valencia)
- Spain
| | - Antonio Cilla
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - Reyes Barberá
- Nutrition and Food Science Area
- Faculty of Pharmacy
- University of Valencia
- 46100 – Burjassot (Valencia)
- Spain
| | - Lorenzo Zacarías
- Instituto de Agroquímica y Tecnología de Alimentos
- Consejo Superior de Investigaciones Científicas (IATA-CSIC)
- 46980 – Paterna (Valencia)
- Spain
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45
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Analysis of carotenoids and tocopherols in plant matrices and assessment of their in vitro antioxidant capacity. Methods Mol Biol 2014; 1153:77-97. [PMID: 24777791 DOI: 10.1007/978-1-4939-0606-2_6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
Abstract
Carotenoids and tocopherols are lipid secondary metabolites that play essential roles in plants. They are also relevant compounds from a nutritional standpoint and attract much attention due to their proposed antioxidant properties. In this chapter, methodologies for the extraction and HPLC analysis of these compounds are described as well as a widely used protocol to assess their antioxidant capacity.
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46
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47
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Rivera SM, Christou P, Canela-Garayoa R. Identification of carotenoids using mass spectrometry. MASS SPECTROMETRY REVIEWS 2014; 33:353-372. [PMID: 24178708 DOI: 10.1002/mas.21390] [Citation(s) in RCA: 115] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2013] [Revised: 04/30/2013] [Accepted: 04/30/2013] [Indexed: 06/02/2023]
Abstract
The present review compiles positive MS fragmentation data of selected carotenoids obtained using various ionization techniques and matrices. In addition, new experimental data from the analysis of carotenoids in transgenic maize and rice callus are provided. Several carotenes and oxygen-functionalized carotenoids containing epoxy, hydroxyl, and ketone groups were ionized by atmospheric pressure chemical ionization (APCI)-tandem mass spectrometry (MS/MS) in positive ion mode. Thus, on the basis of the information obtained from the literature and our own experiments, we identified characteristic carotenoid ions that can be associated to functional groups in the structures of these compounds. In addition, pigments with a very similar structure were differentiated through comparison of the intensities of their fragments. The data provide a basis for the structural elucidation of carotenoids by mass spectrometry (MS).
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Affiliation(s)
- Sol M Rivera
- Department of Chemistry, ETSEA, University of Lleida-Agrotecnio Center, Av. Alcalde Rovira Roure, 191, 25198, Lleida, Spain
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48
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Delpino-Rius A, Eras J, Marsol-Vall A, Vilaró F, Balcells M, Canela-Garayoa R. Ultra performance liquid chromatography analysis to study the changes in the carotenoid profile of commercial monovarietal fruit juices. J Chromatogr A 2014; 1331:90-9. [DOI: 10.1016/j.chroma.2014.01.044] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2013] [Revised: 01/15/2014] [Accepted: 01/16/2014] [Indexed: 01/19/2023]
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49
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Cerrillo I, Escudero-López B, Hornero-Méndez D, Martín F, Fernández-Pachón MS. Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:842-849. [PMID: 24410283 DOI: 10.1021/jf404589b] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Orange juice is considered a rich source of carotenoids, which are thought to have diverse biological functions. In recent years, a fermentation process has been carried out in fruits resulting in products that provide higher concentrations of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a controlled alcoholic fermentation process (15 days) on the carotenoid composition of orange juice. Twenty-two carotenoids were identified in samples. The carotenoid profile was not modified as result of the fermentation. Total carotenoid content and provitamin A value significantly increased from day 0 (5.37 mg/L and 75.32 RAEs/L, respectively) until day 15 (6.65 mg/L and 90.57 RAEs/L, respectively), probably due to a better extractability of the carotenoids from the food matrix as a result of processing. Therefore, the novel beverage produced could provide a rich source of carotenoids and exert healthy effects similar to those of orange juice.
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Affiliation(s)
- Isabel Cerrillo
- Área de Nutrición y Bromatologı́a, Departamento de Biologı́a Molecular e Ingenierı́a Bioquı́mica, Universidad Pablo de Olavide , Carretera de Utrera Km 1, E-41013 Sevilla, Spain
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50
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New advances in the integrated management of food processing by-products in Europe: sustainable exploitation of fruit and cereal processing by-products with the production of new food products (NAMASTE EU). N Biotechnol 2013; 30:647-55. [DOI: 10.1016/j.nbt.2013.05.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 04/30/2013] [Accepted: 05/03/2013] [Indexed: 11/21/2022]
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