Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, orange juice/milk beverage, strawberry juice/milk beverage and grape juice, were prepared and spiked individually with AOH and AFB1 at a concentration of 100 µg/L. After HPP and thermal treatments, mycotoxins were extracted from treated samples and controls by dispersive liquid–liquid microextraction (DLLME) and determined by HPLC-MS/MS-IT. The results obtained revealed reduction percentages up to 24% for AFB1 and 37% for AOH. Comparing between different juice models, significant differences were observed for AFB1 residues in orange juice/milk versus strawberry juice/milk beverages after HPP treatment. Moreover, HPP resulted as more effective than thermal treatment, being an effective tool to incorporate to food industry in order to reach mycotoxins reductions.

Download Full-text

Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽

10.3390/foods_2020-07693 ◽

2020 ◽

Vol 70 (1) ◽

pp. 55

Author(s):

Alina Soceanu ◽

Nicoleta Matei ◽

Simona Dobrinas ◽

Viorica Popescu

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Orange Juice ◽

Storage Temperature ◽

Kinetic Modelling ◽

Activation Parameters ◽

Graphical Analysis ◽

State Theory ◽

Activation Process ◽

Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

Download Full-text

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 Chemistry ◽

10.1016/j.foodchem.2021.130821 ◽

2021 ◽

pp. 130821

Author(s):

Begona Olmedilla-Alonso ◽

Fernando Granado-Lorencio ◽

Begoña de Ancos ◽

Begoña De Ancos ◽

Concepción Sánchez-Moreno ◽

...

Keyword(s):

High Pressure ◽

Low Temperature ◽

Electric Field ◽

Crossover Study ◽

Orange Juice ◽

Pulsed Electric Field ◽

Healthy Individuals

Download Full-text

High-Pressure Processing of Orange Juice: Combination Treatments and a Shelf Life Study

Journal of Food Science ◽

10.1111/j.1365-2621.2001.tb11342.x ◽

2001 ◽

Vol 66 (2) ◽

pp. 332-336 ◽

Cited By ~ 75

Author(s):

U. Nienaber ◽

T.H. Shellhammer

Keyword(s):

High Pressure ◽

Shelf Life ◽

Orange Juice ◽

High Pressure Processing ◽

Life Study ◽

Combination Treatments

Download Full-text

Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Molecules ◽

10.3390/molecules23102706 ◽

2018 ◽

Vol 23 (10) ◽

pp. 2706 ◽

Cited By ~ 7

Author(s):

Fabiana Vieira ◽

Sónia Lourenço ◽

Liliana Fidalgo ◽

Sónia Santos ◽

Armando Silvestre ◽

...

Keyword(s):

Antioxidant Activity ◽

High Pressure ◽

Orange Juice ◽

High Pressure Processing ◽

Term Effect ◽

Carotenoid Content ◽

Bioactive Components ◽

Long Term Effect ◽

Phenolic Components

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.

Download Full-text