Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

2021 ◽  
pp. 108201322110502
Author(s):  
Ximena Brenes ◽  
María Guevara ◽  
Eric Wong ◽  
Carolina Cortés ◽  
Jessie Usaga ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
High Intensity ◽  
Sonication Time ◽  
Treatment Frequency ◽  
Quality Properties ◽  
Microorganism Inactivation ◽  
Lipophilic Antioxidant

Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally applied in the food industry. The aim of this study was to evaluate the effect of a high-intensity sonication treatment (frequency 20 kHz; intensity 39.4 W/cm2) applied for treatment times from 0 to 105 min on the content of polyphenols, vitamin C, organic acids, and carotenoids, and on the hydrophilic and lipophilic antioxidant capacity and color of orange juice. Treatments were performed in triplicate and data was statistically analyzed. Sonication time did not have a significant effect ( P > 0.05) on total polyphenols, total vitamin C, organic acid, and carotenoid contents, lipophilic antioxidant capacity, or juice color. The hydrophilic antioxidant activity and the lutein content increased significantly ( P < 0.05) with increased sonication time. These results may be useful as a baseline for the development of sonication treatments that could be used in combination with other traditional and emerging processing approaches to protect the most important bioactive compounds and quality properties of orange juice.

scholarly journals Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1198
Author(s):  
Elías Arilla ◽  
Purificación García-Segovia ◽  
Javier Martínez-Monzó ◽  
Pilar Codoñer-Franch ◽  
Marta Igual
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Control Sample ◽  
Water Soluble ◽  
In Vitro Digestibility ◽  
Total Phenols ◽  
Resistant Maltodextrin

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.

scholarly journals Effect of Resistant Maltodextrin on Bioactive Compounds of Pasteurized Orange Juice

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 15
Author(s):  
Elías Arilla ◽  
Javier Martínez-Monzó ◽  
Purificación García-Segovia ◽  
Marta Igual
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Control Sample ◽  
Water Soluble ◽  
Total Phenols ◽  
Total Carotenoids ◽  
Resistant Maltodextrin

Resistant maltodextrin (RMD) is a water-soluble fermentable functional fiber. RMD is a satiating prebiotic, a reducer of glucose and triglycerides in the blood and a promoter of good gut health. It is being incorporated into food is more and more frequently. Therefore, it is necessary to study its possible effects on intrinsic bioactive compounds of food. The aim of this work was to evaluate the effect of RMD addition on the bioactive compounds of pasteurized orange juice with or without pulp. RMD was added in different concentrations: 0 (control sample), 2.5, 5 and 7.5%. This way, for a finished drink portion of 200 mL, 5, 10 or 15 g of RDM would be ingested, respectively; enough to display its prebiotic effect. Ascorbic acid and vitamin C were analyzed by HPLC, whereas total phenols, total carotenoids and antioxidant capacity were measured by spectrophotometry. Orange juice with pulp presented higher values of bioactive compounds and antioxidant capacity than orange juice without pulp. The addition of RMD before the juice pasteurization process protected phenols and carotenoids of the juice. The content of total phenols, total carotenoids, ascorbic acid and vitamin C after pasteurization were higher in samples with RMD, as was antioxidant capacity. Moreover, a higher protective effect of RMD was observed when its concentration in orange juice was higher.

scholarly journals Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1802
Author(s):  
Bartosz Kruszewski ◽  
Katarzyna Zawada ◽  
Piotr Karpiński
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Physicochemical Characteristics ◽  
Food Preservation ◽  
Inlet Temperature ◽  
High Pressure Homogenization

High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

scholarly journals Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing

2017 ◽  
Vol 71 (6) ◽  
pp. 486-491
Author(s):  
Gaļina Zvaigzne ◽  
Daina Kārkliņa ◽  
Joerg-Thomas Moersel ◽  
Sasha Kuehn ◽  
Inta Krasnova ◽  
...  
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Orange Juice ◽  
Sensory Attributes ◽  
Heat Treated ◽  
C 30 ◽  
Traditional Processing ◽  
The Impact ◽  
Ultra High Temperature

Abstract Orange juices are an important source of bioactive compounds. Because of its unique combination of sensory attributes and nutritional value, orange juice is the world’s most popular fruit juice. Orange (Citrus sinensis) juice of Greek Navel variety was used in this study. The impact of Conventional Thermal Pasteurisation (94 °C/30') (CTP) and alternative Ultra-High Temperature (UHT) (130 °C/2') processing on bioactive compounds and antioxidant capacity changes of fresh Navel orange juice was investigated. Sensory attributes of processed juices were evaluated. Results showed that using technologies CTP and UHT orange juice Navel significantly changed vitamin C concentration in comparison with fresh orange juice. The highest concentration of antioxidants (vitamin C, total phenols, hesperidin and carotenoids) was observed in orange juice Navel produced by UHT technology. Sensory results indicated that characteristics of the orange juice obtained using UHT technology were more liked than the CTP heat treated juice. UHT technology emerges as an advantageous alternative process to preserve bioactive compounds in orange juice.

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

2009 ◽  
Vol 115 (4) ◽  
pp. 1312-1319 ◽  
Author(s):  
Gemma Oms-Oliu ◽  
Isabel Odriozola-Serrano ◽  
Robert Soliva-Fortuny ◽  
Olga Martín-Belloso
Keyword(s):  
Vitamin C ◽  
Electric Field ◽  
Antioxidant Capacity ◽  
High Intensity ◽  
Pulsed Electric Field ◽  
Processing Conditions ◽  
Watermelon Juice

scholarly journals Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

2016 ◽  
Vol 67 (7) ◽  
pp. 779-788 ◽  
Author(s):  
Blanca Escudero-López ◽  
Isabel Cerrillo ◽  
Ángel Gil-Izquierdo ◽  
Dámaso Hornero-Méndez ◽  
Griselda Herrero-Martín ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Thermal Processing ◽  
Orange Juice

scholarly journals Extraction Techniques for Bioactive Compounds and Antioxidant Capacity Determination of Chilean Papaya (Vasconcellea pubescens) Fruit

2015 ◽  
Vol 2015 ◽  
pp. 1-8 ◽  
Author(s):  
Elsa Uribe ◽  
Alvaro Delgadillo ◽  
Claudia Giovagnoli-Vicuña ◽  
Issis Quispe-Fuentes ◽  
Liliana Zura-Bravo
Keyword(s):  
Phenolic Compounds ◽  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Coumaric Acid ◽  
Extraction Techniques ◽  
Sample Extraction

The aim of this work was to assess and compare different extraction methods by using high hydrostatic pressure (HHPE), ultrasound (UE), agitation (AE), and their combinations for the extraction of bioactive compounds of Chilean papaya. Extract antioxidant capacity was evaluated by three methods (i.e., DPPH, FRAP, and Voltammetry) and phenolic compounds and vitamin C were determined by HPLC. Papaya sample extraction was performed by HHPE at 500 MPa for 10 min and UE and AE for 30 min, respectively. The combined-extractions: HHPE-UE and HHPE-AE, were carried out for 5 min and 15 min, respectively. The highest values found were total phenolic 129.1 mg GAE/100 g FW, antioxidant capacity by DPPH 20.6 mM TE/100 g FW, and voltammetry 141.0 mM TE/100 g FW for HHPE-UE method in free compound extraction. Regarding vitamin C content, its highest value was found by HHPE-UE (74 mg/100 g FW) a combined extraction method. The phenolic compounds rutin andp-coumaric acid were found in all the extracts, both in free and bound forms, respectively. Besides, the combined techniques improved the extraction of bioactive compounds.

scholarly journals Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 953
Author(s):  
María Noemí Frías-Moreno ◽  
Rafael A. Parra-Quezada ◽  
Gustavo González-Aguilar ◽  
Jacqueline Ruíz-Canizales ◽  
Francisco Javier Molina-Corral ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Defense Mechanisms ◽  
Bioactive Compound ◽  
Physicochemical Characteristics ◽  
Maturity Stage ◽  
Organic Fertilization ◽  
Maturity Stages

Raspberries are important sources of bioactive compounds, whose synthesis is influenced by the fertilization system and the maturity stage. This study evaluated the effect of organic and conventional fertilization systems on raspberries at three maturity stages, pink, ripe, and overripe. Physicochemical characteristics, bioactive compounds (phenolic profile, vitamin C), antioxidant capacity (DPPH, FRAP, TEAC, and ORAC), phenolic-associated enzyme, phenylalanine ammonia lyase (PAL), and antioxidant enzymes (SOD, CAT, GPx, and APX) were evaluated. The physicochemical determination of the fruit did not reveal differences between fertilization systems. Regarding bioactive compounds, higher content of anthocyanins was found in organic raspberries at all maturity stages. Organic fertilization increased the content of ellagic acid and gallic acid at all stages of maturity. Higher content of caffeic, hydroxybenzoic, protocatechuic acid, and vitamin C was observed in organic raspberry at the overripe stage. Raspberries grown with organic fertilization exhibited higher values of antioxidant capacity by the DPPH, FRAP, and TEAC methods at all maturity stages. Raspberries under organic fertilization showed significantly greater activity of CAT, SOD, APX, GPX, and PAL. The present study suggests that organic fertilization induces oxidative stress causing an increase in antioxidant defense mechanisms, enhancing bioactive compound production, and improving antioxidant capacity in raspberries.

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