High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids
High-pressure technologies are among those with increased interest in the sustainable production of quality-enhanced food products. In this work, Ortanique mandarin juices have been submitted to traditional pasteurization conditions (time/temperature of 65 °C/15 s, 85 °C/15 s and 92 °C/30 s) and energy-saving high-pressure homogenization (HPH, 150 MPa) treatments to compare the effects on the physicochemical composition and in vitro bioaccessibility of carotenoids and flavonoids. In general, physicochemical attributes of the homogenized sample were similar to those found in fresh juice, with similar ascorbic acid content and cloudiness but with significant colour differences in all cases. The bioaccessibility of total carotenoids was similar in fresh and pasteurized juices in contrast to the HPH sample that exhibited a five-fold increase, which suggests a positive effect of particle size reduction to favour the action of digestive enzymes. A clear increase in the levels of epoxycarotenoids was detected in the micellar fractions of digested HPH juices, although such carotenoids are not detected in human fluids or tissues. Regarding the bioaccessibility of flavonoids, no significant differences were found in the samples studied. Results obtained can help the implementation of HPH processing to obtain natural beverages with enhanced nutritional properties.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2020-03-28
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Subjects: | Bioaccessibility, Citrus juice, Carotenoids, Flavonoids, High-pressure homogenization, Antioxidants, |
Online Access: | http://hdl.handle.net/10261/211493 http://dx.doi.org/10.13039/501100011011 |
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dig-iata-es-10261-2114932022-12-21T13:44:01Z High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids Sentandreu, Enrique Stinco, Carla M. Vicario, Isabel M. Mapelli-Brahm, Paula Navarro Fabra, José Luis Meléndez-Martínez, Antonio J. Junta de Andalucía Bioaccessibility Citrus juice Carotenoids Flavonoids High-pressure homogenization Antioxidants High-pressure technologies are among those with increased interest in the sustainable production of quality-enhanced food products. In this work, Ortanique mandarin juices have been submitted to traditional pasteurization conditions (time/temperature of 65 °C/15 s, 85 °C/15 s and 92 °C/30 s) and energy-saving high-pressure homogenization (HPH, 150 MPa) treatments to compare the effects on the physicochemical composition and in vitro bioaccessibility of carotenoids and flavonoids. In general, physicochemical attributes of the homogenized sample were similar to those found in fresh juice, with similar ascorbic acid content and cloudiness but with significant colour differences in all cases. The bioaccessibility of total carotenoids was similar in fresh and pasteurized juices in contrast to the HPH sample that exhibited a five-fold increase, which suggests a positive effect of particle size reduction to favour the action of digestive enzymes. A clear increase in the levels of epoxycarotenoids was detected in the micellar fractions of digested HPH juices, although such carotenoids are not detected in human fluids or tissues. Regarding the bioaccessibility of flavonoids, no significant differences were found in the samples studied. Results obtained can help the implementation of HPH processing to obtain natural beverages with enhanced nutritional properties. This research was partially supported by the Andalusian Council of Economy, Innovation, Science and Employment through the projects P11-AGR-7783 and CAROTINCO-P12-AGR-1287. The Spanish Instituto Nacional de Investigación y Tecnología Agraria (INIA project RTA2014-00034-C04) supported the contract of E. Sentandreu. Peer reviewed 2020-05-18T07:29:17Z 2020-05-18T07:29:17Z 2020-03-28 artículo http://purl.org/coar/resource_type/c_6501 Journal of Cleaner Production 262: 121325 (2020) 0959-6526 http://hdl.handle.net/10261/211493 10.1016/j.jclepro.2020.121325 http://dx.doi.org/10.13039/501100011011 en Postprint https://doi.org/10.1016/j.jclepro.2020.121325 Sí open Elsevier |
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Bioaccessibility Citrus juice Carotenoids Flavonoids High-pressure homogenization Antioxidants Bioaccessibility Citrus juice Carotenoids Flavonoids High-pressure homogenization Antioxidants |
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Bioaccessibility Citrus juice Carotenoids Flavonoids High-pressure homogenization Antioxidants Bioaccessibility Citrus juice Carotenoids Flavonoids High-pressure homogenization Antioxidants Sentandreu, Enrique Stinco, Carla M. Vicario, Isabel M. Mapelli-Brahm, Paula Navarro Fabra, José Luis Meléndez-Martínez, Antonio J. High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
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High-pressure technologies are among those with increased interest in the sustainable production of quality-enhanced food products. In this work, Ortanique mandarin juices have been submitted to traditional pasteurization conditions (time/temperature of 65 °C/15 s, 85 °C/15 s and 92 °C/30 s) and energy-saving high-pressure homogenization (HPH, 150 MPa) treatments to compare the effects on the physicochemical composition and in vitro bioaccessibility of carotenoids and flavonoids. In general, physicochemical attributes of the homogenized sample were similar to those found in fresh juice, with similar ascorbic acid content and cloudiness but with significant colour differences in all cases. The bioaccessibility of total carotenoids was similar in fresh and pasteurized juices in contrast to the HPH sample that exhibited a five-fold increase, which suggests a positive effect of particle size reduction to favour the action of digestive enzymes. A clear increase in the levels of epoxycarotenoids was detected in the micellar fractions of digested HPH juices, although such carotenoids are not detected in human fluids or tissues. Regarding the bioaccessibility of flavonoids, no significant differences were found in the samples studied. Results obtained can help the implementation of HPH processing to obtain natural beverages with enhanced nutritional properties. |
author2 |
Junta de Andalucía |
author_facet |
Junta de Andalucía Sentandreu, Enrique Stinco, Carla M. Vicario, Isabel M. Mapelli-Brahm, Paula Navarro Fabra, José Luis Meléndez-Martínez, Antonio J. |
format |
artículo |
topic_facet |
Bioaccessibility Citrus juice Carotenoids Flavonoids High-pressure homogenization Antioxidants |
author |
Sentandreu, Enrique Stinco, Carla M. Vicario, Isabel M. Mapelli-Brahm, Paula Navarro Fabra, José Luis Meléndez-Martínez, Antonio J. |
author_sort |
Sentandreu, Enrique |
title |
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
title_short |
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
title_full |
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
title_fullStr |
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
title_full_unstemmed |
High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
title_sort |
high-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids |
publisher |
Elsevier |
publishDate |
2020-03-28 |
url |
http://hdl.handle.net/10261/211493 http://dx.doi.org/10.13039/501100011011 |
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