Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 6, Pages 1447-1455Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf2043949
Keywords
pasteurization; orange juice; bioaccessibility; particle size; color; carotenoids
Funding
- Consejeria de Innovacion Ciencia y Empresa, Junta de Andalucia [P08-AGR03784]
- Universidad de Sevilla
- Spanish Government [RYC-2010-07115]
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This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 +/- 5 and 22 +/- 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: alpha-carotene > beta-cryptoxanthin > beta-carotene > zeaxanthin > lutein.
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