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Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
Molecules. 2018 Oct 20; 23(10)M

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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Authors+Show Affiliations

Vieira FN
QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. fabiananv@gmail.com.
Lourenço S
QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. sonia.lourenco.11.27@gmail.com.
Fidalgo LG
QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. lilianafidalgo@ua.pt.
Santos SAO
CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. santos.sonia@ua.pt.
Silvestre AJD
CICECO-Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. armsil@ua.pt.
Jerónimo E
Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo/ Instituto Politécnico de Beja (IPBeja), 7801-908 Beja, Portugal. eliana.jeronimo@cebal.pt.
Saraiva JA
QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal. jorgesaraiva@ua.pt.

MeSH

AnthocyaninsAntioxidantsApigeninBeveragesCarotenoidsCitrus sinensisFood StorageFruit and Vegetable JuicesGlucosidesHesperidinPasteurizationPolyphenolsPressure

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30347848

Citation

Vieira, Fabiana N., et al. "Long-Term Effect On Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice." Molecules (Basel, Switzerland), vol. 23, no. 10, 2018.
Vieira FN, Lourenço S, Fidalgo LG, et al. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules. 2018;23(10).
Vieira, F. N., Lourenço, S., Fidalgo, L. G., Santos, S. A. O., Silvestre, A. J. D., Jerónimo, E., & Saraiva, J. A. (2018). Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules (Basel, Switzerland), 23(10). https://doi.org/10.3390/molecules23102706
Vieira FN, et al. Long-Term Effect On Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. Molecules. 2018 Oct 20;23(10) PubMed PMID: 30347848.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice. AU - Vieira,Fabiana N, AU - Lourenço,Sónia, AU - Fidalgo,Liliana G, AU - Santos,Sónia A O, AU - Silvestre,Armando J D, AU - Jerónimo,Eliana, AU - Saraiva,Jorge A, Y1 - 2018/10/20/ PY - 2018/10/01/received PY - 2018/10/18/revised PY - 2018/10/18/accepted PY - 2018/10/24/entrez PY - 2018/10/24/pubmed PY - 2018/12/27/medline KW - antioxidant activity KW - bioactive compounds KW - high pressure KW - orange juice KW - phenolic compounds KW - refrigerated storage KW - thermal processing JF - Molecules (Basel, Switzerland) JO - Molecules VL - 23 IS - 10 N2 - 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. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/30347848/Long_Term_Effect_on_Bioactive_Components_and_Antioxidant_Activity_of_Thermal_and_High_Pressure_Pasteurization_of_Orange_Juice_ DB - PRIME DP - Unbound Medicine ER -