Correction to In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [<i>Citrus sinensis</i> (L.) Osbeck]

Aschoff, Julian; Kaufmann, Sabrina; Kalkan, Onur; Neidhart, Sybille; Carle, Reinhold; Schweiggert, Ralf M.

doi:10.1021/acs.jafc.5b00991

Cited by 5 publications

(5 citation statements)

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“…Vitamin C is thermolabile, however, it was not observed a significant loss in PP. Similar results were found in different juices and other beverages [19][20][21]. Results differ from the physicochemical stability study of Citrus sinensis (L.) Osbeck cv.…”

Section: Chemical and Functional Evaluationsupporting

confidence: 67%

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Giavoni

Villanueva-Suárez

Peña-Armada

et al. 2022

Foods

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After orange processing, different by-products are generated, i.e., peels, seeds and pulps. The pulp is highly perishable, being an unstable food matrix that needs a preservation process to be stored and used again in the food production chain. Pasteurization is the technique of choice before aseptically packaging and storing under refrigerated conditions. In this study, the effect of pasteurization has been evaluated on the chemical, functional and sensorial profiles. Ash content decreased (p < 0.05) after the thermal treatment. Indeed, magnesium, calcium and zinc diminished, although copper was found to be higher (p < 0.05) in the pasteurized product. Total dietary fiber decreased (p < 0.05), but soluble dietary fiber raised (p < 0.05) due to hydrolysis caused by pasteurization. SDF:IDF ratio, hydration properties, and fat binding capacity were improved. Total soluble phenolic compounds remained similar but FRAP and DPPH scavenging activity decreased (p < 0.05) in the pasteurized by-product. Regarding the sensorial profile, pasteurization produced darkening, appearance of a cooked smell and an increase in bitterness. Therefore, pasteurization deteriorates the sensorial profile being able to change the attributes of an added-pasteurized-pulp juice; however, it is a good choice to preserve the orange pulp by-product to formulate food products different from juices or other beverages.

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Section: Chemical and Functional Evaluationsupporting

confidence: 67%

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Giavoni

Villanueva-Suárez

Peña-Armada

et al. 2022

Foods

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“…As shown in Figure 1a, the yields in total carotenoid contents achieved after four extractions with solvents B (methanol/ethyl acetate/petroleum ether, 1:1:1, v/ v/v), C (petroleum ether/2-propanol, 1:1, v/v), and D (acetone/diethyl ether/n-hexane, 1:1:1, v/v/v) were significantly higher than that obtained with solvent mixture A (ethanol/ethyl acetate/n-hexane, 1:1:1, v/v/v). Although extraction mixture C was shown to be suitable for the extraction of carotenoids from pasteurized and fresh orange juice, 4 the highest yield of violaxanthin equivalents, amounting to 1.02 mg/ 100 g of fresh weight (FW), was obtained using mixture B. This ternary mixture of methanol/ethyl acetate/petroleum ether has been previously used for the extraction of diverse xanthophyll esters, e.g., violaxanthin esters from pineapple [Ananas comosus (L.) Merr.]…”

Section: ■ Results and Discussionmentioning

confidence: 99%

“…For method optimization, extraction yields using four different solvent mixtures were compared. The tested solvents comprised one binary and three ternary mixtures, i.e., ethanol/ethyl acetate/n-hexane (1:1:1, v/v/v), 18 methanol/ethyl acetate/petroleum ether (1:1:1, v/v/v), 20 petroleum ether/2-propanol (1:1, v/v), 4 and a mixture of acetone/diethyl ether/n-hexane (1:1:1, v/v/v). A total of 0.1 g/L BHA and BHT for each were added as antioxidants.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

Genuine Carotenoid Profiles in Sweet Orange [Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages

Lux

Carle

Zacarı́as

et al. 2019

J. Agric. Food Chem.

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The carotenogenesis in the endocarp and flavedo of Navel oranges over four consecutive maturity stages was assessed by HPLC-DAD-APCI-MS n . After optimizing the extraction method, a total of 77 carotenoids including 26 mono-and 33 diesters of violaxanthin, β-citraurin, and antheraxanthin was characterized. Whereas chloroplast-specific pigments such as (all-E)-lutein and (all-E)-β-carotene predominated in the flavedo of green-ripe fruit, a highly complex pattern of xanthophyll esters was found in the mature oranges. Total carotenoid contents of flavedo were approximately nine-fold higher (12,605 μg/100 g of FW) than those in the endocarp (1,354 μg/100 g of FW) at fully mature stage. The mature endocarp abundantly contained violaxanthin mono-and diesters, in addition to diverse antheraxanthin esters, which were exclusively detected in this fruit fraction. Likewise, β-citraurin esters were found to be unique flavedo constituents of mature fruit. Therefore, they may support the detection of fraudulent use of peel fractions during orange juice production.

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“…The harmonized IVD system has been successfully utilized to study the release of antihypertensive peptides from camel milk 18 and gluten-derived sequences from pasta, 23 as well as the bioaccessibility of β-carotene 24 and phenolic compounds. 25 The aim of this study was to investigate the release and fate of the antihypertensive tripeptides VPP and IPP and some other ACE-inhibitory peptides during simulated OGI digestion of bovine skimmed milk. Differently from the previous efforts to detect VPP and IPP in milk digestates, 19,22 in the present work, we combined an in vitro OGI digestion system, which exploited the same conditions of the harmonized IVD system developed within the COST action INFOGEST, 20 with targeted mass spectrometry analysis.…”

Section: ■ Introductionmentioning

confidence: 99%

Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion

Rutella

Solieri

Martini

et al. 2016

J. Agric. Food Chem.

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The aim of this study was to identify and quantify the release of antihypertensive tripeptides valine-proline-proline (VPP) and isoleucine-proline-proline (IPP) during in vitro oro-gastro-intestinal (OGI) digestion of bovine skimmed milk. The experimental approach combined the recently developed harmonized static in vitro digestion (IVD) model and targeted mass spectrometry to monitor peptide generation. We first demonstrated that VPP and IPP are released from bovine milk proteins during in vitro OGI digestion at final concentrations of 354.3 ± 29.8 and 973.8 ± 155.7 μg/L, respectively. In silico analysis of cleavage sites and mass spectrometry revealed that tetrapeptides VPPF, IPPL, and IPPK are precursors of VPP and IPP. The release of other ACE-inhibitory peptides, such as FVAP, VAP, AW, and VY, was demonstrated, and their fate and the time course were investigated. This research underlines the suitability of an IVD system to study the release of short bioactive peptides during OGI transit.

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Correction to In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

Cited by 5 publications

References 0 publications

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product

Genuine Carotenoid Profiles in Sweet Orange [Citrus sinensis (L.) Osbeck cv. Navel] Peel and Pulp at Different Maturity Stages

Release of the Antihypertensive Tripeptides Valine-Proline-Proline and Isoleucine-Proline-Proline from Bovine Milk Caseins during in Vitro Gastrointestinal Digestion

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