Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

Abstract

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: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.

Colour influences sensory perception and liking of orange juice

“…In general, these results, agree with results published previously by Fernández-Vázquez et al [32], suggesting that no clear preferences for any colour was observed but that there are subsections of the population that show different preferences for OJ colour. They found that consumer clusters did not differ in terms of gender, age, or consumption habits indicating that these variables did not influence colour preference patterns.…”

“…This is likely to relate to the association of more reddish hues in a freshly squeezed OJ indicating superior quality [31][32][33]. However, there were no significant differences in actual liking between any of the samples, which is in accordance with Tepper [25], who concluded that slight green colour variation reduced consumer acceptance regarding colour, but had little influence on overall liking.…”

New Method for Carotenoid Extraction and Analysis by HPLC-DAD-MS/MS in Freeze-Dried Citrus and Mango Pulps

“…(all-E)-Lutein (peak 12) and (all-E)-zeaxanthin (peak 14) have the same chemical formula (C 40 + . This fact also affects the UV-Vis features and elution of these carotenoids, allowing their unequivocally identification.…”

“…38,39 In a recent study, violaxanthin, antheraxanthin, and their geometrical isomers, as well as luteoxanthin and mutatoxanthin were found as the major carotenoids in ultrafrozen juice from Valencia late orange. 40 The developed method was also applied to freeze-dried mango, and concerning its carotenoid composition, (all-E)-violaxanthin was the major compound (37%), followed by (all-E)-β-carotene (24%) and (9Z)-violaxanthin (23%). Other minor compounds, such as β-carotene cis-isomers and neoxanthin, were also detected (Table 6).…”

Influence of thermal treatments on microscale release of nutraceutical compounds in syneresis liquids from frozen blood orange purées

“…Enhancing cloud stability without increasing the viscosity of the product is one of the main challenges in citrus juice industry (Galant, Widmer, Luzio, & Cameron, 2014). There is evidence in orange juice as in other puré ed products, of an inverse relationship between particle size of the food matrix estimated by laser diffraction analysis and carotenoid relative accessibility, expressed as percentage of total carotenoids released in solubilized form after simulated digestion trials (Stinco et al, 2012). A different distribution of carotenoids between serum and cloud particles seems to play a role also in discoloration phenomena during processing of blood orange juices (Arena, Fallico, & Maccarone, 2000) along with thermal and enzymatic degradations of anthocyanin compounds (Cisse, Vaillant, Acosta, Dhuique-Mayer, & Dornier, 2009;Rapisarda et al, 2001).…”