Artículo
Industrial orange juice debittering: Impact on bioactive compounds and nutritional value
Autor/es | Stinco Scanarotti, Carla Maria
Fernández Vázquez, Rocío Hernanz Vila, María Dolores Heredia Mira, Francisco José Meléndez Martínez, Antonio Jesús Vicario Romero, Isabel |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal Universidad de Sevilla. Departamento de Química Analítica |
Fecha de publicación | 2013-05 |
Fecha de depósito | 2024-03-07 |
Publicado en |
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Resumen | The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The ... The impact of an industrial debittering process (DP) on nutritional and bioactive compounds in orange juice (OJ) was studied. The DP was aimed at removing bitter components in OJ by physical adsorption in a resin. The levels of bioactive compounds (carotenoids, ascorbic acid and phenolics), total antioxidant activity and the colour in the fresh orange juices (non-debittered) and in the debittered counterparts were measured. The results demonstrated that the carotenoid contents were not significantly affected by the treatment. However, the debittered orange juices showed a reduction (p < 0.001) of 26% in ascorbic acid, 32% in hydroxycinnamic acids, 28% of flavones and 41% of flavanones in comparison with the non-treated juices. The antioxidant activity of the hydrophilic fraction (HF) was significantly higher (p < 0.05) in untreated juice than in debittered juices. Some colour parameters (L*, a* and hab) were also affected. Discriminant analysis revealed that the canonical function related to the levels of HF compounds allowed a 100% correct classifications of the different types of juices. |
Agencias financiadoras | Junta de Andalucía European Union (UE) Ministerio de Ciencia e Innovación (MICIN). España |
Identificador del proyecto | P08-AGR03784
ERG-224789 RYC-2010-07115 |
Cita | Stinco Scanarotti, C.M., Fernández Vázquez, R., Hernanz Vila, M.D., Heredia Mira, F.J., Meléndez Martínez, A.J. y Vicario Romero, I. (2013). Industrial orange juice debittering: Impact on bioactive compounds and nutritional value. Journal of Food Engineering, 116 (1), 155-161. https://doi.org/10.1016/j.jfoodeng.2012.11.009. |
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