dc.creator | Stinco Scanarotti, Carla Maria | es |
dc.creator | Fernández Vázquez, Rocío | es |
dc.creator | Hernanz Vila, María Dolores | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.creator | Meléndez Martínez, Antonio Jesús | es |
dc.creator | Vicario Romero, Isabel | es |
dc.date.accessioned | 2024-03-07T16:49:42Z | |
dc.date.available | 2024-03-07T16:49:42Z | |
dc.date.issued | 2013-05 | |
dc.identifier.citation | 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. | |
dc.identifier.issn | 0260-8774 | es |
dc.identifier.uri | https://hdl.handle.net/11441/155949 | |
dc.description.abstract | 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. | es |
dc.description.sponsorship | Junta de Andalucía P08-AGR03784 | es |
dc.description.sponsorship | European Union ERG-224789 | es |
dc.description.sponsorship | Ministerio de Ciencia e Innovación RYC-2010-07115 | es |
dc.format | application/pdf | es |
dc.format.extent | 32 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Journal of Food Engineering, 116 (1), 155-161. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Carotenoids | es |
dc.subject | Colour | es |
dc.subject | Debittering | es |
dc.subject | Orange juice | es |
dc.subject | Phenolics | es |
dc.title | Industrial orange juice debittering: Impact on bioactive compounds and nutritional value | es |
dc.type | info:eu-repo/semantics/article | es |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Química Analítica | es |
dc.relation.projectID | P08-AGR03784 | es |
dc.relation.projectID | ERG-224789 | es |
dc.relation.projectID | RYC-2010-07115 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.jfoodeng.2012.11.009 | es |
dc.identifier.doi | 10.1016/j.jfoodeng.2012.11.009 | es |
dc.journaltitle | Journal of Food Engineering | es |
dc.publication.volumen | 116 | es |
dc.publication.issue | 1 | es |
dc.publication.initialPage | 155 | es |
dc.publication.endPage | 161 | es |
dc.contributor.funder | Junta de Andalucía | es |
dc.contributor.funder | European Union (UE) | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |