Search results for "ORANGE JUICE"

Red Orange: Experimental Models and Epidemiological Evidence of Its Benefits on Human Health

2013

In recent years, there has been increasing public interest in plant antioxidants, thanks to the potential anticarcinogenic and cardioprotective actions mediated by their biochemical properties. The red (or blood) orange (Citrus sinensis(L.) Osbeck) is a pigmented sweet orange variety typical of eastern Sicily (southern Italy), California, and Spain. In this paper, we discuss the main health-related properties of the red orange that include anticancer, anti-inflammatory, and cardiovascular protection activities. Moreover, the effects on health of its main constituents (namely, flavonoids, carotenoids, ascorbic acid, hydroxycinnamic acids, and anthocyanins) are described. The red orange juice…

PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.

2005

Aims: To investigate the sort and the origin of the contamination of a packed fruit juice. Methods and Results: Fifty-eight yeast isolates were collected in a survey of two different visits to a carbonated orange juice factory. In each visit, samples were collected, six times, from seven points in the production chain. For each visit, no significant differences were observed among the yeast average values obtained in the control points considered. The random amplified polymorphic DNA (RAPD) with primer P24 and the PCR-fingerprinting with the microsatellites primers (GTG)5 and (GAC)5 were used, in order to discriminate the isolates, rendering 29 composite profiles; the most frequent one (24/…

EFFECT OF PLANT GROWTH REGULATORS AND ORANGE JUICE ON GROWTH OF CALLUS FROM FRUIT TISSUES OF WASHINGTON NAVEL ORANGE

1997

The effect of the plant growth regulators kinetin, gibberellic acid (GA3), and 2,4- dichlorophenoxyacetic acid (2,4-D), either alone or in combination with orange juice, on the in vitro growth of mesocarp and endocarp explants from 90–120 day-old Washington Navel Citrus sinensis orange fruits has been determined. Both fruit tissues formed callus. From endocarp 100% callus was formed in all cultures, even without growth regulators in the culture medium, while callus growth was lower from mesocarp. The addition of orange juice at a final concentration of 15% (v/v) to the basal medium without growth regulators increased the callus growth, specially that derived from endocarp. However, the high…

Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage

2010

Abstract The degradation of ascorbic acid was determined in a ready-to-drink orange juice–milk beverage treated by high intensity pulsed electric fields (PEF). The effects of PEF treatment were compared to those of heat pasteurization (90 oC, 20 s). Four electric field strengths (15, 25, 35, 40 kV/cm) and six treatment times for each field (from 40 µs to 700 µs) were studied. Ascorbic acid degradation was adjusted to an exponential model. The obtained ascorbic acid degradation rate constants (kE) were − 0.11·10− 3 ± 0.03·10− 3 μs− 1, − 0.23·10− 3 ± 0.07·10− 3 μs− 1, − 0.42·10− 3 ± 0.09·10− 3 μs− 1 and − 0.60·10− 3 ± 0.06·10− 3 μs− 1 for field strengths of 15, 25, 35 and 40 kV/cm, respective…

Orange proteomic fingerprinting: From fruit to commercial juices.

2015

Combinatorial peptide ligand library technology, coupled to mass spectrometry, has been applied to extensively map the proteome of orange pulp and peel and, via this fingerprinting, to detect its presence in commercial orange juices and drinks. The native and denaturing extraction protocols have captured 1109 orange proteins, as identified by LC-MS/MS. This proteomic map has been searched in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juices and soft drinks. The presence of numerous orange proteins in commercial juices has demonstrated the genuineness of these products, prepared by using orange fruits as original ingredients. However, the low nu…

Impact of high-pressure processing on the stability and bioaccessibility of bioactive compounds in Clementine mandarin juice and its cytoprotective e…

2020

Mandarin juice is a rich source of antioxidant bioactive compounds. While the content and profile of bioactives are known, the impact of high-pressure processing (HPP) on their stability and bioaccessibility (BA) is unknown, but may allow obtaining safe, nutritious, and fresh-tasting juices with highly extractable bioactive compounds. The stability and BA of bioactive antioxidant compounds in untreated and HPP-treated (400 MPa/40 °C/1 min) Clementine mandarin juices, and the cytoprotective effect of its bioaccessible fractions (BF) obtained after simulated gastrointestinal digestion against H2O2-induced oxidative stress in differentiated Caco-2 cells were investigated. The BF of HPP-treated…

Fruits and vegetables protect against the genotoxicity of heterocyclic aromatic amines activated by human xenobiotic-metabolizing enzymes expressed i…

2010

Heterocyclic aromatic amines (HAAs) can be formed during the cooking of meat and fish at elevated temperatures and are associated with an increased risk for cancer. On the other hand, epidemiological findings suggest that foods rich in fruits and vegetables can protect against cancer. In the present study three teas, two wines, and the juices of 15 fruits and 11 vegetables were investigated for their protective effect against the genotoxic effects of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). To closely mimic the enzymatic activation of these HAAs in humans, genetically engineered V79 Chinese hamster fibroblasts were employed tha…

EVOLUZIONE DELLA COMPONENTE FENOLICA E DELL'ATTIVITA ANTIOSSIDANTE NEI SUCCHI DI DIVERSI GENOTIPI DI ARANCIO DURANTE LA MATURAZIONE.

2009

Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field

2007

High-intensity pulsed electric fields (HIPEF) is an emerging non-thermal food preservation technology which has the potential to pasteurize pumpable liquid foods. Its application is being studied to evaluate it as potential alternative or complementary process to thermal pasteurization. Orange juice-milk beverage with added bioactive components is a ready-to-drink beverage developed as an alternative to traditional soft drinks. In the present work, two HIPEF treatments (35 and 40 kV/cm) and six different treatment times (from 40 to 180 µs) were evaluated to assess their effect on the fatty acid profile of an orange juice-milk beverage fortified with n-3 fatty acids and oleic acid. The effec…

Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organi…

2020

Abstract The impact of fermentation assisted by four different lactic acid bacteria (LAB) on polyphenols, carotenoids, organic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated. Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) were used to promote the fermentation of the beverages for 72 h at 37 °C. The bacteria population increased with the elapse of fermentation period, except for beverages inoculated with L. plantarum TR-7. After fermentation period, total polyphenols, total carotenoids and total antioxidant capacity were increased compared to the control ones (non-fermented). Two phenolic acids (DL-3-phenylactic acid and 3–4-dih…