Search results for "Orange juice"
showing 10 items of 59 documents
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…
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…
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
2020
Citrus fruits processing is one of the foremost industrial activities in Sicily and the main residual by-product consists in peels and seeds (known as "pastazzo"). Traditionally this by-product has been used for different purposes, and only most recently, it has been described as source of a wide range of healthy bioactive compounds and dietary fibers. In the present work, a debittered food grade orange fiber (DOF), extracted from orange juice by-product, was experimentally obtained and tested as fat-replacer at different percentages (30, 50, and 70%) in bakery confectionery products (brioches). The DOF showed high total fiber content, low water activity and a high water binding capacity. T…
Fragrant bioethanol: A valued bioproduct from orange juice and essential oil extraction
2018
Abstract We identify the composition of a less known, yet important bioproduct obtained in relatively high amount during orange fruit processing for juice and essential oil extraction comprised of bioethanol dissolving valued terpenes. Green cosmetic, perfume and biosolvent applications are anticipated.
Relationship between the acid and limonin content of Washington Navel orange juices
1985
Juice samples of Washington Navel oranges from three groves were analysed for limonin, °Brix and acid during several seasons. A strong correlation between limonin and acid content has been found.
Regular consumption of fresh orange juice increases human skin carotenoid content
2015
Dermal carotenoids are a good indicator of antioxidant status in the body. This study aimed to determine whether regular consumption of orange juice could increase dermal carotenoids. Two types of orange juice, obtained from regularly (CI) and partially (PRD) irrigated trees, were tested to reveal any possible association between juice and dermal carotenoids. Soluble solids, titratable acidity, and total carotenoids were quantified in the juice; skin carotenoid score (SCS) was assessed by Raman spectroscopy. Carotenoid content was 7.3% higher in PRD than in CI juice, inducing no difference in SCS. In a first trial with daily juice intakes for 25 days, SCS increased linearly (10%) in the ind…
Association between dietary and beverage consumption patterns in the SUN (Seguimiento Universidad de Navarra) cohort study.
2008
Objective: The objective of the present study was to determine the dietary patterns of a Mediterranean cohort and relate them to the observed patterns of beverage consumption. Design: Prospective cohort study. Dietary habits were assessed with a semiquantitative FFQ validated in Spain. A principal components factor analysis was used to identify dietary patterns and to classify subjects according to their adherence to these patterns. The association between adherence to each dietary pattern and beverage consumption was assessed cross-sectionally. In a longitudinal analysis (2-year follow-up), the relationship between adherence to the baseline dietary patterns and the likelihood of changing a…
Effects of red orange juice intake on endothelial function and inflammatory markers in adult subjects with increased cardiovascular risk
2012
BACKGROUND Oxidative and inflammatory stresses are involved in the pathogenesis of atherosclerosis. The consumption of fruit and vegetables is associated with improved health and reduced cardiovascular risk. Red oranges have a high content of antioxidant and antiinflammatory substances, but there is a paucity of data concerning their effects on cardiovascular biomarkers in subjects with increased cardiovascular risk. OBJECTIVE We investigated the effect of red orange juice intake on endothelial function, oxidative stress, and markers of inflammation in subjects with increased cardiovascular risk. DESIGN Nineteen nondiabetic subjects with increased cardiovascular risk (aged 27-56 y) were inc…
High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages.
2021
High-pressure processing (HPP) has emerged over the last 2 decades as a good alternative to traditional thermal treatment for food safety and shelf-life extension, supplying foods with similar characteristics to those of fresh products. Currently, HPP has also been proposed as a useful tool to reduce food contaminants, such as pesticides and mycotoxins. The aim of the present study is to explore the effect of HPP technology at 600 MPa during 5 min at room temperature on alternariol (AOH) and aflatoxin B1 (AFB1) mycotoxins reduction in different juice models. The effect of HPP has also been compared with a thermal treatment performed at 90 °C during 21 s. For this, different juice models, or…
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…