Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds

Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds

The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteuri...

Full description

Bibliographic Details
Main Authors:	Jaime Zacarías-Garcia, Guiselle Carlos, José-Vicente Gil, José Luís Navarro, Lorenzo Zacarías, María-Jesús Rodrigo
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Series:	Foods
Subjects:	red-fleshed orange juice pasteurization high-pressure homogenization juice quality bioactive compounds antioxidant capacity
Online Access:	https://www.mdpi.com/2304-8158/12/2/400

Similar Items

Effect of Adding Resistant Maltodextrin to Pasteurized Orange Juice on Bioactive Compounds and Their Bioaccessibility
by: Elías Arilla, et al.
Published: (2021-05-01)

Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges
by: Jaime Zacarías-García, et al.
Published: (2022-09-01)

The Effect of Thermal Sonication of Bioactive Compounds and some of the Quality Parameters of Sour Cherry Juice Compared to the usual Pasteurization Method
by: L. Hoshyar, et al.
Published: (2019-03-01)

Improvement of ultraviolet pasteuriser for production of pineapple fruit juice
by: Mansor, Atikah
Published: (2015)

Comparing of thermal and cold plasma non-thermal pasteurization on bioactive compounds and microbial load of red orange juice (Sanguinello L.)
by: A. Olyaee, et al.
Published: (2022-08-01)

Working Toward Better Orange Juice in the HLB World
by: Jude Grosser, et al.
Published: (2019-04-01)

EFFECT OF PASTEURIZATION AND STORGE ON FLAVOUR OF APPLE AND KIWIFRUIT BLEND JUICE
by: Magda A. Abd El-Mageed, et al.
Published: (2006-09-01)

Application of thermosonication for guava juice processing: Impacts on bioactive, microbial, enzymatic and quality attributes
by: Baldev Singh Kalsi, et al.
Published: (2023-10-01)

Consumers Prefer Citrus Juice Blended With Sugar Belle®
by: Yu Wang, et al.
Published: (2022-03-01)

Evaluation of Pulsed Electric Field and Conventional Thermal Processing for Microbial Inactivation in Thai Orange Juice
by: Chatchawan Kantala, et al.
Published: (2022-04-01)

HPLC analysis of HMF in orange juice/
by: Mijares, Rosalinda M. 550132

Sensory analysis of dehydrated orange juices: quantitative descriptive analysis and sensory acceptability test
by: Marianela Ivana Capitani, et al.
Published: (2023-11-01)

Red-Fleshed Apple Anthocyanin Extract Reduces Furan Content in Ground Coffee, Maillard Model System, and Not-from-Concentrate Apple Juice
by: Bin Wang, et al.
Published: (2021-10-01)

Determination of Heat Transfer Coefficient and Quality Characteristics of Pasteurised Pink Guava (Psidium Guajava L., Variety Beaumont-30) Juice Drink with Different Brix
by: Samicho, Zainal
Published: (2001)

Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice
by: Wantong Yu, et al.
Published: (2021-05-01)

Effects of aqueous ozone pasteurization on S. typhimurium inactivation and qualitative attributes of chokanan mango (Mangifera indica L.) fruit juice
by: Mohd Supian, Nur Amira
Published: (2021)

Inflation in Orange Juice Prices and Consumer Responses
by: Sungeun Yoon, et al.
Published: (2024-02-01)

The Allocation of Advertising and Research Dollars in the Florida Orange Juice Industry
by: Mark G. Brown, et al.
Published: (2010-01-01)

Fe TABLET WITH SWEET ORANGE (Citrus x sinensis) JUICE SUBSTITUTION EFFECTS HEMOGLOBIN LEVEL IN TRIMESTER III PREGNANT WOMEN WITH ANEMIA
by: Umu Qonitun, et al.
Published: (2023-07-01)

Chemical route for synthesis of citric acid from orange and grape juices
by: Naveen Prasad B.S., et al.
Published: (2022-01-01)

Health outcomes of 100% orange juice and orange flavored beverage: A comparative analysis of gut microbiota and metabolomics in rats
by: Kewen Wang, et al.
Published: (2023-01-01)

Fresh and pasteurized orange juice analysis by TXRF
by: Thiago Elias Milani, et al.
Published: (2021-12-01)

Spray-dried natural orange juice encapsulants using maltodextrin and gum arabic
by: Luisana Naddaf, et al.
Published: (2012-07-01)

Study the Effect of Some Prebiotics on Physicochemical and Sensory Properties of Dietary Orange Juice
by: Sara Sohrabvandi, et al.
Published: (2015-07-01)

Biochemical and antioxidant properties of cream and orange-fleshed sweet potato
by: Rebecca Olajumoke Oloniyo, et al.
Published: (2021-03-01)

Research on Deastringency of Raw Chestnut Rose Juice and Preparation of Its Blended Fruit-Vegetable Juice with Pear and Pumpkin
by: Jiaxing JIN, et al.
Published: (2022-08-01)

Debittering of Pontianak Orange Juice using Naringinase Enzyme
by: Farid Salahudin
Published: (2010-06-01)

Glass transition behavior of spray dried orange juice powder measured bt differential scanning calorimetry (dsc) and thermal mechanical compression test (tmct) /
by: Shrestha, A. K.

Juice for Florida’s Future
by: Jude Grosser
Published: (2022-07-01)

Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (<i>Citrus sinensis</i> (L.) Osbeck) Juice
by: Lara Etzbach, et al.
Published: (2020-06-01)

Authenticity of 100% orange juice in the Czech market in 1996-2001
by: M. Voldřich, et al.
Published: (2002-04-01)

Vitamin C content in orange juices obtained by different methods
by: Maria Kujawińska, et al.
Published: (2022-06-01)

Pasteurisation of Soursop (Annona Muricata L.) Puree and its Effects on Physico-Chemical Properties
by: Ara, Umme
Published: (2000)

The orange juice business : a Brazilian perspective /
by: Neves, Marcos Fava, author, et al.
Published: (2011)

Comparing the antioxidant properties and volatile compounds of carrot-orange juice blend processed through varied chemical, pasteurization and ultrasound conditions
by: Anees Ahmed Khalil, et al.
Published: (2023-08-01)

Evaluation of different culture media and enrichment in orange juice upon the growth of Alicyclobacillusspp.
by: Márcia Maria Anjos, et al.

Variasi penentuan jus pemerangan jus oren yang diproses berlainan kaedah /
by: 238960 Wan Maizatulshima Wan Musa
Published: (2003)

Optimization of orange juice formulation through using lactose‐hydrolyzed permeate by RSM methodology
by: Azita Nemati, et al.
Published: (2020-08-01)

Effect of a Biosurfactant Extract Obtained from a Corn Kernel Fermented Stream on the Sensory Colour Properties of Apple and Orange Juices
by: Benita Pérez-Cid, et al.
Published: (2023-05-01)

The simultaneous effect of electromagnetic and ultrasound treatments on Escherichia coli count in red grape juice
by: Bahram Hosseinzadeh Samani, et al.
Published: (2018-01-01)