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

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

The effects of traditional pasteurization (low pasteurization, conventional pasteurization, hot filling) and alternative pasteurization (pulsed electric fields, high pressure processing), followed by ultrasonication on the carotenoid content, carotenoid profile, and on the in vitro carotenoid bioacc...

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Bibliographic Details
Main Authors: Lara Etzbach, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber, Fabian Weber
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Antioxidants
Subjects:
orange juice
<i>Citrus sinensis</i> L.
carotenoids
in vitro bioaccessibility
pasteurization
ultrasonication
Online Access:https://www.mdpi.com/2076-3921/9/6/534

Internet

https://www.mdpi.com/2076-3921/9/6/534

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