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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-06-01
|
| Series: | Antioxidants |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3921/9/6/534 |
| _version_ | 1827714685553606656 |
|---|---|
| author | Lara Etzbach Ruth Stolle Kerstin Anheuser Volker Herdegen Andreas Schieber Fabian Weber |
| author_facet | Lara Etzbach Ruth Stolle Kerstin Anheuser Volker Herdegen Andreas Schieber Fabian Weber |
| author_sort | Lara Etzbach |
| collection | DOAJ |
| description | 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 bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3–159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice. |
| first_indexed | 2024-03-10T19:03:02Z |
| format | Article |
| id | doaj.art-3d0dc0a14be04c978b0ff227b328a386 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T19:03:02Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-3d0dc0a14be04c978b0ff227b328a3862023-11-20T04:18:14ZengMDPI AGAntioxidants2076-39212020-06-019653410.3390/antiox9060534Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (<i>Citrus sinensis</i> (L.) Osbeck) JuiceLara Etzbach0Ruth Stolle1Kerstin Anheuser2Volker Herdegen3Andreas Schieber4Fabian Weber5Institute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, GermanyInstitute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, GermanyEckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, GermanyEckes-Granini Group GmbH, Ludwig-Eckes-Platz 1, D-55268 Nieder-Olm, GermanyInstitute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, GermanyInstitute of Nutritional and Food Sciences, Molecular Food Technology, University of Bonn, Endenicher Allee 19b, D-53115 Bonn, GermanyThe 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 bioaccessibility of orange juice were investigated. There was no significant difference in the total carotenoid content between the untreated juice (879.74 µg/100 g juice) and all pasteurized juices. Significantly lower contents of violaxanthin esters were found in the high thermally-treated juices (conventional pasteurization, hot filling) compared to the untreated juice, owing to heat-induced epoxy-furanoid rearrangement. The additional ultrasonication had almost no effects on the carotenoid content and profile of the orange juices. However, the in vitro solubilization and the micellarization efficiency were strongly increased by ultrasound, the latter by approximately 85.3–159.5%. Therefore, among the applied processing techniques, ultrasonication might be a promising technology to enhance the in vitro bioaccessibility of carotenoids and, thus, the nutritional value of orange juice.https://www.mdpi.com/2076-3921/9/6/534orange juice<i>Citrus sinensis</i> L.carotenoidsin vitro bioaccessibilitypasteurizationultrasonication |
| spellingShingle | Lara Etzbach Ruth Stolle Kerstin Anheuser Volker Herdegen Andreas Schieber Fabian Weber 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 Antioxidants orange juice <i>Citrus sinensis</i> L. carotenoids in vitro bioaccessibility pasteurization ultrasonication |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | orange juice <i>Citrus sinensis</i> L. carotenoids in vitro bioaccessibility pasteurization ultrasonication |
| url | https://www.mdpi.com/2076-3921/9/6/534 |
| work_keys_str_mv | AT laraetzbach impactofdifferentpasteurizationtechniquesandsubsequentultrasonicationontheinvitrobioaccessibilityofcarotenoidsinvalenciaorangeicitrussinensisilosbeckjuice AT ruthstolle impactofdifferentpasteurizationtechniquesandsubsequentultrasonicationontheinvitrobioaccessibilityofcarotenoidsinvalenciaorangeicitrussinensisilosbeckjuice AT kerstinanheuser impactofdifferentpasteurizationtechniquesandsubsequentultrasonicationontheinvitrobioaccessibilityofcarotenoidsinvalenciaorangeicitrussinensisilosbeckjuice AT volkerherdegen impactofdifferentpasteurizationtechniquesandsubsequentultrasonicationontheinvitrobioaccessibilityofcarotenoidsinvalenciaorangeicitrussinensisilosbeckjuice AT andreasschieber impactofdifferentpasteurizationtechniquesandsubsequentultrasonicationontheinvitrobioaccessibilityofcarotenoidsinvalenciaorangeicitrussinensisilosbeckjuice AT fabianweber impactofdifferentpasteurizationtechniquesandsubsequentultrasonicationontheinvitrobioaccessibilityofcarotenoidsinvalenciaorangeicitrussinensisilosbeckjuice |