Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions
Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions
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DOI：
10.1021/jf020986r
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发表时间：
2003-05-07
影响因子：
6.1
通讯作者：
Ferreres, F
中科院分区：
文献类型：
--
作者：
Gil-Izquierdo, A;Gil, MI;Ferreres, F
在工业规模生产的橙汁在体外胃肠道条件（pH、温度、酶和化学条件）下进行消化，以评估个别工业加工处理对黄酮溶解度、稳定性和在模拟生理条件下通过膜的能力的影响。四种工业过程包括挤压，标准巴氏灭菌，浓缩和冷冻进行了评估。对手工挤压与工业挤压进行了比较。在体外消化橙汁后，能够通过透析膜渗透的黄酮和保留物中残留的黄酮与不溶性部分中的黄酮一样，用高效液相色谱法进行了评估。在所有检测的橙汁中，在胃肠道的生理条件下形成了高含量的沉淀查尔酮（约占总黄酮的70%）。与工业挤压相比，手工挤压在渗透馏分中提供了更高的黄酮浓度和更低的查尔酮转化。标准巴氏灭菌对橙汁黄酮和查尔酮的溶解度和渗透性没有影响。工业浓度不影响黄酮的渗透量，但减少了查尔酮的产生。由冷冻橙汁制成的果汁含有相当少量的可溶性黄酮和不溶性查尔酮。
Orange juice manufactured at industrial scale was subjected to digestion under in vitro gastrointestinal conditions (pH, temperature, and enzyme and chemical conditions) to evaluate the influence of individual industrial processing treatments on flavanone solubility, stability, and ability to permeate through a membrane under simulated physiological conditions. Four industrial processes including squeezing, standard pasteurization, concentration, and freezing were evaluated. Hand squeezing was compared with industrial squeezing. After in vitro gastrointestinal digestion of the orange juices, the flavanones able to permeate through a dialysis membrane, and those remaining in the retentate were evaluated by HPLC as were those present in the insoluble fraction. In all of the assayed orange juices, a high content of precipitated chalcones (approximate to70% of the total flavanones) was formed under the physiological conditions of the gastrointestinal tract. Hand squeezing provided a higher concentration of flavanones in the permeated fraction and lower transformation to chalcones than industrial squeezing. Standard pasteurization did not influence the solubility and permeability of the orange juice flavanones and chalcones. Industrial concentration did not affect the amount of flavanones able to permeate but decreased the chalcones produced. Juices produced from frozen orange juice contained considerably smaller amounts of both soluble flavanones and insoluble chalcones.