Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'
Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'
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DOI：
10.1016/j.foodres.2020.109105
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发表时间：
2020-06-01
影响因子：
8.1
通讯作者：
Zacarias, Lorenzo
中科院分区：
文献类型：
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作者：
De Ancos, Begona;Rodrigo, Maria J.;Zacarias, Lorenzo
本工作探讨了在200 MPa/25摄氏度/1分钟（HPP-200）作为预处理的效果对整个去皮橙子水果从普通的'脐橙'和红肉'卡拉卡拉'甜橙榨汁前，旨在提高类胡萝卜素，类黄酮，维生素C和亲水性抗氧化活性的果汁中的提取。随后在400 MPa/40 ℃/1 min下处理未处理的和HPP-200果汁（HPP-400和HPP-200-400）。与未处理的新鲜果汁相比，HPP-200和HPP-200-400提高了脐橙汁中橙皮苷（25%和16%）、水仙素（27%和9%）、八氢番茄红素（40%和97%）和六氢番茄红素（9倍和12倍）的浓度，并保持了维生素C含量和抗氧化活性。然而，这两个HPP处理在卡拉卡拉果汁保留类黄酮和维生素C的浓度，但减少了16%的总类胡萝卜素含量，主要是番茄红素，由于其更多的暴露位置在食品基质。然而，对新鲜制备的橙子汁施加的单一HPP-400处理减少了生物活性化合物，主要是在肚脐汁中，这可能是由于所使用的机械榨汁程序（罐式搅拌器）或/和有害食物酶的压力诱导的活化。所有经HP处理的Cara Cara果汁呈现出比相应的Navel果汁更高的类胡萝卜素含量，并且可以被认为是这些化合物的优良膳食来源。因此，HPP适用于整个去皮橙子没有修改的肚脐和Cara Cara果汁的生物活性化合物的配置文件，并增加了总的和个人的类胡萝卜素，类黄酮，维生素C和抗氧化活性的浓度取决于生物活性化合物的类型，橙子水果品种和HPP条件。
This work examines the effect of HPP at 200 MPa/25 degrees C/1 min (HPP-200) as pretreatment on whole-peeled orange fruits from ordinary 'Navel' and red-fleshed 'Cara Cara' sweet oranges before juicing with the aim to improve the extractability of carotenoids, flavonoids, vitamin C and hydrophilic antioxidant activity in the juices. Untreated and HPP-200 juices were subsequently processed at 400 MPa/40 degrees C/1 min (HPP-400 and HPP-200-400). HPP-200 and HPP-200-400 increased the concentration of hesperidin (25% and 16%), narirutin (27% and 9%), phytoene (40% and 97%) and phytofluene (9- and 12-fold) in Navel-juice and maintained the vitamin C content and the antioxidant activity compared to untreated freshly-prepared juice. However, these two HPP treatments in Cara Cara-juices preserved flavonoids and vitamin C concentration but decreased 16% total carotenoid content mainly lycopene due to its more exposed position in the food matrix. However, a single HPP-400 treatment applied on freshly-prepared orange juices reduced bioactive compounds, mainly in Navel-juices, perhaps due to the mechanical juicing procedure (jar-blender) used or/and with the pressure-induced activation of detrimental food enzymes. All the HP-treated Cara Cara-juices presented higher carotenoid content than the corresponding Navel-juices, and can be considered an excellent dietary source of these compounds. Therefore, HPP applied to whole peeled orange did not modified the profiling of bioactive compounds of Navel- and Cara Cara-juices and increased the concentration of total and individual carotenoids, flavonoids, vitamin C and antioxidant activity depending on the type of bioactive compounds, the orange fruit cultivar and the HPP conditions.