Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions

Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the effects of the thawing conditions on the nutritional quality have been scarcely studied. To gain insight into this subject we have assessed the impact of different thawing conditio...

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Detalles Bibliográficos
Autores: Stinco Scanarotti, Carla Maria, Fernández Vázquez, Rocío, Heredia Mira, Francisco José, Meléndez Martínez, Antonio Jesús, Vicario Romero, Isabel
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2013
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/155896
Acceso en línea:https://hdl.handle.net/11441/155896
https://doi.org/10.1016/j.lwt.2013.04.003
Access Level:acceso abierto
Palabra clave:Antioxidant activity
Bioaccessibility
Carotenoids
Frozen orange juice
Thawing conditions
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spelling Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditionsStinco Scanarotti, Carla MariaFernández Vázquez, RocíoHeredia Mira, Francisco JoséMeléndez Martínez, Antonio JesúsVicario Romero, IsabelAntioxidant activityBioaccessibilityCarotenoidsFrozen orange juiceThawing conditionsUltrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the effects of the thawing conditions on the nutritional quality have been scarcely studied. To gain insight into this subject we have assessed the impact of different thawing conditions (microwave, room and refrigeration temperature) on the carotenoids levels and bioaccessibility in ultrafrozen orange juices. Other related properties, such as colour, and antioxidant activity were also evaluated. The results demonstrated that the bioactive carotenoid content and the antioxidant activity were significantly affected by the microwave thawing. These juices showed the highest values for the % of relative bioaccessibility of provitamin A carotenoids, when compared to the other thawing conditions. On the other hand, thawing at room or refrigeration temperatures did not have a negative impact neither on the colour, provitamin A and macular carotenoid compounds nor in the antioxidant activity.Junta de Andalucía P08-AGR3784European Union ERG-224789Ministerio de Ciencia e Innovación RYC-2010-07115ElsevierNutrición y Bromatología, Toxicología y Medicina LegalJunta de AndalucíaEuropean Union (UE)Ministerio de Ciencia e Innovación (MICIN). España2013info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/155896https://doi.org/10.1016/j.lwt.2013.04.003reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésLWT - Food Science and Technology, 53 (2), 458-463.P08-AGR3784ERG-224789RYC-2010-07115https://doi.org/10.1016/j.lwt.2013.04.003info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1558962026-06-17T12:51:07Z
dc.title.none.fl_str_mv Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
title Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
spellingShingle Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
Stinco Scanarotti, Carla Maria
Antioxidant activity
Bioaccessibility
Carotenoids
Frozen orange juice
Thawing conditions
title_short Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
title_full Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
title_fullStr Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
title_full_unstemmed Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
title_sort Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions
dc.creator.none.fl_str_mv Stinco Scanarotti, Carla Maria
Fernández Vázquez, Rocío
Heredia Mira, Francisco José
Meléndez Martínez, Antonio Jesús
Vicario Romero, Isabel
author Stinco Scanarotti, Carla Maria
author_facet Stinco Scanarotti, Carla Maria
Fernández Vázquez, Rocío
Heredia Mira, Francisco José
Meléndez Martínez, Antonio Jesús
Vicario Romero, Isabel
author_role author
author2 Fernández Vázquez, Rocío
Heredia Mira, Francisco José
Meléndez Martínez, Antonio Jesús
Vicario Romero, Isabel
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
Junta de Andalucía
European Union (UE)
Ministerio de Ciencia e Innovación (MICIN). España
dc.subject.none.fl_str_mv Antioxidant activity
Bioaccessibility
Carotenoids
Frozen orange juice
Thawing conditions
topic Antioxidant activity
Bioaccessibility
Carotenoids
Frozen orange juice
Thawing conditions
description Ultrafrozen orange juices are produced to preserve the nutritional and sensory quality of the fresh juices. However the effects of the thawing conditions on the nutritional quality have been scarcely studied. To gain insight into this subject we have assessed the impact of different thawing conditions (microwave, room and refrigeration temperature) on the carotenoids levels and bioaccessibility in ultrafrozen orange juices. Other related properties, such as colour, and antioxidant activity were also evaluated. The results demonstrated that the bioactive carotenoid content and the antioxidant activity were significantly affected by the microwave thawing. These juices showed the highest values for the % of relative bioaccessibility of provitamin A carotenoids, when compared to the other thawing conditions. On the other hand, thawing at room or refrigeration temperatures did not have a negative impact neither on the colour, provitamin A and macular carotenoid compounds nor in the antioxidant activity.
publishDate 2013
dc.date.none.fl_str_mv 2013
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/155896
https://doi.org/10.1016/j.lwt.2013.04.003
url https://hdl.handle.net/11441/155896
https://doi.org/10.1016/j.lwt.2013.04.003
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT - Food Science and Technology, 53 (2), 458-463.
P08-AGR3784
ERG-224789
RYC-2010-07115
https://doi.org/10.1016/j.lwt.2013.04.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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