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Keywords = ‘Cara Cara’ juice

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26 pages, 3337 KiB  
Article
Juices and By-Products of Red-Fleshed Sweet Oranges: Assessment of Bioactive and Nutritional Compounds
by Jaime Zacarías-Garcia, Guiselle Carlos, José-Vicente Gil, José Luís Navarro, Lorenzo Zacarías and María-Jesús Rodrigo
Foods 2023, 12(2), 400; https://doi.org/10.3390/foods12020400 - 14 Jan 2023
Cited by 10 | Viewed by 3265
Abstract
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization [...] Read more.
The content of nutrients and bioactive compounds, and antioxidant capacity were assessed in the juices from two red-fleshed oranges, Cara Cara and Kirkwood, and compared with that of a standard Navel orange. Two juice extraction procedures, hand-squeezing and industrial, and two treatments, pasteurization (85 °C/30 s) and high-pressure homogenization (HPH, 150 MPa/55 °C/1 min), were evaluated. For most of the nutrients and bioactive compounds, the hand and industrial juice squeezing rendered similar extraction efficiency. Individual composition of carotenoids in the juices were differentially affected by the extraction procedure and the treatments, but the red-fleshed orange juices contained between 3- to 6-times higher total carotenoids than the standard Navel juices, being phytoene and phytofluene the main carotenoids. The industrial and treated juices of both red-fleshed oranges contained 20–30% higher amounts of tocopherols but about 20% lower levels of vitamin C than Navel juices. Navel juices exhibited higher hydrophilic antioxidant capacity, while the red-fleshed orange juices showed an improved lipophilic antioxidant capacity. The main distinctive characteristic of the industrial juice by-product of the red-fleshed oranges was a higher content of carotenoids (×10) and singlet oxygen antioxidant capacity (×1.5–2) than the Navel by-product. Full article
(This article belongs to the Special Issue Fruits and Fruit-Based Products as a Source of Bioactive Compounds)
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15 pages, 1140 KiB  
Article
Stability of Flavonoid, Carotenoid, Soluble Sugar and Vitamin C in ‘Cara Cara’ Juice during Storage
by Qi Lu, Lu Li, Shujin Xue, De Yang and Shaohua Wang
Foods 2019, 8(9), 417; https://doi.org/10.3390/foods8090417 - 16 Sep 2019
Cited by 21 | Viewed by 6234
Abstract
In view of understanding the stability of sterilized ‘Cara Cara’ juice during storage, the changes of specific quality parameters (flavonoid, carotenoid, vitamin C, soluble sugar and antioxidant activities) of ‘Cara Cara’ juice were systematically investigated over the course of 16 weeks in storage [...] Read more.
In view of understanding the stability of sterilized ‘Cara Cara’ juice during storage, the changes of specific quality parameters (flavonoid, carotenoid, vitamin C, soluble sugar and antioxidant activities) of ‘Cara Cara’ juice were systematically investigated over the course of 16 weeks in storage at 4, 20, 30 and 40 °C. Total flavonoid and carotenoid indexes showed slight degradation at each temperature, while vitamin C and soluble sugar degraded intensively, especially at 40 °C storage with a great amount of HMF (5-hydroxymethylfurfural) accumulated. There were 29 carotenoids detected during storage, including carotenes and carotenoid esters. Carotenes were kept stable, while the degradations of carotenoid esters were fitted by biexponential function. Carotenoid ester group 2 contained epoxy structures that quickly decreased in the first four weeks at all storage temperatures, while the ester group 1 (belonged to β-cryptoxanthin ester) was degraded gradually. The 13- or 15-cis-lycopene, isomerized from all-(trans)-lycopene, increased with storage time at each temperature. Total flavonoid and carotenoid indexes in stored ‘Cara Cara’ juice were positively correlated with hydrophilic and lipophilic antioxidant abilities. Full article
(This article belongs to the Special Issue The Health Benefits of the Bioactive Compounds in Foods)
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