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Squeezed Orange Juice Properties Before and During <I>In Vitro</I>

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Squeezed Orange Juice Properties Before and During <I>In Vitro</I> Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method Yamile A. Mennah-Govela and Gail M. Bornhorst Abstract: This study aims to analyze the influence of processing and orange variety on initial quality, antioxidant activity, total polyphenol content (TPC), and ascorbic acid content of fresh-squeezed orange juice during in vitro digestion. Fresh- squeezed orange juice was made from Fukumoto Navel, Lane Late Navel, Olinda Nucellar Valencia, and Campbell Valencia oranges, and was processed thermally and nonthermally. Antioxidant activity (FRAP and ABTS assays), TPC (Folin-Ciocalteu method), and ascorbic acid were analyzed before and after gastrointestinal digestion. Bioaccessibility was calculated by comparing the measured values after digestion with the initial value for each juice. Orange variety significantly influenced pH, acidity, and total soluble solids (P < 0.0001). Antioxidant activity by FRAP was significantly higher (P < 0.0001) in Fukumoto Navel orange juice (16.0 ± 0.4 mM Trolox) than the other juices (range: 9.1 to 10 mM Trolox). TPC was significantly influenced by orange variety (P < 0.0001) and ranged from 521 ± 6 (Campbell Valencia) to 800 ± 11 mg gallic acid/L (Lane Late Navel). Processing method did not influence antioxidant and polyphenol bioaccessibility (P > 0.05). However, antioxidant activity by ABTS and ascorbic acid bioaccessibility were significantly influenced by orange variety (P < 0.0001). These results indicate that fruit variety and nutrient bioaccessibility should be considered to optimize processing and formulation parameters. Keywords: antioxidant activity, ascorbic acid, bioaccessibility, in vitro digestion, orange juice Practical Application: Processing method and variety of fruit during beverage manufacturing may influence its nutrient bioaccessibility. We present a detailed examination of the influence of orange variety, harvest time, and processing method on initial quality parameters and antioxidant bioaccessibility. It is recommended that nutritional analysis of beverages take into consideration both the bioaccessibility of nutrients and the initial nutrient content of the beverage. These results can be used for juice processors to take into consideration the harvest season and produce variety to manufacture beverages with higher nutritional quality. Introduction activity and ascorbic acid content in strawberries. Gonzalez- Orange juice (Citrus sinensis L. Osbeck) is the most commonly Molina and others (2008) found that harvest season of lemons consumed fruit juice in the United States due to its high content influenced the ascorbic acid content. Since oranges have a high of vitamin C, phenolic compounds and carotenoids (O’Neil and content of antioxidants, including ascorbic acid, carotenoids, and others 2012). The most commonly consumed orange varieties are polyphenolic compounds, the time of harvest and orange variety Navel and Valencia (Kimball 1999). Valencia oranges are widely may also influence their nutritional content (Rapisarda and others used for juicing due to their high amount of total soluble solids and 2008; Aschoff and others 2015). bright color (Bull and others 2004). In contrast, Navel oranges are In addition to harvest season, processing of orange juice may more commonly consumed whole. They are not as widely used have an impact on its nutrient content. Orange juice is processed for juicing since they contain limonin which is extracted dur- (thermally or nonthermally) to increase shelf life, and inactivate ing processing, resulting in bitter flavors (Bull and others 2004). In microorganisms and enzymes, such as pectin methyl esterase (Basak California, Navel oranges are typically harvested between Novem- and others 2001; Bull and others 2004; Polydera and others 2005). ber and May, whereas Valencia oranges are commonly harvested However, the processing conditions may also influence the initial between March and November (USDA 2015). properties and nutritional quality (Sanchez-Moreno´ and others Health, Nutrition, & Previous studies showed that time of harvest influences nutri- 2005; Stinco and others 2012). It has been shown that thermal ent content in different fruits. It has been shown that harvest processing (between 80 and 105 °C for 10 s to 2 min) of or- Food time (early or late in the season) (Ferreyra and others 2007) and ange juice causes degradation of provitamin A carotenoids (Lee year of harvest (Pincemail and others 2012) influenced antioxidant and Coates 2003; Gama and de Sylos 2007), antioxidant activ- ity (Polydera and others 2005), and ascorbic acid (Torregrosa and others 2006). Previous studies have shown that high pressure pro- JFDS-2017-0622 Submitted 4/15/2017, Accepted 7/15/2017. Authors are with cessing (HPP) is an alternative method to inactivate microorgan- Dept. of Biological and Agricultural Engineering, 1329 Bainer Hall, Univ. of Cali- isms and enzymes without having a detrimental effect on quality fornia, Davis, 1 Shields Avenue, Davis, Calif., 95616, U.S.A. Direct inquiries to and nutritional compounds of the product, including antioxidant authors Bornhorst (E-mail: [email protected]). activity (Polydera and others 2005), provitamin A carotenoids C 2017 Institute of Food Technologists R r 2438 Journal of Food Science Vol. 82, Nr. 10, 2017 doi: 10.1111/1750-3841.13842 Further reproduction without permission is prohibited Orange juice properties during digestion . Table 1–Orange varieties with harvest time used in this study. by filtering with cheesecloth (grade 50, 11 × 9.5 threads per cm). Orange variety Harvest month Relative time in typical Juice was squeezed in 3 batches completed on different days. Each harvest season batch of fresh-squeezed juice was used to process all treatments the same day as it was squeezed. Orange juice was stored at 4 °C Lane Late Navel May 2016 Late Fukumoto Navel November 2016 Early for analysis within 1 d. Olinda Nucellar Valencia May 2016 Early Thermal processing. Four thermal treatments were com- Campbell Valencia November 2016 Late pleted: short, medium, long, and high temperature thermal treat- ment (HT). Short, medium, and long thermal treatments were (Sanchez-Moreno´ and others 2003), and ascorbic acid (Bull and completed by adding 10 mL of fresh juice in a glass test tube, 3 others 2004). tubes were sealed and placed in a beaker filled with boiling water. In addition, processing may contribute to the behavior of nutri- After reaching 85 °C, the tubes were placed in a shaking water ents during digestion. Although orange juice is high in antioxidants bath at 85 °C for 1, 5, or 15 min (short, medium, and long, re- and ascorbic acid, only a fraction of these nutrients may be avail- spectively). For the HT treatment, 5 mL of fresh orange juice was able for absorption in the gastrointestinal tract, since some of these added to glass test tubes that were placed in a heating block (at compounds may either be degraded during digestion or not re- 180 °C). After reaching 99 °C (approximately 70 s), the temper- leased from the cellular matrix. Bioaccessibility, typically expressed ature was held constant for 10 s. Immediately after processing, as a percent from the initial value, has been defined as the amount the test tubes were placed on ice. 150 mL of each juice type and of nutrient available for absorption after in vitro gastrointestinal di- treatment were processed per day prior to initial property and gestion (Parada and Aguilera 2007). Knowing the initial nutrient bioaccessibility analyses. composition of a beverage is important, but it is also critical to High pressure processing. For high pressure processing understand the compounds that are available for absorption (for (HPP), approximately 150 mL of orange juice was packed in example, bioaccessibility) after degradation/transformation during high barrier polyethylene vacuum pouches (Winpak Ltd., Win- digestion. nipeg, MB, Canada) with 90% vacuum. Pouches were processed at Previous studies have shown that antioxidant and vitamin C 600 MPa for 4 min in a HPP unit (2L-700 Lab System, Avure bioaccessibility of orange juice is influenced by processing con- Technologies Inc., Kent, Wash., U.S.A.). ditions, such as thermal and high pressure processing. Stinco and Due to equipment limitations, part of orange juice from others (2012) measured carotenoid bioaccessibility and some qual- November 2016 (from Fukumoto Navel and Campbell Valen- ity attributes in orange juice made from the “Valencia Late” va- cia) was frozen at –20 °C, stored for 1 mo, and thawed at 4 °C riety after different processing treatments: hand-squeezed, indus- prior to high pressure processing. Preliminary analyses were com- trially squeezed, and pasteurized (99 °C for 15 s). They found pleted to compare the raw (unprocessed), thawed juice prior to that industrially squeezed orange juice had the highest carotenoid high pressure processing with the raw juice from the Novem- bioaccessibility, and hand-squeezed and pasteurized orange juice ber experiments (not frozen/thawed) to determine if significant were not significantly different (Stinco and others 2012). On the changes had occurred during freezing, storage, and thawing. Only contrary, Aschoff and others (2015) found that Lane Late Navel properties that had no significant differences between unprocessed orange juice processed thermally (90 °C for 1 min) had greater and frozen Fukumoto Navel and Campbell Valencia orange juices carotenoid and vitamin C bioaccessibility than unprocessed
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