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Título

Influence of Industrial Processing on Orange Juice Flavanone Solubility and Transformation to Chalcones under Gastrointestinal Conditions

AutorGil-Izquierdo, Ángel ; Gil Muñoz, M.ª Isabel; Tomás Barberán, Francisco; Ferreres, Federico
Palabras claveOrange juice
Processing
Flavanone
Chalcone
Solubility
Stability
Chemical transformation
Gastrointestinal digestion
Fecha de publicación4-abr-2003
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 51(10): 3024-3028 (2003)
ResumenOrange 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 (≈70% 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.
Descripción6 pages, 6 tables, 1 figure.
Versión del editorhttp://dx.doi.org/10.1021/jf020986r
URIhttp://hdl.handle.net/10261/17958
DOI10.1021/jf020986r
ISSN1520-5118 (Online)
0021-8561 (Print)
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