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. 2018 Oct 20;23(10):2706.
doi: 10.3390/molecules23102706.

Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Fabiana N Vieira  1 , Sónia Lourenço  2 , Liliana G Fidalgo  3 , Sónia A O Santos  4 , Armando J D Silvestre  5 , Eliana Jerónimo  6 , Jorge A Saraiva  7
Affiliations

Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

Fabiana N Vieira et al. Molecules. .

Abstract

The long-term effect of thermal pasteurization (TP) and high-pressure processing (HPP) of orange juices stored under refrigeration, on the bioactive components and antioxidant activity, was compared. Total phenolic content (TPC), flavonoid, anthocyanin, and carotenoid contents, the individual content of major phenolic components, and the antioxidant activity, were evaluated in TP- and HPP-treated juices over a 36-day period. At day 0, no significant differences in TPC, and a decrease in carotenoid content after both treatments, were observed. TP caused a decrease of flavonoid and anthocyanin contents, while HPP increased flavonoid content. Three major phenolic components were identified: apigenin-6,8-di-C-glucoside, naringenin-7-O-rutinoside, and hesperetin-7-O-rutinoside, the latter increasing ca. 45% immediately after HPP. During storage, a decrease in TPC, and in the anthocyanin and carotenoid contents of both treated juices was observed, with higher anthocyanin and phenolic contents in HPP juices. A significant increase of hesperetin-7-O-rutinoside content was observed in HPP juice. Both treatments caused a decrease (26% and 13%, respectively) of antioxidant activity. Most of the kinetic profiles followed zero-order patterns, with HPP juices showing a considerably higher half-life than TP ones. These results clearly demonstrate the advantages of HPP for orange juice preservation allowing, also, their nutritional benefits to be enhanced by increasing the content of some bioactive components.

Keywords: antioxidant activity; bioactive compounds; high pressure; orange juice; phenolic compounds; refrigerated storage; thermal processing.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

Figures

Figure 1
Figure 1
Total phenolic content (TPC) of fresh and thermal pasteurized (TP) and high-pressure processed (HPP) orange juices during storage at 4 °C.
Figure 2
Figure 2
Total flavonoid content (expressed as rutin equivalents (RE)) of fresh and thermal pasteurized (TP) and high-pressure processed (HPP) orange juices during storage at 4 °C.
Figure 3
Figure 3
Total anthocyanin content (expressed as cyanidin-3-glucoside equivalents (CGE)) of fresh and thermal pasteurized (TP) and high-pressure processed (HPP) orange juices during storage at 4 °C.
Figure 4
Figure 4
Total carotenoid content (expressed as β-carotene equivalents (CE)) of fresh and thermal pasteurized (TP) and high-pressure processed (HPP) orange juices during storage at 4 °C.
Figure 5
Figure 5
Structures of the major phenolic compounds identified in fresh, thermal pasteurized (TP), and high-pressure processed (HPP) orange juices.
Figure 6
Figure 6
Individual phenolic compounds content (mg/100 mL) of fresh and thermal pasteurized (TP) orange juice during storage at 4 °C.
Figure 7
Figure 7
Individual phenolic compounds content (mg/100 mL) of fresh and high-pressure processed (HPP) orange juice during storage at 4 °C.
Figure 8
Figure 8
Antioxidant activity, expressed as antiradicalar power (ARP, mL/mg), of fresh orange juice and thermal pasteurized (TP) and high-pressure processed (HPP) orange juices during storage.
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