Physicochemical stability of blood orange juice during frozen storage

International Journal of Food Properties

Volumn 20, Issue , 2017, Pages 1930-1943

  Giuffrè, Angelo Maria ^a   Zappia, Clotilde ^a   Capocasale, Marco ^a  

^a UNIVERSITY MEDITERRANEA OF REGGIO CALABRIA   (Italy)

Author keywords

Anthocyanins; Citrus; European Fruit Juice Association; Flavonoids; Freezing; Nutraceuticals; Orange juice; Phenolic acids

Indexed keywords

ANTHOCYANINS; BLOOD; CONCENTRATION (PROCESS); FLAVONOIDS; FOOD STORAGE; FREEZING; FRUIT JUICES; FRUITS; ORGANIC ACIDS;

CITRUS; NUTRACEUTICALS; ORANGE JUICE; PHENOLIC ACIDS; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL PROPERTY; SCAVENGING ABILITY; TITRATABLE ACIDITY;

CITRUS FRUITS;

EID: 85029666763     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1359184     Document Type: Article

References (46)

1. Istituto Nazionale di Statistica (Istat). 2016. http://dati.istat.it/Index.aspx?DataSetCode=DCSP_COLTIVAZ&Lang=it.
2. Mulero, J.,; Bernabé, J.,; Cerdá, B.,; García-Viguera, C.,; Moreno, D. A.,; Albaladejo, M. D.,; Avilés, F.,; Parra, S.,; Abellán, J.,; Zafrilla, P., Variations on Cardiovascular Risk Factors in Metabolic Syndrome after Consume of a Citrus-Based Juice. Clin. Nutr. 2012, 31, 372–377. DOI:10.1016/j.clnu.2011.11.014.
3. Rapisarda, P.,; Lo Bianco, M.,; Pannuzzo, P.,; Timpanaro, N., Effect of Cold Storage on Vitamin C, Phenolics and Antioxidant Activity of Five Orange Genotypes (Citrus Sinensis (L.) Osbeck). Postharvest Biol. Tec. 2008, 49, 348–354. DOI:10.1016/j.postharvbio.2008.02.002.
4. Medina, S.,; Ferreres, F.,; Garcia-Viguera, C.,; Horcajada, M. N.,; Orduna, J.,; Saviron, M.,; Zurek, G.,; Martinez-Sanz, J.,; Gil, J. I.,; Gil-Izquierdo, A., Non-Targeted Metabolomic Approach Reveals Urinary Metabolites Linked to Steroid Biosynthesis Pathway after Ingestion of Citrus Juice. Food Chem. 2013, 136, 938–946. DOI:10.1016/j.foodchem.2012.09.004.
5. Sánchez-Moreno, C.,; Cano, M. P.,; De Ancos, B.,; Plaza, L.,; Olmedilla, B.,; Granado, F.,; Martín, A., Effect of Orange Juice Intake on Vitamin C Concentrations and Biomarkers of Antioxidant Status in Humans. Am. J. Clin. Nutr. 2003, 78, 454–460.
6. Shahidi, F.,;. Nutraceuticals and Functional Foods: Whole versus Processed Foods. Trends Food Sci. Tech. 2009, 20, 376–387. DOI:10.1016/j.tifs.2008.08.004.
7. Scordino, M.,; Sabatino, L.,; Lazzaro, F.,; Borzì, M. A.,; Gargano, M.,; Traulo, P.,; Gagliano, G., Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter. Beverages. 2015, 1, 82–94. DOI:10.3390/beverages1020082.
8. Cserhalmi, Z.,; Sass-Kiss, A.,; Tóth-Markus, M.,; Lechner, N., Study of Pulsed Electric Field Treated Citrus Juices. Innov. Food Sci. Emerg. 2006, 7, 49–54. DOI:10.1016/j.ifset.2005.07.001.
9. Cassano, A.,; Marchio, M.,; Orioli, E., Clarification of Blood Orange Juice by Ultrafiltration: Analyses of Operating Parameters, Membrane Fouling and Juice Quality. Desalination. 2007, 212, 15–27. DOI:10.1016/j.desal.2006.08.013.
10. Galaverna, G.,; Di Silvestro, G.,; Cassano, A.,; Sforza, S.,; Dossena, A.,; Drioli, E.,; Marchelli, R., A New Integrated Membrane Process for the Production of Concentrated Blood Orange Juice: Effect on Bioactive Compounds and Antioxidant Activity. Food Chem. 2008, 106, 1021–1030. DOI:10.1016/j.foodchem.2007.07.018.
11. Beltrán, F.,; Péréz-López, A. J.,; López-Nicolás, J. M.,; Carbonell-Barrachina, A. A., Color and Vitamin C Content in Mandarin Orange Juice as Affected by Packaging Material and Storage Temperature. J. Food Process. Pres. 2009, 33, 27–40. DOI:10.1111/j.1745-4549.2008.00247.x.
12. European Fruit Juice Association (AIJN). 2016. http://www.aijn.org.
13. International Fruit and Vegetable Juice Association (IFUMA). 2016. www.ifu-fruitjuice.com/ifu-methods.
14. Sendra, J. M.,; Sentandreu, E.,; Navarro, J. L., Reduction Kinetics of the Free Stable Radical 2,2-Diphenyl-1-Picrylhydrazyl (DPPH•) for Determination of the Antiradical Activity of Citrus Juices. Eur. Food Res. Technol. 2006, 223, 615–624. DOI:10.1007/s00217-005-0243-3.
15. Brand-Williams, W.,; Cuvelier, M. E.,; Berset, C., Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT–Food Sci. Technol. 1995, 28, 25–30. DOI:10.1016/S0023-6438(95)80008-5.
16. Kalantzakis, G.,; Blekas, G.,; Pegklidou, K.,; Boskou, D., Stability and Radical-Scavenging Activity of Heated Olive Oil and Other Vegetable Oils. Eur. J. Lipid Sci. Tech. 2006, 108, 329–335. DOI:10.1002/ejlt.200500314.
17. González-Molina, E.,; Moreno, D. A.,; García-Viguera, C., Comparison of ‘Verna’ Lemon Juice Quality for New Ingredients and Food Products. Sci Hortic-Amsterdam. 2009, 120, 353–359. DOI:10.1016/j.scienta.2008.11.010.
18. Rapisarda, P.,; Fanella, F.,; Maccarone, E., Reliability of Analytical Method for Determining Anthocyanins in Blood Orange Juice. J. Agric. Food Chem. 2000, 48, 2249–2252. DOI:10.1021/jf991157h.
19. Klimczak, I.,; Malecka, M.,; Szlachta, M.,; Gliszczynska-Swiglo, A., Effect of Storage on the Content of Polyphenols, Vitamin C and the Antioxidant Activity of Orange Juices. J. Food Compos. Anal. 2007, 20, 313–322. DOI:10.1016/j.jfca.2006.02.012.
20. Giuffrè, A. M.,;. HPLC-DAD Detection of Changes in Phenol Content of Red Berry Skins during Grape Ripening. Eur. Food Res. Technol. 2013, 327, 555–564. DOI:10.1007/s00217-013-2033-7.
21. Omoba, O. S.,; Obafaye, R. O.,; Salawu, S. O.,; Boligon, A. A.,; Athayde, M. L., HPLC-DAD Phenolic Characterization and Antioxidant Activities of Ripe and Unripe Sweet Orange Peels. Antioxidants. 2015, 4, 498–512. DOI:10.3390/antiox4030498.
22. Tasioula-Margari, M.,; Tsabolatidou, E., Extraction, Separation, and Identification of Phenolic Compounds in Virgin Olive Oil by HPLC-DAD and HPLC-MS. Antioxidants. 2015, 4, 548–562. DOI:10.3390/antiox4030548.
23. Ingallinera, B.,; Barbagallo, R. N.,; Spagna, G.,; Palmeri, R.,; Todaro, A., Effects of Thermal Treatments on Pectinesterase Activity Determined in Blood Oranges Juices. Enzyme Microb. Tech. 2005, 36, 258–263. DOI:10.1016/j.enzmictec.2004.08.041.
24. Del Caro, A.,; Piga, A.,; Vacca, V.,; Agabbio, M., Changes of Flavonoids, Vitamin C and Antioxidant Capacity in Minimally Processed Citrus Segments and Juices during Storage. Food Chem. 2004, 84, 99–105. DOI:10.1016/S0308-8146(03)00180-8.
25. Destani, F.,; Cassano, A.,; Fazio, A.,; Vincken, J. P.,; Gabriele, B., Recovery and Concentration of Phenolic Compounds in Blood Orange Juice by Membrane Operations. Journal Food Eng. 2013, 117, 263–271. DOI:10.1016/j.jfoodeng.2013.03.001.
26. Tiwari, B. K.,; Muthukumarappan, K.,; O’Donnell, C. P.,; Cullen, P. J., Colour Degradation and Quality Parameters of Sonicated Orange Juice Using Response Surface Methodology. LWT - Food Sci. Technol.–Leb. 2008, 41, 1876–1883. DOI:10.1016/j.lwt.2007.11.016.
27. Kelebek, H.,; Canbas, A.,; Selli, S., Determination of Phenolic Composition and Antioxidant Capacity of Blood Orange Juices Obtained from Cvs. Moro and Sanguinello (Citrus Sinensis (L.) Osbeck) Grown in Turkey. Food Chem. 2008, 107, 1710–1716. DOI:10.1016/j.foodchem.2007.10.004.
28. Palma, A.,; D’Aquino, S.,; Vanadia, S.,; Angioni, A.,; Schirra, M., Cold Quarantine Responses of ‘Tarocco’ Oranges to Short Hot Water and Thiabendazole Postharvest Dip Treatments. Postharvest Biol. Tec. 2013, 78, 24–33. DOI:10.1016/j.postharvbio.2012.12.002.
29. Lo Scalzo, R.,; Iannoccaria, T.,; Summa, C.,; Morelli, R.,; Rapisarda, P., Effect of Thermal Treatments on Antioxidant and Antiradical Activity of Blood Orange Juice. Food Chem. 2004, 85, 41–47. DOI:10.1016/j.foodchem.2003.05.005.
30. Basu, T. K.,; Donaldson, D., Intestinal Absorption in Health and Disease: Micronutrients. Best Pract. Res. Cl. Ha. 2003, 17, 957–979. DOI:10.1016/S1521-6918(03)00084-2.
31. Asensi-Fabado, M. A.,; Munné-Bosch, S., Vitamins in Plants: Occurrence, Biosynthesis and Antioxidant Function. Trends Plant Sci. 2010, 15, 582–592. DOI:10.1016/j.tplants.2010.07.003.
32. National Institutes of Health (NIH). 2015. https://ods.od.nih.gov/factsheets/VitaminC-Consumer/. accessed Dec 15, 2015.
33. Sicari, V.,; Dorato, G.,; Giuffrè, A. M.,; Rizzo, P.,; Albunia, A. R., The Effect of Different Packaging on Physical and Chemical Properties of Oranges during Storage. J. Food Process. Pres. 2017, 41:e13168. DOI:10.1111/jfpp.13168.
34. Burdurlu, H. S.,; Koca, N.,; Karadeniz, F., Degradation of Vitamin C in Citrus Juice Concentrates during Storage. Journal Food Eng. 2006, 74, 211–216. DOI:10.1016/j.jfoodeng.2005.03.026.
35. Cortés, C.,; Esteve, M. J.,; Frígola, A., Effect of Refrigerated Storage on Ascorbic Acid Content of Orange Juice Treated by Pulsed Electric Fields and Thermal Pasteurization. Eur. Food Res. Technol. 2008, 227, 629–635. DOI:10.1007/s00217-007-0766-x.
36. Berk, Z.,; Citrus Fruit Processing; e-Book. Academic Press Elsevier. Israel, 2016. ISBN: 978-0-12-803133-9.
37. Esteve, M. J.,; Frígola, A.,; Rodrigo, C.,; Rodrigo, D., Effect of Storage Period under Variable Conditions on the Chemical and Physical Composition and Colour of Spanish Refrigerated Orange Juices. Food Chem. Toxicol. 2005, 43, 1413–1422. DOI:10.1016/j.fct.2005.03.016.
38. Ramos, A. M.,; Ibarz, A., Density of Juice and Fruit Puree as a Function of Soluble Solids Content and Temperature. Journal Food Eng. 1998, 35, 57–63. DOI:10.1016/S0260-8774(98)00004-1.
39. Roussos, P. A.,;. Phytochemicals and Antioxidant Capacity of Orange (Citrus Sinensis (L.) Osbeck Cv. Salustiana) Juice Produced under Organic and Integrated Farming System in Greece. Sci. Hortic-Amsterdam. 2011, 129, 253–258. DOI:10.1016/j.scienta.2011.03.040.
40. Sousa, W. R.,; Rocha, C.,; Cardoso, C. L.,; Silva, D. H.,; Zanoni, M. V., Determination of the Relative Contribution of Phenolic Antioxidants in Orange Juice by Voltammetric Methods. J. Food Comp. Anal. 2004, 17, 619–633. DOI:10.1016/j.jfca.2003.09.013.
41. Arena, E.,; Fallico, B.,; Maccarone, E., Evaluation of Antioxidant Capacity of Blood Orange Juices as Influenced By Constituents, Concentration Process and Storage. Food Chem. 2001, 74, 423–427. DOI:10.1016/S0308-8146(01)00125-X.
42. Kuti, J. O.,;. Antioxidant Compounds from Four Opuntia Cactus Pear Fruit Varieties. Food Chem. 2004, 85, 527–533. DOI:10.1016/S0308-8146(03)00184-5.
43. Betoret, E.,; Sentandreu, E.,; Betoret, N.,; Fito, P., Homogenization Pressures Applied to Citrus Juice Manufacturing. Functional Properties and Application. Journal Food Eng. 2012, 111, 28–33. DOI:10.1016/j.jfoodeng.2012.01.035.
44. Bigoniya, P.,; Singh, K., Ulcer Protective Potential of Standardized Hesperidin, a Citrus Flavonoid Isolated from Citrus Sinensis. Rev. Bras. Farmacogn. 2014, 24, 330–340. DOI:10.1016/j.bjp.2014.07.011.
45. Ben-Shalom, N.,; Pinto, R., Natural Colloidal Particles: The Mechanism of the Specific Interaction between Hesperidin and Pectin. Carbohyd. Polym. 1999, 38, 179–182. DOI:10.1016/S0144-8617(98)00111-8.
46. Barreca, D.,; Bellocco, E.,; Caristi, C.,; Leuzzi, U.,; Gattuso, G., Distribution of C- and O-Glycosyl Flavonoids, (3-Hydroxy-3-Methylglutaryl) Glycosyl Flavanones and Furocoumarins in Citrus Aurantium L. Juice. Food Chem. 2011, 124, 576–582. DOI:10.1016/j.foodchem.2010.06.076.