Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals

Olmedilla Alonso, Begoña; Granado Lorencio, Fernando; Ancos, Begoña de; Sánchez Moreno, Concepción; Martín Belloso, Olga; Blanco, Inmaculada; Herrero Barbudo, Carmen; Elez Martínez, Pedro; Plaza, Lucía; Cano, M. Pilar

doi:https://doi.org/10.1016/j.foodchem.2021.130821

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Issue date

2021

Author

Olmedilla Alonso, Begoña

Granado Lorencio, Fernando

Ancos, Begoña de

Sánchez Moreno, Concepción

Martín Belloso, Olga

Blanco, Inmaculada

Herrero Barbudo, Carmen

Elez Martínez, Pedro

Plaza, Lucía

Cano, M. Pilar

Other authors

Universitat de Lleida. Escola Tècnica Superior d'Enginyeria Agrària

Suggested citation

Olmedilla Alonso, Begoña; Granado Lorencio, Fernando; Ancos, Begoña de; Sánchez Moreno, Concepción; Martín Belloso, Olga; Blanco, Inmaculada; ... Cano, M. Pilar. (2021) . Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals. Food chemistry, 2022, vol. 371, núm. 130821, p. 1-8. https://doi.org/10.1016/j.foodchem.2021.130821.

Abstract

This study examined the effect of the intake of orange juice provided freshly squeezed (FS) or processed using low-temperature pasteurisation (LP), high-pressure processing (HPP), or pulsed electric field (PEF) treatment on the serum carotenoid concentrations of 12 healthy individuals, aged 20–32 years, enrolled in a crossover study. Participants were instructed to consume 500 ml of orange juice/day for 14 days. Carotenoid concentrations in the orange juice as well as serum samples retrieved on days 7 and 14 were analysed via HPLC. A significant increase in serum xanthophyll concentrations, but not serum carotenes, was observed, with the highest increase in α- and β-cryptoxanthin. The processing technologies applied appeared to affect serum carotenoid concentrations, with concentrations being similar in the HPP and FS orange juice types. As high variability in serum carotenoid concentrations was observed, the effect of different technologies on serum carotenoid concentration warrants further studies with larger sample sizes.