Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
Autor
Cerrillo I.
Fernández-Pachón M.S.
Collado-González J.
Escudero-López B.
Berná G.
Herrero-Martín G.
Martín F.
Ferreres F.
Gil-Izquierdo A.
Resumen
The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value. © 2015, Springer Science+Business Media New York.
Colecciones
Ítems relacionados
Mostrando ítems relacionados por Título, autor o materia.
-
Article
Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice (2020)
Escudero-López B.; Cerrillo I.; Gil-Izquierdo Á.; Hornero-Méndez D.; Herrero-Martín G.; Berná G.; Medina S.; Ferreres F.; Martín F.; Fernández-Pachón M.-S. (Taylor and Francis Ltd, 2016) -
Article
Consumption of orange fermented beverage improves antioxidant status and reduces peroxidation lipid and inflammatory markers in healthy humans (2020)
Escudero-López B.; Ortega Á.; Cerrillo I.; Rodríguez-Griñolo M.-R.; Muñoz-Hernández R.; Macher H.C.; Martín F.; Hornero-Méndez D.; Mena P.; Del Rio D.; ... (John Wiley and Sons Ltd, 2018) -
Article
Effect of daily intake of a low-alcohol orange beverage on cardiovascular risk factors in hypercholesterolemic humans (2020)
Cerrillo I.; Escudero-López B.; Ortega A.; Martín F.; Fernández-Pachón M.S. (Elsevier Ltd, 2019)