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Effect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice

dc.contributor.authorCerrillo I.
dc.contributor.authorFernández-Pachón M.S.
dc.contributor.authorCollado-González J.
dc.contributor.authorEscudero-López B.
dc.contributor.authorBerná G.
dc.contributor.authorHerrero-Martín G.
dc.contributor.authorMartín F.
dc.contributor.authorFerreres F.
dc.contributor.authorGil-Izquierdo A.
dc.date.accessioned2020-09-02T22:14:48Z
dc.date.available2020-09-02T22:14:48Z
dc.date.issued2015
dc.identifier10.1007/s11130-015-0472-y
dc.identifier.citation70, 2, 153-159
dc.identifier.issn09219668
dc.identifier.urihttps://hdl.handle.net/20.500.12728/3991
dc.descriptionThe 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.
dc.language.isoen
dc.publisherKluwer Academic Publishers
dc.subjectAlcoholic fermentation
dc.subjectAmino acids
dc.subjectOrange juice
dc.subjectThermal pasteurization
dc.subjectUHPLC-MS/MS
dc.subjectamino acid
dc.subjectanalysis
dc.subjectchemistry
dc.subjectfermentation
dc.subjectfruit and vegetable juice
dc.subjectpasteurization
dc.subjectsweet orange
dc.subjecttandem mass spectrometry
dc.subjectAmino Acids
dc.subjectCitrus sinensis
dc.subjectFermentation
dc.subjectFruit and Vegetable Juices
dc.subjectPasteurization
dc.subjectTandem Mass Spectrometry
dc.titleEffect of Fermentation and Subsequent Pasteurization Processes on Amino Acids Composition of Orange Juice
dc.typeArticle


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