Effects of storage conditions and heat treatment on the hesperidin concentration in Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) juice

Zhang, Linyan; Ling, Wei; Yan, Zhiqiang; Liang, Yan; Guo, Can; Ouyang, Zhigang; Wang, Xuexiong; Kaliaperumal, Kumaravel; Ye, Qin; Zhong, Balian; Zhang, Jun

doi:10.1016/j.jfca.2019.103338

Cited by 21 publications

(15 citation statements)

References 30 publications

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“…Moreover, considering the contribution of individual flavanones to the total concentration of the phenolic compounds, neither O-tryglycosil-naringenin nor eriocitrin and narirutin displayed significant losses over 90 days of storage (data not shown), whereas hesperidin was quite affected under all processing treatments, as previously reported [8,85]. Overall, the results obtained in this study showed clearly that the total content of flavanones in the citrus-maqui juices was closely dependent on the processing treatment and subsequent storage conditions.…”

Section: Effect Of Hhp and Tp Treatments On Vitamin C During Storagesupporting

confidence: 73%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

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The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

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Section: Effect Of Hhp and Tp Treatments On Vitamin C During Storagesupporting

confidence: 73%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

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“…Similar results were obtained for untreated juice. Additionally, it was confirmed that the reduction of hesperidin concentration was not caused by enzymatic degradation (heating at 100 • C for 10 min) [46]. It was suspected that the hesperidin had sedimented from the juice during storage.…”

Section: Stability Of Hesperidinmentioning

confidence: 76%

“…Zhang et al investigated the effects of storage condition and heat treatment during pasteurization of juice from orange fruits (Citrus sinensis Osbeck cv. Newhall) on the hesperidin concentration [46]. They found that the hesperidin concentration decreased when the juice was stored at room temperature and even at 4 • C, but at a slower rate.…”

Section: Stability Of Hesperidinmentioning

confidence: 98%

“…Several methods have been developed for the analysis of hesperidin alone and/or with other flavonoids in different kinds of samples. Among them, the most widely used are based on reversed-phase high-performance liquid chromatography (RP-HPLC) coupled to diode array detection (DAD) and/or mass spectrometry (MS) with methanol/acetonitrile/water gradient [46][47][48][49]. The addition of ionic liquid (didecyl dimethylammonium lactate) to methanol/water eluent was proposed for shortening the analysis time and improving the peak symmetry in the analysis of pharmaceutical formulations [50].…”

Section: Determination Of Hesperidinmentioning

confidence: 99%

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Hesperidin: A Review on Extraction Methods, Stability and Biological Activities

Pyrzyńska

2022

Nutrients

134

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Hesperidin is a bioflavonoid occurring in high concentrations in citrus fruits. Its use has been associated with a great number of health benefits, including antioxidant, antibacterial, antimicrobial, anti-inflammatory and anticarcinogenic properties. The food industry uses large quantities of citrus fruit, especially for the production of juice. It results in the accumulation of huge amounts of by-products such as peels, seeds, cell and membrane residues, which are also a good source of hesperidin. Thus, its extraction from these by-products has attracted considerable scientific interest with aim to use as natural antioxidants. In this review, the extraction and determination methods for quantification of hesperidin in fruits and by-products are presented and discussed as well as its stability and biological activities.

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“…e Shahpouri orange fruit was stored at 20-25°C under 70-90% relative humidity until further action. e orange fruits were juiced (Model 4161; Braun, De'Longhi Braun Household GmbH, Hungary) and used for further selected quality tests [21].…”

Section: Orange Juice Extractionmentioning

confidence: 99%

Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

Moemeni

Yazdanpanah

2020

Journal of Food Quality

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Shahpouri orange juice (SOJ) is a rich source of bioactive compounds including flavonoids and phenolic acids. However, limited studies have been done to determine its effect on stacked and ground meat quality. The study was performed to determine and compare the effects of 0, 200, 400, 600, and 800 ppm SOJ with 200 ppm BHA on stacked and ground beef quality. The flavonoid compounds of SOJ were quantified as well as its antioxidant activity. Surface color, pH, lipid oxidation (peroxide value (PV) and thiobarbituric acid (TBA)), and sensorial properties of stacked and ground beef were determined at a day of SOJ incorporation and then after 6 days of storage at 4°C. The addition of SOJ affected pH compared to the control sample. Incorporating SOJ in stacked and ground meat improved redness and decreased lipid oxidation (PV and TBA) during storage compared with control. SOJ at 800 ppm improved overall sensorial properties after 6 days of storage. These results suggested that SOJ could be used as a natural antioxidant in stacked and ground meat to limit lipid oxidation and discoloration.

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Effects of storage conditions and heat treatment on the hesperidin concentration in Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) juice

Cited by 21 publications

References 30 publications

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Hesperidin: A Review on Extraction Methods, Stability and Biological Activities

Oxidative Stability, Color, and Physicochemical and Sensorial Properties of Raw Stacked and Ground Meat Treated with Shahpouri Orange Juice

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