Profile of Bioactive Compounds in Orange Juice Related to the Combination of Different Scion/Rootstocks, Packaging and Storage

Abstract

Citrus scion/rootstock combinations alter the concentration of bioactive compounds in orange juice. The shelf life of freshly squeezed juice can be maximized through packaging and storage. The profiles of ascorbic (AA), dehydroascorbic acid (DHAA), and phenolic compounds were analyzed in juices of four sweet orange scions, Sanguínea de Mombuca (SM), Rubi (R), Lue Gin Gong (LGG), and Valência Delta Seedless (VDS), grafted onto ‘Rangpur’ lime (RL) and ‘Swingle’ citrumelo (SC) rootstocks. The juices obtained from the combination of the ‘Rubi’ orange in both rootstocks stood out by their higher concentration of ascorbic acid (AA) and dehydroascorbic acid (DHAA). Overall, all SC-grafted scions showed higher AA and DHAA and some phenolic compound concentrations. In all combinations, phenolic compounds showed the highest concentrations in the juices at the time of fruit extraction and decreased during storage. Dark packaging provided higher bioactive compounds in juices stored for longer periods. These findings can contribute to the diversification of scion/rootstock cultivars in order to increase the variety of orchards by choosing the best combinations for pasteurized orange juice with higher nutritional value.

Optimization of Fruit Juice Preservation Utilizing Chitosan and Chitosan Nanoparticle: A Central Composite Design

“…The research highlighted the impact of storage temperature and packaging material on the quality of ultrasound-treated sweet lime juice [31]. Additionally, another study discussed how citrus scion/rootstock combinations affect the concentration of bioactive compounds in orange juice and emphasized that packaging and storage can maximize the shelf life of freshly squeezed juice [32]. Without any coatings, chitosan nanoparticle itself increased the storage days, exhibiting biocompatibility [25].…”

Citrus Flavonones into nanotechnology-based formulations to skin treatment

“…Both are mostly found in grapefruit and sour oranges. On the other hand, hesperidin is the most abundant flavonoid in orange juice and its concentration can vary between 31 and 122 mg L -1 depending on the cultivar (1)(2)(3) .…”