Bioavailability of Carotenoids From Orange Juice in a Cross-over Study in Healthy Subjects.

Summary

Commercially available fruit juices are obtained after applying industrial technologies to preserve and extend the shelf-life by inactivation of microorganism and enzymes. These are traditional thermal treatment (eg. pasteurization, sterilization) that causes losses of nutritional and bioactive compounds, changes physicochemical properties (colour, flavor and texture) and can modify their bioavailabilities. Thus, the traditional thermal processing is being replaced by less intense thermal technologies (e.g. low-temperature pasteurization / refrigerated storage) and non-thermal treatments such as the high-pressure processing (HPP) and the pulsed electric fields (PEF) as an alternative to enhace food safety and shelf-life without compromising organoleptic qualities (retain the flavour, color healthiness of fresh foods) and keeping their health-promoting capacity. The beneficial health effect derived from the orange juice intake is partly related to the bioavailability of their bioactive compounds.

The aim of this study was to assess the effect of the intake of freshly squeezed orange juice (Citrus sinensis L.) and processed orange juice elaborated with different treatments (low pasteurization / refrigerated storage, high-pressure processing, pulsed electric fields) on the main serum carotenoid concentrations in a cross-over study in apparently healthy subjects using multiple dosis.

Conditions

• Biological Availability
• Carotenoids
• Lutein
• Humans

Interventions

OTHER

Orange juice

Subjects were enrolled to consume 500 mL of orange juice/day during three consecutive 14 days periods separated by 1 - 1.5 month washouts. The orange juices assayed were: freshly squeezed (FS), commercially available low pasteurized juice (LP) and juices treated by high-pressure processing (HPP) and by pulsed electric fields (PEF). All participants consumed the LP and the HPP orange juices. Six subjects consumed PEF-orange juice and other six consumed the FS-orange juice.

Sponsors & Collaborators

• Comunidad de Madrid

  collaborator OTHER

• Instituto de Salud Carlos III

  collaborator OTHER_GOV

• Puerta de Hierro University Hospital

  collaborator OTHER

• Instituto de Ciencia y Tecnología de Alimentos y Nutrición

  lead OTHER_GOV

Principal Investigators

• Olmedilla-Alonso · Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Study Design

Allocation

NON_RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

20 Years

Max Age

32 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2001-10-31

Primary Completion

2002-06-30

Completion

2002-11-30

Countries

• Spain

Study Locations