RT Journal Article
T1 Effect of alcoholic fermentation on the carotenoid composition and provitamin A content of orange juice
A1 Cerrillo, Isabel
A1 Escudero López, Blanca
A1 Honero-Méndez, D.
A1 Martín, Franz
A1 Fernández-Pachón, María-Soledad
K1 Orange juice
K1 Alcoholic fermentation
K1 Carotenoids
K1 β-cryptoxanthin
K1 Provitamin A
K1 Bioactive compounds
K1 LC-MS (APCI)
AB Orange juice is considered a rich source of carotenoids, which are thought to have diverse biological functions. In recent years, a fermentation process has been carried out in fruits resulting in products that provide higher concentrations of bioactive compounds than their original substrates. The aim of this study was to evaluate the effect of a controlled alcoholic fermentation process (15 days) on the carotenoid composition of orange juice. Twenty-two carotenoids were identified in samples. The carotenoid profile was not modified as result of the fermentation. Total carotenoid content and provitamin A value significantly increased from day 0 (5.37 mg/L and 75.32 RAEs/L, respectively) until day 15 (6.65 mg/L and 90.57 RAEs/L, respectively), probably due to a better extractability of the carotenoids from the food matrix as a result of processing. Therefore, the novel beverage produced could provide a rich source of carotenoids and exert healthy effects similar to those of orange juice.
PB ACS Publications
YR 2014
FD 2014
LK https://hdl.handle.net/10433/19609
UL https://hdl.handle.net/10433/19609
LA en
NO Journal of Agricultural and Food Chemistry, vol 62, p. 842-849
NO FECYT -- Elaboración De Una Novedosa Bebida De Naranja De Baja Graduació...
NO Área de Nutrición y Bromatología. Departamento de Biología Molecular e Ingeniería Bioquímica. Universidad Pablo de Olavide
DS RIO
RD Apr 25, 2026