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Paolo Rapisarda - One of the best experts on this subject based on the ideXlab platform.

  • Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage
    Frontiers Media S.A., 2019
    Co-Authors: Alfio Spina, Biagio Fallico, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Paolo Rapisarda, Elena Arena
    Abstract:

    The aim of this work was to evaluate the effect of the addition of citrus fibers, from Blood Orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using different types and percentages of fibers. Storage time, at 30 up to 90 days, affected significantly the bread firmness and caused significant differences in 5-hydroxymethylfurfural (HMF) levels in all bread samples. In fortified breads with citrus fibers the yeast and mold counts showed values of approximately 1 log10 cfu/g for the first 30 days and 3.5 log10 cfu/g at the end of storage. The results of the sensory evaluation highlight that loaves enriched with Blood Orange and lemon fibers showed a citrus flavor but had a similar overall evaluation respect to control bread produced without addition of citrus fiber. The results of this study showed that the addition up to 2% of Blood Orange and lemon fibers in wheat whole durum flour is a possible strategy to produce “high fibre” bread

  • an alginate cyclodextrin spray drying matrix to improve shelf life and antioxidant efficiency of a Blood Orange by product extract rich in polyphenols mmps inhibition and antiglycation activity in dysmetabolic diseases
    Oxidative Medicine and Cellular Longevity, 2017
    Co-Authors: Maria Rosaria Lauro, Simona Fabroni, Paolo Rapisarda, Lucia Crasci, Virgilio Giannone, Gabriele Ballistreri, Francesca Sansone, Anna Maria Panico, Giovanni Puglisi
    Abstract:

    Alginate and β-cyclodextrin were used to produce easily dosable and spray-dried microsystems of a dried Blood Orange extract with antidysmetabolic properties, obtained from a by-product fluid extract. The spray-dried applied conditions were able to obtain a concentrate dried extract without the loss of AOA and with TPC and TMA values of 35–40% higher than that of the starting material. They were also effective in producing microparticles with 80–100% of encapsulation efficiency. The 2% sodium alginate was capable of improving the extract shelf life, while the beta-cyclodextrin (1 : 1 molar ratio with dried extract) prolonged the extract antioxidant efficiency by 6 hours. The good inhibition effect of the dried extract on the AGE formation and the MMP-2 and MMP-9 activity is presumably due to a synergic effect exerted by both anthocyanin and bioflavonoid extract compounds and was improved by the use of alginate and cyclodextrin.

  • Four-week ingestion of Blood Orange juice results in measurable anthocyanin urinary levels but does not affect cellular markers related to cardiovascular risk: a randomized cross-over study in healthy volunteers
    European Journal of Nutrition, 2012
    Co-Authors: Lucia Giordano, Paolo Rapisarda, Walter Coletta, C Tamburrelli, Marilena Crescente, Cristian Silvestri, Amalia De Curtis, Marco D’imperio, Giuseppe Reforgiato Recupero, Licia Iacoviello
    Abstract:

    Purpose Blood Orange juice (OJ) is an important source of anthocyanins (ACN). The latter molecules are endowed with antioxidant activity and might thus modulate different cell function. Our aim was to investigate ACN absorption following a 1-month daily supplementation of Blood OJ and their potential effects on cell markers of platelet and leukocyte activation and interaction. Methods Eighteen healthy subjects (10 men and 8 women) were supplemented for 4 weeks with 1 L/day of either Blood OJ or blond OJ (that contains no ACN), following a cross-over design. Blood samples were obtained from fasting participants both at baseline and after each week of treatment to measure plasma ACN concentration. At the same time-intervals, 24-h urinary excretion of these molecules was also measured. At the beginning and the end of each 4-week intervention period, platelet and leukocyte markers and mixed cell conjugates were assessed both in basal condition and upon in vitro collagen/ADP activation. Results After 1 week supplementation with Blood OJ, 24-h urinary excretion of ACN reached average levels of 11.47 ± 5.63 nmol that significantly differed from baseline and remained substantially unchanged until the end of treatment. No plasma accumulation of ACN following Blood OJ supplementation was observed. Cellular markers were not significantly affected by either OJ after 4-week supplementation. Conclusions Following supplementation of healthy volunteers with 1 L/day of Blood OJ for 4 weeks, the ACN plasma levels reached were insufficient to significantly modify cell markers of platelet and leukocyte activation and interaction.

  • supercritical carbon dioxide treated Blood Orange juice as a new product in the fresh fruit juice market
    Innovative Food Science and Emerging Technologies, 2010
    Co-Authors: Simona Fabroni, Margherita Amenta, Nicolina Timpanaro, Paolo Rapisarda
    Abstract:

    article i nfo The work described here deals with the effectiveness of using high-pressure carbon dioxide treatment (HPCD) to stabilise freshly squeezed Blood Orange juice. Technical planning of a continuous high-pressure supercritical carbon dioxide pilot system, suitable for development on an industrial scale, was carried out in our lab. To determine the optimal operating conditions (temperature, pressure, and CO2/juice ratio), three different experimental trials were carried out. The first trial was conducted at 230 bar, 36± 1 °C, 5.08 L/h juice flow rate, and 3.91 L/h CO2 flow rate, corresponding to a gCO2/gjuice ratio of 0.770. The second trial utilised the same conditions except that the operative pressure was reduced (130 bar). The third trial was carried out at 130 bar, 36 ± 1 °C, 5.08 L/h juice flow rate, 1.96 L/h CO2 flow rate, corresponding to a 0.385 gCO2/gjuice ratio. The effects of processing were evaluated by determining physicochemical, antioxidant, and microbiological parameters of the treated juices. In addition, once the best operative parameters had been determined, physicochemical, antioxidant, microbiological and sensory evaluation of fresh Blood Orange juice stabilised by HPCD treatment was carried out during refrigerated storage of juices at 4± 1 °C for thirty days. The results showed that HPCD treatment cannot be considered as an alternative to traditional thermal methods but as a new mild technology for producing a stabilised Blood Orange juice with a shelf-life of 20 days. Industrial relevance: Blood Oranges are the main cultivated varieties of Citrus sinensis (L.) Osbeck in Italy. Freshly squeezed Blood Orange juice exert a high antiradical and antioxidant activity, due to its rich phenolic profile, but its preservation is usually assured by thermal treatment which affects its nutritional and sensory value. In this study we proposed a "milder" continuous HPCD process suitable for implementation on an industrial scale. The HPCD stabilised juice retains its physicochemical, antioxidant, and sensory properties and could be placed within a new retail framework, namely, that of fresh juices with a shelf-life of 20 days.

  • Degradative enzymatic activities in fresh-cut Blood-Orange slices during chilled-storage.
    International Journal of Food Science & Technology, 2009
    Co-Authors: A.e. Catalano, Paolo Rapisarda, Barbara Ingallinera, Aldo Todaro, Giovanni Spagna
    Abstract:

    Summary Blood-Orange fruits are suitable to fresh-cut fruit production because of their chemical compositions. Nevertheless, the main limitation of using freshly cut Oranges is their susceptibility to juiciness loss and ascorbic acid degradation because of enzymatic alterations. The aim of this work is: to identify some of the enzymes causing the qualitative decay in Blood-Orange slices during 15 days of chilled storage (at 4 ± 0.5 °C and 85% RH); to investigate the susceptibility to the previous alterations of five Blood-Orange clones (Moro nucellare, Sanguinello nucellare, Tarocco arcimusa, Tarocco gallo and Tarocco meli) to select the most suitable one for fresh-cut production. The enzymes studied were: pectinmethylesterase (PME) as index of juiciness loss, ascorbate oxidase (AAO) as index of ascorbic acid’s degradation and polyphenol oxidase (PPO) as browning index. As far as we know, the changes of AAO activity during chilled storage of Blood-Orange fresh-cut slices has not previously reported and studied. Different clones showed different enzymatic activities and quality changes during chilled-storage. In particular a low juiciness loss in Orange slices was correlated with a lower PME activity, as described in T. meli clone, while a high degradation of ascorbic acid was correlated with an higher AAO activity, as described in T. gallo clone; PPO activity seemed to have no significant action in quality degradation. Tarocco meli was the most suitable clone to the fresh-cut Blood-Orange production because it has the lowest enzymatic activity (PME, PPO and AAO) and the highest sensorial quality.

E. Maccarone - One of the best experts on this subject based on the ideXlab platform.

  • thermal damage in Blood Orange juice kinetics of 5 hydroxymethyl 2 furancarboxaldehyde formation
    International Journal of Food Science and Technology, 2001
    Co-Authors: Elena Arena, Biagio Fallico, E. Maccarone
    Abstract:

    Summary Formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) was studied kinetically by HPLC in Blood Orange juice and model systems of fructose, glucose and sucrose at different acidic pH values and temperatures. The ultraviolet absorption of the solutions changes during reaction by forming an enediol intermediate, which slowly converts into HMF. Pseudo first order rate coefficients were used for comparing reactivity of sugars in model systems and in fortified juices. Glucose degrades much more slowly than fructose, while the reactivity of sucrose depends on pH value and temperature. The activation energy for sucrose was about 20 kcal mol-1 higher than fructose, and such a difference can be ascribed to the rate-determining contribution of the preliminary hydrolysis step. First order rate coefficients in Orange juices were similar to those of model systems at comparable pH and temperature, indicating that sugar degradation occurs without any interference of other components, thus excluding the presence of the Maillard's reaction. HMF content constitutes an index of juice deterioration, therefore it should be included among the parameters of quality for commercial Blood Orange juices.

  • Thermal damage in Blood Orange juice: kinetics of 5‐hydroxymethyl‐2‐furancarboxaldehyde formation
    International Journal of Food Science & Technology, 2001
    Co-Authors: Elena Arena, Biagio Fallico, E. Maccarone
    Abstract:

    Summary Formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) was studied kinetically by HPLC in Blood Orange juice and model systems of fructose, glucose and sucrose at different acidic pH values and temperatures. The ultraviolet absorption of the solutions changes during reaction by forming an enediol intermediate, which slowly converts into HMF. Pseudo first order rate coefficients were used for comparing reactivity of sugars in model systems and in fortified juices. Glucose degrades much more slowly than fructose, while the reactivity of sucrose depends on pH value and temperature. The activation energy for sucrose was about 20 kcal mol-1 higher than fructose, and such a difference can be ascribed to the rate-determining contribution of the preliminary hydrolysis step. First order rate coefficients in Orange juices were similar to those of model systems at comparable pH and temperature, indicating that sugar degradation occurs without any interference of other components, thus excluding the presence of the Maillard's reaction. HMF content constitutes an index of juice deterioration, therefore it should be included among the parameters of quality for commercial Blood Orange juices.

  • Reliability of analytical methods for determining anthocyanins in Blood Orange juices.
    Journal of agricultural and food chemistry, 2000
    Co-Authors: Paolo Rapisarda, Fabiana Fanella, E. Maccarone
    Abstract:

    Quantitative analysis of anthocyanins was performed on a series of Blood Orange juices according to various spectrophotometric and HPLC methods, and the causes for different concentration resulting from the application of such procedures were investigated. Spectrophotometric methods utilizing aqueous ethanol as a solvent provided an anthocyanin content higher than that determined by HPLC. Discrepancies were ascribed to the use of impure standards and/or unsuitable calibration lines. The most consistent results with the HPLC findings were obtained by a method utilizing water as a solvent and cyanidin-3-glucoside as a standard. Actual concentration of anthocyanins in Blood Orange juice was remarkably lower than that currently determined by procedures used in the juice producing factories.

  • Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
    Journal of Food Science, 2000
    Co-Authors: Elena Arena, Biagio Fallico, E. Maccarone
    Abstract:

    The causes of color modification in Blood Orange juice due to the heating concentration process were investigated. A Not From Concentrate (NFC) juice and a Reconstituted From Concentrated (RFC) juice, arising from the same stock of pigmented Oranges, appeared very different in color although they had the same content of anthocyanins. CIE (Commision Internationale des Enclarages)-Lab measurements showed a slight decrease of L* and a* values and a very large increase of b* and hue values in RFC juice. Different distribution of carotenoids between serum and pulps and modification of pulp size appeared to be responsible for color modification.

  • Hydroxycinnamic Acids as Markers of Italian Blood Orange Juices.
    Journal of agricultural and food chemistry, 1998
    Co-Authors: Paolo Rapisarda, Biagio Fallico, Gianfranco Carollo, Filippo Tomaselli, E. Maccarone
    Abstract:

    Extraction, resolution, and determination of the trans-hydroxycinnamic acids (caffeic, p-coumaric, ferulic, and sinapic) were performed in 82 Orange juices derived from the most important Blood and blond varieties grown in Italy. Soluble solids, acidity, and anthocyanins were also determined. Hydroxycinnamic acids were more abundant in Blood Orange than in blond juices. Ferulic acid was the major component in all cases, but the distribution of the four acids was typical in each variety. Discriminant analysis of the experimental results showed that these acids could be used as markers of Blood and blond varieties. The statistical model was used to recognize some mixtures of Blood and blond juices.

Manuel Dornier - One of the best experts on this subject based on the ideXlab platform.

  • degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised Blood Orange juice during storage
    Food Chemistry, 2015
    Co-Authors: Hocine Remini, Manuel Dornier, Christian Mertz, Amine Belbahi, Nawel Achir, Khodir Madani
    Abstract:

    The stability of ascorbic acid and colour intensity in pasteurised Blood Orange juice (Citrus sinensis [L.] Osbeck) during one month of storage was investigated at 4-37 °C. The effects of ascorbic acid fortification (at 100, 200 mg L(-1)) and deaeration, temperature/time storage on the kinetic behaviour were determined. Ascorbic acid was monitored by HPLC-DAD and colour intensity by spectrophotometric measurements. Degradation kinetics were best fitted by first-order reaction models for both ascorbic acid and colour intensity. Three models (Arrhenius, Eyring and Ball) were used to assess the temperature-dependent degradation. Following the Arrhenius model, activation energies were ranged from 51 to 135 kJ mol(-1) for ascorbic acid and from 49 to 99 kJ mol(-1) for colour intensity. The effect of storage temperature and deaeration are the most influent factors on kinetics degradation, while the fortification revealed no significant effect on ascorbic acid content and colour intensity.

  • thermal degradation kinetics of xanthophylls from Blood Orange in model and real food systems
    Food Chemistry, 2013
    Co-Authors: Thiziri Hadjal, Claudie Dhuiquemayer, Manuel Dornier, Khodir Madani, Nawel Achir
    Abstract:

    Thermal degradation kinetics of the major Blood Orange xanthophylls (cis-violaxanthin, lutein, b-cryptoxanthin, zeaxanthin and cis-antheraxanthin) were investigated at 45, 60, 75, and 90 _C in real juice and three model systems formulated to evaluate the impact of xanthophyll form (esterified or free) and pH (acid or neutral). Xanthophylls were monitored by HPLC-DAD and kinetic parameters were identified by non-linear regression. A second order model best fitted the degradation curves of xanthophylls. All degradation rates were the lowest in real juice. Esterified forms were more stable than were the free forms. In all acidic media, b-cryptoxanthin exhibited the lowest degradation rates followed by lutein and zeaxanthin. In comparison, the epoxy carotenoids cis-violaxanthin and cis-antheraxanthin degraded around 3-fold faster in their esterified form. In their free form, cis-antheraxanthin degraded 30-fold faster while cis-violaxanthin instantaneously disappeared because of the isomerisation of its 5,6-epoxy groups into 5,8-epoxy. By contrast, in neutral medium, free epoxy-xanthophylls were about 2-fold more stable than were the free hydroxy xanthophylls lutein, zeaxanthin and b-cryptoxanthin. Kinetic behaviours of xanthophylls were closely dependent on their chemical structures. (Resume d'auteur)

  • thermal degradation kinetics of anthocyanins from Blood Orange blackberry and roselle using the arrhenius eyring and ball models
    Journal of Agricultural and Food Chemistry, 2009
    Co-Authors: Mady Cisse, Fabrice Vaillant, Oscar Acosta, Claudie Dhuiquemayer, Manuel Dornier
    Abstract:

    Anthocyanin stability was assessed over temperatures ranging from 30 to 90 °C for seven products: Blood Orange juice [Citrus sinensis (L.) Osbeck]; two tropical highland blackberry juices (Rubus adenotrichus Schlech.), one with high content and the other with low content of suspended insoluble solids (SIS); and four roselle extracts (Hibiscus sabdariffa L.). The blackberry juice showed the highest content of anthocyanins with 1.2 g/L (two times less in the roselle extracts and 12 times less in the Blood Orange juice). The rate constant for anthocyanin degradation and isothermal kinetic parameters were calculated according to three models: Arrhenius, Eyring, and Ball. Anthocyanins in Blood Orange juice presented the highest rate constant for degradation, followed by the blackberry juices and roselle extracts. Values of activation energies were 66 and 37 kJ/mol, respectively, for Blood Orange and blackberry and 47−61 kJ/mol for roselle extracts. For the blackberry juices, a high SIS content provided only sl...

Siyi Pan - One of the best experts on this subject based on the ideXlab platform.

  • Thermal Degradation Kinetics of Anthocyanins and Visual Color of Blood Orange Juice
    Agricultural Sciences in China, 2011
    Co-Authors: Shao-qian Cao, Liang Liu, Siyi Pan
    Abstract:

    Abstract Thermal degradation kinetics of anthocyanins and visual color (Hunter a* value) of Blood Orange juice were studied at selected temperatures (70-90°C). Results indicated that both the thermal degradation of anthocyanin and visual color all followed first-order reaction kinetics, and they could be expressed by Arrhenius equation. The activation energy values for the anthocyanins degradation and visual color degradation were 55.81 and 47.51 kJ mol −1 , respectively. The linear relationship between visual color and anthocyanin content was obtained. Furthermore, during thermal processing of Blood Orange juice, the formulas about the linear relationships showed no significant difference at selected temperatures. So, the relationships between visual color and anthocyanins content during thermal processing at selected temperatures could be described by the same equation: a*/a 0 *=0.559(C/C 0 )+0.43. It might be inferred that visual color measured instantaneously by tristimulus colorimeters for on-line quality control, could be used to predict the anthocyanins degradation during thermal processing of Blood Orange juice.

  • Thermal Degradation Kinetics of Three Kinds of Representative Anthocyanins Obtained from Blood Orange
    Agricultural Sciences in China, 2011
    Co-Authors: Liang Liu, Shao-qian Cao, Siyi Pan
    Abstract:

    Abstract Cyanidin-3-glucoside, cyanidin-3-(6″-malonyl)-glucoside, and cyanidin-3-glucoside-derived pyranoanthocyanins which were three major anthocyanins of Blood Orange, were obtained using a Toyopearl TSK HW-40S column chromatography. Then, thermal degradation kinetics of the three major anthocyanins was studied at selected temperatures (70, 80, and 90°C). Degradation parameters such as k and t1/2 values were determined. The activation energy (Ea) values for cyanidin-3-glucoside, cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside-derived pyranoanthocyanin were 75.4, 79.5, and 81.7 kJ mol−1, respectively. Ea values suggested that cyanidin-3-glucoside-derived pyranoanthocyanin had the highest stability, followed by cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside. However, t1/2 values indicated cyanidin-3-glucoside-derived pyranoanthocyanin degraded faster than cyanidin-3-(6″-malonyl)-glucoside and cyanidin-3-glucoside at selected temperature.

  • Isolation and Purification of Anthocyanins from Blood Oranges by Column Chromatography
    Agricultural Sciences in China, 2010
    Co-Authors: Shao-qian Cao, Siyi Pan, Xiaolin Yao
    Abstract:

    Abstract In this study, isolation and purification of anthocyanins from Blood Oranges by column chromatography were investigated, and then the anthocyanins of Blood Orange were identified. The behaviors of static adsorption and desorption, dynamic adsorption and desorption of 12 kinds of resins were compared. The results indicated that NKA-9 macroporous resin was optimum for isolation of Blood Orange anthocyanins, and the optimal elution reagent was 50% ethanol with citric acid (pH 2.5). Toyopearl TSK HW-40S column was employed to separate and purify the anthocyanin extracts from Blood Orange. The best separation of Toyopearl TSK HW-40S column was obtained using a mobile phase of 35% methanol with 2% formic acid at a flow-rate of 0.6 mL min−1. Three kinds of anthocyanins were purified from Blood Orange. Then, the anthocyanins of Blood Orange were identified by HPLC-ESI/MS analysis. The results showed that cyanidin-3-glucoside (35.2%) and cyaniding-3-(6″-malonyl) glucoside (42.9%) were the major anthocyanins of Blood Orange. Furthermore, cyanidin-3-(3″-malonyl) glucoside, cyanidin 3-(6″-dioxalyl) glucoside and cyanidin-3-glucoside adduct:4-vinylcatechol were identified in Blood Orange. The combination of NKA-9 macroporous resin and Toyopearl TSK HW-40S column chromatography for isolation and purification of Blood Orange anthocyanins was an effective method, and HPLC-ESI/MS analysis was a convenient, rapid and effective method for identification of anthocyanins from Blood Orange.

  • Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in Blood Orange juice
    European Food Research and Technology, 2009
    Co-Authors: Shao-qian Cao, Liang Liu, Siyi Pan, Kexin Wang
    Abstract:

    This study aimed to elucidate how the major intrinsic factors, such as ascorbic acid (AA), flavonoids and sugars affected the thermal degradation of Blood Orange anthocyanins. The results in our study indicated that AA and sugars significantly accelerated anthocyanins degradation while flavonoids had a protective effect on degradation of anthocyanins. Flavonoids and AA could reduce the influence of temperature on anthocyanins degradation rate. However, the promoting effects of sugars on anthocyanins degradation correlated with the temperature. Moreover, the degradation of anthocyanins in the presence of sugars followed complex reaction kinetics when temperature was above 70 °C, and the promoting effects of sugars on anthocyanins degradation were glucose < sucrose < fructose. The results also indicated that flavonoids had a protective effect against either AA or sugars accelerated the degradation of anthocyanins, and this protective effect played a more important role in the degradation of anthocyanins comparing to the negative effect of AA or sugars. In addition, AA and sugars showed a synergistic effect on the degradation of anthocyanins at all our investigation temperatures except 90 °C.

  • A comparison of two determination methods for studying degradation kinetics of the major anthocyanins from Blood Orange.
    Journal of agricultural and food chemistry, 2009
    Co-Authors: Shao-qian Cao, Liang Liu, Siyi Pan
    Abstract:

    The thermal degradation of cyanidin 3-(6′′-malonyl) glucoside and cyanidin 3-glucoside, which are the two major anthocyanins in Blood Orange juice, have been investigated using the pH-differential ...

Biagio Fallico - One of the best experts on this subject based on the ideXlab platform.

  • Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage
    Frontiers Media S.A., 2019
    Co-Authors: Alfio Spina, Biagio Fallico, Selina Brighina, Serena Muccilli, Agata Mazzaglia, Simona Fabroni, Paolo Rapisarda, Elena Arena
    Abstract:

    The aim of this work was to evaluate the effect of the addition of citrus fibers, from Blood Orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using different types and percentages of fibers. Storage time, at 30 up to 90 days, affected significantly the bread firmness and caused significant differences in 5-hydroxymethylfurfural (HMF) levels in all bread samples. In fortified breads with citrus fibers the yeast and mold counts showed values of approximately 1 log10 cfu/g for the first 30 days and 3.5 log10 cfu/g at the end of storage. The results of the sensory evaluation highlight that loaves enriched with Blood Orange and lemon fibers showed a citrus flavor but had a similar overall evaluation respect to control bread produced without addition of citrus fiber. The results of this study showed that the addition up to 2% of Blood Orange and lemon fibers in wheat whole durum flour is a possible strategy to produce “high fibre” bread

  • Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake.
    Frontiers in chemistry, 2018
    Co-Authors: Fabio Licciardello, Elena Arena, Valeria Rizzo, Biagio Fallico
    Abstract:

    The study aimed at screening the levels of ascorbic acid, hydroxycinnamic acids (HCAs) and total anthocyanins in commercial beverages containing Blood Orange juice (BOJ), estimating the contribution of these products to the intake of health-promoting compounds and at discussing the actual value of the products on a price/bioactive level basis. Results demonstrate that the reference to BOJ in many beverages is misleading, as inferred from the very low bioactive levels observed. These beverages, in label should refer as "water-based" instead of "fruit-based beverage." Accordingly, the intake of bioactives from BOJ-based beverages, with the exception of ascorbic acid used in the most cases as preservative, is often very low. The intake of bioactive components from Blood Orange consumption is much higher compared to the consumption of BOJ-based beverages, hence the consumption of Blood Oranges and 100% BOJs should be preferred in order to guarantee the intake of a rich pool of bioactive compounds. Finally, the market value of BOJ-based beverages is not correlated with their real nutritional value: the relative unitary cost of the three classes of bioactive compounds considered increased in the order: fresh Blood Oranges < 100% BOJ < BOJ-based beverages. Hence, the consumption of fresh Blood Oranges represents the cheapest way to ensure the intake of health-promoting bioactive compounds such as anthocyanins and HCAs.

  • thermal damage in Blood Orange juice kinetics of 5 hydroxymethyl 2 furancarboxaldehyde formation
    International Journal of Food Science and Technology, 2001
    Co-Authors: Elena Arena, Biagio Fallico, E. Maccarone
    Abstract:

    Summary Formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) was studied kinetically by HPLC in Blood Orange juice and model systems of fructose, glucose and sucrose at different acidic pH values and temperatures. The ultraviolet absorption of the solutions changes during reaction by forming an enediol intermediate, which slowly converts into HMF. Pseudo first order rate coefficients were used for comparing reactivity of sugars in model systems and in fortified juices. Glucose degrades much more slowly than fructose, while the reactivity of sucrose depends on pH value and temperature. The activation energy for sucrose was about 20 kcal mol-1 higher than fructose, and such a difference can be ascribed to the rate-determining contribution of the preliminary hydrolysis step. First order rate coefficients in Orange juices were similar to those of model systems at comparable pH and temperature, indicating that sugar degradation occurs without any interference of other components, thus excluding the presence of the Maillard's reaction. HMF content constitutes an index of juice deterioration, therefore it should be included among the parameters of quality for commercial Blood Orange juices.

  • Thermal damage in Blood Orange juice: kinetics of 5‐hydroxymethyl‐2‐furancarboxaldehyde formation
    International Journal of Food Science & Technology, 2001
    Co-Authors: Elena Arena, Biagio Fallico, E. Maccarone
    Abstract:

    Summary Formation of 5-hydroxymethyl-2-furancarboxaldehyde (HMF) was studied kinetically by HPLC in Blood Orange juice and model systems of fructose, glucose and sucrose at different acidic pH values and temperatures. The ultraviolet absorption of the solutions changes during reaction by forming an enediol intermediate, which slowly converts into HMF. Pseudo first order rate coefficients were used for comparing reactivity of sugars in model systems and in fortified juices. Glucose degrades much more slowly than fructose, while the reactivity of sucrose depends on pH value and temperature. The activation energy for sucrose was about 20 kcal mol-1 higher than fructose, and such a difference can be ascribed to the rate-determining contribution of the preliminary hydrolysis step. First order rate coefficients in Orange juices were similar to those of model systems at comparable pH and temperature, indicating that sugar degradation occurs without any interference of other components, thus excluding the presence of the Maillard's reaction. HMF content constitutes an index of juice deterioration, therefore it should be included among the parameters of quality for commercial Blood Orange juices.

  • Influence of Carotenoids and Pulps on the Color Modification of Blood Orange Juice
    Journal of Food Science, 2000
    Co-Authors: Elena Arena, Biagio Fallico, E. Maccarone
    Abstract:

    The causes of color modification in Blood Orange juice due to the heating concentration process were investigated. A Not From Concentrate (NFC) juice and a Reconstituted From Concentrated (RFC) juice, arising from the same stock of pigmented Oranges, appeared very different in color although they had the same content of anthocyanins. CIE (Commision Internationale des Enclarages)-Lab measurements showed a slight decrease of L* and a* values and a very large increase of b* and hue values in RFC juice. Different distribution of carotenoids between serum and pulps and modification of pulp size appeared to be responsible for color modification.