Fermented Orange Juice Research Articles

The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice

The impact of probiotic Lactiplantibacillus plantarum S61 and prebiotic Xylooligosaccharide on the functional properties of fermented orange juice

The effect of adding pomace on the bioactive composition and flavor volatiles in fermented orange juice with Lactobacillus.

The consumption of oranges generates huge amounts of pomaces, which are the potential raw materials to increase the nutritional value of the products. In this study, the bioactive composition and flavor volatiles in Lactobacillus fermented orange juice with added pomaces were researched. Results showed that the orange juices blended with pomaces were favorable substrates for Lactobacillus growth and the colony counts reached above 9.0 log CFU mL-1 , total phenolics, total flavonoids, and the antioxidant activity in orange juices were increased significantly after adding pomaces. Some amino acids, such as threonine (P < 0.0001), isoleucine (P < 0.01), and glycine (P < 0.01) were markedly higher in fermented orange juices with pomaces. The flavonoid diversity was more abundant by adding pomace fermentation and most flavonoids showed higher levels in fermented juices with the pomace, Lactobacillus fermentum 252 may transform some flavonoids through deglycosylation and reduction reaction. Furthermore, orange pomace mainly improved the flavor volatiles by increasing terpenoids and alcohol, such as d-limonene and benzyl alcohol, and decreasing volatile acids. This study presented a novelty in elevating the nutritional value of juice by the utilization of pomaces, its findings can provide a new way to mine the bioactive ingredient from Citrus by Lactobacillus, and can be used as a guide for the development of new Citrus processing technologies and functional foods. © 2023 Society of Chemical Industry.

Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice

Background: Fermented foods are gaining interest because of their ability to improve health, as well as their good taste, and the desire of many to eat them. This investigation aimed to enhance the chemical and physical properties, sensory evaluation, and shelf life of fermented orange juice by adding liquid hibiscus leave (Hibiscus sabdariffa) and potato peel (Solanum tuberosum) extracts. Methods: The extracts of hibiscus leaves and potato peel were added to fermented orange juice, and the samples were divided into five parts. Two parts with different concentrations of hibiscus leave extracts (5%, FHL5 and 10%, FHL10), and the other two parts with different concentrations of potato peel extracts (5%, FPP5 and 10%, FPP10). The Fifth part was fermented orange juice without any additives (PC). Then, they were estimated for the acidity, total solid solution, viscosity, carbohydrates, vitamin C, antioxidants profile, color, total microbial count, and sensory evaluation during storage time at 4±2 °C. Statistical analysis was done by IBM SPSS version 25.0 software. Results: The results showed no significant mean difference (p&gt;0.05) between samples in acidity. FHL10 registered the highest values in total solid solution, vitamin C, antioxidants profile, and sensory evaluation, while FPP10 registered the highest values in viscosity and total microbial count. Also, FPP10 registered the highest values in overall acceptability (8.85±0.24, 8.78±0.26, 8.71±0.26, and 8.78±0.26 at zero, 7th, 14th, and 21st days of storage time, respectively) followed by FPP5 with no significant mean difference values (p&gt;0.05). Conclusion: The extracts of hibiscus leaves and potato peel can improve acceptability and shelf life of fermented orange juice summarized in the enhancement vitamin content, antioxidants profile, color, and sensory properties.

Alcoholic fermentation with Pichia kluyveri could improve the melatonin bioavailability of orange juice

• Fermented orange juice (FOJ) intake increases urine 6-sulfatoxymelatonin (6-SMT). • Urine antioxidant activity is higher after FOJ consumption than after OJ consumption. • Urine antioxidant activity after FOJ intake would be mainly due to 6-SMT content. • FOJ could be a good source of bioavailable melatonin. Fermentation of orange juice (OJ) by Pichia kluyveri enhances the content of melatonin, a molecule with potent antioxidant effect. This study explores the levels of urine 6- sulfatoxymelatonin (6-SMT) in healthy subjects after fermented orange juice (FOJ) intake, and their association with antioxidant activity status. Nine participants ingested 500 mL of FOJ and their urine was collected at baseline and after 2, 5, 10, 15 and 24 h. After a two-week washout period, the intervention was repeated with OJ. 6-SMT levels were quantified by ELISA and antioxidant activity by TAC, FRAP and ORAC assays. A significant increase in both 6-SMT levels and antioxidant activity in urine was observed after FOJ ingestion compared to OJ. A positive correlation between TAC and 6-SMT levels was observed only after FOJ intake. This study shows for the first time that fermentation process increases melatonin bioavailability of OJ associated with an enhancement in antioxidant status.

Effect of Acute Intake of Fermented Orange Juice on Fasting and Postprandial Glucose Metabolism, Plasma Lipids and Antioxidant Status in Healthy Human.

Higher postprandial plasma glucose and lipemia, and oxidative and inflammatory responses, are considered important cardiovascular risk factors. Fermentation of fruits has generated products with high concentrations of bioactive compounds. The aim of this study was to evaluate the potential acute effects that fermented orange juice (FOJ) can exert in healthy humans by modulating postprandial response, and inflammatory/antioxidant status, compared with orange juice (OJ). Nine volunteers were recruited for a randomized, controlled, and crossover study. Participants ingested 500 mL of FOJ. At 4 h post intake, subjects consumed a standardized mixed meal. Blood samples were collected at 0–8 h hours post intake. The subjects repeated the protocol with OJ following a 2-week washout period. Glucose and lipid metabolism, plasma antioxidant capacity (ORAC, FRAP), endogenous antioxidants (albumin, bilirubin, uric acid), C-reactive protein and fibrinogen were measured in plasma samples. There was a trend of a smaller increase in LDL-C after FOJ intake compared with OJ, a significant decrease in apo-B and significant increase in ORAC. The glycemic and triglyceride response of meal was attenuated with FOJ. No differences were obtained in endogenous antioxidants and inflammation status between the treatments. The acute consumption of FOJ could play a protective role against cardiovascular risk factors.

Evaluation of health‐related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion

SummaryThis study identified and compared the health‐related components and bioactivity of five fruit juices following Lactobacillus plantarum NRRL‐B‐14768 fermentation and subsequent simulated gastrointestinal digestion. After 48‐h fermentation, the vitamin C and total phenol content of orange juice, the polysaccharide content of watermelon juice and the content of functional elements in orange and tomato juices were relatively high. FTIR spectroscopy was used to reveal changes in phenols and organic acids. During fermentation, orange juice displayed the best 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) free radical scavenging capacities and inhibition of α‐glucosidase (α‐GC) and xanthine oxidase (XO), compared to the other fruit juices. After simulated gastrointestinal digestion, fermented orange juice had the highest vitamin C content, DPPH and ABTS free radical scavenging capacities and XO inhibitory activity, and fermented pineapple juice had the highest α‐GC inhibitory activity. These results indicated the potential of these juices in producing fermented juice with high specific functionality.

β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice

Carotenoids, especially β-cryptoxanthin, exert multiple biological activities in the organism. Various processing techniques can improve carotenoid bioavailability in relation to the food matrix. The study objective was to compare the bioavailability of carotenoids from orange juice (OJ) with that from a beverage obtained by alcoholic fermentation of orange juice (FOB). Seven volunteers were recruited for a randomized, controlled, and crossover study. Post-intake plasma carotenoid concentrations were measured by HPLC in the subjects at 0–8 h after their consumption of OJ or FOB. β-Cryptoxanthin and lutein absorption was significantly higher from FOB than from OJ, but no significant difference in zeaxanthin absorption was found. The mean baseline-corrected area under the concentration curve (AUC0-8 h) for β-cryptoxanthin, lutein and zeaxanthin was 24.6-, 1.3- and 4.65-fold larger, respectively, after FOB versus OJ consumption. This fermented orange beverage could be an abundant source of bioavailable carotenoids, and its regular consumption may exert healthy effects.

Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice

Previously, we reported that alcoholic fermentation enhanced flavanones and carotenoids content of orange juice. The aim of this work was to evaluate the influence of pasteurization on the qualitative and quantitative profile of bioactive compounds and the antioxidant capacity of fermented orange juice. Ascorbic acid (203 mg/L), total flavanones (647 mg/L), total carotenoids (7.07 mg/L) and provitamin A (90.06 RAEs/L) values of pasteurized orange beverage were lower than those of fermented juice. Total phenolic remained unchanged (585 mg/L) and was similar to that of original juice. The flavanones naringenin-7-O-glucoside, naringenin-7-O-rutinoside, hesperetin-7-O-rutinoside, hesperetin-7-O-glucoside and isosakuranetin-7-O-rutinoside, and the carotenoids karpoxanthin and isomer, neochrome, lutein, ζ-carotene, zeaxanthin, mutatoxanthin epimers, β-cryptoxanthin and auroxanthin epimers were the major compounds. Pasteurization produced a decrease in antioxidant capacity of fermented juice. However, TEAC (5.45 mM) and ORAC (6353 μM) values of orange beverage were similar to those of original orange juice. The novel orange beverage could be a valuable source of bioactive compounds with antioxidant capacity and exert potential beneficial effects.

Changes in orange juice (poly)phenol composition induced by controlled alcoholic fermentation

(Poly)phenols of fermented orange juice were characterized by UHPLC-MS/MS, and an increase of total content in relation to orange juice was evaluated.

Quality Control of Orange Juice Using Electronic Nose

Applications of electronic noses to classify the freshness of food and beverages by mimicking the olfactory perception are becoming widely recognized in food industries. For pasteurized orange juice, packaging and shelf-life are key factors for the quality control, which are generally inspected by the sensory stability and quality (odor, color, texture and taste) of the orange juice. An electronic nose based on five different commercial metal oxide gas sensors, a temperature sensor and a humidity sensor has been designed and constructed to examine the quality of orange juice as subjected to the fermentation process. The duration for a single measurement from an orange juice sample was approximately two minutes. The data acquisition of the voltage responses of the gas sensors were achieved via a microcontroller unit. The data classification was statistically analyzed by the “Principal Component Analysis (PCA)”. The Euclidean distance between two PCA groups was used as an indicator of ethanol concentration. The orange juice was laced with various concentrations of ethanol from 0.1 to 1.0% ethanol to simulate fermented orange juice at different stages. The objective was to characterize the freshness of orange juice by means of the ethanol level from the fermentation process. The results show a distinctive classification of the orange juice for an alcohol concentration lower than 0.1%. Thus the electronic nose offers a rapid, highly sensitive alternative for the quality control process.

Absorption, metabolism, and excretion of fermented orange juice (poly)phenols in rats

Two milliliters of a fermented, pasteurized orange juice containing ~1% alcohol and 2.3 μmol of (poly)phenolic compounds was fed to rats by gavage after which plasma and urine collected over a 36 h period were analyzed by UHPLC-mass spectrometry. The main constituents in the juice were hesperetin and naringenin-O-glycosides, apigenin-6,8-C-diglucoside, and ferulic acid-4'-O-glucoside. Plasma contained seven flavanone glucuronides, with the principal metabolites, naringenin-7-O-glucuronide, naringenin-4'-O-glucuronide, and an isosakuranetin-O-glucuronide, peaking 6 h after intake at concentrations of ~10 nmol/L. Urinary excretion of four hesperetin glucuronides was equivalent to 0.28% of intake while that of the two naringenin glucuronides was 2.8% of intake. The plasma and urine data suggest that while some absorption occurred in the small intestine, the main site of uptake was the colon. Urine also contained dihydroferulic acid-4'-O-glucuronide and dihydroferulic acid-4'-O-sulfate which were excreted in quantities corresponding to 48.2% of the ingested ferulic acid-4'-glucoside. This indicates that the hydroxycinnamate is much more bioavailable than the flavanones in the rat model. Conversion of the ferulic acid glucoside to the dihydroferulic acid metabolites involves the action of colonic microbial glycosidases and reductases/hydrogenases followed by postabsorption phase II metabolism before renal excretion.

Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents

The intake of bioactive compounds and moderate alcohol decreases the risk of cardiovascular diseases. These effects could be joined in a beverage created by a controlled alcoholic fermentation of orange juice. The influence of controlled alcoholic fermentation on the bioactive compound profile of orange juice has not been previously evaluated, and this is the purpose of the present study. Total and individual flavanones and carotenoids significantly increased throughout the fermentation. The reason for this was an enhanced extraction of these compounds from the pulp. Besides, the potential bioavailability of flavanones increased due to a higher content of hesperetin-7-O-glucoside (2-fold higher at the end of the fermentation process). Ascorbic acid did not undergo a significant change, and only total phenolics decreased. Antioxidant capacity was also evaluated. TEAC and FRAP values remained constant throughout the process. However, ORAC and DPPH values significantly increased. Correlation analysis concluded that the increase in ORAC and DPPH values could be due to enhancement of flavanones.

Genetic Diversity of Yeasts from Fermented Orange Juice Based on PCR-RFLP and Sequence Analysis of the Internal Transcribed Spacer Regions

Orange is one of the most valuable and common fruits in Indonesia. High glucose level in orange juice provides good growth conditions for yeasts. In this study, yeasts were isolated from fermented orange juice and subjected to diversity analysis. The analysis was conducted using restriction fragment length polymorphism on the internal transcribed spacer (ITS) region (including ITS1, 5.8S rRNA gene and ITS2), which was amplified using PCR with ITS1 and ITS4 primers.Restriction enzymes used in this research were Hha I, Hinf I and Hae III. A total of 24 yeast isolates were obtained from three different kinds of fermented orange juices (Indonesian Medan orange, Sunkist orange and Indonesian Pontianak orange). RFLP analysis of ITS regions revealed different amplified PCR fragment sizes and restriction profiles for each type of orange juice. However, all yeasts isolated from the same type of orange juice showed identical restriction patterns. Sequencing of ITS regions showed that three different yeast species were detected from each type of orange, e.g. Pichia veronae from Indonesian Pontianak orange, Cryptococcus albidosimilis from Sunkist orange and Issatchenkia orientalis from Indonesian Medan orange.

Combined surgery for severe eye trauma with extensive iridodialysis, posterior lens dislocation, and intractable glaucoma

A 44-year-old woman sustained a severe left eye contusion from the explosion of a plastic bottle containing fermented orange juice. This resulted in extensive iridodialysis, posterior crystalline lens dislocation, and intractable glaucoma. Eleven days after the injury, combined surgery of trabeculectomy with mitomycin-C, pars plana vitrectomy, lens removal, iridodialysis repair, and scleral-fixated intraocular lens implantation under general anesthesia was performed. Intraocular pressure (10P) was under control until 5 weeks postoperatively; glaucoma implant surgery was then performed. At the last follow-up 15 months after the combined surgery, best corrected visual acuity was 20/50 and IOP was 15 mm Hg without medication. Combined surgery can be considered a safe, effective option in the management of severe eye trauma in selected cases.

Use of Isotopic Analyses To Determine the Authenticity of Brazilian Orange Juice (Citrus sinensis)

Isotopic analysis was used to characterize authentic samples of orange juice (Citrus sinensis) from Brazil. Site specific natural isotopic fractionation nuclear magnetic resonance (SNIF-NMR) was used to determine deuterium/hydrogen ratios at the methyl [(D/H)I] and methylene [(D/H)II] sites of ethanol produced by fermentation of orange juice. Stable isotope ratio mass spectrometry (SIRMS) was used to determine the ratio of carbon isotopes (13C/12C) in the same ethanol and the ratio of oxygen isotopes (18O/16O) in the citrus juice water. The mean ratios found for these parameters in authentic hand-squeezed orange juice were as follows: (D/H)I, 102.3 ppm (SD = 1.7); (D/H)II, 126.5 ppm (SD = 1.8); 13C/12C, δ13C = −26.6‰ PDB (SD = 0.9); and 18O/16O, δ18O = +2.27‰ SMOW (SD = 2.48). Retail samples taken from the Brazilian market place were evaluated by comparison against these data. No evidence was found for the addition of sugar to orange juice or for the dilution with tap water of samples labeled as freshly squeezed. Keywords: Authenticity; orange juice; SNIF-NMR; SIRMS; isotopic analysis; D/H; 13C/12C; 18O/16O

Citrate metabolism by Lactobacillus plantarum isolated from orange juice

The behaviour of Strains of Lactobacillus plantarum isolated from fermented orange juice and Lact. plantarum DSM 20174 was studied in the presence of citrate. When used as sole carbon source, citrate scarcely supported the growth of the bacteria. It was shown to enhance the growth of Lact. plantarum in glucose media. Under acid conditions (pH 4·0–5·0), 1 mol of citrate yielded 1·7 mol of acetate as sole major final metabolite with release of CO2 in the gas phase.

Trophic relationships between Saccharomyces cerevisiae and Lactobacillus plantarum and their metabolism of glucose and citrate

Glucose and citrate are two major carbon sources in fruits or fruit juices such as orange juice. Their metabolism and the microorganisms involved in their degradation were studied by inoculating with an aliquot of fermented orange juice a synthetic model medium containing glucose and citrate. At pH 3.6, their degradation led, first, to the formation of ethanol due to the activity of yeasts fermenting glucose and, eventually, to the formation of acetate resulting from the activity of lactobacilli. The yeast population always outcompeted the lactobacilli even when the fermented orange juice used as inoculum was mixed with fermented beet leaves containing a wider variety of lactic acid bacteria. The evolution of the medium remained similar between pH 3.3 and 5.0. At pH 3.0 or below, the fermentation of citrate was totally inhibited. Saccharomyces cerevisiae and Lactobacillus plantarum were identified as the only dominant microorganisms. The evolution of the model medium with the complex microbial community was successfully reconstituted with a defined coculture of S. cerevisiae and L. plantarum. The study of the fermentation of the defined model medium with a reconstituted microbial community allows us to better understand the behavior not only of fermented orange juice but also of many other fruit fermentations utilized for the production of alcoholic beverages.