Pure Orange Juice Research Articles

Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification

SummaryFood waste by‐products contain many bioactive compounds, such as proteins, carbohydrates, polyphenols and carotenoids. The purposes of this study was to extract oleoresin from tomato waste, apply tomato pomace powder (TPP) as a new shell material for encapsulation of oleoresin and to fortify orange juice using the developed microcapsules. Microencapsulation was carried out based on different TPP (2% and 3%) and oleoresin (20% and 30%) concentrations by spray drying at two temperatures (130 and 140 °C). Different features of microcapsules such as the encapsulation load, encapsulation efficiency, moisture content, hygroscopicity, bulk and tapped densities and the Hausner ratio were analysed. Based on properties of microcapsules, samples containing 3% TPP and 30% oleoresin dried at 130 °C were selected as the best treatment and their characteristics such as morphology, chemical structure and thermal behaviour were investigated. Scanning electron microscopy indicated that spherical micron‐size particles were formed and their crack‐free fine surface showed their potential for encapsulation of anti‐oxidants to reduce oxygen diffusion. Microencapsulated oleoresin was then added to the orange juice and the samples' pH, acidity, total soluble solids and colour were evaluated and compared with pure orange juice. Free radical scavenging method was used to investigate the anti‐oxidant properties of orange juice during storage. The results indicated that at the end of the 30 days of storage the fortified orange juice had anti‐oxidant activity equal to pure fresh orange juice on day one. Sensory evaluation results showed no significant differences between appearance, colour, thickness and overall acceptance of fresh and the fortified juices (P < 0.05). The results of this study showed the potential application of food and agricultural waste in production of value‐added ingredients to be used as natural additives in food industries.

Efficacy of Bacillus subtilis in Reducing Geotrichum candidum Toxicology in the White Rat Biological Systems

The study aimed to evaluate the presence of Bacillus subtilis in the food dosed to laboratory rats to reduce the effect of G. candidum and its secretions of phenols on the rats’ health indicated by some chemical and biological blood variables. The experiment was conducted using 24 Rattus norvegicus adult male rats randomly divided into 8 groups 3 rats each. As treatments were; untreated control, dosing with 1 ml/Kg of Dimethyl Sulfoxide, pure orange juice, G. candidum infected juice, 1 ml B. subtilis+ 1 ml G. candidum infected juice, 60 mg/Kg fungal phenol, 1 ml B. subtilis+ 60 mg/Kg fungal phenol, or 1 ml B. subtilis. The results showed that dosing experimental rats with orange juice extracted from the orange parts infected with G. candidum, or dosing with phenols extracted from the fungus growth medium, led to a significant increase in blood variables including the numbers of WBC, GOT and GPT enzymes, and levels of blood urea. these two treatments also led to a significant decrease in hemoglobin and hematocrit levels, and blood content of protein. Whereas, the same treatments in the presence of B. subtilis maintained the values of all indicators under study within the normal limits close to control, and no negative effect was detected due to dosing with bacteria alone compared to the dosing with healthy juice.

PHYSICOCHEMICAL AND SENSORY EVALUATION OF ORANGE JUICE ENRICHED WITH SEA BUCKTHORN OR QUINCE JUICE

Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting ingredients. Incorporating them as an ingredient into other foods to obtain functional foods could be an innovative approach in processing. The purpose of this study was to investigate the effect of the addition of quince or sea buckthorn juice to orange juice on its selected sensory characteristics and physicochemical parameters. The research material consisted of twofruit juices prepared by mixing orange juice and quince or sea buckthorn juice in a volumetric ratio of 4:1. The levels of total extract, pH, total acidity, L-ascorbic acid and antioxidant activity were marked in the juices. In addition, color determination was carried out and sensory analysis was performed. Results and conclusion. The orange juice enriched with sea buckthorn juice had similar antioxidant activity, compared to the orange juice, while its L-ascorbic acid content increased. The resulting juice, however, did not receive the taste and aroma approval of the sensory panel. The addition of quince juice to orange juice did not significantly change the L-ascorbic acid content, but had a positive effect on the value of antioxidant potential. The overall sensory quality of the resulting two-fruit juice was lower, compared to the evaluation of pure orange juice, however, the differences perceived did not exceed 1.4 points. Quince juice can be a valuable component of orange juice-based juice.

PROBIOTICS ENCAPSULATED FRUIT JUICE BUBBLES AS FUNCTIONAL FOOD PRODUCT

This experimental research investigates encapsulation of Pediococcus pentosaceus ARGMG12 in pure orange juice bubbles. In the study, four tropical fruit juices: guava, watermelon, pineapple, and orange, were first evaluated in terms of sensory characteristics: color, odor, flavor, texture, overall acceptance, using a 9-point hedonic scale; and orange juice whose sensory scores were statistically highest was selected for further development into probiotic fruit bubbles. The physicochemical properties of probiotic orange bubbles were examined and the sensory evaluation undertaken. Furthermore, the probiotic bubbles were subjected to gastric juice (pH 2.0) and bile salt (0.6% w/v) environment for 3 h to simulate human gastrointestinal tract and to variable storage durations (0, 3, 5, 7, 14 days) at 4 oC to assess cell viability. The findings showed that the probiotic orange bubbles had 390.71 g/sec of stiffness, DPPH radical-scavenging activity of 294 µg ascorbic acid eq./ml, and L-ascorbic acid content of 0.095 mg/ml. Meanwhile, the survival rates of bacterial cells in low pH environment and bile salt were 83.27% and 94.24%, respectively. At day 14, the remaining bacteria were above 8 log CFU/g, given that the minimum concentrations of probiotics are 106– 107 CFU/ml at the end of product’s shelf life. Moreover, sensory testing panelists were unable to differentiate between non-probiotic and probiotic orange bubbles

Dihydropyrimidines as Precursors for Synthesizing of Oxoketene gem-Dithiol and 1,2-Dithiol-3-Thione, a Facile Synthesis and Convenient Reaction Transformations

In the present work the authors could synthesize the substrates oxoketen gem-dithols 5, ketenedithioacetal 6 and 1,2-dithiol-3-thione 39 from compounds bearing both nucleus indole and dihydropyrimidines together due to their biological and pharmacological activities. In this paper, and as a result of biological and pharmacological activities of oxoketen gem-dithols, ketenedithioacetal and/or 1,2-dithiol-3-thione; we synthesized various derivatives of them via indole and dihydropyrimidine in the form of either condensed or fused derivatives. We used ecofriendly methods such as pure orange juice as a green solvent and as an acid catalyst in the same time to prepare, 1-[2-imino-4-(1H-indol-3-yl)-6-methyl-1,2,3,4-tetrahydropyrimidin-5-yl]-ethan-1-one 4a and/or 1-[4-(1H-Indol-3-yl)-6-methyl-2-thioxo-1,2,3,4-tetrahydropyrimidin-5-yl]-ethan-1-one 4b. Subsequently, the substrate 4b was treated with different reagents to afford, 1-(4-(1H-indol-3-yl)-6-methyl-2-thioxo-1,2,3,4-tetrahydropyrimidin-5-yl)-3,3-dimercaptoprop-2-en-1-one 5 and/or 1-(4-(1H-indol-3-yl)-6-methyl-2-thioxo-1,2,3,4-tetrahydropyrimidin-5-yl)-3,3-bis(methylthio)prop-2-en-1-one 6. Compounds 5 and/or 6 were used as synthons to get various heterocyclic compounds such as 3-(4-(1H-indol-3-yl)-6-methyl-2-(piperidin-1-yl)-1,4-dihydropyrimidine-5-carbonyl)-2-thioxochroman-4-one 16 and/or 4'-(1H-indol-3-yl)-2-mercapto-6'-methyl-6-(methylthio)-2'-thioxo-1',2',3',4'-tetr-ahydro-[4,5'-bipyrimidin-e]-5-carbaldehyde 18. The newly synthesized compounds have been in vitro examined as antimicrobial agents, and some of them showed a promising activity. All newly synthesized compounds have been characterized by means of elemental analyses, IR, 1H-NMR and MS.

Untargeted volatile metabolomics using comprehensive two-dimensional gas chromatography-mass spectrometry – A solution for orange juice authentication

Orange juice is one of the most consumed fruit juices worldwide and its adulteration has been a long-lasting concern. In this study, an untargeted volatile metabolomics using a comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC-qMS) was developed to systematically authenticate orange juice. At least 405 citrus whole fruits were collected, belongs to 58 types of orange samples and 23 types of non-orange citrus. The fruit juices were prepared in the laboratory and analyzed using the comprehensive GC × GC-qMS instrument. After optimizing the instrumental settings, this novel method was able to identified ~250 volatiles in each juice sample, covering a variety types of hydrocarbons, esters, alcohols, aldehydes, ketones and others. Combining with unsupervised principal component analysis and supervised partial least squares-discriminant analysis , this novel analytical tool was able to authenticate orange juice from a broad perspectives with a high accuracy in the cross-validation model: 1) differentiating orange juice from non-orange citrus juice (99% accuracy), 2) recognizing orange harvesting years (100% accuracy) and geographical origins (96% accuracy), and 3) distinguishing original pure orange juice from the reconstituted juice (94% accuracy). Key volatile metabolites associated with different categories of samples were also identified after thorough investigation of the loading values of the classification models. These metabolites have high potential to be used as food-markers to design targeted analytical methods for orange juice authentication. This novel comprehensive GC × GC-qMS-based method is ideal for governmental laboratories and the food industry to routinely authenticate orange juice.

Porous Carbon Materials Obtained by the Hydrothermal Carbonization of Orange Juice.

Porous carbon materials are currently subjected to strong research efforts mainly due to their excellent performances in energy storage devices. A sustainable process to obtain them is hydrothermal carbonization (HTC), in which the decomposition of biomass precursors generates solid products called hydrochars, together with liquid and gaseous products. Hydrochars have a high C content and are rich with oxygen-containing functional groups, which is important for subsequent activation. Orange pomace and orange peels are considered wastes and then have been investigated as possible feedstocks for hydrochars production. On the contrary, orange juice was treated by HTC only to obtain carbon quantum dots. In the present study, pure orange juice was hydrothermally carbonized and the resulting hydrochar was filtered and washed, and graphitized/activated by KOH in nitrogen atmosphere at 800 °C. The resulting material was studied by transmission and scanning electron microscopy, Raman spectroscopy, X-ray photoelectron spectroscopy, X-ray diffraction, and nitrogen sorption isotherms. We found porous microspheres with some degree of graphitization and high nitrogen content, a specific surface of 1725 m2/g, and a pore size distribution that make them good candidates for supercapacitor electrodes.

Orange juice combined to a healthy-eating pattern improved endothelial function and reduced global risk of CHD in metabolic syndrome patients

AbstractCurrent evidence has shown that orange juice flavonoids have antihypertensive, lipid lowering, insulin sensitizing, antioxidant and antinflammatory properties, which are correlated with antiatherogenic activity. The objective of this study was to verify whether regular administration of 100% pure orange juice (OJ), as a source of antioxidant and bioactive compounds, associated with a healthy dietary pattern improves endothelial and vascular function and reduces Global Risk of Coronary Heart Disease (Global Risk of CHD). Obese volunteers (n = 68) with metabolic syndrome were randomly assigned to the control (n = 34) or OJ (n = 34) groups, and all of them were counseled and followed up to maintain a healthy-eating pattern for 12 weeks. In addition, OJ group participants drank 500 ml of 100% orange juice daily in two servings of 250 mL each between meals. After the intervention, a significant reduction of 2% in anthropometric measurements (body weight and fat) was observed in both groups, with no change in lean mass. In the OJ group, a significant reduction of total cholesterol (-9.4%) was detected, whereas the controls reduced only HDL-C (-9%). In both groups there was a significant reduction in systolic and diastolic blood pressure (-8% and -9%, respectively) and an increase in antioxidant capacity (1%). Only the OJ group reduced vascular markers ICAM (-14%) and VCAM (-15%) and inflammatory markers TNF-alpha (-20%) and hsPCR (-22%) (p < 0.05). Both groups reduced IL-6 (-45%), improved brachial artery flow-mediated dilatation (BA-FMD), and reduced carotid artery intima-media thickness (CA-IMT) by 10% (p < 0.05). Daily consumption of orange juice, along with a healthy-eating pattern, was able to reduce cardiovascular risk factors related to systemic inflammation and endothelial function in individuals with metabolic syndrome. A significant reduction in the prevalence of the high-risk of CHD was observed in 47% of subjects who consumed a healthy diet, while 70% of patients who had a healthy eating pattern along with orange juice reverted to low CHD risk, showing the additional benefit of regular intake of 100% orange juice. This was probably due to the action of antioxidant compounds present in high concentrations in orange juice, such as vitamin C and citrus flavonoids

Daily consumption of orange juice modulated intestinal microbiota and improved glucose and lipids metabolism in women

AbstractOrange juice is a natural source of sugars, vitamins, minerals and flavanones and is associated with health benefits. In addition, in-vitro study suggested that orange juice could modulate intestinal microbiota. This study investigated the impact of habitual consumption of 100% pure orange juice (OJ) on the intestinal microbiota and metabolic outcomes in a controlled clinical trial. Ten women were on regular diet without OJ (OJ free-diet) for 30 days followed by regular diet supplemented with 300 ml of orange juice for 60 days (OJ-diet) and a 30-day washout period without OJ (Washout). Biochemical, anthropometric and dietary parameters were monitored and samples of blood, urine and feces were taken at the beginning and every 30 days. Urinary metabolites were identified by UHPLC and the microbiota composition was evaluated by RNAr 16S. Analysis of the biochemical variables at the end of OJ-diet showed a decrease in glucose (-6.5%), insulin (-33%) and, insulin resistance (-44%). There was also reduction of total cholesterol (-14%), LDL (-16%) and triglycerides (-30%). After Washout, all biochemical parameters returned to the initial values. No changes on body weight and body fat were observed during the experimental time. Intestinal bacteria Bifidobacterium and Lactobacillaceae increased with daily consumption of orange juice, and were negatively correlated with blood serum triglycerides, cholesterol, LDL-C, glucose, insulin, and HOMA-IR, but positively correlated with HDL-C. In conclusion, daily consumption of orange juice did not influenced the body weight or body composition of healthy women, and showed a prebiotic effect on the intestinal microbiota, improving microbial colonization, and modulating the metabolic profile, by reducing glucose and lipids in the blood of young and healthy women. It is also suggested that, to obtain such benefits, orange juice should be consumed regularly and in moderate amounts along with a balanced diet.

Non-targeted Detection of Multiple Frauds in Orange Juice Using Double Water-Soluble Fluorescence Quantum Dots and Chemometrics

The feasibility of a highly sensitive “turn-off” fluorescent probe of double quantum dots (QDs) combined with chemometrics was investigated for untargeted screening of extraneous adulterants in pure orange juice (OJ), including sucrose syrup and artificial fruit powder. Pure and adulterated OJ samples were characterized by their different quenching patterns of the two separate and strong fluorescent peaks generated by the double QDs followed by chemometrics analysis. Class models of pure OJ samples (n = 117) obtained from pressing newly harvested oranges were developed using one-class partial least squares (OCPLS) based on different signal preprocessing methods, including smoothing, taking second-order derivatives (D2) and standard normal variate (SNV) transformation. As a result, D2-OCPLS model could detect at 5.0% (w/w) of sucrose syrup and 2.0% (w/w) of artificial fruit powder in pure OJ with a sensitivity (the rate of true positives) of 97.8% and specificity (rate of true negatives) of 77.0%. In conclusion, the proposed fluorescence probe with double QDs has been demonstrated to have potential for applications in rapid and sensitive screening of adulterants in OJ, which also implies promising applications to untargeted analysis of other water-soluble food samples.

What is Junk Food?

The term ‘junk food’ has no legal definition and its use by campaigners gives a misleading impression of how much food and drink will be affected by government proposals in the Childhood Obesity Strategy. Policies that restrict ‘junk food’ will actually restrict HFSS food (high in fat, sugar and salt) as defined by the Nutrient Profiling Model which classifies a vast range of meals and products as ‘less healthy’. It takes no account of how food is eaten and in what quantities in the overall diet. HFSS food includes raisins, sultanas, most tinned fruit, most yoghurts, two-thirds of morning goods, nearly all cheese (including half-fat cheese), cream crackers, tomato soup, hummus, ham, pesto, cereal bars, olive bread, salami, many pasta sauces, butter, margarine and 25% of sandwiches. The bar set by the Nutrient Profiling Model is in the process of being raised even higher. Under the new system, some snacks recommended by the NHS as ‘smart swaps’ will become ‘junk food’, as will some of the ‘5-a-day’ recommended by Public Health England, including pure orange juice. Under government proposals in the Childhood Obesity Strategy, HFSS products will be subject to pricing, promotion and advertising restrictions, including a 9pm broadcast advertising ban, a ban on price promotions (such as meal deals and buy-one-get-one-free) and a display ban at shop entrances, checkouts and at the end of aisles. Far from affecting a small range of ‘junk food’, these laws would affect a vast array of foods that have been consumed safely for centuries. Polling companies should avoid the term ‘junk food’ in surveys. The legally meaningfully term HFSS should be used (and explained) instead. Politicians and journalists should also familiarise themselves with the definition of HFSS and give the public an accurate impression of the range of food and drink products that will be impacted by further government regulation.

Nanoencapsulation of linseed oil with chia mucilage as structuring material: Characterization, stability and enrichment of orange juice

Linseed oil was nanoencapsulated with chia seed mucilage (CSM) as structuring material. Linseed oil nanoparticles (LO-NP) were evaluated regarding particle size distribution, zeta potential, pH, viscosity, encapsulation efficiency, loading capacity, morphology, FT-IR and thermal properties. Furthermore, the nanoparticles were spray-dried, and oxidative stability was evaluated during 28 days under storage at accelerated conditions (40 °C). The bioaccessibility of spray dried nanoparticles (SP LO-NP) was also evaluated after in vitro digestion. Thereafter, SP LO-NP were utilized in the enrichment of orange juice, and physicochemical and sensory evaluation of pure orange juice and orange juice with SP LO-NP were evaluated. Nanoparticles in suspension presented a mean diameter of 356 ± 2.83 nm, zeta potential of –22.75 ± 3.89 mV and encapsulation efficiency of 52%. No significant differences regarding consumer acceptance were observed between pure orange juice and orange juice with SP LO-NP. The results suggest that CSM can be used as structuring material to nanoencapsulate hydrophobic compounds, allowing its solubility in foods with high water content. Furthermore, the SP LO-NP provided a good bioaccessibility to linseed oil after in vitro digestion, which represents an advantage to incorporate the nanoparticles in food.

Application of the Self- Assembling Peptide P11-4 for Prevention of Acidic Erosion.

The aim of this study was to use ultrasonography to evaluate the effect of the self-assembling peptide P11-4 on acid erosion prevention. Curodont Repair (CR), which includes peptide P11-4, was used. Rectangular prisms of bovine enamel (4×1×1 mm) were immersed in pure orange juice for a period of 5 minutes six times per day for 28 days. These samples were divided into four groups of six specimens each and treated differently for an additional period of 28 days: 1) baseline group specimens were stored in artificial saliva; 2) CR group specimens were exposed to curodont without acid challenge; 3) NCRA (no curodont+acid challenge) specimens were treated with orange juice without curodont exposure; and 4) CRA (CR+acid challenge) specimens were treated with curodont before treatment with orange juice. The propagation time of longitudinal ultrasonic velocity (UV) was measured. Ultrastructural observation of each tested enamel surface was carried out using field-emission scanning electron microscopy (SEM). The UV data were analyzed using two-way analysis of variance with time and treatment as confounding factors. Post hoc pairwise tests among groups were performed using the Tukey honestly significant difference test. The average UV in intact bovine enamel for the baseline group ranged from 4,483 to 4,549 m/s and did not vary significantly within the test period. The average ultrasonic velocity (UV) in all samples decreased after the initial erosion. The UV in NCRA decreased further over time. Increased UVs were found for CR and CRA. For CR and CRA, there was no significant difference in UV at the end of the experiment from the initial value before erosion. In the results of SEM observation, the CR and CRA groups had similar morphologic features in that etching patterns were not clearly due to precipitation between the enamel rods. From the results of this in vitro study, it might be concluded that applying enamel matrix derivatives and self-assembling peptides on erosive lesions can improve remineralization.

Respiration and Storage Quality of Fresh-Cut Apple Slices Immersed in Sugar Syrup and Orange Juice

Storing fresh-cut apple slices in suitable fruit juice or sugar syrup is a general practice. However, application of this approach is mainly based on empirical knowledge, while systematic and comprehensive analyses of the relevant effects of this storage technique on keeping quality-related physiological properties of fresh-cut products is still missing. Hence, the aim of this study was to evaluate the impacts of complete immersion of fresh-cut apples in sugar syrup and fruit juice solution on respiratory behaviour and other relevant quality attributes (colour, tissue strength, and soluble solid and acidity). Sugar syrup and pure orange juice showed a high potential to store and protect fresh-cut apples. Results showed that only pure orange juice positively affected the produce quality by preventing browning effects. In addition, sugar syrup of 13.4–20% most effectively prevented browning of apple slices and guaranteed high product quality retention during storage. The application of different liquid media provides a practical means to prevent browning and maintain product quality.

A Comparison of Differently Processed Orange Beverages on Self‐Reported Ratings of Hunger and Fullness

BackgroundIt is well documented that fruit has a strong effect on self‐reported ratings of appetite yet the effects of processing on these effects are less well understood.MethodsWe used a randomized cross over design in 24 normal weight adult subjects (M=17, F=7). Subjects fasted for 12 hours then consumed a standardized breakfast followed by 8 fl oz of either a water control (WC), 100% pure orange juice without pulp (OJWP), processed whole orange (PWO) that contained more fiber than OJWP, or whole orange (WO). Self reported ratings of hunger and fullness (4 questions), measured by Visual Analogue Scales, were collected at baseline and every 15 minutes for the next 2 hours.ResultsResults of a two way repeated measures ANOVA, with baseline as a covariate, showed that all 3 interventions reduced hunger (figure 1) and increased fullness (figure 2) compared to the WC control; OJWP (p<0.0001), PWO (p<0.0001) and WO (p<0.0001). PWO reduced hunger and increased fullness to a greater extent than OJWP (p<0.0001) and to a similar extent as WO (p>0.05). image imageConclusionThese findings suggest that retaining the naturally occurring levels of fiber in orange juice can result in a product which has a strong effect on self‐reported ratings of hunger and fullness which are comparable to that of the whole fruit.

Technology development for pulse Extracts blended orange juice and its quality evaluation

Preparation of orange juice blended with green gram pulse extract was studied. The extracts of green gram were prepared by providing different processing techniques including soaking, soaking and cooking, germination and germination and cooking. Blends prepared by mixing orange juice with four different green gram extracts in a ratio of 50:50 were evaluated for organoleptic properties. The blend orange juice mixed with soaked and cooked green gram extract (OJ-SCGE) was selected best and further analyzed for nutritional quality. The blended juice was compared with the nutritional components of pure orange juice (OJ-PURE) and revealed that blended juice was superior in terms of nutritional quality.

Moisture sorption isotherms and net isosteric heat of sorption for spray-dried pure orange juice powder

The aim of this study was to measure the moisture sorption isotherms of spray-dried pure orange-juice powders. These isotherms have been fitted using eleven different sorption equations. The GAB model was found to be the best fit. The GAB parameters were estimated both by direct and indirect regression methods. The net isosteric heat of sorption was also determined using the Clausius–Clapeyron equation and was successfully used as a limiting condition for estimating the six unknown parameters of the GAB equation using the direct regression method. The net isosteric heat of sorption decreased from 9.05 kJ/mol at 0.05 kg/kg dry basis to approximately 0.0 kJ/mol at 0.7 kg/kg dry basis. These values, as expected, were comparable to the enthalpy difference between the monolayer and multilayer moisture (8.16 kJ/mol), and the difference between the latent heat of condensation for pure water and the heat of sorption of multilayer moisture (=−0.88 ± 0.69 kJ/mol).

The Effects of Processed Whole Orange on Post Prandial Glycemic Responses in Healthy Men

Soluble, viscous fibers have been shown to reduce post prandial blood glucose levels. Processed whole orange (PWO) contains a high proportion of the fiber found in oranges. The aim of this research was to determine whether PWO could reduce post prandial glycemic responses compared to: an isocaloric control (water with sugar) (WSC), 100% pure orange juice without pulp (OJWP) or fresh whole oranges (FWO). Males (n1⁄437) with moderately raised blood lipids or Body Mass Index (BMI) were tested in a randomized, double blind, cross over design. Blood samples were obtained from fasted subjects at baseline and at regular intervals over the next 7 hours subsequent to a meal challenge accompanied by one of 4 treatments (PWO, WSC, OJWP, FWO). The incremental plasma concentration (iCmax) of glucose was significantly reduced (p 0.05). Processed whole orange has the ability to reduce postprandial glycemia. The effects are likely due to more effective solubilizaton of the ‘soluble’ orange fibers. Thus processing of whole orange has the potential to increase its health benefits.

Acute consumption of 100% pure orange juice reduces hunger in healthy adults.

OverviewData from the National Health and Nutrition Examination study, 2003–2006, suggests that consumption of 100% pure orange juice is associated with a decreased risk of obesity which may in part be explained by research that suggests that oranges have a strong satiating effect. The objective of this study was to understand the effects of 100% pure orange juice on self reported ratings of hunger and fullness.MethodsIn this randomised cross over design study, 24 normal weight adult subjects (M=17,F=7) fasted for 12 hours and then consumed a standardized breakfast of toast and water followed by an 8 floz portion of either a water control or 100% pure orange juice. Self reported ratings of hunger and fullness (4 questions), measured by Visual Analogue Scales, were collected at baseline and every 15 minutes up to 2 hours.ResultsArea under the curve (AUC) analysis (figure 1) revealed that, compared to the control, consumption of 100% orange juice resulted in a significant decrease in all 4 ratings of hunger and fullness (p<0.01).ConclusionCompared to a water control 100% pure orange juice has the ability to reduce hunger ratings and increase fullness ratings. These observations may, in part, explain the decreased risk of obesity evident in consumers of this beverage, however consideration also needs to be given to the additional calories consumed from the orange juice. Further investigations would be required to determine the role of 100% pure orange juice in weight management.

In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine

ObjectivesTo evaluate the erosive potential of orange juice modified by food additives in enamel and dentine. MethodsCalcium lactate pentahydrate (CLP), xanthan gum (XG), sodium linear polyphosphate (LPP), sodium pyrophosphate tetrabasic (PP), sodium tripolyphosphate (STP) and some of their combinations were added to an orange juice. Pure orange juice and a calcium-modified juice were used as negative (C−) and positive (C+) controls, respectively. In phase 1, 15 modified orange juices were tested for erosive potential using pH-stat analysis. In phase 2, the additives alone and the combination with good results in phase 1 and in previous studies (CLP+LPP) were tested in an erosion–remineralization cycling model. In phase 3, the erosion and remineralization episodes were studied independently. Enamel was analysed by surface microhardness (SMH) and profilometry, whilst dentine by profilometry. ResultsIn phase 1, reduction of the erosive potential was observed for all additives and their combinations, except XG alone. In phase 2, no detectable enamel loss was observed when CLP, LPP and CLP+LPP were added to the juice. XG, STP and PP had enamel loss similar to C− (p>0.05). Amongst additives, the combination CLP+LPP showed the highest SMH values followed by CLP (p<0.05). All the other groups presented SMH values similar to C− (p>0.05). For dentine, only CLP+LPP lead to surface loss values lower than C− (p<0.05). In phase 3, CLP, LPP and CLP+LPP seemed to protect against erosion; whilst none of the tested compounds seemed to interfere with the remineralization process. ConclusionsCLP and LPP reduced erosion on enamel and this effect was enhanced by their combination. For dentine, only the combination CLP+LPP reduced erosion.