Citrus juices vs concentrates obtained by innovative membrane technology: Bioaccessibility of pro-vitamin A carotenoids

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(1)The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. The Food Factor I Barcelona Conference Barcelona (Spain), 2-4 November 2016. Citrus juices vs concentrates obtained by innovative membrane technology: Bioaccessibility of pro-vitamin A carotenoids. Combined effects of ozone solutions and sodium bicarbonate on geosmin and 2methylisoborneol contents in tilapia (Oreochromis niloticus) fillets during storage time. L. Gence1, A. Servent1, P. Poucheret2, A. Hiol3 and C. Dhuique-Mayer1 1. Jittrepotch Nitipong*, Rojsuntornkitti Kamonwan and Kongbangkerd Teeraporn. Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD), UMR Qualisud, TA B-95/16, 34398 Montpellier Cedex 5, France Laboratoire de Pharmacologie et Physiopathologie expérimentale, Faculté de Pharmacie, Université Montpellier II, UMR Qualisud, F-34093 Montpellier, France 3 Ecole Supérieure d’Ingénieur Océan Indien (ESIROI), CS 92003, 97744 Saint-Denis Cedex 9, Université de La Réunion, UMR Qualisud, France. Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Phitsanulok, Thailand * Corresponding author : E-mail: nitipongj@nu.ac.th. 2. Citrus juices and fruits, highly consumed worldwide, represent a significant dietary source of pro-vitamin A carotenoids such as 0-cryptoxanthin which could contribute with vitamins and polyphenols to the beneficial health effects of Citrus fruits. In order to promote a Citrus clementina concentrate specially enriched in 0cryptoxanthin and obtained by a cross-flow microfiltration [1], the aim of the present work was to assess carotenoid bioaccessibility from Clementine juices versus their concentrates. Pro-vitamin A carotenoids from commercial and fresh juices and their respective concentrates were analyzed by HPLC and their bioaccessibility was investigated using an in vitro digestion model. The main carotenoid 0-cryptoxanthin present in both juices and concentrates was concentrated approximately 8-fold (from 43.3 to 55.2 mg/kg). A medium content of 0carotene was recovered but was also concentrated 6 to 9-fold (from 6.6 to 9.5 mg/kg) compared to the initial carotenoid profile of commercial and fresh juices. Bioaccessibility of pro-vitamin A carotenoids was greater from commercial juice and its concentrate than from fresh juice and its concentrate (18.9 vs 14.9 % for commercial; 6.3 vs 2.5 % for fresh). Dietary soluble fiber contents such as pectins and percentages of pulp were inversely associated with carotenoid bioaccessibility and were higher in the fresh products (J2, C2) compared to the commercial products (J1, C1) (Figure 1). Furthermore, pectin contents of the concentrates were correlated to higher micelle size. Thus, thermal treatment of pulp matrix during industrial juice production seemed to have a major role to enhance carotenoid bioaccessibility. We suggest that pectin could impair carotenoid micellarization by leading to an increase in micelle size observed for both concentrates.. A non – desirable geosmin flavor in processed fishery products has affected customer, acceptance in the industry. The aim of this study was to determine the combined effects of ozone solutions and sodium bicarbonate on levels of geosmin and 2-methylisoborneol in tilapia (Oreochromis niloticus) fillets during freeze storage. Fish were soaked in 3 ppm ozone with different sodium bicarbonate concentrations (5 and 10%, w/v) at 10 min. All samples were analyzed in terms of pH, thiobarbituric acid reactive substance (TBARS) total volatile base nitrogen (TVB-N) content texture analysis, geosmin and 2-methylisoborneol (MIB) contents. The results showed that pH value decreased with the increased storage times (p <0.05) while TBARS and TVB-N were increased (p <0.05). However, the control had significantly higher TBARS and TVB-N than the samples (p<0.05). The effect of ozone solutions and sodium bicarbonate was more pronounced on hardness (p <0.05). Both geosmin and MIB were effectively reduced when treated with ozone and sodium bicarbonate hence the off flavor was the reduced. The results indicated that ozone solution with 5% sodium bicarbonate was a mild prospective oxidation protocol when compared with ozone solution with 10% sodium bicarbonate to enhance the physicochemical properties of fish as well as to eliminate muddy flavors. Key word (s): ozone, sodium bicarbonate, geosmin, 2-methylisoborneol, tilapia. . Keywords: Citrus concentrate; 0-cryptoxanthin; Bioaccessibility; Pectins; Cross-flow microfiltration. Figure 1. 0-cryptoxanthin (0-cx) bioaccessibility, pulp and pectin content of juices (J) and concentrates (C) Reference. [1] Abreu, FP., Dornier, M., Dionisio, A.P., Carail, M., Caris-Veyrat, C., Dhuique-Mayer, C., (2013). Cashew apple (Anacardium occidentale L.) extract from by-product of juice processing: A focus on carotenoids. Food Chemistry, 138, 25-31.. 23. 24.

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