Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice

Plant Foods for Human Nutrition
I CerrilloAngel Gil-Izquierdo

Abstract

The fermentation of fruit produces significant changes in their nutritional composition. An orange beverage has been obtained from the controlled alcoholic fermentation and thermal pasteurization of orange juice. A study was performed to determine the influence of both processes on its amino acid profile. UHPLC-QqQ-MS/MS was used for the first time for analysis of orange juice samples. Out of 29 amino acids and derivatives identified, eight (ethanolamine, ornithine, phosphoethanolamine, α-amino-n-butyric acid, hydroxyproline, methylhistidine, citrulline, and cystathionine) have not previously been detected in orange juice. The amino acid profile of the orange juice was not modified by its processing, but total amino acid content of the juice (8194 mg/L) was significantly increased at 9 days of fermentation (13,324 mg/L). Although the pasteurization process produced partial amino acid degradation, the total amino acid content was higher in the final product (9265 mg/L) than in the original juice, enhancing its nutritional value.

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Citations

Jan 26, 2016·Journal of Agricultural and Food Chemistry·Jingjing LiuWan Chan
Oct 24, 2018·Environmental Geochemistry and Health·Abhishek NandanPankaj Kumar
Jul 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Leonardo PetruzziAntonio Bevilacqua
Jun 17, 2021·Scientific Reports·Victor SadrasAlberto Fereres

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