Browsing by Subject "Orange"

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    In vitro colonic fermentation of orange peel fibres: effect on microbial modulation, SCFAs production and carotenoid degradation
    (Elsevier, 2025-02-12) Núñez Gómez, Vanesa; Gómez-Gallego, Carlos; Kolehmainen, Marjukka; González-Barrio, Rocío; Periago Castón, María Jesús; Tecnología de Alimentos, Nutrición y Bromatología
    Orange peel by-products are valuable for their content of dietary fibre and bioactive compounds that offer health benefits, such as the production of short-chain fatty acids (SCFAs) and modulation of gut microbiota. The aim of this study is to evaluate the prebiotic effect of three fibre-rich fractions of orange peel (orange peel extract, OP; insoluble fibre fraction, IFF; and water-soluble extract, WSE) by means of in vitro fermentation. Degradation of carotenoids during fermentation was examined to explore their interaction with the microbiota. The results indicate that in vitro fermentation of fibre-rich ingredients increased Lactobacillus and Bifidobacterium populations. WSE, rich in bioactive compounds, increased Bifidobacterium by 2.5 times compared with the other fractions, and gave a 1.5-fold higher total SCFAs production and a noteworthy evolution of butyrate. Moreover, although carotenoids decreased during fermentation, they remained detectable at the end of the process, suggesting that they are not efficiently metabolized by microbiota and could persist in the colon for a longer period. These findings open up new avenues of research in the use of by-products to develop novel ingredients. In addition, future research should focus on investigating the behaviour of carotenoids during digestion, as well as their antioxidant, anti-inflammatory, and microbiota-modulating effects.
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    Removal residues of pesticides in apricot, peach and orange processed and dietary exposure assessment
    (Elsevier, 2020-09-30) Cámara, M.A.; Cermeño, S.; Martínez, G.; Oliva, J.; Química Agrícola, Geología y Edafología
    The effects of the industrial processing are evaluated of the removal of 16 pesticide residues in canned apricots and peaches and in orange juice. A method of multi-residual extraction that uses QuEChERS and liquid chromatography in tandem with triple quadrupole mass spectrometry was used. The method shows good linearity for the 16 pesticides studied (R2 > 0.999); it is accurate and precise (recoveries of 87–115%, relative standard deviation<8.0%). The processing factors are<0.6, indicating that all the processes significantly reduce the residue levels (spinosad, thiacloprid, pyridaben, bupirimate, flusilazole, triflumizole, flonicamid, imidacloprid, lambda-cyhalothrin, cyproconazole, fludioxinil and cyprodinil, abamectin, chlorpyrifos-methyl, hexythiazox and metalaxyl) initially present in the raw fruits and very significantly during washing/cutting, squeezing and hot pack canning (> 55% loss). The risk quotient (EDI/ADI ratio) for canned foods is below 100, indicating that the potential consumer risk for the pesticides studied is practically negligent for human health.