| Abstract
| - Orange juice manufactured at industrial scale was subjected to digestion under in vitro gastrointestinalconditions (pH, temperature, and enzyme and chemical conditions) to evaluate the influence ofindividual industrial processing treatments on flavanone solubility, stability, and ability to permeatethrough a membrane under simulated physiological conditions. Four industrial processes includingsqueezing, standard pasteurization, concentration, and freezing were evaluated. Hand squeezingwas compared with industrial squeezing. After in vitro gastrointestinal digestion of the orange juices,the flavanones able to permeate through a dialysis membrane, and those remaining in the retentatewere evaluated by HPLC as were those present in the insoluble fraction. In all of the assayed orangejuices, a high content of precipitated chalcones (≈70% of the total flavanones) was formed underthe physiological conditions of the gastrointestinal tract. Hand squeezing provided a higherconcentration of flavanones in the permeated fraction and lower transformation to chalcones thanindustrial squeezing. Standard pasteurization did not influence the solubility and permeability of theorange juice flavanones and chalcones. Industrial concentration did not affect the amount of flavanonesable to permeate but decreased the chalcones produced. Juices produced from frozen orange juicecontained considerably smaller amounts of both soluble flavanones and insoluble chalcones. Keywords: Orange juice; processing; flavanone; chalcone; solubility; stability; chemical transformation;gastrointestinal digestion
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