Bioavailability of Carotenoids From Orange Juice in a Cross-over Study in Healthy Subjects.

Instituto de Ciencia y Tecnología de Alimentos y Nutrición

Status: Completed

Conditions: Carotenoids; Biological Availability; Lutein; Humans

Treatments: Other: Orange juice

Study type: Interventional

Funder types: Other

Identifiers

NCT04744233

CAM-HUPH-IF

Details and patient eligibility

About

Commercially available fruit juices are obtained after applying industrial technologies to preserve and extend the shelf-life by inactivation of microorganism and enzymes. These are traditional thermal treatment (eg. pasteurization, sterilization) that causes losses of nutritional and bioactive compounds, changes physicochemical properties (colour, flavor and texture) and can modify their bioavailabilities. Thus, the traditional thermal processing is being replaced by less intense thermal technologies (e.g. low-temperature pasteurization / refrigerated storage) and non-thermal treatments such as the high-pressure processing (HPP) and the pulsed electric fields (PEF) as an alternative to enhace food safety and shelf-life without compromising organoleptic qualities (retain the flavour, color healthiness of fresh foods) and keeping their health-promoting capacity. The beneficial health effect derived from the orange juice intake is partly related to the bioavailability of their bioactive compounds.

The aim of this study was to assess the effect of the intake of freshly squeezed orange juice (Citrus sinensis L.) and processed orange juice elaborated with different treatments (low pasteurization / refrigerated storage, high-pressure processing, pulsed electric fields) on the main serum carotenoid concentrations in a cross-over study in apparently healthy subjects using multiple dosis.

Full description

Methods Twelve healthy subjects (6 men), age 20-32 y, were enrolled in a cross-over study, to consume 500 mL of orange juice/day during 14 days periods. All volunteers consumed the LP and HPP, six consumed PEF or FS-orange juice. Fasted blood was collected at baseline and on days 7 and 14. Carotenoid concentrations in serum and orange juice were analyzed by high performance liquid chromatogry (HPLC).

Enrollment: 12 patients

Sex: All

Ages: 20 to 32 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• age (20- 32 y)
• body mass index (BMI)
• serum cholesterol and triglycerides concentrations within the normal range
• serum retinol within the range 31 - 70 µg/dL.

Exclusion criteria

• vitamin / mineral supplements intake
• regular medication
• pregnancy or lactating
• chronic disease
• smoking habit.

Trial design

Primary purpose: Basic Science

Allocation: Non-Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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12 participants in 4 patient groups

Freshly squeezed orange juice (FS)

Active Comparator group

Description:

Subjects were enrolled to consume 500 mL of orange juice/day during three consecutive 14 days periods separated by 1 - 1.5 month washouts. The orange juice assayed was freshly squeezed (FS). Six subjects consumed FS-orange juice.

Treatment:

Other: Orange juice

Commercially available low pasteurized orange juice (LP)

Active Comparator group

Description:

Subjects were enrolled to consume 500 mL of orange juice/day during three consecutive 14 days periods separated by 1 - 1.5 month washouts. The orange juices assayed was commercially available low pasteurized juice (LP). All participants consumed the LP orange juices.

Treatment:

Other: Orange juice

High-pressure processed orange juice(HPP)

Active Comparator group

Description:

Subjects were enrolled to consume 500 mL of orange juice/day during three consecutive 14 days periods separated by 1 - 1.5 month washouts. The orange juices assayed was high-pressure processed (HPP). All participants consumed the HPP orange juices.

Treatment:

Other: Orange juice

Pulsed electric fields treated orange juice (PEF)

Active Comparator group

Description:

Subjects were enrolled to consume 500 mL of orange juice/day during three consecutive 14 days periods separated by 1 - 1.5 month washouts. The orange juices assayed was those treated with pulsed electric fields (PEF). Six participants consumed the PEF-orange juice.

Treatment:

Other: Orange juice