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

Humans Clinical Trial

Official title:

Effect of Traditional and Emerging Conservation Technologies on Bioactive Compounds and Their Antioxidant Capacity in Plant Foods

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT04744233
• Other study ID #: CAM-HUPH-IF
• Status: Completed
• Phase: N/A
• Start date: October 2001
• Est. completion date: November 2002

Study information

• Verified date: February 2021
• Source: Instituto de Ciencia y Tecnología de Alimentos y Nutrición
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

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.

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).

Recruitment information / eligibility

• Status: Completed
• Enrollment: 12
• Est. completion date: November 2002
• Est. primary completion date: June 2002
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 20 Years to 32 Years

Eligibility

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.

Related Conditions & MeSH terms

• Biological Availability
• Carotenoids
• Humans
• Lutein

Intervention

Other:
• Orange juice
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 were: freshly squeezed (FS), commercially available low pasteurized juice (LP) and juices treated by high-pressure processing (HPP) and by pulsed electric fields (PEF). All participants consumed the LP and the HPP orange juices. Six subjects consumed PEF-orange juice and other six consumed the FS-orange juice.

Locations

Country	Name	City	State
Spain	Begoña Olmedilla-Alonso	Madrid

Sponsors (4)

Lead Sponsor	Collaborator
Instituto de Ciencia y Tecnología de Alimentos y Nutrición	Comunidad de Madrid, Instituto de Salud Carlos III, Puerta de Hierro University Hospital

Country where clinical trial is conducted

Spain, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Assessment of the effect of dairy intake of orange juice elaborated with four different procedures on the serum carotenoid concentrations of healthy adults.	Assessment of the effect of dairy intake of orange juice elaborated with low temperature pasterurization (LP), high-pressure processing (HPP), pulsed electric fields (PEF) and freshly squeezd (FS) on the serum carotenoid concentrations of healthy adults.	6 months