Humans Clinical Trial
Official title:
Effect of Traditional and Emerging Conservation Technologies on Bioactive Compounds and Their Antioxidant Capacity in Plant Foods
NCT number | NCT04744233 |
Other study ID # | CAM-HUPH-IF |
Secondary ID | |
Status | Completed |
Phase | N/A |
First received | |
Last updated | |
Start date | October 2001 |
Est. completion date | November 2002 |
Verified date | February 2021 |
Source | Instituto de Ciencia y Tecnología de Alimentos y Nutrición |
Contact | n/a |
Is FDA regulated | No |
Health authority | |
Study type | Interventional |
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.
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. |
Country | Name | City | State |
---|---|---|---|
Spain | Begoña Olmedilla-Alonso | Madrid |
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 |
Spain,
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 |
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