Juicing oranges improves nutrient bioaccessibility
While we’re constantly told to eat whole fruit rather than drink sugary juice, when it comes to oranges, it seems that certain nutrients might be easier to absorb from juice than from the whole fruit.
Researchers have found that while the production of pasteurised orange juice slightly lowers carotenoid and vitamin C levels, it significantly improves the bioaccessibility of these nutrients.
Similarly, while juicing oranges dramatically reduces flavonoid levels, the remaining flavonoids are far more bioaccessible than those in orange segments, the researchers found.
Benefits of carotenoids and flavonoids include, among other benefits, lowering a person’s risk for certain cancers and cardiovascular disease.
The research was published in the American Chemical Society’s Journal of Agricultural and Food Chemistry.
Sustainable food model for localised production in Brisbane
Greenspace has launched a commercial integration of its centralised Macrofarm in the Amora Hotel...
Australian food and beverage manufacturers analysis report released
The latest Unleashed report reveals a slowdown in the food and beverage manufacturing sector...
Vanilla innovations at origin: IFF opens facility
The Vanilla Innovation Center opened by IFF is designed to advance science‑led flavour innovation...
