Carotenoids in plant food systems. Part 2. Fruit and vegetable juices

The review summarizes information published in recent years on the content of various carotenoids in fruit and vegetable juices, the impact of traditional and alternative production methods on their qualitative and quantitative composition, and bioavailability. Depending on the content of carotenoids, fruit juices can be ranked in the following order: apricot > peach > orange > tangerine > apple > pear. Orange juice has the most complex carotenoid profile, in which 30-42 carotenoids, predominantly xanthophylls in the bound state, have been identified. Juice from red oranges and grapefruit differs in the content of lycopene. Vegetable juices usually contain an order of magnitude more carotenoids than fruit juices. In the carotenoid profiles of vegetable juices, mainly tomato and carrot juices, carotenes predominate. In tomato juice-lycopene, in carrot - β- and α-carotenes. The juice from orange tomatoes is dominated by phytoene and ζ-carotene. Juice production technology changes not only the quantitative and qualitative composition of carotenoids, but also their bioavailability. Pasteurization of juices results in degradation of carotenoids, which is reduced at lower temperatures. Instead of pasteurization, it is proposed to use ohmic heating, microwave and membrane technologies, and pulsed electric fields, which allow increasing the yield of carotenoids in juice from vegetable raw materials. Alternative technologies - high pressure treatment at the stage of homogenization or pressing, ultrasonic treatment, and underwater shock wave have different effects on the release of carotenoids into juice. Degradation in the production of juices is accompanied by isomerization, the transition of trans-forms to cis-forms and the release of carotenoids in a free form, which leads to an increase in their bioavailability up to 5 times compared to freshly squeezed juices.