Bioavailability of freeze-dried and spray-dried grapefruit juicevitamin C

• M.M. Camacho ^[1] ; M. Igual ^[1] ; J.J. Martínez-Lahuerta ; N. Martínez-Navarrete ^[1]
  1. [1] Universidad Politécnica de Valencia

     Universidad Politécnica de Valencia

     Valencia, España

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 819
• Idioma: inglés
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• Resumen

  • An alternative as to offer higher stable and easy handling than fresh fruit isin powdered form, as long as the process used to obtain it ensures a highquality product. The objective of this study was to compare thebioavailability of the vitamin C of a juice prepared from powdered grapefruitobtained by freeze-drying and by spray-drying. A trial was conducted with 11healthy volunteers. A relative increase of 1,4 – 25,8 % of blood serumvitamin C concentration was quantified after juices intake, with nosignificant differences (p>0.05) due to the process used to obtain the powder.