Upcycled ingredients for improving the nutritional value of orange juice assessed by a randomized controlled nutritional intervention

The region of Valencia (Spain) is considered the largest producer of citrus fruit in all of Europe. In that region, juice producers generate a large amount of nutrient-rich by-products that are underutilised. This work represents and innovative circular approach to obtain a new fibre ingredient from these local raw materials. By adjusting processes and formulas, the upcycling of nutrients back into the production line was possible. As a result, a new orange juice fortified with fibre coming from the same fruit was obtained by ultra-high pressure homogenization (UHPH). After fibre dispersion, 1.4 g /100 mL, a homogenization cycle was applied at 100, 200 and 300 MPa. Colour, stability and viscosity were analysed. The sensory tests determined that 100 MPa was most suitable for this application since higher pressures excessively increased output temperature and viscosity. Furthermore, the short-term effects of this fibre-enriched orange juice on postprandial metabolism and satiety in a healthy adult population was assessed. A double-blind, randomised, placebo-controlled, crossover study was carried out with 10 healthy subjects over 120 min after intake. Postprandial glucose, insulin, gut hormones (GLP1, GIP and ghrelin), leptin and qualitative appetite/satiety assessment were measured. The fibre-enriched orange juice decreased postprandial serum glucose and circulating insulin levels. In addition, after intake of the fibre-enriched juice, a significant effect on qualitative feelings of satiety and fullness was observed. In healthy individuals, a single acute consumption of fibre-enriched orange juice had short-term beneficial effects on postprandial glycaemia, circulating insulin levels and satiety. In conclusion, a nutritionally improved orange juice was obtained by upcycling ingredients from the production process, supporting the development of more circular solutions of low cost and high nutritional value.This study was financed by CER-20191010 grant and IDI-20180045 grant from "Centre for the Development of Industrial Technology"(CDTI, Spain), PI18/00932 from Fund for Health Research (FIS) and co-funded by the European Regional Development Fund of the European Union (ERDF "A way to build Europe"). This work was presented by Clara Talens at 35th EFFOST Conference, 1-4 November, 2021, Lausanne, Switzerland