Technological processing of orange juice differentially modulates mitochondrial bioenergetics and immune responsiveness in human PBMCs

Scope Epidemiological evidence links fruit- and vegetable-rich diets to numerous health benefits. Besides dietary intake, technological food processing may influence the bioavailability of bioactive constituents and thereby their physiological effects. Whether technological modification of the orange juice matrix translates into functional effects in humans remains unclear. This randomized, placebo-controlled, parallel-group intervention study investigated the impact of orange juice consumption and processing strategy on mitochondrial and immune markers in peripheral blood mononuclear cells (PBMCs). Methods Sixty participants consumed for 12 weeks either conventionally produced orange juice, high-pressure homogenized juice, ultrasound-treated juice, or a carotenoid-free control beverage. Plasma carotenoids were quantified by UHPLC-MS. PBMC mitochondrial and immune parameters included ATP levels, respiratory chain complex activities, and interleukin concentrations. Results All orange juice interventions increased β-cryptoxanthin concentrations, most prominently after ultrasound treatment, whereas β-carotene and lutein remained largely unchanged. ATP levels in PBMCs increased following conventional and ultrasound-treated orange juice, with the ultrasound-related change differing from control. Conventional and high-pressure homogenized juices enhanced respiratory chain complex activities, while high-pressure homogenized and ultrasound-treated juices elevated interleukin-2 and -4 levels, further amplified after ex vivo concanavalin A stimulation. Principal component analysis supported processing-dependent differences in carotenoid, mitochondrial, and cytokine response patterns. Conclusion Technological processing of orange juice was associated with altered carotenoid bioaccessibility and differential effects on mitochondrial bioenergetics and immune responsiveness in PBMCs. The findings support the concept that processing-induced modification of the orange juice matrix alters systemic availability of multiple bioactive constituents and is associated with changes in mitochondrial bioenergetics and immune responsiveness.