Investigation of the effects of non-thermal, combined and thermal treatments on the physicochemical parameters of pomegranate (Punica granatum L.) Juice
Yükleniyor...
Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Japanese Society for Food Science and Technology
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. Samples were pasteurized (80 ?, 2 min), sonicated (60 % amplitude, 26 KHz, 80 W, 5 min), treated with natamycin (12.5 ppm) and stored at 4 ? for one month. Pasteurized pomegranate juice was not significantly changed in terms of pH, Brix, titratable acidity and total phenolic (?g gallic acid equivalent. mL_1) values compared to the treated samples (p > 0.05). During storage, ultrasound-processed pomegranate juice retained more than 90 % total monomeric anthocyanins. Microbial values showed a reduction in load at a level acceptable for the general quality parameters. In the sensory analysis, the general evaluation was accepted as ultrasound and/or natamycin. This study emphasizes the potential application of ultrasound and/ or natamycin to increase the functional value of pomegranate juice. Copyright © 2019, Japanese Society for Food Science and Technology.
Açıklama
Anahtar Kelimeler
Natamycin, Non-thermal, Pomegranate juice, Sensory analysis, Ultrasound, Fruit juices, Pasteurization, Physicochemical properties, Sensory analysis, Ultrasonics, Natamycin, Nonthermal, Physicochemical parameters, Pomegranate (punica granatum l.), Pomegranate juices, Quality parameters, Sensory properties, Titratable acidity, Plants (botany)
Kaynak
Food Science and Technology Research
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
25
Sayı
3
