Yıkmış, Seydi2022-05-112022-05-1120191344-6606https://doi.org/10.3136/fstr.25.341https://hdl.handle.net/20.500.11776/5109The 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.en10.3136/fstr.25.341info:eu-repo/semantics/openAccessNatamycinNon-thermalPomegranate juiceSensory analysisUltrasoundFruit juicesPasteurizationPhysicochemical propertiesSensory analysisUltrasonicsNatamycinNonthermalPhysicochemical parametersPomegranate (punica granatum l.)Pomegranate juicesQuality parametersSensory propertiesTitratable acidityPlants (botany)Article253341350Q4WOS:0004945043000012-s2.0-85071692073Q3