Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice

Gulsum Ucak Ozkaya,Tareq A M Alabdali,Necattin Cihat Icyer,Muhammed Zeki Durak

doi:10.3390/app10165458

Gulsum Ucak Ozkaya, Tareq A M Alabdali + Show 2 more

Open Access

https://doi.org/10.3390/app10165458

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Abstract

The objective of this study was to determine the combined usage possibilities of ultraviolet (UV) and ultrasonic (US) processes in the pasteurization of pomegranate juice. For this purpose, UV, US, and combined UV+US pasteurization of pomegranate juice were optimized using experimental designs, such as the Central Composite Design (CCD) and Factorial Design (FD), and compared with the conventional pasteurization process. Total phenolic content (TPC), color a*, water-soluble dry matter (°Brix), turbidity, anthocyanin, DPPH, HPLC TPC, and yeast and mold count were used as quality parameters during all of the processes. The results showed that the application of 50 °C, 3.5 L/min flow rate and 5.1 mW/cm2 UV dose, and 10 min US (200 Watt) together reduced the microbial population below the detection limits. The integration of UV+US processes into the pasteurization process could limit microbial activity at lower temperatures and times than the conventional pasteurization process, thus preserving the existing bioactive compounds.

Highlights

Consumers have had an increasing interest in fruit juices which includes bioactive compounds that provide positive health outcomes
In the conventional pasteurization process, the temperature was set at 72 ◦ C in the water bath (Daihan, WUC-D10H, Seoul, Korea) and the juice was allowed to be pasteurized at this temperature for 15 sec
The results showed that the Total phenolic content (TPC) amounts, turbidity values, ◦ Brix values, color a* values, and yeast and mold count at the experimental points were ranged from 840 to 1060 mg GAE/L, 3.59 to 4.61 NTU, 14-16 ◦ Bx, 2.3 to 2.5, and

Summary

Introduction

Consumers have had an increasing interest in fruit juices which includes bioactive compounds that provide positive health outcomes. Pomegranate (Punica granatum L.) which is a widespread fruit used in sauces and jams is used as a supplemental material worldwide. This is one of the scarce fruits with significant functional characteristics, and its manufacturing rates are increasing, as well. In addition to the many health benefits of bioactive compounds, anthocyanins are responsible for the bright red color, which is one of the essential properties of PJ. This impacts one of the main concerns of consumers [3,4,5]

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