Exploring aroma changes in thermally and ultrasonically processed pomegranate juice based on multidimensional gas chromatography and multivariate statistical analysis.

Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis.

Pomegranate juice is popular due to its unique health benefits, sensory characteristics and also a good source of bioactive compounds. Comparative study on processing effect of Not from Concentrate (NFC) and Reconstituted from concentrate (RFC) pomegranate juice on the nutritional and sensory characteristics of 'Ganesh' variant was conducted. Results showed that not much differences observed in parameters like pH, acidity, essential elements, protein, total sugars and polyphenol content between NFC and RFC. As per the study NFC had a better antioxidant activity with intracellular ROS inhibition of 11% higher with significant (p < 0.05) than RFC in HepG2 cell lines. Total anthocyanin content was significantly different (p < 0.05) in NFC (428.05 mg/l) compared to 326.74 mg/l in RFC expressed as cyanidin-3-glucoside. Iron uptake was 40 units (µg/mg protein) higher in NFC than RFC (p < 0.05) in HepG2 cells. Sensory flavor profile showed NFC having significant differences with respect to characteristic pomegranate freshness, fruitiness, sweetness and astringency mouthfeel. RFC had higher sweetish and cooked flavor with additional vegetable like notes of beet and carrot. Based on the data better antioxidant activity, iron bioavailability, anthocyanin content and sensory attributes were captured in pomegranate NFC juices over RFC juices.

Pomegranate juice and related products have long been used either in traditional medicine or as nutritional supplements claiming beneficial effects. Although there are several studies on this food plant, only a few studies have been performed with pomegranate juice or marketed products. The aim of this work is to evaluate the antioxidant effects of pomegranate juice on cellular models using hydrogen peroxide as an oxidizing agent or DPPH and superoxide radicals in cell free systems. The antiproliferative effects of the juice were measured on HeLa and PC-3 cells by the MTT assay and pharmacologically relevant enzymes (cyclooxygenases, xanthine oxidase, acetylcholinesterase and monoamine oxidase A) were selected for enzymatic inhibition assays. Pomegranate juice showed significant protective effects against hydrogen peroxide induced toxicity in the Artemia salina and HepG2 models; these effects may be attributed to radical scavenging properties of pomegranate as the juice was able to reduce DPPH and superoxide radicals. Moderate antiproliferative activities in HeLa and PC-3 cancer cells were observed. However, pomegranate juice was also able to inhibit COX-2 and MAO-A enzymes. This study reveals some mechanisms by which pomegranate juice may have interesting and beneficial effects in human health.

Volatile composition and descriptive sensory analysis of pomegranate juice and wine

Fourteen pomegranate juices (one fresh‐squeezed and 13 commercial juices) were studied to determine the aromatic profile of the products. Headspace–solid phase micro‐extraction and sensory flavour profile analysis were used to determine the aromatic composition of the juices and were related using partial least squares regression. Up to 83 different aromatic compounds were found in the juices, including terpenes, benzene derivatives, furans, esters, acids, ketones, alcohols and aldehydes. Commercial pomegranate juices did not present a unique sensory or instrumental aromatic profile. The three attributes common to the majority of the juices were an overall sweetness and musty/earthy and grape notes. This study shows the large heterogeneity of the pomegranate juices found on the market, which might be related to the fact that companies are looking for different successful pomegranate juice products using different raw ingredients and processes. Further studies are required to clarify what consumers are expecting in a typical ‘pomegranate juice’, and which aromatic profile could be successful in improving the acceptance of this healthy product. Copyright © 2011 John Wiley &amp; Sons, Ltd.

Pomegranate Juice (PJ) and Green Tea (GT) products have increased in popularity because of their beneficial health properties. Consumers look for healthier beverages, and rely on labels, claims, and product packaging when choosing a product. The objectives of this study were to determine (1) the sensory profiles and acceptance of PJ and GT blends; (2) whether additional information would have an effect on consumer acceptance; and (3) the total phenolic content (TPC) of the samples. Six PJ and GT blends were evaluated by a descriptive panel in order to explore sensory differences in flavor characteristics. A consumer panel (n = 100) evaluated the samples before and after beneficial health information about the samples was provided to them. The blends that were higher in tea concentration were higher in Green and GT-like flavors, and lower in berry, beet, floral, sweetness, and cherry flavors. The overall liking scores of all of the samples increased after the information was provided to the consumers. The sample highest in PJ and lowest in GT blend was liked the most. In addition, as the samples increased in PJ, the TPC content increased. These results may be of interest to the beverage industry, providing information of consumer liking of beverage blends, and how information on health related claims affects consumer acceptance.

The color of the juice is determined by the color of the corresponding fruit or vegetable from which the juice is made. The color of a fruit or vegetable, in turn, is determined by the presence of natural coloring pigments - secondary plant metabolites, which include mainly anthocyanins, carotenoids and betalains. These substances, in addition to bright colors, give the juices properties that largely provide a positive effect on health. The quantitative content of these pigments in juices (especially in commercially produced juices, the most commonly consumed by the population at present) is important for understanding of the contribution of that juices in real intake of these bioactive compounds with diet. The purpose of the work was to study the content of anthocyanins, carotenoids and betalaines in juices a nd nectars (cherry, pomegranate, red grapes, tomato, carrot, peach and vegetable juices containing red beetroot) widely represented on the Russian market. Material and methods. The content of natural coloring pigments was determined by HPLC: anthocyanins - according to GOST 32709-2014 "Juice products. Methods for the determination of anthocyanins», carotenoids - in accordance with R 4.1.1672-03 "Guidelines for methods of quality control and safety of biologically active food supplements", betalains by revised IFU method of analysis No 71 (rev. 2023) "Anthocyanins and Betalains by HPLC". The results of measurements in 66 samples selected from Russian retail chains were analyzed. Results. The highest content of anthocyanins (in terms of cyanidin-3-O-glucoside) was found in cherry nectars - an average of 11.4 mg/100 cm3, lower values were obtained for red grape juices (an average of 2.5 mg/100 cm3) and pomegranate juices (0.9 mg/100 cm3). In tomato juices, in addition to lycopene (7.0-14.1 mg/100 cm3), β-carotene was found in an amount of 0.3- 1.2 mg/100 cm3. In carrot juices, the content of β-carotene was at the level of 5.7-12.5 mg/100 cm3, in peach nectars - 0.14- 0.38 mg/100 cm3. The highest concentrations of betalains were found in directly pressed red beet juice at a level of 156.2 mg/100 cm3, with a predominance of betacyanins (99.4 mg/100 cm3) over betaxanthins (56.8 mg/100 cm3). The content of betacyanins decreased to 51.5 mg/100 cm3 in directly pressed lacto-fermented juice and to 2-3 mg/100 cm3 in multi-vegetable juices; betaxanthins were not detected in these samples. Conclusion. The study showed high levels of natural coloring substances - anthocyanins, carotenoids and in some extent betalains in juice products. A serving (200 cm3) of cherry nectar can provide up to 100% of an adequate daily intake of anthocyanins, a serving of red grape juice and a serving of pomegranate juice can provide up to 20% and up to 10%, respectively. The content of β-carotene in a serving of carrot juice is several times higher than the daily requirement for adults; a serving of peach nectar contains up to 10% of the daily requirement for β-carotene. Tomato juice is rich in lycopene, this carotenoid content in a serving is several times higher than the adequate daily intake, while the content of β-carotene is also at a high level - up to 50% of the daily requirement for this substance. Despite the fact that direct data on the adequate daily intake of betalains have not yet been established, relatively high concentrations of betalains, especially in directly pressed red beet juices, determine their significant potential in increasing the nutritive value of the diet through beet-based juices intake.

The pomegranate fruit ( Punica granatum ) has become an international high-value crop for the production of commercial pomegranate juice (PJ). The perceived consumer value of PJ is due in large part to its potential health benefits based on a significant body of medical research conducted with authentic PJ. To establish criteria for authenticating PJ, a new International Multidimensional Authenticity Specifications (IMAS) algorithm was developed through consideration of existing databases and comprehensive chemical characterization of 45 commercial juice samples from 23 different manufacturers in the United States. In addition to analysis of commercial juice samples obtained in the United States, data from other analyses of pomegranate juice and fruits including samples from Iran, Turkey, Azerbaijan, Syria, India, and China were considered in developing this protocol. There is universal agreement that the presence of a highly constant group of six anthocyanins together with punicalagins characterizes polyphenols in PJ. At a total sugar concentration of 16 degrees Brix, PJ contains characteristic sugars including mannitol at >0.3 g/100 mL. Ratios of glucose to mannitol of 4-15 and of glucose to fructose of 0.8-1.0 are also characteristic of PJ. In addition, no sucrose should be present because of isomerase activity during commercial processing. Stable isotope ratio mass spectrometry as > -25 per thousand assures that there is no added corn or cane sugar added to PJ. Sorbitol was present at <0.025 g/100 mL; maltose and tartaric acid were not detected. The presence of the amino acid proline at >25 mg/L is indicative of added grape products. Malic acid at >0.1 g/100 mL indicates adulteration with apple, pear, grape, cherry, plum, or aronia juice. Other adulteration methods include the addition of highly concentrated aronia, blueberry, or blackberry juices or natural grape pigments to poor-quality juices to imitate the color of pomegranate juice, which results in abnormal anthocyanin profiles. To adjust the astringent taste of poor-quality juice or peel extract, addition of nonpomegranate sugars is a commonly detected adulteration method. The profile generated from these analyses combined with information from existing databases and published literature has been integrated into a validated IMAS for PJ, which can be utilized to detect PJ adulteration. In this survey of commercial pomegranate juices, only 6 of 23 strictly met all of the IMAS criteria.

Pomegranate (Punica granatum L.) juice is well recognized for its high content of phytochemicals with proven health-promoting effects. Conventional processing techniques including clarification with fining agents, pasteurization and thermal concentration have significant influences on bioactive compounds and antioxidant activity of the juice. The growing consumers demand for high-quality pomegranate juice as well as the industrial interest for the production of functional foods, nutraceuticals, and cosmetics from its bioactive compounds have promoted the interest for minimal processing technologies. In this context, membrane-based operations represent an innovative approach to improve the overall quality of pomegranate juice production. This review focuses on the recent advances and developments related to the application of membrane technology in pomegranate juice processing. Conventional pressure-driven membrane operations and innovative membrane operations, such as osmotic distillation and pervaporation, are discussed in relation to their potential in juice clarification, fractionation, concentration and aroma recovery. Their implementation in integrated systems offer new opportunities to improve the healthiness and quality of the juice as well as to recover, purify and concentrate bioactive compounds for the formulation of functional ingredients.

Consumption and production of pomegranate fruit and juice have been increasing. Many pomegranate volatile reports involved commercial samples, complicated isolation methods, or different cultivars. In this study, three different techniques including simultaneous distillation extraction (SDE), headspace solid-phase micro-extraction (HS-SPME), and purge and trap (P&T) with Tenax TA absorbent were employed to extract the aromatic compounds of two different juices (PJ and PJS) of red Socotran pomegranate. A total of 36 compounds were identified by gas chromatography-mass spectrometry (GC-MS). The results showed that the P&T and HS-SPME methods complementarily contributed to extract the aroma compounds related with the pomegranate flavor, and the most important contributors to the pomegranate juice flavors were identified as n-hexaldehyde, leaf aldehyde, 1-hexyl alcohol, butyl acetate, myrcene, and phenyl acetaldehyde in this paper.

ABSTRACTThe objective of this study was to produce high‐added‐value and upcycled pomegranate juices (PJs) enriched with extracts obtained from pomegranate by‐products using innovative green extraction methods. The physicochemical properties of PJs stored for 60 days at 4°C and 25°C were analyzed. The incorporation of extracts into the juice resulted in a notable enhancement in the bioactive content and antioxidant activity of the samples when compared to the control. Conversely, the addition of extracts into juices resulted in a reduction in L* value, appearance and color values, and elevated turbidity. The sensory evaluation indicated that the PJ containing extract obtained from enzymatic and solvent‐assisted extraction exhibited the most sensory appreciation in terms of odor, taste, aftertaste, and general acceptability. The prolongation of storage time and elevation of temperature resulted in a decline in a*, b*, and hue angle values, accompanied by a reduction in phenolics, total monomeric anthocyanin, and antioxidant activity. All sensory properties of the samples decreased during the storage period. To maintain the quality of enriched PJs, they should be stored at 4°C. Consequently, the production of upcycled PJs with a high concentration of bioactive components and a sensory profile that was acceptable was achieved. Furthermore, enrichment of the PJ with H extract, with its low addition rate and brief extraction time, was an optimum option in terms of chemical, physical, and sensory properties and industry.

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics

In this study, quality parameters of clarified (CPJ) and unclarified pomegranate juices (UPJ) of “Hicaz” variety (obtained from industrial-scale fruit juice production plant) were investigated regarding general compositions (sugar, organic acid, color parameters, etc.), phenolic content and also antioxidant capacity. The predominant anthocyanin was detected as cyanidin-3,5-diglucoside followed by cyanidin-3-glucoside, delphinidin-3,5-diglucoside, delphinidin-3-glucoside, pelargonidin-3-glucoside, cyanidin pentoxide, pelargonidin-3,5-diglucoside. Cyanidin pentoxide was detected for the first time in this study in pomegranate juices in Turkey. During production, a decrease was observed in anthocyanins up to 39%. Fourteen colorless phenolic compounds were identified as primary ellagic acid, punicalagin-α, and punicalagin-β. The most significant decrement in phenolic compounds was observed in clarification/filtration steps of CPJ and separation step of UPJ while an increase was detected after pressing. However, the reduction of phenolic content of CPJ was higher than UPJ during production. This decrease was probably related to the effect of clarification agents, filtration, and evaporation processes. Practical applications Pomegranate juices have high nutritional value and health benefits with its rich content of phenolic compounds. Processing steps of unclarified and clarified pomegranate juices production could lead to differences in phenolic compounds and other bioactive properties. This study contributes valuable information for industrial production of pomegranate juices.

In this study, complete block cryoconcentration of pomegranate juice was investigated. Two freezing temperatures (−20 ± 1C and −40 ± 1C), two thawing modes (gravitational‐assisted thawing and microwave‐assisted thawing) and four cryoconcentration stages were the process variables. Total dry matter content, process efficiency, pH and color values (L, a, b and ΔE) of cryoconcentrated and ice fractions were investigated. In addition, pomegranate juice concentrate was produced by conventional thermal processes, namely evaporation by rotary vacuum evaporator and by heating at atmospheric pressure to compare the color values and pH of final cryoconcentrated pomegranate juice with those of thermally produced juice concentrates. Freezing temperature and thawing mode did not have any significant effect on the total dry matter content of cryoconcentrated and ice fractions as well as process efficiency, pH and the color values (P &gt; 0.05). However, the results indicate that cryoconcentration stage had a significant effect on dry matter content, process efficiency and the color properties of both fractions (P &gt; 0.05). The final dry matter content of pomegranate concentrate reached 34.20 ± 0.13% from the initial value of 17.16 ± 0.68%. The change in the pH of final cryoconcentrated pomegranate juice was less than the change in the pH of thermally produced juice concentrates. This study showed that the color characteristics of pomegranate juice were well preserved by complete block cryoconcentration process in comparison to conventional thermal processes.Practical ApplicationsConcentration of fruit juices is one of the oldest methods by which the shelf life of fresh products can be extended significantly. Concentration of fruit juices by means of thermal process is proved to induce adverse effects on sensory and chemical properties of them. Cryoconcentration technology is introduced as a suitable technique for concentration of liquid foods and nutraceuticals because it can preserve the nutritional and sensory qualities of the products while it is a green technology. Because pomegranate juice is a valuable source of bioactive compounds that are responsible for its appropriate color, cryoconcentration process has high potential for preserving its nutritional and sensory properties during concentration process.

Simple SummaryChicken meat is widely used as a dog food due to its high nutritional values and palatability. Pasteurization is important to ensure the safety of chicken meat: thermal processing and non-thermal processing including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation. The influence of these pasteurization methods on nutrient digestibility is of interest. In the present work, the effects of thermal and non-thermal processing methods on protein digestibility of chicken meat were measured using in vitro assays. Protein digestibility of chicken meat was decreased by high-temperature processing at 70, 90, and 121 °C. However, non-thermal processing methods including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation did not affect protein digestibility of chicken meat. The present study indicates that nutritional values of chicken meat were maintained when non-thermal processing methods are used whereas they were decreased by thermal processing methods.The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.