Pomegranate Juice Concentration Research Articles

The amount of improvement and therapeutic effect of sports health by increasing the viscosity of peach juice through reverse osmosis and polymer membrane

In this study, the performance of polyamide membranes embedded with synthesized silica nanoparticles was evaluated for pomegranate juice concentration using the reverse osmosis (RO) process. The research aims to explore the potential therapeutic benefits and measurable improvements in sports health achieved by employing RO and a polymer membrane to enhance the viscosity of peach juice. The membranes utilized in this study feature a multi-layer structure comprising a non-woven polyester layer for strength, a sulfone polyether polymer sheet, and a polyamide layer synthesized through the copolymerization of m-phenylenediamine and benzene tricarboxylic chloride. To enhance the membrane properties, silica nanoparticles were incorporated into the second layer. The experiment was designed using Design Expert software, considering three parameters: weight percentage of polyether sulfone at three levels (12%, 16%, and 20%), weight percentage of silica nanoparticles at three levels (0%, 0.1%, and 0.2%), and the process pressure at three levels (20, 25, and 30 bar). The optimal membrane configuration obtained from this experimental design consisted of a sulfone polyether polymer content of 16%, silica nanoparticles concentration of 2%, and a working pressure of 23.24 bar. Furthermore, the findings of this study suggest that the application of polymer materials and nanoparticles for membrane modification holds potential benefits for the juice industry in the future. However, it is essential to consider the wide range of factors that can influence the properties of nanocomposite membranes.

Antioxidant, Anti-Inflammatory, Antimicrobial, and Anticancer Activities of Pomegranate Juice Concentrate.

Pomegranate juice concentrate (PJC) is a rich source of polyphenols, which exhibit significant antioxidant activity and potential health benefits for disease prevention and therapy. In this study, the polyphenolic profile of PJC was investigated for the first time, and it was found that PJC can inhibit oxidative damage to bovine serum albumin (BSA) and deoxyribonucleic acid (DNA), as well as acetylcholinesterase, α-amylase, and tyrosinase activities. The primary polyphenols identified in PJC were 4-Hydroxy-3-Methoxybenzoate, epicatechin, catechin, rutin, ferulic acid, P-coumaric acid, and cinnamic acid. Additionally, PJC demonstrated potent antibacterial effects against human pathogens such as Streptococcus mutans and Aeromonas hydrophila and dose-dependently reduced the proliferation of colorectal, breast, and hepatic cancer cells via apoptosis. Furthermore, PJC blocked B-cell lymphoma 2 (BCl-2) and the expression of a potent cyclin-dependent kinase inhibitor (P21) and enhanced tumor protein (P53) expression, compared to both untreated cells and cells treated with fluoropyrimidine 5-fluorouracil (5-FU). As a result, PJC may be a beneficial ingredient in the formulation of emerging natural-compound-based chemotherapy and functional foods and could be utilized by the food, nutraceutical, and pharmaceutical industries.

Concentration of pomegranate juice by forward osmosis or thermal evaporation and its shelf-life kinetic studies

Pomegranate (Punica grantum L.) fruit juice was concentrated by forward osmosis or thermal evaporation and the samples were stored at ambient (25 °C) and accelerated (37 °C) storage conditions. The anthocyanin content of raw, reconstituted forward osmosis as well as reconstituted thermally evaporated pomegranate juice were 421.1, 414.4 and 357.2 mg/kg respectively. The physicochemical attributes of pomegranate juice concentrate such as anthocyanin content, antioxidant activity, browning index, and hydroxymethyl furfural showed that the quality of the concentrate was markedly affected by storage conditions. Based on the hydroxymethyl furfural content (≤25 mg/kg), it was concluded that the forward osmosis concentrated juices could be stored at ambient and accelerated conditions for ∼101 and ∼66 days, respectively. While, thermally concentrated juice could only be stored for less ∼31 and ∼3 days, respectively. Forward osmosis could be a method to concentrate pomegranate juice with minimum effect on quality attributes with extended shelf life.

A novel and efficient concentration of pomegranate juice with enhanced antioxidant activity

In the present study we investigated the performance of a panel of 13 solid sorbents comprising layered double hydroxides, zirconium phosphate-based materials, and phyllosilicates as heterogeneous supports for the concentration of pomegranate (Punica granatum L.) juice. Mg-containing clays exhibited an almost complete bleaching capacityof pomegranate juice and more interestingly provided blends with an increased antioxidant capacity (around 1.5-fold) respect to the parent juice when assayed for the Trolox equivalent antioxidant capacity (TEAC) coupled to ABTS decolorization test. Such an activity remained practically unaltered after 4 days during which the pomegranate concentrated preparations remained supported on clays. The approach investigated herein and used for the concentration of pomegranate juice and the discovery of the preservation for long periods of the antioxidant activities of pomegranate extracts when supported on solid sorbents have been reported herein for the first time in the literature to the best of our knowledge.

Investigation of the effects of pomegranate juice addition on physicochemical, microbiological, and functional properties of set and stirred yogurts.

Pomegranate juice (PJ) (at concentrations of 13% and 17%) was added to yogurt and its physicochemical and microbial properties were investigated. PJ improved several features of yogurt, bringing an increase in total phenolic contents by 4.3–6.1 and 5.3–7.3 fold in response to 13% and 17% PJ, respectively. Also, there were increases in the total anthocyanin contents of yogurt by 2650–2870 and 3470–3820 fold in response to the said juice concentrations. These increases were observed in both set and stirred yogurts, whereas IC50 values of the yogurts decreased by 2.2–2.6 and 3.0–3.3 fold, respectively, compared to the control samples. Total acidity, syneresis, and redness value of the yogurts increased, parallel to the increase in the PJ concentration being added. Also, Streptococcus thermophilus count decreased significantly, whereas no significant effect was observed on the population count of Lactobacillus delbrueckii subsp. bulgaricus. Among PJ yogurt samples, the panelists selected the 13% PJ stirred yogurt as the best sample. PJ was observed to contain valuable bioactive compounds with functional and medicinal effects that culminate in health benefits.

Development of the design and determination of mode characteristics of block cryoconcentrators for pomegranate juice

The designs of cryoconcentrators of block type BV-2 and BL-20 have been developed. The influence of design and operating parameters on the kinetics of freezing of pomegranate juice was investigated. A decrease in the operating temperature of the refrigeration unit contributes to a more intensive growth of the ice block. When the temperature of the coolant decreases by 1.2 times, the productivity of the BV-2 unit increases by 27 %, and of the BL-20 unit by 12 %. For BL-20, an increase in the initial concentration by 3 times leads to a decrease in productivity by 2.5...1.5 times. The influence of the temperature of the coolant and the initial concentration of the juice on the rate of concentration change has been determined. At low initial concentrations of solutions (10...15 %), a sharp increase in concentration is observed at the final stage of freezing. The dry matter content of the juice is increased by 16 % at high concentrations, only 4 %. The kinetics of the ice block separation process has been studied. At the first stage (duration 10...15 minutes), the concentration of effluents is 2...3 % higher than the concentration of the solution. On the second, increases by 6...10 %. In the third stage, there is a monotonous decrease in effluent concentration (2.5 % / hour). The results of experimental modeling are generalized. The obtained equation in similarity numbers allows calculating the mass transfer coefficients with an error of no more than 20 %. The developed designs of the BL-20 and BV-2 cryoconcentrators are semi-industrial units. With block cryoconcentration, a concentration of pomegranate juice of 47° Brix was achieved, which is higher than in traditional devices. The results obtained can be applied for further development and creation of industrial plants with optimal improved product parameters.

A Novel Dairy Fermented Frozen Dessert with Honey and Pomegranate Juice: Physicochemical, Rheological and Sensory Properties

The effect of fat content and added yoghurt, honey and pomegranate juice concentration on the overrun, and the physicochemical, rheological and sensory properties of frozen yoghurt samples was investigated, aiming in the production of a novel low-fat and functional dairy fermented frozen dessert. For this purpose, the methodology of mixture experiment was applied to twenty samples, while a control sample (without using honey and pomegranate juice) was also produced. According to the results, the increase in yoghurt concentration resulted in increasing pH, overrun, brightness, elastic modulus (G´) determined at -2 °C and sensory hardness of the samples, while it reduced color parameters a* and b*, creaminess, sweetness and fattiness. Increasing honey concentration reduced lactic acid concentration, G´ at -2 °C, hardness, sensory acidity, and to a lesser extent pH, while increased color parameter b*, overrun, sensory color intensity, creaminess, sweetness, and fattiness of the samples. The increase in pomegranate juice concentration resulted in decreasing pH, brightness and b*, as well as increasing a*, color intensity, creaminess and sensory acidity. Finally, fat, by interacting with one or two of the three constituents (yoghurt, honey and pomegranate juice), decreased pH, creaminess and fattiness, while increased lactic acid concentration, b*, color intensity and to a lesser degree the overrun level of the samples. Overall acceptability of the samples indicated that it is possible to use honey and pomegranate juice in the production of low-fat frozen yoghurt with favorable sensory properties.

Preparation of Functional Probiotic Dairy Beverages fortified with Pomegranate Juice Concentrate.

The main target of this study is preparing probiotic dairy beverage or drinkable yogurt fortified with Pomegranate Juice concentrate (PJC). Quality evaluation and microbiological examination of the probiotic dairy beverages using PJC is achieved. Three ratios of PJC were used (0.8, 1.0 and 1.2%; w/w) vs. control with addition of 5% sugar to apply four treatments using cow milk. Culture contained Lactobacillus acidophilus LA-5 (A), Bifidobacterium bifidium, and Streptococcus thermophiles were used. All resultant beverages samples were stored in refrigerator at 5-7°C for 14 days and were analyzed when fresh, after 7 and 14 days of storage period. The results indicated that the pH values of the beverages fortified with PJC was decreased while the acidity was increased with supplementation of PJC and during 14 days of storage at 5-7°C. The levels of TS, WSN and Ash contents were increased as the proportion of fortification increased. Fat contents showed no clear differences between control and treatments where they contained the same ratio. The values of TN were increased as the level of PJC increased, while their values were decreased through the storage period. The TVFA levels were clearly increased as both fortification ratio and storage period increased. Microbiological examination data revealed that St. thermophiles, L. acidophilus and Bifidbacterium bifidium counts in fortified samples were decreased as PJC ratio increased and as storage period progressed rather than control. The organoleptic properties of fortified samples showed that the color & appearance degrees were low in treated samples rather than control. However, T1 and T2 possessed the favorite color in treated samples. The scores for body & texture were clear varied either in treated samples or stored samples .Flavor scores indicated that sample T2 had the favorite flavor. The total acceptability indicated that control samples had the highest degrees followed by T2.

Pomegranate juice concentration through the consecutive application of a plasma modified reverse osmosis membrane and a membrane contactor

A low-pressure nitrogen plasma (LPNP) modified commercial thin-film composite membrane was used for pre-concentration of the clarified pomegranate juice (C-PJ) by reverse osmosis (RO). Pre-concentrates then submitted to osmotic distillation (OD) for further concentration. The productivity of the integrated membrane process was benchmarked considering both the performance and the final product quality. The modified RO membranes had great potential for shortening duration of consecutive concentration process, enabling up to 36% time saving during concentration of the C-PJ from 15.6°Brix to >65°Brix. Aroma losses observed in stand-alone OD are also prevented by shortening the duration of OD. Lower retention of malic acid, gallic acid, glucose, and fructose was observed due to the increased permeability following LPNP modification. However, these losses did not seem to affect the total acidity, total phenolic content, and total antioxidant activity of the concentrates obtained. The total color change was also in the range of barely noticeable values.

Electrospun hierarchical fibrous composite membrane for pomegranate juice concentration using osmotic membrane distillation

A dual-layered hierarchical fibrous composite (HFC) membrane with poly(vinylidene fluoride-co-hexafluoropropylene) (PVDF-HFP) as a thin active layer and poly(ethylene terephthalate) (PET) as a thick support layer was fabricated through electrospinning process. The membrane was tested for the concentration of clarified pomegranate juice through the osmotic membrane distillation (OMD) process. Experimental data showed that the transmembrane water flux until 8.621 ± 0.235 kg.m−2. h−1 was achieved at 25 ± 1 °C, which is about 4-fold higher than most of the reported work. The juice was successfully concentrated to 51.3 ± 0.052°Bx in a total time of 25.5 h. Membrane hydrophobicity analysis showed that the contact angle of the membrane dropped from 143.7°±3° to 120.1°±3°, while the liquid entry pressure decreased from 28.0 ± 1.8–25.0 ± 1.7 kPa, after the completion of the OMD process. Detailed morphology analysis depicted that pore blockage occurred due to the gel layer formation when the juice viscosity increased exponentially during the final stages of OMD process. Gel layer formation along with random fouling spots were found to be the main cause of drop in water vapor flux. However, simple washing of the membrane with deionized water effectively cleaned the fouling areas and removed the gel layer from the pores of the membrane. The first-ever application of dual-layered electrospun HFC membrane in the OMD concentration of pomegranate juice thus displayed a satisfactory performance, benefiting from the unique structures of the HFC membrane having the minimized mass transfer resistance and durable antifouling performance.

A comparative study on pomegranate juice concentration by osmotic distillation and thermal evaporation processes

A comparative study was performed on the concentration of pomegranate juice by the osmotic distillation (OD) and thermal evaporation processes. Nanofibrous polyether-block-amid (PEBA) membrane was prepared by the electrospinning technique, and the influence of operating parameters on the performance of the OD process was studied. The experimental results indicated that an increase in the temperature difference led to higher water flux, while a higher feed temperature resulted in undesirable color changes in the concentrate product. A comparison between the OD and evaporation processes revealed that the OD concentrate product had better quality than the evaporation product in terms of aroma and phenolic compounds retention. Furthermore, an economic analysis was performed by COMFAR III software to compare the OD and evaporation processes for the concentration of the pomegranate juice. It was also found that both OD and evaporation processes were feasible, although the evaporation process was more favorable in terms of the economic efficiency.

Assessment of Pomegranate Juice as Antioxidant in Extender on Cauda Epididymis Spermatozoal Quality of Buck at Refrigerated Temperature

The present investigation was carried out to study the refrigeration preservation of the cauda epididymal retrieved spermatozoa of buck in Tris egg yolk citrate (TEYC) dilutor containing pomegranate juice as antioxidant additive. The retrieved cauda epididymal spermatozoa extended in TEYC dilutor were studied in five groups by adding different concentration of pomegranate juice as additive (0% as control T1 group and 5%, 10%, 15% and 20% as treatment T2, T3, T4 and T5 groups, respectively) and storing at refrigerated temperature up to 48 hr. The results showed that the control extender had the least dead, abnormal and HOS non-reacted sperm percent among all treatments tested and that with increasing the pomegranate juice concentration in dilutor, the percentage of the dead, abnormal and HOST non-reacted spermatozoa increased significantly. The same trend was observed at all 12 hourly storage intervals indicating its detrimental effect on epididymal sperms of bucks at refrigeration temperature. The dead, abnormal, and HOST non-reacted sperm were significantly and positively interrelated with each other (r = 0.53-0.83). It was concluded that the inclusion of pomegranate juice in TEYC dilutor did not show any beneficial/antioxidant effect on epididymal sperms of buck in fresh or refrigerated semen and in fact all the levels of pomegranate juice (5% to 20%) were detrimental to cauda epididymal spermatozoa of a buck.

Pomegranate juice concentration using osmotic distillation with membrane contactor

This study aims at evaluating the effect of fouling on the performance of polypropylene hollow fiber membrane contactor with feed-in-shell flow configuration for the concentration of pomegranate juice through osmotic distillation (OD). The juice was concentrated to 52.0 ± 0.3°Brix, reaching a maximum flux of 1.053 kg.m−2.h−1 at a temperature of 25 °C, stripping solution (CaCl2) concentration of 6 M and feed and stripping solution flow rates of 0.012 m3.h−1 in a total recycled processing time of 310 min. Scanning Electron Microscopy analysis showed that the fouling caused the membrane pores to be blocked during the prolonged operation. Repeated experimentation showed that the stringent membrane cleaning protocol almost doubled the water flux. The quality parameters (total soluble solids, total acidity, and total sugars) were well retained after concentration of pomegranate juice through the OD process.

Effect of membrane wetting on the performance of PVDF and PTFE membranes in the concentration of pomegranate juice through osmotic distillation

The concentration of pomegranate juice and the corresponding effect of membrane wetting was studied through the non-thermal Osmotic Distillation technique using flat sheet PVDF and PTFE membranes. Analytical techniques like contact angle analysis, FTIR, SEM, AFM and pore geometry analysis revealed that the PVDF membrane was much prone to wetting as compared to PTFE membrane. In a total operational time of 24 h, the water flux and juice concentration attained values of 0.208 kg m−2 hr−1 and 18 oBrix, respectively in PVDF membrane and 0.935 kg m−2 hr−1 and 41 oBrix, respectively in PTFE membrane. After 24 h of continuous operation, the hydrophobicity declined by 29% in PVDF membrane as opposed to 6% in PTFE membrane, which was a clear sign of membrane wetting in the former case. Similarly, the normalized flux decline was 83% in PVDF membrane which was much higher as compared to the 55% decline in PTFE membrane. The FTIR, SEM and pore geometry analysis further confirmed the sensitivity of PVDF membrane to wetting. The major reasons for this response were higher surface energy of the PVDF membrane and the non-woven polyester fibers present as a support layer in the membrane.

Coupling reverse osmosis and osmotic distillation for clarified pomegranate juice concentration: Use of plasma modified reverse osmosis membranes for improved performance

Abstract In this study, a low pressure nitrogen plasma (LPNP) activation was implemented to modify the surface characteristics of a commercial thin film composite (TFC) polyamide reverse osmosis (RO) membrane. The free energy of interaction (ΔGiwi) results showed that the hydrophobic nature of untreated TFC RO membrane became considerably hydrophilic with the effect of LPNP treatment. Among various plasma powers and exposure times tested, a general decreasing trend was observed for the water contact angle with increasing plasma duration, reaching a minimum of 13.2 ± 0.8° for 90 W at 15 min. A remarkable increase in water flux of the LPNP modified RO membrane was observed throughout the RO process, which promoted higher soluble solids content (SSC) values in the concentrated juice at the same period of time with the plain one. The higher SSC values achieved by the modified RO membrane enabled 30% time-saving during further osmotic distillation process.

Performance analyses for evaporation of pomegranate juice in ohmic heating assisted vacuum system

Pomegranate juice having 17.5% total soluble solids (TSS) content was evaporated to 40%TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5 V/cm, 10 V/cm and 12.5 V/cm) and vacuum evaporation (VE) methods. Thermodynamics’ first law and second law analyses were conducted for different TSS contents (20–40%) by taking into account of two different control boundaries; in terms of process boundary (PB) and system boundary (SB). Energy efficiency, specific water removal rate (SWRR) and exergy efficiency reached maximum values for 30% TSS content, then it decreased. It was determined that energetic and exergetic efficiencies of SB were lower than those of PB. For the same TSS content, exergy efficiency value increased and improvement potential (IP) value decreased as the voltage gradient increased. Since highest energy consumption (5844.20 ± 29.89 J) was determined at 40% TSS content for 7.5 V/cm (p < 0.05) this process condition need the improvement most. It can be concluded that OVE method used the energy more efficiently than VE method for the purpose of the concentration of pomegranate juice.

Development of Wheatgrass-Pomegranate Blended Therapeutical Juice Using Response Surface Methodology

This study was conducted to develop wheatgrass-pomegranate blended juice using response surface methodology (RSM) and the storage study of optimized juice was studied at ambient and refrigerated conditions. In the experimental design, wheatgrass juice (30–60%), pomegranate juice (35–65%), and pectin (0.1–0.3%) were taken as independent variables that produced 20 different combinations which were studied to investigate the effect of these variables on product responses, viz., pH, total soluble solutes (TSS), sensory score, vitamin C and chlorophyll content. With the increase in concentration of wheatgrass juice, TSS and sensory score were found to decrease whereas the pH, vitamin C and chlorophyll content increased. Increase in pomegranate juice concentration resulted in higher pH, TSS, sensory score and vitamin C and lower chlorophyll content whereas increasing concentration of pectin resulted in higher TSS. The optimized values of ingredients were found to be 35% wheatgrass juice, 65% pomegranate juice and 0.1% pectin. Practical Applications Wheatgrass-pomegranate juice is very useful against health issues and combat against various diseases. It can serve the consumers demand at very low cost and can reduce the dependency on the fruits and vegetables to acquire maximum nutrients. So due to potential health benefits of wheatgrass-pomegranate blended juice, it can be commercialized and fulfill the demand of healthy cum functional and therapeutical beverage.

Effects of pomegranate and pomegranate–apple blend juices on the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 type strain vegetative cells and spores

The present study examined the growth characteristics of Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores after inoculation into apple, pomegranate and pomegranate–apple blend juices (10, 20, 40 and 80%, v/v). Also, the effect of sporulation medium was tested using mineral [Bacillus acidoterrestris agar (BATA) and Bacillus acidocaldarius agar (BAA)] and non-mineral containing media [potato dextrose agar (PDA) and malt extract agar (MEA)]. The juice samples were inoculated separately with approximately 105CFU/mL cells or spores from different sporulation media and then incubated at 37°C for 336h. The number of cells decreased significantly with increasing pomegranate juice concentration in the blend juices and storage time (p<0.001). Based on the results, 3.17, 3.53, and 3.72 log cell reductions were observed in 40%, 80% blend and pomegranate juices, respectively while the cell counts attained approximately 7.17logCFU/mL in apple juice after 336h. On the other hand, the cell growth was inhibited for a certain time, and then the numbers started to increase after 72 and 144h in 10% and 20% blend juices, respectively. After 336h, total population among spores produced on PDA, BATA, BAA and MEA indicated 1.49, 1.65, 1.67, and 1.28 log reductions in pomegranate juice; and 1.51, 1.38, 1.40 and 1.16 log reductions in 80% blend juice, respectively. The inhibitory effects of 10%, 20% and 40% blend juices varied depending on the sporulation media used. The results obtained in this study suggested that pomegranate and pomegranate–apple blend juices could inhibit the growth of A. acidoterrestris DSM 3922 vegetative cells and spores.

Effect of Feed Canal Height on the Efficiency of Membrane Clarification of Pomegranate Juice

There are several parameters which affects the efficiency of membrane clarification of fruit juices, such as feed temperature, transmembrane pressure (TMP) and feed velocity. Pomegranate juice undergone the clarification process in a microfiltration unit at different feed canal heights (FCH; 0.4, 1.5 and 2 cm) to evaluate its effect on the permeate flux and fouling mechanism. Changes in permeate flux, main fouling mechanism and occurrence time of each fouling mechanism were evaluated. Results showed that increasing the FCH can increase permeate flux, total and irreversible fouling resistances duo to increase the feed volume on the membrane surface which can increase raw material of clarified juice. Also, cake formation was the dominant fouling mechanism in all membrane units; however, it occurs during the early stages of membrane processing at an FCH of 2 cm in contrast with 0.4 cm in which cake was produced at the steady state. Practical Applications Concentration of nonclarified pomegranate juice caused off flavor because of burn large particles on the walls of the evaporator. Microfiltration can be used to clarify pomegranate juice. To increase the efficiency of the clarification process, the feed canal height (FCH) in the flat sheet module was increased. Results showed that the amount of clarified juice can be increased by increasing the FCH. Also, washing the membrane at high velocity can repair its efficiency after juice treatment; because of the cake formation was the main fouling mechanism.

Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration

Abstract Pomegranate juice was concentrated by conventional heating at different temperatures (45, 50, 55, 60, and 65°C), and the effect of temperature on evaporation rate and on thermal degradation of total phenolics was investigated. Concentration kinetics modeling was developed based on thin-layer drying models. The logarithmic model was found to give better predictions than the others. The temperature dependence of the model constants was expressed by polynomial relationships. In addition, a first-order decay model, with an Arrhenius and a polynomial dependency on temperature and water content, respectively, was used to describe the joint influence of temperature and moisture content on the thermal degradation of total phenolics in a concentration process of pomegranate juice.