Quality stability of clear pomegranate juice treated with cyclodextrin

Kulcan A. A., Oziyci H. R., KARHAN M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.56, no.9, pp.4139-4146, 2019 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 56 Issue: 9
  • Publication Date: 2019
  • Doi Number: 10.1007/s13197-019-03884-6
  • Journal Name: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.4139-4146
  • Keywords: Antioxidant activity, Color, Cyclodextrin, Clear pomegranate juice, Storage, PUNICA-GRANATUM L., ANTIOXIDANT ACTIVITY, PHENOLIC COMPOSITION, BETA-CYCLODEXTRIN, COLOR, STORAGE, ANTHOCYANINS
  • Akdeniz University Affiliated: Yes

Abstract

Protective effect of cyclodextrin (CD) on some quality characteristics of clear pomegranate juice (CPJ) was investigated. CPJ with no CD addition (Control) and CPJ samples, subjected to different type (beta-CD and Hydroxy propyl (HP-beta-CD) and concentration (0.5, 1% and 2%) combinations of CD, were stored at 25 degrees C for 3 months. The changes in color characteristics (polymeric color and total color difference - Delta E), total phenolic content (TPC) and antioxidant activity (AA) of all PJ samples monitored at 1 month intervals. Although overall color change of the PJ samples was hardly perceived visually, none of the treatments were successful to protect the initial color of clear PJ technically (P > 0.05). Among the CD treatments, HP-beta-CD with a concentration of 0.5% was found effective to prevent TPC and AA losses of PJ (P < 0.05). On the other hand, beta-CD addition did not cause any improvement in protecting color, TPC and AA of clear PJ during storage, compared to control juice.