Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60 s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.36 and 4.0 log CFU/mL, respectively. MTPs and HTPs were sufficiently effective to decrease APCs to nil or negligible levels. An increase in CIE a values and decrease in CIE b values were the characteristic colour changes in heat-treated juices. The effect of pasteurisations showed that total phenols, punicalagins and ellagic acid were not much affected by thermal processing. Total anthocyanin content and antioxidant capacity were substantially and significantly influenced by the heat treatment applied. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that they contributed strongly to the antioxidant capacity of pomegranate juice. © 2013 Elsevier Ltd.

Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice / MENA PARRENO, Pedro Miguel; Vegara, Salud; Martí, Nuria; García Viguera, Cristina; Saura, Domingo; Valero, Manuel. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 141:3(2013), pp. 2122-2129. [10.1016/j.foodchem.2013.04.118]

Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice

MENA PARRENO, Pedro Miguel;
2013-01-01

Abstract

Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60 s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.36 and 4.0 log CFU/mL, respectively. MTPs and HTPs were sufficiently effective to decrease APCs to nil or negligible levels. An increase in CIE a values and decrease in CIE b values were the characteristic colour changes in heat-treated juices. The effect of pasteurisations showed that total phenols, punicalagins and ellagic acid were not much affected by thermal processing. Total anthocyanin content and antioxidant capacity were substantially and significantly influenced by the heat treatment applied. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that they contributed strongly to the antioxidant capacity of pomegranate juice. © 2013 Elsevier Ltd.
2013
Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice / MENA PARRENO, Pedro Miguel; Vegara, Salud; Martí, Nuria; García Viguera, Cristina; Saura, Domingo; Valero, Manuel. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 141:3(2013), pp. 2122-2129. [10.1016/j.foodchem.2013.04.118]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2829150
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