Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations

Turkyilmaz M., Hamzaog F., ÖZKAN M.

FOOD CHEMISTRY, cilt.358, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 358
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.foodchem.2021.129803
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Anthocyanin stability, Albumin, Casein, Chitosan, Xanthan gum, Colour density, ANTIOXIDANT ACTIVITY, ELLAGIC ACID, GALLIC ACID, COLOR, PROTEIN, ANTHOCYANINS, CHITOSAN, HAZE
  • Ankara Üniversitesi Adresli: Evet

Özet

Success of clarification treatment in pomegranate juice is related to prevention of after-bottling haze formation and high anthocyanin content after pasteurization and during storage. Therefore, this study was conducted to achieve these targets with hydrocolloid [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] combinations. While C, "A + XG" and "A + C" resulted in the greatest clarity after pasteurization, "A + C" and "A + C + CH" were associated with the greatest clarity during storage. In comparison with "A + C + CH" (k = 0.053 week-1), "A + C" (k = 0.065 week-1) was associated with more rapid improvement in clarity (23%). Greater clarity of "A + C" was associated with reductions in contents of punicalagins (r = -0.963), gallic (r = -0.936), chlorogenic (r = -0.995) and ellagic (r = -0.989) acids. However, "A + C + CH" clarity was associated with fewer proteins. Since copigmentation occurred between anthocyanins and phenolics, "A + C" enhanced colour density stability better (1.1 times) than "A + C + CH." Therefore, "A + C" is recommended producing pomegranate juice with high clarity and colour density after pasteurization and during storage.