Skip to main content

Advertisement

SpringerLink
Log in

Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

In the food industry, browning and colour alteration are usually the main problems to solve in red juices. In an attempt to ease complications due to pomegranate juice processing, the combination of thermal treatment, storage at selected temperature and blending of juices was assessed as a novel and combined solution. A pure monovarietal juice, a combination of two widely distinct varietal juices (75 % Mollar de Elche + 25 % Wonderful) and a blend of pomegranate juice plus lemon (75 % + 25 %, respectively) were compared after pasteurization at two different heat treatments (high temperature–short time (HTST) and low temperature–long time (LTLT)). The effect of processing on the bioactive composition and colour parameters was monitored during juice shelf-life at two storage conditions (room and refrigeration temperatures). The reaction kinetics of main phytochemicals and a factorial analysis were also performed in order to achieve comprehensive data on the evolution of juice quality during storage. Results displayed how blending can protect the desirable properties of pomegranate juices better than pure monovarietal juices. Likewise, a high specificity between thermal treatment and kind of juice was found for each considered parameter. HTST exhibited a higher protective role than LTLT for blends of varietal pomegranate juices, whilst LTLT seemed to protect mixtures with lemon much better than HTST. Moreover, the concomitant degradation of anthocyanins and vitamin C and their role in colour variations were exposed. Overall, the array of outcomes might provide a satisfactory solution of colour alteration in pomegranate juices as well as red fruits in general.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Alighourchi, H., & Barzegar, M. (2009). Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage. Journal of Food Engineering, 90(2), 179–185.

    Article  CAS  Google Scholar 

  • Alighourchi, H., Barzegar, M., & Abbasi, S. (2008). Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization. European Food Research and Technology, 227(3), 881–887.

    Article  CAS  Google Scholar 

  • Alper, N., Bahçeci, K.-S., & Acar, J. (2005). Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice. Journal of Food Processing and Preservation, 29(5–6), 357–368.

    Article  CAS  Google Scholar 

  • Borges, G., Mullen, W., & Crozier, A. (2010). Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. Food & Function, 1(1), 73–83.

    Article  CAS  Google Scholar 

  • Brownmiller, C., Howard, L.-R., & Prior, R. L. (2008). Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products. Journal of Food Science, 73(5), H72–H79.

    Article  CAS  Google Scholar 

  • Ferrari, G., Maresca, P., & Ciccarone, R. (2010). The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. Journal of Food Engineering, 100(2), 245–253.

    Article  CAS  Google Scholar 

  • Fischer, U.-A., Carle, R., & Kammerer, D.-R. (2011). Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn. Food Chemistry, 127(2), 807–821.

    Article  CAS  Google Scholar 

  • Fischer, U.-A., Dettmann, J.-S., Carle, R., & Kammerer, D.-R. (2011). Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices. European Food Research and Technology, 233(5), 797–816.

    Article  CAS  Google Scholar 

  • García-Viguera, C., & Bridle, P. (1999). Influence of structure on colour stability of anthocyanins and flavylium salts with ascorbic acid. Food Chemistry, 64(1), 21–26.

    Article  Google Scholar 

  • Garzón, G.-A., & Wrolstad, R.-E. (2002). Comparison of the stability of pelargonidin-based Anthocyanins in strawberry juice and concentrate. Journal of Food Science, 67(4), 1288–1299.

    Article  Google Scholar 

  • Gil, M.-I., Tomás-Barberán, F.-A., Hess-Pierce, B., Holcroft, D.-M., & Kader, A.-A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. Journal of Agricultural and Food Chemistry, 48(10), 4581–4589.

    Article  CAS  Google Scholar 

  • González-Molina, E., Moreno, D.-A., & García-Viguera, C. (2008). Genotype and harvest time influence the phytochemical quality of fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use. Journal of Agricultural and Food Chemistry, 56(5), 1669–1675.

    Article  Google Scholar 

  • González-Molina, E., Moreno, D.-A., & García-Viguera, C. (2009). A new drink rich in healthy bioactives combining lemon and pomegranate juices. Food Chemistry, 115(4), 1364–1372.

    Article  Google Scholar 

  • Hager, A., Howard, L.-R., Prior, R.-L., & Brownmiller, C. (2008). Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products. Journal of Food Science, 73(6), H134–H140.

    Article  CAS  Google Scholar 

  • Hager, T.-J., Howard, L.-R., & Prior, R.-L. (2010). Processing and storage effects on the ellagitannin composition of processed blackberry products. Journal of Agricultural and Food Chemistry, 58(22), 11749–11754.

    Article  CAS  Google Scholar 

  • Kirca, A., Özkan, M., & Cemeroğlu, B. (2007). Storage stability of strawberry jam color enhanced with black carrot juice concentrate. Journal of Food Processing and Preservation, 31(5), 531–545.

    Article  CAS  Google Scholar 

  • Martí, N., Pérez-Vicente, A., & García-Viguera, C. (2002). Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture, 82(2), 217–221.

    Article  Google Scholar 

  • Martí, N., Mena, P., Canovas, J.-A., Micol, V., & Saura, D. (2009). Vitamin C and the Role of Citrus Juices as Functional Food. Natural Product Communications, 4(5), 677–700.

    Google Scholar 

  • Maskan, M. (2006). Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods: Colour degradation and kinetics. Journal of Food Engineering, 72(3), 218–224.

    Article  Google Scholar 

  • Medina-Remón, A., Barrionuevo-González, A., Zamora-Ros, R., Andres-Lacueva, C., Estruch, R., Martínez-González, M.-A., et al. (2009). Rapid Folin–Ciocalteu method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake. Analytica Chimica Acta, 634(1), 54–60.

    Article  Google Scholar 

  • Mena, P., Gironés-Vilaplana, A., Moreno, D.-A., García-Viguera, C. (2011a). Pomegranate fruit for health promotion: myths and realities. In Jiménez & García-Viguera (Ed.) Antioxidant Properties of crops III. Functional Plant Science and Biotechnology 5 (Special Issue 2), 33–42.

  • Mena, P., García-Viguera, C., Navarro-Rico, J., Moreno, D.-A., Bartual, J., Saura, D., et al. (2011b). Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. Journal of the Science of Food and Agriculture, 91(10), 1893–1906.

    Article  CAS  Google Scholar 

  • Mena, P., Gironés-Vilaplana, A., Martí, N., & García-Viguera, C. (2012). Pomegranate varietal wines: phytochemical composition and quality parameters. Food Chemistry, 133(1), 108–115.

    Article  CAS  Google Scholar 

  • Mikkelsen, B.-B., & Poll, L. (2002). Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing. Journal of Food Science, 67(9), 3447–3455.

    Article  CAS  Google Scholar 

  • Pérez-Vicente, A., Serrano, P., Abellán, P., & García-Viguera, C. (2004). Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage. Journal of the Science of Food and Agriculture, 84(7), 639–644.

    Article  Google Scholar 

  • Silva, F.-V.-M., & Gibbs, P.-A. (2010). Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes. Trends in Food Science and Technology, 21(2), 95–105.

    Article  CAS  Google Scholar 

  • Syamaladevi, R.-M., Andrews, P.-K., Davies, N.-M., Walters, T., & Sablani, S.-S. (2012). Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries. Journal of the Science of Food and Agriculture, 92(4), 916–924.

    Article  CAS  Google Scholar 

  • Turfan, O., Türkyilmaz, M., Yemi, O., & Özkan, M. (2011). Anthocyanin and colour changes during processing of pomegranate (Punica granatum L.; cv. Hicaznar) juice from sacs and whole fruit. Food Chemistry, 129(4), 1644–1651.

    Article  CAS  Google Scholar 

  • Vallverdú-Queralt, A., Medina-Remón, A., Casals-Ribes, I., Andrés-Lacueva, C., Waterhouse, A.-L., & Lamuela-Raventós, R.-M. (2012). Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity. LWT- Food Science and Technology, 47(1), 154–160.

    Article  Google Scholar 

  • Verbeyst, L., Bogaerts, R., Van der Plancken, I., Hendrickx, M., Van Loey, A. (2012) Modelling of vitamin C degradation during thermal and high-pressure treatments of red fruit. Food and Bioprocess Technology (in press).

  • Waskar, D.-P. (2011). Studies on improvement in color of pomegranate juice by blending with kokum juice. Acta Horticulturae, 890, 461–464.

    Google Scholar 

  • Yildiz, H., Bozkurt, H., & Icier, F. (2009). Ohmic and conventional heating of pomegranate juice: effects on rheology, color, and total phenolics. Food Science and Technology International, 15(5), 503–512.

    Article  CAS  Google Scholar 

  • Zafrilla, P., Ferreres, F., & Tomás-Barberán, F.-A. (2001). Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. Journal of Agricultural and Food Chemistry, 49(8), 3651–3655.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors wish to thank Salud Vegara for the valuable help in microbiological determinations.

Funding sources

The authors wish to thank Fundación Agroalimed for the financial support of this work (Project “Producción de Zumo de Caqui e Industrialización de Granada”). Pedro Mena was funded by a grant of the FPU Fellowship Programme from the Spanish Ministry of Education.

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100, Espinardo, Murcia, Spain

    Pedro Mena & Cristina García-Viguera

  2. Unidad Mixta JBT Corp.-IBMC, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain

    Nuria Martí & Domingo Saura

  3. Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain

    Manuel Valero

Authors
  1. Pedro Mena
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nuria Martí
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Domingo Saura
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Manuel Valero
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Cristina García-Viguera
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cristina García-Viguera.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Mena, P., Martí, N., Saura, D. et al. Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices. Food Bioprocess Technol 6, 3186–3199 (2013). https://doi.org/10.1007/s11947-012-0961-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-012-0961-z

Keywords

Search

Navigation