Quality evaluation of pomegranate juice with detanninated pomegranate peel extracts as an alternative substitute to chemical preservatives
Year: 2024
Type: article
Abstract: The peel of pomegranate fruits (Punica granatum L.) contains valuable bioactive substances. Due to its sensorial taste and abundant fruit processing, it generates a huge amount of by-products such as seeds and peels, leading to environmental pollution (26 to 30% by weight) if not handled carefully. The study was carried out to enhance the nutritional and functional properties of pomegranate juice by adding detanninated pomegranate peel extract (DPPE) as a natural preservative The treatments were T0 = Control (PJ with 0.1% sodium benzoate), T1 (PJ + 2% DPPE:), T2 (PJ + 4% DPPE), T3 (PJ + 6% DPPE), T4 (PJ + 8% DPPE), T5 (PJ + 10% DPPE). All the samples were stored at ambient temperature for 100 days and basic quality parameters like ascorbic acid, reducing/on-reducing sugar and sensory (colour, flavour, taste and overall acceptability) were evaluated at 20-day intervals. Fruit juice was significantly affected by DPPE, enhanced the nutritional contents of the juice, and also showed a preservative effect on its shelf life. The addition of DPPE up to some extent (6%) juice samples was acceptable to panels of judges and got the maximum mean score. However, increasing the DPPE from 8% showed an adverse impact on the acceptability of juice. Statistical analysis showed that DPPE as a natural preservative has a significant (p≤0.05) effect on pomegranate juice for about 90 days at ambient temperature.
Source: Food Research
Authors: A. Muhammad, K.S. Dayisoylu, M. Jamil, M.R. Khan, R. Ahmad
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $100
OpenAlex ID: W4402493941