Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage
This study aimed to assess the effectiveness of two clarifying procedures and their effects on some properties in thermally or microwave-pasteurized pomegranate juices. The experiment consisted in combining pectinase and protease as well as chitosan and gelatin once they were being stored in the re...
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| Format: | Article |
| Language: | English |
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Universidade do Estado de Santa Catarina
2023-05-01
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| Series: | Revista de Ciências Agroveterinárias |
| Subjects: | |
| Online Access: | https://periodicos.udesc.br/index.php/agroveterinaria/article/view/23396 |
| _version_ | 1797756369686757376 |
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| author | Oday Hasan Ali AL-Jammaas Sabraa Saad Yaseen Ahmed Muhsin Ali Ahmed AL-Janabi |
| author_facet | Oday Hasan Ali AL-Jammaas Sabraa Saad Yaseen Ahmed Muhsin Ali Ahmed AL-Janabi |
| author_sort | Oday Hasan Ali AL-Jammaas |
| collection | DOAJ |
| description |
This study aimed to assess the effectiveness of two clarifying procedures and their effects on some properties in thermally or microwave-pasteurized pomegranate juices. The experiment consisted in combining pectinase and protease as well as chitosan and gelatin once they were being stored in the refrigerator. The experiment consisted in three parts, being the first one a fresh juice without any clarification treatment, whereas, the second one was the fresh juice treated with clarifying agent consisted of pectinase and protease mixture ratio (2:1) at 0.75 v/v,and 50 °C for 20 min. Finally, the third one was fresh juice treated with chitosan and gelatin mixture at 0.4 and 0.8) g/L, respectively, at 50 °C for (20) min. The pasteurization of all three experiments was done by using two techniques, i.e., one with thermal water bath at 85 °C for two min and the microwave at 400 Watts for two min. All pomegranate juice bottles were stored at 4 °C for three months. The results showed a significant effect of the clarification method variable on the properties studied, especially turbidity, polyphenol and anthocyanin values. Moreover, the juice clarified with the enzymatic clarification method had better characteristics than the traditional ones during storage, what has therefore a better commercial appeal. The area of significance was founded with the use of traditional clarification with concentration at (0.4 and 0.8) g/l, and microwave pasteurization with 400 watts and zero month of storage at 4 °C, respectively, which is provided a minimum turbidity value.
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| first_indexed | 2024-03-12T17:59:28Z |
| format | Article |
| id | doaj.art-67042e1ff3974c5ca8900bae8a677e08 |
| institution | Directory Open Access Journal |
| issn | 1676-9732 2238-1171 |
| language | English |
| last_indexed | 2024-03-12T17:59:28Z |
| publishDate | 2023-05-01 |
| publisher | Universidade do Estado de Santa Catarina |
| record_format | Article |
| series | Revista de Ciências Agroveterinárias |
| spelling | doaj.art-67042e1ff3974c5ca8900bae8a677e082023-08-02T13:11:57ZengUniversidade do Estado de Santa CatarinaRevista de Ciências Agroveterinárias1676-97322238-11712023-05-0122210.5965/223811712222023321Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storageOday Hasan Ali AL-Jammaas0Sabraa Saad Yaseen1Ahmed Muhsin Ali Ahmed AL-Janabi 2University of Mosul, Mosul, IraqUniversity of Tikrit, Tikrit, IraqUniversity of Tikrit, Tikrit, Iraq This study aimed to assess the effectiveness of two clarifying procedures and their effects on some properties in thermally or microwave-pasteurized pomegranate juices. The experiment consisted in combining pectinase and protease as well as chitosan and gelatin once they were being stored in the refrigerator. The experiment consisted in three parts, being the first one a fresh juice without any clarification treatment, whereas, the second one was the fresh juice treated with clarifying agent consisted of pectinase and protease mixture ratio (2:1) at 0.75 v/v,and 50 °C for 20 min. Finally, the third one was fresh juice treated with chitosan and gelatin mixture at 0.4 and 0.8) g/L, respectively, at 50 °C for (20) min. The pasteurization of all three experiments was done by using two techniques, i.e., one with thermal water bath at 85 °C for two min and the microwave at 400 Watts for two min. All pomegranate juice bottles were stored at 4 °C for three months. The results showed a significant effect of the clarification method variable on the properties studied, especially turbidity, polyphenol and anthocyanin values. Moreover, the juice clarified with the enzymatic clarification method had better characteristics than the traditional ones during storage, what has therefore a better commercial appeal. The area of significance was founded with the use of traditional clarification with concentration at (0.4 and 0.8) g/l, and microwave pasteurization with 400 watts and zero month of storage at 4 °C, respectively, which is provided a minimum turbidity value. https://periodicos.udesc.br/index.php/agroveterinaria/article/view/23396pomegranate juiceclarifiersmicrowave |
| spellingShingle | Oday Hasan Ali AL-Jammaas Sabraa Saad Yaseen Ahmed Muhsin Ali Ahmed AL-Janabi Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage Revista de Ciências Agroveterinárias pomegranate juice clarifiers microwave |
| title | Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage |
| title_full | Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage |
| title_fullStr | Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage |
| title_full_unstemmed | Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage |
| title_short | Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage |
| title_sort | effect of clarification on some characteristics of pomegranate juice processed by two different methods during storage |
| topic | pomegranate juice clarifiers microwave |
| url | https://periodicos.udesc.br/index.php/agroveterinaria/article/view/23396 |
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