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Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing
Author(s) -
Tian Jun,
Cheng Fengyun,
Yun Yurou,
Yi Junjie,
Cai Shengbao,
Zhou Linyan
Publication year - 2022
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.12178
Subject(s) - food science , sterilization (economics) , chemistry , pasteurization , flavor , aroma , turbidity , hydrostatic pressure , pascalization , high pressure , biology , ecology , thermodynamics , monetary economics , economics , foreign exchange market , engineering , foreign exchange , physics , engineering physics
BACKGROUND Recently, cloudy pomegranate juice (PJ) has become popular due to its rich phenolic and health‐promoting effects. The aim of the present work was to evaluate the application of high hydrostatic pressure processing (HPP), pasteurization (PT) and high‐temperature short‐time sterilization (HTST) on physicochemical properties (color, flow behavior, turbidity, sugars, organic acids, aroma and sensory evaluation) and in vitro bioaccessibility of total phenolics content (TPC), total flavonoids content (TFC) and phenolics of cloudy PJ. RESULTS Compared to HPP, thermal sterilization significantly increased the brightness ( L *), redness ( a *), total color difference (Δ E ) and turbidity, and decreased the TPC and TFC. HPP maintained the volatile profile of cloudy PJ better, while thermal sterilization significantly changed the profile by decreasing alcohols 23.8–32.7% and increasing acids by 33.6%–182.8%. The bioaccessibility of flavonoids, phenolic acids and tannins in the control cloudy PJ after in vitro oral‐gastric‐intestinal digestion were 1.5%, 4.9%, and 9.0%, respectively, which were not significantly changed by different treatments. CONCLUSION These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.