High value fermented nutraceutical product from pomegranate aril and rind blends | Zendy

Mirko Karan | Zendy; K. N. Sreenivas | Zendy; G. Manjula | Zendy; R.M. Chirag | Zendy; H. Mohamad Tayeeb Ulla | Zendy

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High value fermented nutraceutical product from pomegranate aril and rind blends

Author(s) -

Mirko Karan,

K. N. Sreenivas,

G. Manjula,

R.M. Chirag,

H. Mohamad Tayeeb Ulla

Publication year - 2019

Publication title -

environment conservation journal

Language(s) - English

Resource type - Journals

eISSN - 2278-5124

pISSN - 0972-3099

DOI - 10.36953/ecj.2019.20303

Subject(s) - aril , nutraceutical , food science , anthocyanin , chemistry , ascorbic acid , fermentation , pulp (tooth) , antioxidant , punica , antioxidant capacity , berry , botany , biology , horticulture , biochemistry , medicine , pathology

Nutraceutical enriched blended beverages were prepared by using different fruit combination of pomegranate, jamun, kokum and pomegranate rind powder, where the TSS (14 °B) was maintained by using raisin syrup. Fermentation was carried out for 72 hours using Saccharomyces cerevisiae var. ellipsoideus (MTCC 552) and left for ageing. Among different blending, combination Pomegranate aril (50%) + Pomegranate rind powder (1%) + Jamun pulp (20%) + Kokum (5%) recorded 28.80 mg 100-1 ascorbic acid, 4.4 % reducing sugars, 7.59 % total sugars, 414.72 mg GAE 100 ml phenolic content, 255.78 mg GAE 100 ml antioxidant content, 5.24 mg 100 ml anthocyanin content, 3.80 % alcohol and rated superior by sensory panel.

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