Open AccessQuality stability of clear pomegranate juice treated with cyclodextrin
Author(s) -
Aslı Arslan Kulcan,
Hatice Reyhan Öziyci,
Mustafa Karhan
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03884-6
Subject(s) - cyclodextrin , quality (philosophy) , chemistry , stability (learning theory) , food science , business , mathematics , pulp and paper industry , computer science , chromatography , physics , engineering , machine learning , quantum mechanics
Protective effect of cyclodextrin (CD) on some quality characteristics of clear pomegranate juice (CPJ) was investigated. CPJ with no CD addition (Control) and CPJ samples, subjected to different type (β-CD and Hydroxy propyl (HP-β-CD) and concentration (0.5, 1% and 2%) combinations of CD, were stored at 25 °C for 3 months. The changes in color characteristics (polymeric color and total color difference - ΔE), total phenolic content (TPC) and antioxidant activity (AA) of all PJ samples monitored at 1 month intervals. Although overall color change of the PJ samples was hardly perceived visually, none of the treatments were successful to protect the initial color of clear PJ technically ( P > 0.05). Among the CD treatments, HP-β-CD with a concentration of 0.5% was found effective to prevent TPC and AA losses of PJ ( P < 0.05). On the other hand, β-CD addition did not cause any improvement in protecting color, TPC and AA of clear PJ during storage, compared to control juice.