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Combined use of hydrocolloids in pomegranate juice and their effects on clarification and copigmentation
Author(s) -
Türkyılmaz Meltem,
Hamzaoğlu Fatmagül,
Özkan Mehmet
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14409
Subject(s) - anthocyanin , chemistry , ellagic acid , food science , xanthan gum , polyphenol , organic chemistry , materials science , rheology , composite material , antioxidant
Summary Pomegranate juices ( PJ s) were clarified using hydrocolloids [albumin (A), casein (C), chitosan ( CH ) and xanthan gum ( XG )] and in combination with each other. The lowest turbidity was observed in PJ s clarified with ‘ CH + XG ’ and ‘A+C+ CH ’. Unlike ‘ CH + XG ’, effects of albumin and its combinations on clarity were mainly related with the contents of ellagic acid ( r = −0.861), α‐punicalagin ( r = −0.761), rutin ( r = −0.734), β‐punicalagin ( r = −0.730) and total punicalagin ( r = −0.713). ‘ CH + XG ’ caused the highest phenolic (602 mg L −1 ) and anthocyanin (449 mg L −1 ) contents, and the second highest A max (0.811 ABS ), resulting from copigmentation of delphinidin‐3‐glucoside and delphinidin‐3,5‐diglucoside with CH . Since A showed moderate copigmentation effect, A had lower hyperchromic effect than CH . Moreover, C reduced A max , anthocyanin content and colour density when combined with other hydrocolloids. As a result, ‘ CH + XG ’ would be the best combination to obtain high clarity, maintain phenolics and anthocyanins and provide high copigmentation effect in PJ .