Next Article in Journal / Special Issue
Comparison of Fresh and Commercial Pomegranate Juices from Mollar de Elche Cultivar Grown under Conventional or Organic Farming Practices
Previous Article in Journal
Consumer Evaluation of Processing Variants of Pomegranate Juice
Article Menu

Export Article

Open AccessArticle
Beverages 2015, 1(1), 17-33; doi:10.3390/beverages1010017

Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers

1
The Sensory Analysis Center, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA
2
Food Quality and Safety Group, Agro-Food Technology Department, Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Carretera de Beniel, km 3.2, 03312-Orihuela, Alicante, Spain
*
Author to whom correspondence should be addressed.
Academic Editor: Antonio Cilla
Received: 1 December 2014 / Revised: 14 January 2015 / Accepted: 27 January 2015 / Published: 3 February 2015
(This article belongs to the Special Issue Fruit Beverages: Nutritional Composition and Health Benefits)
View Full-Text   |   Download PDF [705 KB, uploaded 3 February 2015]   |  

Abstract

Five commercial juices, representing the five clusters of this juice, were characterized before and after maceration with 10% pomegranate albedo (control- and albedo treated (AT)-juices, respectively). Commercial juices were macerated with albedo homogenate for 24 h, and then the albedo was removed. Total soluble solids, titratable acidity, maturity index (MI), total phenolic content (TPC), volatile composition, and flavor profile were evaluate in control- and AT-juices. From all physico-chemical characteristics, only the TPC was significantly affected by the treatment and ranged from 846 to 3784 mg gallic acid L−1 and from 2163 to 5072 mg gallic acid L−1 in control- and AT-juices, respectively; the increment in TPC was more than 1.3-fold in all AT-juices. No clear pattern was found when studying the volatile composition; only significant increases were observed in the contents of hexanal, 2-hexenal, and 3-hexenal in all AT-samples. The flavor profile study indicated that three of the five samples increased their bitterness and/or astringency. In addition, new attributes, which were not present in the control juices, appeared after maceration with albedo in some samples: green-bean, brown-sweet, and green-viney. This information will be useful in developing and promoting new “healthy” products based on pomegranate. View Full-Text
Keywords: Punica granatum L.; flavor; phenolic content; SPME-GCMS; volatile compounds Punica granatum L.; flavor; phenolic content; SPME-GCMS; volatile compounds
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Vázquez-Araújo, L.; IV, E.C.; Carbonell-Barrachina, Á.A. Effects of Albedo Addition on Pomegranate Juice Physicochemical, Volatile and Chemical Markers. Beverages 2015, 1, 17-33.

Show more citation formats Show less citations formats

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top