Abstract: Pomegranate juice has gained a high reputation for its health properties and consequently is now a highly demanded product. However, there is an interest in knowing if there are differences between conventional and organic agricultural practices. For that reason, total phenolic content, antioxidant capacity, punicalagin isomers and sensory analysis of pomegranate juices from Mollar de Elche cultivar were studied. A comparison between fresh and commercial pomegranate juice obtained by conventional and organic agricultural practices was conducted. The total phenolic content values ranged from 2285 to 2457 mg GAE L−1; however, there was no significant difference among conventional and organic juices. The antioxidant capacity evaluated by DPPH and ABTS methods showed significant differences (p < 0.05) among conventional and organic juices. The antioxidant capacity values ranged from 17.7 to 35.9 mmol Trolox L−1 for DPPH and from 5.09 to 27.9 mmol Trolox L-1 for ABTS. Significant differences (p < 0.05) were observed among conventional and organic juices in punicalagin isomer, with the highest value found in conventional fresh pomegranate juice (0.48 g L−1). Descriptive sensory analysis showed that fresh pomegranate, fresh rind, earthy, vegetal, bitter, and astringent notes were higher in conventional fresh pomegranate juice. Cooked and mushroom notes predominated in conventional commercial pomegranate juice; while the organic juice was characterized by fresh pomegranate, fresh rind, earthy and sweet notes.
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.
Abstract: Increasing evidence of their health benefits has boosted the popularity of pomegranates. The effects of processing (e.g., pasteurization, drying) on pomegranate juice characteristics (e.g., color, phenolic content) and sensory attributes have been studied by several authors. The objectives of this study were to (1) understand if processing, such as pasteurization or drying, has an effect on pomegranate juice acceptance, and (2) if acceptance is related to healthy eating habits or variety seeking tendencies. Arils were removed from fresh Wonderful pomegranates for juicing or drying. Four treatments were prepared: fresh, fresh frozen, pasteurized, and reconstituted juice from dried arils. Fresh frozen, pasteurized, and reconstituted juices were evaluated by consumers for acceptance. Cluster analysis was conducted and four consumer clusters were found from evaluation of these juice treatments. Each juice was individually disliked by one of three clusters, demonstrating the effect of processing on acceptance. The fourth and largest cluster liked all three treatments. In addition, the consumers were asked to fill in Stage of Change and Variety Seeking scales. Liking scores were not found to be highly associated with healthy eating habits or variety seeking tendencies. This information is beneficial for the fruit processing industry, showing that processing can influence consumer acceptance.
Abstract: Imagine a product that is used everyday by everyone around the world. In fact, imagine a product that must be usedmultiple times a day by everyone. That product is a beverage. Without beverages we cannot live. Many health practitioners recommend that adults consume approximately 2 liters of liquid daily and most of that consumption comes from beverages. Those beverages range from water to alcoholic beverages, soft drinks to coffee, tea to juice, and milk to so-called energy drinks or functional beverages. This enormous variety and consumption of beverages provides an unlimited opportunity to study product development and manufacturing, human consumption behavior, physical health and happiness, sensory impacts, public policy and a host of other important topics.[...]