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Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
Food Chem. 2013 Dec 01; 141(3):2122-9.FC

Abstract

Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.36 and 4.0 log CFU/mL, respectively. MTPs and HTPs were sufficiently effective to decrease APCs to nil or negligible levels. An increase in CIE a values and decrease in CIE b values were the characteristic colour changes in heat-treated juices. The effect of pasteurisations showed that total phenols, punicalagins and ellagic acid were not much affected by thermal processing. Total anthocyanin content and antioxidant capacity were substantially and significantly influenced by the heat treatment applied. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that they contributed strongly to the antioxidant capacity of pomegranate juice.

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Authors+Show Affiliations

Mena P
Departamento de Ciencia y Tecnología de Alimentos, CEBAS-CSIC, P.O. Box 164, E-30100, Espinardo, Murcia, Spain.
Vegara S
No affiliation info available
Martí N
No affiliation info available
García-Viguera C
No affiliation info available
Saura D
No affiliation info available
Valero M
No affiliation info available

MeSH

AnthocyaninsAntioxidantsBeveragesColorEllagic AcidFruitHot TemperatureHydrolyzable TanninsLythraceaeMicrobiotaPasteurizationPhenols

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23870937

Citation

Mena, Pedro, et al. "Changes On Indigenous Microbiota, Colour, Bioactive Compounds and Antioxidant Activity of Pasteurised Pomegranate Juice." Food Chemistry, vol. 141, no. 3, 2013, pp. 2122-9.
Mena P, Vegara S, Martí N, et al. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice. Food Chem. 2013;141(3):2122-9.
Mena, P., Vegara, S., Martí, N., García-Viguera, C., Saura, D., & Valero, M. (2013). Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice. Food Chemistry, 141(3), 2122-9. https://doi.org/10.1016/j.foodchem.2013.04.118
Mena P, et al. Changes On Indigenous Microbiota, Colour, Bioactive Compounds and Antioxidant Activity of Pasteurised Pomegranate Juice. Food Chem. 2013 Dec 1;141(3):2122-9. PubMed PMID: 23870937.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice. AU - Mena,Pedro, AU - Vegara,Salud, AU - Martí,Nuria, AU - García-Viguera,Cristina, AU - Saura,Domingo, AU - Valero,Manuel, Y1 - 2013/05/09/ PY - 2012/12/18/received PY - 2013/04/16/revised PY - 2013/04/25/accepted PY - 2013/7/23/entrez PY - 2013/7/23/pubmed PY - 2014/2/1/medline KW - Anthocyanins KW - Antioxidant capacity KW - Colour parameters KW - Microorganisms KW - Pomegranate juice KW - Thermal pasteurisation SP - 2122 EP - 9 JF - Food chemistry JO - Food Chem VL - 141 IS - 3 N2 - Juices prepared from arils of 'Mollar' pomegranates were analysed for naturally occurring microorganisms, CIE Lab colour parameters, total phenols, anthocyanins and punicalagins, ellagic acid content and antioxidant capacity before and after low-, mild- and high-temperature pasteurisations (LTPs, MTPs and HTPs): 65, 80 and 90 °C for 30 or 60s. Mean aerobic plate count (APC), yeast and mold count (YMC), and lactic acid bacteria (LAB) for fresh juices were 5.7, 5.36 and 4.0 log CFU/mL, respectively. MTPs and HTPs were sufficiently effective to decrease APCs to nil or negligible levels. An increase in CIE a values and decrease in CIE b values were the characteristic colour changes in heat-treated juices. The effect of pasteurisations showed that total phenols, punicalagins and ellagic acid were not much affected by thermal processing. Total anthocyanin content and antioxidant capacity were substantially and significantly influenced by the heat treatment applied. A linear relationship was observed between Trolox equivalent antioxidant capacity (TEAC) values and total anthocyanins, suggesting that they contributed strongly to the antioxidant capacity of pomegranate juice. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23870937/Changes_on_indigenous_microbiota_colour_bioactive_compounds_and_antioxidant_activity_of_pasteurised_pomegranate_juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00578-5 DB - PRIME DP - Unbound Medicine ER -