Quality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation

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dc.contributor.authorSabanci S.
dc.contributor.authorCevik M.
dc.contributor.authorCokgezme O.F.
dc.contributor.authorYildiz H.
dc.contributor.authorIcier F.
dc.date.accessioned2024-07-22T08:08:42Z
dc.date.available2024-07-22T08:08:42Z
dc.date.issued2019
dc.description.abstractBACKGROUND: Vacuum evaporation (VE) process is widely utilized in fruit juice evaporation to preserve quality attributes of final product. However, it has some disadvantages such as possible degradation of aroma components or volatile fatty acids due to long process time, and low energy efficiency of process. Pomegranate juice having 17.5% total soluble solid (TSS) content was evaporated to 40% TSS by ohmic heating assisted vacuum evaporation (OVE; 7.5, 10 and 12.5 V cm −1 ) and VE in the present study. The effects of the evaporation methods on pH, titratable acidity and colour values, antioxidant activity (AA), total monomeric anthocyanin (TMA), total phenolic content (TPC), hydroxymethylfurfural (HMF) and invert sugar content of pomegranate juice concentrates were compared. RESULTS: The colour properties, TMA, TPC and AA values of pomegranate juice concentrates evaporated by OVE were more influenced than those evaporated by VE. The degradation of sugars was minimized for OVE processes at high voltage gradients (10 and 12.5 V cm −1 ), and HMF content of pomegranate juice concentrated by OVE was lower than VE. CONCLUSION: It is thought that electrochemical reactions occurred because of the use of titanium electrodes during the OVE process caused these quality changes in pomegranate juice concentrates having high acidity. Hence, it was concluded that the utilization of relatively more electrochemically inert electrodes should be investigated in further studies to better evaluate the of influence of OVE method on quality attributes of different fruit juices. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry
dc.identifier.DOI-ID10.1002/jsfa.9474
dc.identifier.issn00225142
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/14492
dc.language.isoEnglish
dc.publisherJohn Wiley and Sons Ltd
dc.subjectAnthocyanins
dc.subjectAntioxidants
dc.subjectColor
dc.subjectFood Handling
dc.subjectFruit and Vegetable Juices
dc.subjectPhenols
dc.subjectPunicaceae
dc.subjectVacuum
dc.subjectanthocyanin
dc.subjectantioxidant
dc.subjectphenol derivative
dc.subjectanalysis
dc.subjectchemistry
dc.subjectcolor
dc.subjectdevices
dc.subjectevaluation study
dc.subjectfood handling
dc.subjectfruit and vegetable juice
dc.subjectLythraceae
dc.subjectprocedures
dc.subjectvacuum
dc.titleQuality characteristics of pomegranate juice concentrates produced by ohmic heating assisted vacuum evaporation
dc.typeArticle

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