Effect of different processing methods on the quality of obtained pomegranate juice

Risultato della ricerca: Article

Abstract

Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins mostly. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing the fruits. As a consequence, there is a need to investigate the pressing machine types and adjustment in order to maximize juice yield and enhance its health properties. The aim of this study was to assess the influence of the pressing system on the pomegranate juice yield and properties. Pomegranate fruits of the ‘Wonderful One’ cultivar were manually harvested in November 2014 and mechanically processed to extract juice. Two different pressing systems were used. The first one was an hydraulic pressing machine where the fruits were put after being sliced in half; the second extraction method consisted in using a destemming machine for the entire fruit followed by a pneumatic press, typically applied in grape processing. The juices obtained with the two systems were analysed and compared in order to identify the best extraction technique.
Lingua originaleEnglish
pagine (da-a)35-40
Numero di pagine6
RivistaACTA HORTICULTURAE
Volume1242
Stato di pubblicazionePublished - 2019

Fingerprint

processing technology
juices
pressing
fruits
sensory properties
anthocyanins
grapes
polyphenols
physicochemical properties
fluid mechanics
anti-infective agents
extracts
cultivars
methodology

All Science Journal Classification (ASJC) codes

  • Horticulture

Cita questo

@article{05670f0baa76492da291b810e8cd6bb8,
title = "Effect of different processing methods on the quality of obtained pomegranate juice",
abstract = "Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins mostly. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing the fruits. As a consequence, there is a need to investigate the pressing machine types and adjustment in order to maximize juice yield and enhance its health properties. The aim of this study was to assess the influence of the pressing system on the pomegranate juice yield and properties. Pomegranate fruits of the ‘Wonderful One’ cultivar were manually harvested in November 2014 and mechanically processed to extract juice. Two different pressing systems were used. The first one was an hydraulic pressing machine where the fruits were put after being sliced in half; the second extraction method consisted in using a destemming machine for the entire fruit followed by a pneumatic press, typically applied in grape processing. The juices obtained with the two systems were analysed and compared in order to identify the best extraction technique.",
author = "Pietro Catania and {De Pasquale}, Claudio and Mariangela Vallone",
year = "2019",
language = "English",
volume = "1242",
pages = "35--40",
journal = "ACTA HORTICULTURAE",
issn = "0567-7572",

}

TY - JOUR

T1 - Effect of different processing methods on the quality of obtained pomegranate juice

AU - Catania, Pietro

AU - De Pasquale, Claudio

AU - Vallone, Mariangela

PY - 2019

Y1 - 2019

N2 - Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins mostly. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing the fruits. As a consequence, there is a need to investigate the pressing machine types and adjustment in order to maximize juice yield and enhance its health properties. The aim of this study was to assess the influence of the pressing system on the pomegranate juice yield and properties. Pomegranate fruits of the ‘Wonderful One’ cultivar were manually harvested in November 2014 and mechanically processed to extract juice. Two different pressing systems were used. The first one was an hydraulic pressing machine where the fruits were put after being sliced in half; the second extraction method consisted in using a destemming machine for the entire fruit followed by a pneumatic press, typically applied in grape processing. The juices obtained with the two systems were analysed and compared in order to identify the best extraction technique.

AB - Pomegranate juice has many health properties as the fruits contain anticarcinogenic, antimicrobial and antiviral compounds. Its consumption has greatly increased throughout the world in recent years due to the potential of its different components, polyphenols and anthocyanins mostly. Many studies have been performed on the pomegranate juice yield demonstrating its influence on the organoleptic and physicochemical properties of the juice. Commercial pomegranate juice production involves pressing the fruits. As a consequence, there is a need to investigate the pressing machine types and adjustment in order to maximize juice yield and enhance its health properties. The aim of this study was to assess the influence of the pressing system on the pomegranate juice yield and properties. Pomegranate fruits of the ‘Wonderful One’ cultivar were manually harvested in November 2014 and mechanically processed to extract juice. Two different pressing systems were used. The first one was an hydraulic pressing machine where the fruits were put after being sliced in half; the second extraction method consisted in using a destemming machine for the entire fruit followed by a pneumatic press, typically applied in grape processing. The juices obtained with the two systems were analysed and compared in order to identify the best extraction technique.

UR - http://hdl.handle.net/10447/368024

M3 - Article

VL - 1242

SP - 35

EP - 40

JO - ACTA HORTICULTURAE

JF - ACTA HORTICULTURAE

SN - 0567-7572

ER -