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18th Global Summit on Food & Beverages

Chicago, USA

Hami Alpas

Hami Alpas

Middle East Technical University, Turkey

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Title: Enhancing the quality parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP)Processing against Thermal Treatment


Biography: Hami Alpas


Effect of HHP processing (200, 300, 400 MPa; 5, 15, 25⁰C; 5 and 10 minutes) against traditional thermal treatment at 85⁰C/10 min on antioxidant activity, total phenolic content, total monomeric anthocyanin concentration, ascorbic acid content, mannitol content, color values (ΔE) as well as total mesophilic aerobic bacteria (TMAB) and total yeast and mold (TYM) in freshly squeezed pomegranate juice was investigated. HHP combinations around 400 MPa at 10 min at every temperature studied was sufficient to decrease TMAB and TYM counts more than 4.0 log cycles proving microbial stability and safety. Additionally, HHP showed no significant decrease in antioxidant activity, total phenolic content and monomeric anthocyanin pigment concentrations of the freshly squeezed juices while there was a significant decrease (p < 0.05) in conventional thermal treated (at 85⁰C/10 min) ones. In shelf life study HHP treatments extended the storage period up to 30 days at 4⁰C with stable antioxidant and ascorbic acid levels and higher sensory approval in terms of odor and appearance over pasteurized samples. These results provide information of storage stability of pomegranate juice after pressure treatments which is quite scarce. In database collected, criteria for commercial production of high quality, healthy pomegranate juice with safety requirements could be established. 

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