Institute of Food Safety, Ankara University, Diskapi 06110, Ankara, Turkey.
Department of Food Engineering, Faculty of Engineering, Ankara University, 50. Yıl Campus, Golbasi, Ankara 06830, Turkey.
Food Chem. 2021 Oct 1;358:129803. doi: 10.1016/j.foodchem.2021.129803. Epub 2021 Apr 20.
Success of clarification treatment in pomegranate juice is related to prevention of after-bottling haze formation and high anthocyanin content after pasteurization and during storage. Therefore, this study was conducted to achieve these targets with hydrocolloid [albumin (A), casein (C), chitosan (CH) and xanthan gum (XG)] combinations. While C, "A + XG" and "A + C" resulted in the greatest clarity after pasteurization, "A + C" and "A + C + CH" were associated with the greatest clarity during storage. In comparison with "A + C + CH" (k = 0.053 week), "A + C" (k = 0.065 week) was associated with more rapid improvement in clarity (23%). Greater clarity of "A + C" was associated with reductions in contents of punicalagins (r = -0.963), gallic (r = -0.936), chlorogenic (r = -0.995) and ellagic (r = -0.989) acids. However, "A + C + CH" clarity was associated with fewer proteins. Since copigmentation occurred between anthocyanins and phenolics, "A + C" enhanced colour density stability better (1.1 times) than "A + C + CH." Therefore, "A + C" is recommended producing pomegranate juice with high clarity and colour density after pasteurization and during storage.
澄清处理的成功与石榴汁装瓶后防止混浊形成以及巴氏杀菌和储存过程中花色苷含量高有关。因此，本研究旨在通过水胶体[白蛋白（A）、酪蛋白（C）、壳聚糖（CH）和黄原胶（XG）]组合来实现这些目标。虽然 C、“A+XG”和“A+C”在巴氏杀菌后具有最大的澄清度，但“A+C”和“A+C+CH”在储存过程中具有最大的澄清度。与“A+C+CH”（k=0.053 周）相比，“A+C”（k=0.065 周）与澄清度更快提高（23%）相关。“A+C”更高的澄清度与降低 punicalagins（r=-0.963）、gallic（r=-0.936）、chlorogenic（r=-0.995）和 ellagic（r=-0.989）酸的含量有关。然而，“A+C+CH”的澄清度与蛋白质含量较少有关。由于花色苷与酚类物质之间发生了共色作用，因此“A+C”比“A+C+CH”更好地增强了颜色密度稳定性（提高了 1.1 倍）。因此，建议在巴氏杀菌后和储存期间使用“A+C”生产具有高澄清度和颜色密度的石榴汁。
