Articles
Pomegranate punch of ‘Wonderful’ cultivar: phenolic content, antioxidant capacity, microbial safety and quality evaluation of pasteurized and turbid beverages
Article number
1464_27
Pages
207 – 214
Language
English
Abstract
Pomegranate punch (PP) is a beverage made with juice of ‘Wonderful’ pomegranates.
It is a highly valued Mexican cocktail with growing international demand, highlighting the need to enhance its stability and consumer appeal based on visual appearance and biofunctional properties.
This study addressed the effect of shelf days (SD), pasteurization (P), and turbidity and sediment removal through filtration (F), on some biofunctional parameters, microbial safety, physicochemical properties, and sensorial quality of PP in five dates (0, 30, 60, 90, and 120 SD) at ambient conditions.
The tritable acidity (1.44±0.09 g CA 100 mL-1) and pH (3.06±0.05) remained unchanged according to the SD, pasteurization or filtration treatments, while the alcohol content decreased from 16 to 13 Alc. % by Vol. without surpassing normative limits (12 Alc. % Vol.); conversely, total soluble solids increased (33.68±0.48 to 36.4±0.5 °Brix) over time (p<0.05), with the pasteurized and filtered PP being the most concentrated.
Along SD, L*, a*, and chroma parameters decreased concurrently with an increase in b* and hue, with lower values observed when filtration was applied (p<0.05). Filtered beverages were yellowish-red, while non-filtered were violet-red.
According to SD, the phenolic content increased from 90 SD (p<0.05) and the antioxidant capacity (ABTS) from 0 SD, while the DPPH values decreased continuously until the end.
A reduction effect of filtration was observed in the TPC and antioxidant capacity.
No growth of aerobic mesophilic bacteria, total coliforms, molds, and yeasts was observed.
For non-filtered PP, the frequency of “Like” responses decreased from 90 SD. Although filtration avoided turbidity and sediment formation, it reduced the functional and sensory quality, resulting the pasteurized and non-filtered PP the best option.
It is a highly valued Mexican cocktail with growing international demand, highlighting the need to enhance its stability and consumer appeal based on visual appearance and biofunctional properties.
This study addressed the effect of shelf days (SD), pasteurization (P), and turbidity and sediment removal through filtration (F), on some biofunctional parameters, microbial safety, physicochemical properties, and sensorial quality of PP in five dates (0, 30, 60, 90, and 120 SD) at ambient conditions.
The tritable acidity (1.44±0.09 g CA 100 mL-1) and pH (3.06±0.05) remained unchanged according to the SD, pasteurization or filtration treatments, while the alcohol content decreased from 16 to 13 Alc. % by Vol. without surpassing normative limits (12 Alc. % Vol.); conversely, total soluble solids increased (33.68±0.48 to 36.4±0.5 °Brix) over time (p<0.05), with the pasteurized and filtered PP being the most concentrated.
Along SD, L*, a*, and chroma parameters decreased concurrently with an increase in b* and hue, with lower values observed when filtration was applied (p<0.05). Filtered beverages were yellowish-red, while non-filtered were violet-red.
According to SD, the phenolic content increased from 90 SD (p<0.05) and the antioxidant capacity (ABTS) from 0 SD, while the DPPH values decreased continuously until the end.
A reduction effect of filtration was observed in the TPC and antioxidant capacity.
No growth of aerobic mesophilic bacteria, total coliforms, molds, and yeasts was observed.
For non-filtered PP, the frequency of “Like” responses decreased from 90 SD. Although filtration avoided turbidity and sediment formation, it reduced the functional and sensory quality, resulting the pasteurized and non-filtered PP the best option.
Authors
G. Jazo-Ochoa, J.P. Ramírez-Anaya, M.C. Castañeda-Saucedo, E.H. Valdez-Miramontes, E. Tapia-Campos, A. Sepúlveda-Montes, R.A. Mojica-Conteras
Keywords
cocktail, Punica-granatum, shelf life, antioxidants, alcoholic drink, CIELab
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