Quality stability of clear pomegranate juice treated with cyclodextrin

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dc.authorscopusid57209584729
dc.authorscopusid40462419000
dc.authorscopusid16637463200
dc.contributor.authorKulcan, Aslı Arslan
dc.contributor.authorÖziyci, Hatice Reyhan
dc.contributor.authorKarhan, Mustafa
dc.date.accessioned2024-08-20T20:23:11Z
dc.date.available2024-08-20T20:23:11Z
dc.date.issued2019
dc.departmentAntalta Belek Üniversitesien_US
dc.description.abstractProtective effect of cyclodextrin (CD) on some quality characteristics of clear pomegranate juice (CPJ) was investigated. CPJ with no CD addition (Control) and CPJ samples, subjected to different type (?-CD and Hydroxy propyl (HP-?-CD) and concentration (0.5, 1% and 2%) combinations of CD, were stored at 25 °C for 3 months. The changes in color characteristics (polymeric color and total color difference ? ?E), total phenolic content (TPC) and antioxidant activity (AA) of all PJ samples monitored at 1 month intervals. Although overall color change of the PJ samples was hardly perceived visually, none of the treatments were successful to protect the initial color of clear PJ technically (P > 0.05). Among the CD treatments, HP-?-CD with a concentration of 0.5% was found effective to prevent TPC and AA losses of PJ (P < 0.05). On the other hand, ?-CD addition did not cause any improvement in protecting color, TPC and AA of clear PJ during storage, compared to control juice. © 2019, Association of Food Scientists & Technologists (India).en_US
dc.identifier.doi10.1007/s13197-019-03884-6
dc.identifier.endpage4146en_US
dc.identifier.issn0022-1155
dc.identifier.issn0022-1155
dc.identifier.issue9en_US
dc.identifier.scopus2-s2.0-85068134923en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage4139en_US
dc.identifier.urihttps://doi.org/10.1007/s13197-019-03884-6
dc.identifier.urihttps://hdl.handle.net/20.500.14591/15
dc.identifier.volume56en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectClear pomegranate juiceen_US
dc.subjectColoren_US
dc.subjectCyclodextrinen_US
dc.subjectStorageen_US
dc.subjectAntioxidantsen_US
dc.subjectColorimetryen_US
dc.subjectCyclodextrinsen_US
dc.subjectEnergy storageen_US
dc.subjectFood storageen_US
dc.subjectFruit juicesen_US
dc.subjectPlants (botany)en_US
dc.subjectAnti-oxidant activitiesen_US
dc.subjectColor changesen_US
dc.subjectColor characteristicsen_US
dc.subjectPomegranate juicesen_US
dc.subjectProtective effectsen_US
dc.subjectQuality characteristicen_US
dc.subjectTotal color differenceen_US
dc.subjectTotal phenolic contenten_US
dc.subjectColoren_US
dc.titleQuality stability of clear pomegranate juice treated with cyclodextrinen_US
dc.typeArticleen_US

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