Kulcan, Aslı ArslanÖziyci, Hatice ReyhanKarhan, Mustafa2024-08-202024-08-2020190022-11550022-115510.1007/s13197-019-03884-62-s2.0-85068134923https://doi.org/10.1007/s13197-019-03884-6https://hdl.handle.net/20.500.14591/15Protective 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).eninfo:eu-repo/semantics/openAccessAntioxidant activityClear pomegranate juiceColorCyclodextrinStorageAntioxidantsColorimetryCyclodextrinsEnergy storageFood storageFruit juicesPlants (botany)Anti-oxidant activitiesColor changesColor characteristicsPomegranate juicesProtective effectsQuality characteristicTotal color differenceTotal phenolic contentColorArticle41469Q1413956