High‐Pressure Homogenization of Pomegranate Juice: Impact on Physicochemical, Antioxidant, Antimicrobial, and In Vitro Bioaccessibility Properties
Open accessAbstract
Pomegranate is one of the most popular fruits worldwide, and it is important to maintain the overall quality and bioaccessibility of freshly squeezed pomegranate juices (PJS). The adverse effects of heat treatment on sensory properties and phytochemicals encourage the use of non‐thermal processes in the juice industry. Hereby, the effects of high‐pressure homogenization (HPH) (50, 100, and 150 MPa) on the physicochemical properties, antimicrobial activity, in vitro bioaccessibility, and antioxidant capacity of freshly‐squeezed PJS from different genotypes were investigated. Instrumental color values ( L *, a *, and b *) of PJS generally decreased, while pH and a w values increased with HPH processing ( p < 0.05). The antimicrobial activity of PJS was not significantly affected by HPH processing ( p > 0.05). Sarıcakaya‐1 had higher bioactive constituent content and antioxidant capacity (DPPH‐ARA, ABTS‐ARA, and FRAP) than other genotypes ( p < 0.05). Total phenolic content (TPC) and antioxidant capacity of PJS were increased by HPH treatment, whereas total anthocyanin content (TAC) and ascorbic acid content (AAC) were decreased ( p < 0.05). Accordingly, HPH treatment enhanced the release of phenolics and antioxidant capacity in PJS, while largely maintaining the presence of heat‐sensitive compounds. Regardless of genotype and HPH treatment, in vitro gastrointestinal digestion adversely affected TPC, TAC, AAC, and antioxidant capacity of all PJS. However, the 150 MPa HPH treatment of Saricakaya‐1 had the highest values for TPC bioaccessibility and recovered ABTS‐ARA after in vitro gastrointestinal digestion ( p < 0.05). Considering the overall data, 150 MPa HPH treatment can be recommended as an innovative approach to obtain minimally processed PJS to meet new trends in consumer demand.
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Non-thermal methods improve the sensory and functional properties of fruits, which increase their consumer acceptance.
“Non-thermal methods improve the sensory and functional properties of fruits, which increase their cons umer acceptance (Turan et al., 2024).”
From Valorization of Pomegranate and Banana By-products into Value-added Products: Influence on Physicochemical, Rheological, and Consumer Attributes (2025) · cites this paper as Turan et al., 2024
The Introduction says high-pressure homogenization can improve juice sensory properties, and the Abstract reports increased phenolic content and antioxidant capacity in pomegranate juice. The paper does not establish that these changes increase consumer acceptance, and its findings on one non-thermal method in juice do not support the claim for fruits and non-thermal methods generally. (LLM, conf=0.85)
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- Authors
- Turan, E., Aslantaş, R., Bilgin, J., & Aksu, M. I.
- Affiliations
- Ordu University (TR)
- Eskişehir Osmangazi University (TR)
- Department of Food Engineering, Faculty of Agriculture Atatürk University Erzurum Türkiye
- Venue
- Food Science & Nutrition
- Publisher
- Wiley
- Published
- 2024-11-07
- Volume
- 12
- Issue
- 12
- Pages
- 10315-10329
- ISSN
- 2048-7177 (ISSN-L)
- PMC
- PMC11666902
- OpenAlex
- W4404133629
- Cited by
- 13
- References
- 53
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 1
- FWCI
- 2.44
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Food Science & Nutrition (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Ataturk University - AVESIS (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Health Sciences › Nursing › Nutrition and Dietetics › Pomegranate: compositions and health benefits
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- pomegranate juice, high-pressure homogenization, non-thermal processing, phenolic compounds, anthocyanins, vitamin C, antioxidant capacity, in vitro digestion, bioaccessibility, antimicrobial activity, juice color
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