EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR: TURBIDITY AND COLOR OF POMEGRANATE JUICE
Open accessAbstract
ABSTRACT Clear pomegranate juice possesses a very attractive color and low turbidity that are affected by processing methods and storage temperatures. In this study, different extraction (pressing with fruit husk and pressing only with fruit arils), clarification (hot and cold) and filtration (via kieselguhr or active charcoal) techniques were compared to determine their effect on color and turbidity. All samples were stored at two different temperatures for 6 months. Cold clarification and low storage temperature (5C) produced pomegranate juice with minimum color loss (total color difference, ΔE = 1.45) and low turbidity (0.91 NTU) even after 6 months of storage. PRACTICAL APPLICATIONS Pomegranate juice is a favorite beverage with a high total phenolic content related to the management of many metabolic disorders. However, excessive concentrations of these valuable compounds cause visual problems in the juice that reduce its appeal to consumers. The procedures for producing clear pomegranate juice are very important. This study focused on the ability of different extraction, clarification and filtration techniques to produce clear juice and the effect of storage temperatures on the development of turbidity and color in the extracted juice. Although mainly hot clarification procedures are preferred in the commercial fruit juice industry, we found that cold clarification is minimized turbidity and color. Also, using active charcoal filtration and storage of the product at lower temperature and can help to maintain initial juice characteristics during the shelf life.
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Plasma treatment can inhibit browning-related enzyme activities in coconut water to a certain extent, which is beneficial for maintaining color stability and reducing browning.
“These findings indicate that plasma treatment can inhibit browning-related enzyme activities in coconut water to a certain extent, which is beneficial for maintaining color stability and reducing browning [22].”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [22]
The Abstract and Color section examine clarification, filtration, storage temperature, and color stability in pomegranate juice. Our copy does not address plasma treatment, coconut water, or inhibition of browning-related enzymes (searched: plasma treatment coconut water; enzymatic browning enzymes). (LLM, conf=0.78)
Experimental — accuracy not yet measuredAtmospheric cold plasma (ACP) treatment had no adverse effects on the pH, total soluble solids, titratable acidity, or color of coconut water; high-frequency ACP treatment minimized the residual activity of POD and caused only slight changes in phenolic compound content.
“Similarly, atmospheric cold plasma (ACP) treatment was found to have no adverse effects on the pH, total soluble solids, titratable acidity, or color of coconut water; high-frequency ACP treatment minimized the residual activity of POD and caused only slight changes in phenolic compound content.”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [22]
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Experimental — accuracy not yet measuredDBD plasma treatment of coconut water induces cell-matrix disruption and sugar consumption, even with relatively short treatment durations.
“It has been reported that DBD plasma treatment of coconut water induces cell–matrix disruption and sugar consumption, even with relatively short treatment durations [22,34].”
From Effect of Atmospheric Cold Plasma Treatment on the Microorganism Growth, Diversity, and Quality of Coconut Water During Refrigerator Storage (2025) · cites this paper as [22]
The Introduction and the section on pH, Total Acidity, Soluble Solids and Total Phenolic Content (article pp. 899–906) describe processing clear pomegranate juice, not coconut water. Searches for DBD plasma, cell–matrix disruption, and sugar consumption during short treatments found no passage addressing the attributed claim. (LLM, conf=0.76)
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Zeng, L., Gu, W., Wang, Y., Deng, W., Wang, J., & Zhang, L. (2025) · Foods · doi:10.3390/foods14152709 · Cited by 3 · see citing works
- Authors
- OZIYCI, H. R., KARHAN, M., TETIK, N., & TURHAN, I.
- Affiliations
- Akdeniz University (TR)
- Corresponding author
- KARHAN, MUSTAFA
- Venue
- Journal of Food Processing and Preservation
- Publisher
- Hindawi Limited
- Published
- 2012-04-26
- Volume
- 37
- Issue
- 5
- Pages
- 899-906
- ISSN
- 0145-8892 (ISSN-L)
- OpenAlex
- W1927389800
- Cited by
- 20
- References
- 1
- Citations by year
- 2025: 3 · 2024: 1 · 2023: 3 · 2022: 1 · 2021: 2 · 2020: 3 · 2019: 1 · 2017: 2 · 2016: 1 · 2015: 2 · 2014: 1
- FWCI
- 0.90
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Food Processing and Preservation (publishedVersion)
- Funders
- Akdeniz Üniversitesi
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Pomegranate: compositions and health benefits
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Keywords
- pomegranate juice, juice turbidity, juice color, storage temperature, shelf life, juice extraction, color loss
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