2019 年 25 巻 2 号 p. 257-263
This work studied the possible use of Thymbra capitata essential oil in the preservation of pomegranate juice qualities. We monitored the effect of the oil on the physicochemical and microbiological qualities of the juice during 245 days of storage at 5 and 20 °C. Treated juices showed slight decrease of pH, total sugars and phenolic contents after 245 days of storage. Additionally, the essential oil had a significant effect on the juice microbiological quality and caused a decrease of bacterial count after the first day of storage. In conclusion, Thymbra capitata essential oil may be used as natural preservative in pomegranate juice to preserve its physicochemical and microbiological qualities in a long-term storage.
