2019 Volume 25 Issue 3 Pages 341-350
The aim of this study is to investigate the change in microbiological, physicochemical and sensory properties of freshly-squeezed pomegranate juice using ultrasound and/or natamycin as an alternative to pasteurization. Samples were pasteurized (80 °C, 2 min), sonicated (60% amplitude, 26 KHz, 80 W, 5 min), treated with natamycin (12.5 ppm) and stored at 4 °C for one month. Pasteurized pomegranate juice was not significantly changed in terms of pH, Brix, titratable acidity and total phenolic (µg gallic acid equivalent. mL−1) values compared to the treated samples (p > 0.05). During storage, ultrasound-processed pomegranate juice retained more than 90% total monomeric anthocyanins. Microbial values showed a reduction in load at a level acceptable for the general quality parameters. In the sensory analysis, the general evaluation was accepted as ultrasound and/or natamycin. This study emphasizes the potential application of ultrasound and/or natamycin to increase the functional value of pomegranate juice.