Effect of pulsed electric field processing on quality criteria of pomegranate juice

Processing of pomegranate juice by (PEF) pulsed electric fields applicationwith different process parameters and determination of changes on the physical and biochemical properties were aimed in this study. Changes on pH, ºBrix, TA, conductivity, color (L, a, b), hue, chroma, total color difference (TCD), total antoxidant capacity, total phenolic content, total anthocyanin content, anthocyanin components (delfinidin-3,5-diglucoside, siyanidin-3,5-diglucoside, delfinidin-3-glucoside, pelargonidin-3,5-diglucoside, siyanidin-3-glucoside and pelargonidin-3-glukocoside), phenolic components (chlorogenic acid, p-cumaric acid, ferrulic acid, rutin, quercetin, shapic asit, caffeic acid and gallic acid) and organic acids (tartaric acid, quinic acid, oxalic acid, malic acid, citric acid, succinic acid, fumaric acid and ascorbic acid) were measured. Except for TCD applied PEF processing parameters did not cause any significant difference on the measured properties of pomegranate juice (p>0.05). Therefore, it is concluded that PEF technology can succesfully be used to pasteurize pomegranate juice without significantly affecting its important quality properties