Debittering of pomegranate juice and its effect on the product properties

Bitterness and sourness of pomegranate juice can negatively affect the taste of consumers has caused considerable economic problems. In this research, in order to remove this acrid taste that negatively affects consumer taste in pomegranate juices, the effects of pungency removal on pomegranate juice and the properties of pomegranate juice on pomegranate juice have been investigated by using polystyrene-based synthetic adsorbent resins (PAD900, PAD950). In pomegranate juices, which are relieved with PuroSorbTM PAD900 resin, it was determined that the resin keeps the distinctive red color of the pomegranate juice, and the non-ionic PuroSorbTM PAD950 adsorbent resin with macro porous structure can be used to remove the pungency in pomegranate juices. It was determined that the total amount of phenolic substance in untreated pomegranate juice is 7625.11 mg GAE/L, the total amount of phenolic substance has decreased by 84.91% and decreased to 1150.69 mg GAE/L in 2 BV after passing through the adsorbent resin. Total antioxidant amount is 19752.25 ppm FeSO4.7H2O in untreated pomegranate juice, the total antioxidant amount decreases by 75.64% in 2 BV after passing through the adsorbent resin, and the total antioxidant amount in 14 BV compared to the first pomegranate juice sample. It is determined that it decreases by 19.58% to 15884.07 ppm. At the end of the bitterness process, the oxalic acid and succinic acid values of the bitter pomegranate juice samples (2 BV-14 BV) decreases by 42.62-51.67% and 50.19-56.72% respectively, while the values of citric acid (4.76-9.52%) also increases.