Development and quality assessment of new drinks combining sweet and<br>sour pomegranate juices

Abstract

This study was carried out to evaluate the physicochemical properties and the suitability of some parameters for the design of a new beverage combining sour and sweet pomegranate juices as an alternative use for neglected varieties. Sweet pomegranate juices from varieties Zaghouani and Tounsi and sour juices from varieties Mezzi and Garsi were used in this study. Higher titratable acidity (1.6% calculated as citric acid) with a pH of 2.73-2.82 was registered in Garsi and Mezzi juices. The contents of ascorbic acid, anthocyanins and total phenols were in general high, 20-25 mg ascorbic acid, 37.7-56 mg cyanidin and 164.4-181.8 g gallic acid per 100 ml juice, respectively. Zaghouani and Mezzi varieties gave the cleanest juices, while Tounsi gave the less colored juice. The highest antioxidant activity was registered in sour varieties. New polyphenol-rich beverages were prepared using sour and sweet pomegranate juices in different proportions (reaching pH 4.0). The results of sensory tests suggest that mixed beverages are preferred to pure sweet juices. Garsi (18.2%)-Zaghouani (81.8%) mixture provided the most appreciated beverage with good organoleptic properties (color, clarity and flavor) followed by Garsi (16.7%)-Tounsi (83.3%) mixture which was well appreciated for its taste and improved color. Further research is needed to establish new pomegranate juice combinations and to examine the stability of characteristics and bioactive proprieties of mixtures after cold storage in order to develop new healthy beverages.

Taste Beats Reputation in New Food Products Choice: The Case of Ready-to-Eat Pomegranate among Young Consumers in Veneto Region (Italy)

“…This is also reflected in the higher WTP for WOND_S (WTP WOND_S * HL = EUR 6.25/100 g of arils) than for untasted HICAZ arils. This could be explained by the sample features of WOND_S, generally more appreciated by consumers, and confirms what found in the literature on consumer preferences for pomegranate: the sweetness is the leading factor affecting consumers acceptance for this fruit [46][47][48]. Sourness and astringency, on the other hand, are negatively correlated with consumers' acceptance: pomegranate and juices perceived as sour [49] and astringent [50] are not appreciated by consumers.…”

“…Moreover, they are willing to pay EUR 1.63 and EUR 4.02 less for 100 g of WOND_V and WOND_S arils, respectively, compared to the HICAZ ones. According to Gadže et al [45] and to Zaouay et al [46], the visual features that are more appreciated by consumers are large size and red color of the arils.…”

Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.)

“…However, OD and drying processes reduce significantly the total anthocyanin and antioxidant activity of seeds (Table 3). Many authors revealed a significant disability of anthocyanin pigment during the OD process (Bchir et al, 2009;Zaouay et al, 2014).…”

“…Seeds are composed by 20% pips (woody part) and 80% aril (the juicy part) depending on cultivar (Zaouay, Hadj-Salem, Labidi, & Mars, 2014). Arils contain 85% water, and 15% total sugars (fructose and glucose), organic acid (ascorbic acid, citric acid, and malic acid), and bioactive compounds such as flavonoids (anthocyanins) and phenolics (Dak, Jaaffrey, & Gupta, 2014;Zaouay et al, 2014). Generally, pomegranate is not only available as fresh arils but also widely distributed as processed products such as anardana, juice, jams, carbonated drinks, desserts, and garnish (Francisco et al, 2015).…”

Physical and biochemical qualities of pressurized and pasteurized longan<br>juices upon storage

“…Its juice contains significant amounts of bioactive compounds such as ascorbic, gallic and ellagic acids (Chaikham and Apichartsrangkoon, 2012a, b). The ascorbic acid is well known for its strong antioxidant activity (Zaouay et al, 2014), whist gallic and ellagic acids have proven pharmacological properties such as antityrosinase, antiglycated, antifungal and anticancer (Yang et al, 2011;Rangkadilok et al, 2012). To preserve longan juice, conventional pasteurization has been used for decades however, thermal processes could degrade its nutritional, color, flavor and antioxidant qualities.…”