Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches

Hegazi, Nesrine M.; El‐Shamy, Sherine; Fahmy, Heba; Farag, Mohamed A.

doi:10.1016/j.jfca.2020.103773

Cited by 35 publications

(30 citation statements)

References 83 publications

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“…In different pomegranate parts including juice, peel, flower, and carpellary membrane, several extraction methods have been developed. The juice extraction techniques and their impacts on juice quality have been adequately reviewed by Hegazi et al [84] As a matter of fact, the extraction procedure, including extraction methods and solvent types, could be a major factor affecting the concentration of anthocyanin compounds. Take fruit juice as an example, the commercial pomegranate juice usually contains higher levels of anthocyanins than juice from arils, due to the entrance of anthocyanins from the peel into the juice.…”

Section: Variation Of Anthocyanins With the Extraction Proceduresmentioning

confidence: 99%

Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

Zhao

Yuan

2021

Chemistry & Biodiversity

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As phytochemicals, anthocyanins are not only responsible for the diverse colors in nature, but are associated with broad‐spectrum health‐promoting effects for human beings. Pomegranate is abundant in anthocyanins which possess high antioxidant capacities. However, the pomegranate anthocyanins profile and their contributions to antioxidant capacities are not fully depicted. The purpose of this article is to review anthocyanins from pomegranate as important antioxidants. Total anthocyanin content (TAC) and six major components vary greatly with intrinsic and extrinsic factors. In pomegranate, anthocyanins mainly acted as primary antioxidants, while their action as secondary antioxidants were not conclusive. The antioxidant potentials of anthocyanins were significantly affected by factors especially chemical structure and detection assays in vitro. The current knowledge may provide insights into potential applications for pomegranate anthocyanins based on their antioxidant activities.

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Section: Variation Of Anthocyanins With the Extraction Proceduresmentioning

confidence: 99%

Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

Zhao

Yuan

2021

Chemistry & Biodiversity

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“…Pomegranate (Punica granatum) fruit is known as 'miracle fruit' because of its vast food and pharmaceutical applications. The seeds are wrapped with juicy edible pulp and are consumed as food, pressed for juice production, and used as functional foods (Coronado-Reyes et al, 2021;Hegazi et al, 2021). Pomegranate fruit, peel, seeds and juice have high medicinal applications for treating and preventing various diseases such as inflammation, diabetes, diarrhea, obesity, dysentery, dental plaque and malaria (Ismail et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties

Al-Kuraieef

Al-Juhani

2022

Ital. J. Food Sci.

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This study investigates the impact of two extraction processes (squeezing the whole fruit and centrifuging the seeds) of pomegranate juice and storage on sweet and sour pomegranate quality attributes. The pH, acidity, and levels of organic acids, sugars and anthocyanin differed in both varieties and changed during the storage period. Fructose and glucose were the primary sugars, and citric acid was the dominant organic acid in the juice of both cultivars. A high level of established anthocyanin content was 15.40, 18.53, 18.03, 16.92, 16,68 and 15.47 mg/L when the storage period was 0, 5, 15, 32, 48 and 72 h, respectively, in the juice of sweet fruits obtained by squeezing the whole fruit. The juice prepared from the sweet fruits by squeezing method outscored, in all sensory quality attributes, the juice prepared by centrifuging process.

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“…Pomegranate juice is classified as a fruit juice with high antioxidant activity. Juice and processed products of pomegranate are used as a component for various food products [12][13][14].…”

Section: Development Of the Design And Determination Of Mode Characteristics Of Block Cryoconcentrators For Pomegranate Juicementioning

confidence: 99%

Development of the design and determination of mode characteristics of block cryoconcentrators for pomegranate juice

Burdo

Bezbakh

Zykov

et al. 2021

EEJET

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The designs of cryoconcentrators of block type BV-2 and BL-20 have been developed. The influence of design and operating parameters on the kinetics of freezing of pomegranate juice was investigated. A decrease in the operating temperature of the refrigeration unit contributes to a more intensive growth of the ice block. When the temperature of the coolant decreases by 1.2 times, the productivity of the BV-2 unit increases by 27 %, and of the BL-20 unit by 12 %. For BL-20, an increase in the initial concentration by 3 times leads to a decrease in productivity by 2.5...1.5 times. The influence of the temperature of the coolant and the initial concentration of the juice on the rate of concentration change has been determined. At low initial concentrations of solutions (10...15 %), a sharp increase in concentration is observed at the final stage of freezing. The dry matter content of the juice is increased by 16 % at high concentrations, only 4 %. The kinetics of the ice block separation process has been studied. At the first stage (duration 10...15 minutes), the concentration of effluents is 2...3 % higher than the concentration of the solution. On the second, increases by 6...10 %. In the third stage, there is a monotonous decrease in effluent concentration (2.5 % / hour). The results of experimental modeling are generalized. The obtained equation in similarity numbers allows calculating the mass transfer coefficients with an error of no more than 20 %. The developed designs of the BL-20 and BV-2 cryoconcentrators are semi-industrial units. With block cryoconcentration, a concentration of pomegranate juice of 47° Brix was achieved, which is higher than in traditional devices. The results obtained can be applied for further development and creation of industrial plants with optimal improved product parameters.

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Pomegranate juice as a super-food: A comprehensive review of its extraction, analysis, and quality assessment approaches

Cited by 35 publications

References 83 publications

Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

Anthocyanins from Pomegranate (Punica granatum L.) and Their Role in Antioxidant Capacities in Vitro

Effect of extraction process and storage time on the quality attributes of pomegranate juice of two local pomegranate varieties

Development of the design and determination of mode characteristics of block cryoconcentrators for pomegranate juice

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