جستجوی مقالات مرتبط با کلیدواژه « آب انار » در نشریات گروه « صنایع غذایی »

Yoghurt is an excellent source of high-quality protein, vitamins, and bioavailable minerals that are well tolerated by humans (Mckinley, 2005). A good quality yoghurt is usually made with whole milk, while a diet rich in animal fat is believed to be associated with health outcomes (Lees, 2020). According to previous prospective studies, replacing dairy fat with plant sources of fat may reduce the risk of cardiovascular disease (Chen et al. 2016). Therefore, as an alternative, special attention has been paid to the use of fat replacers to meet consumer demand in terms of nutritional value and high quality products. Inulin, a plant source prebiotic, is used as a fat substitute in dairy products that can maintain sensory properties (Guven et al. 2005). On the other hand, the addition of pulp and fruit juice may be useful in enhancing the lost flavor and color in dairy products (Wallace and Giusti, 2008). Fruit-flavored yoghurts had notably higher nutrient contents than plain yoghurt (Sanchez-Segarra et al., 2000). Pomegranate juice is a rich source of various plant chemicals with antioxidant and anti-inflammatory properties that can be added to yoghurt to increase its flavor and nutritional properties (Vučić et al. 2012). Trigueros et al. (2014) examined the antioxidant and polyphenolic activity of pomegranate yoghurt, and stated that phenolic contents of pomegranate not only had a positive effect on yoghurt color, but also reacted with the protein and enhanced the antioxidant activity of the yoghurt during storage. Similarly, there are different body of works in the literature on adding of pomegranate juice, peel and extracts to the dairy products (Arjmand 2011, Ali 2016 and Ibrahim et al. 2020), but virtually no published work has been found on producing low-fat yoghurt containing both fat replacer and pomegranate juice. Therefore, considering the need to produce healthy dairy products, this study was designed to investigate the effect of different amount of pomegranate juice on physicochemical, textural and sensory characteristics of low-fat yoghurt with 2% inulin

In this research, two control samples with whole milk (3% fat) and low-fat milk (1.5% fat) with 2% inulin were prepared separately. Then, three other yoghurt samples were produced with low-fat milk and 2% inulin by adding pomegranate juice at different concentrations of 5, 10 and 15% (v/v) in 3 replications. To achieve acceptable solid content and for improving gel firmness and consistency of the samples, the raw milk was concentrated with adding 2% of skim milk powder. All mixtures were pasteurized at 90°C for 5 min, cooled to 43±0.1°C, inoculated with 3% (w/v) of starter culture and distributed into plastic containers (100 ml), and incubated at 42±0.1°C until the pH reached to 4.6. Then the samples were refrigerated in 4±0.1°C for 22 days. The physicochemical, textural (hardness, springiness, cohesiveness and adhesiveness) and sensory properties of the treatments were evaluated on days 1, 8, 15 and 22.

Based on data analysis, by adding pomegranate juice, pH, viscosity and water holding capacity of samples decreased (p<0.05), and the acidity and synersis of the samples increased (p<0.05). As, the yoghurt sample containing 5% pomegranate juice had the lowest synersis and the highest water-holding capacity among yoghurts containing pomegranate juice. Increasing the percentage of pomegranate juice linearly raised the antioxidant properties (p<0.05); the highest antioxidant capacity belonged to the yoghurt sample with 15% pomegranate juice. The amount of protein in the samples did not change significantly, but with the increase in the amount of pomegranate juice, the amount of fat and dry matter decreased (p<0.05). Regarding the texture analysis, the addition of pomegranate juice percentage significantly reduced hardness, adhesiveness and cohesiveness values of the samples. (p<0.05). In terms of sensory evaluation, odor and flavor as well as overall acceptability were improved by increasing the pomegranate juice ratio (p<0.05). In this context, the texture and consistency did not improve well with the increase in the percentage of the juice. Increasing the storage time caused decrease in the pH, viscosity and water holding capacity of the yoghurt samples and increased the acidity and synersis value compared to the control samples (p<0.05). Also, a significant decrease in the antioxidant capacity of all samples was observed during storage (p<0.05). As expected, consistency and texture, smell and taste, and overall acceptability scores decreased by panelists on day 22.

In the current work, different amounts of pomegranate juice were added to low-fat yoghurt containing 2% inulin. Our findings showed that pomegranate juice can be used in certain quantities to produce flavored low-fat yoghurt. Totally, the best sensory properties were related to the samples containing 5% pomegranate juice; this sample had a reasonable antioxidant activity. Regarding physio-chemical properties, this sample also had the highest value of viscosity and water-holding capacity among the yoghurts manufactured with pomegranate juice. The texture of low-fat yoghurt containing 5% pomegranate juice had the highest hardness and adhesiveness compared to the control yoghurt with whole milk. So, based on the results, it can be concluded that low-fat flavored yoghurt with inulin and 5% pomegranate juice (w/w) can be commercially produced.

the spraying drying method is one of the most important ways to prevent the loss of strategic food products and increase their shelf life. Optimizing the operating conditions of this system can be a good platform for the production of products with ideal physicochemical quality. In this study, the effect of different wall concentrations (maltodextrin) on the core (pomegranate juice extract) on efficacy encapsulation, concentration of polyphenolic compounds (µg garlic acid /ml), antioxidants (%), anthocyanins (mg/ml), using the RSM and the central composite design were investigated. The optimization rate was based on the highest amount of anthocyanin, polyphenol, and antioxidant activity. Optimized conditions were: 5.70% for core compounds and 18.50% for maltodextrin as wall coatings with 70% permeability using SPSS statistical software (Version 16, USA) To compare the experimental results and the model in the form of t-student test and for the optimal experimental results, the factorial design in the form of a randomized complete block at the 95% probability level was used. The effect of microencapsulation process on the release rate of bioactive compounds during 60 days of storage was analyzed in 4 treatments: refrigerator-dark, refrigerator-light, medium-dark, environment-light. The results of the analysis of variance showed a significant difference between the 4 treatments (p <0.05) and the refrigerator-dark treatment had the highest stability compared to other treatments. MATLAB software was fitted for all three groups of antioxidants, polyphenols, anthocyanins, the First-order model was selected as the top model. Finally, under optimal conditions, the production of microdermabrasion powder can be considered to develop the enrichment of food products with the obtained powders

Whey less Feta cheese was prepared using cream, milk protein concentrate, whey protein concentrate and fresh milk. The effects of various levels of pomegranate juice and storage time on its physicochemical and microbial properties were investigated. Samples were produced at five levels of pomegranate juice and analyzed at intervals of 15 days for two months. Data analysed with SPSS software and means were compared with duncan multiple range test. The results showed that pomegranate juice had very significant impact (P<0.0001) on physicochemical and microbial properties of cheese and storage time had significant impact (P<0. 05) on all properties except for ash and springiness. Pomegranate juice reduced the textural indexes of hardness, cohesiveness, gumminess, chewiness, springiness and increased the adhesiveness index. During the storage time, hardness, cohesiveness and gumminess of cheese at first increased then decreased and chewiness and adhesiveness properties of the cheese respectively decreased and increased. The colorimetric test illustrated that pomegranate juice increased (a*) index and decreased (L*) and (b*) indexes. In other words, red pomegranate juice can increase redness and reduce brightness and yellowness of cheese. During of storage, the indexes (L*) and (b*) increased and (a*) reduced. In other words, redness of cheese was decreased and brightness and yellowness of it were increased. Samples were subjected to sensory evaluation and the sample containing 20% of pomegranate juice with the highest score in acceptance was selected as the best sample.

The purpose of this study is to investigate the effect of thermosonication in comparison with usual pasteurization methods on bioactive compounds and some of the properties of pomegranate juice (Brix, pH, acidity, vitamin C content, phenolic compounds, antioxidant properties and anthocyanin content). The treatments were: controlled sample (without treatment), pasteurized sample (90, 30 °C), heated sample at 60 ° C for 4,8,12 min, ultrasound sample without heating for 4,8, 12-minute with amplitudes of 24.4, 42.7, 61 μm, ultrasound sample with heating (60 ° C for 4,8,12 minutes) with 24.4, 42.7 and 61 μm amplitudes. The results showed that the treatments did not have a significant effect on the Brix, pH and acidity of pomegranate juice. Pasteurization treatment was one of the treatments that had the highest reduction in quality parameters of samples.The highest percentage of vitamin C degradation in 34.1% pomegranate juice was due to pasteurization and long periods of high level of temperature about 60 ° C resulted in 28.7% decrease in vitamin C.The highest phenolic content was in the treatment at 25 ° C, 61 μm in 12 minutes which increased this trait by 22%, and pasteurization treatment reduced 27.9% of phenolic content.Antioxidant activity decreased by 8.8% due to pasteurization.Sonication treatments with high intensity at 25 °C and long period increased this trait by 10.5 %. Pasteurization and ultrasound treatments at 60 ° C, 61 μm in 12 min, have a significant effect on the anthocyanin content of pomegranate juice and decreased this trait by 10 and 8.8%. In general, the results of the study indicate that the increase in the amplitude of ultrasound, temperature and duration of treatment, reduces the positive effect of these treatments on quality parameters and even reduces these traits significantly and due to the combined results, ultrasound amplitude of 42.7 μm at 60 ° C can be the most effective treatment to maintain the quality parameters of pomegranate juice compared with the pasteurization method.

Because of their positive effect, probiotic bacteria widely used in the manufacture of food, particularly in the production of dairy products. but having high cholesterol and lactose intolerance problem is an important restrictions on the use of dairy products. Recently, the consumption of non-dairy probiotic foods specifically non-dairy probiotic juices were developed. The aim of this study was to examine the growth trend of Lactobacillus acidophilus in the two varieties of Pomegranate juice Shahreza and Natanz. After inoculation of bacteria to each samples, they were stored at 4 ° C and changes in pH, titratable acidity, the sediment, as well as live cell counts were measured under controlled conditions at distinct times during fermentation. The results showed that there was lower survival of bacteria in Natanz pomegranate juice due to the lower pH. The microbial populations during the first week was decreased from 7.43 to 4.5 logarithmic cycles, While microbial populations of Shahreza pomegranate juice was decreased from 7.49 to 5.33 logarithmic cycle at the same time. In the second week of research, there was no bacteria detected in both treatments. Both treatments showed a significant decrease in pH, sediment and bacteria population at the end of maintenance, but the changes in acidity were not significant (p˂0.01). There was no desirable effect on sensory properties of pomegranate juice after adding probiotics Bacteria.

In this paper local pomegranate juice (50% v/v final solution) based gels made from gelatin or kappa-carrageenan with sucrose (2.6%, 5.8% w/v final solution) have been examined to determine the textural characteristics and viscoelastic properties. Pomegranate is one of the most important crops cultivated in Iran which extensively used as a source of variety of products as gels, juices, desserts and etc. However, this fruit has especial properties such as low pH, different tastes, red color, phenolic and anthocyanin compounds which may lead to variety effects on producing different products. In this regard, it is required to study the influence of applying natural pomegranate juice in final gel quality. Since gelatin and kappa-carrageenan are two popular examples of protein and polysaccharide hydrocolloids which are mostly available with low cost, in this work pomegranate gels are formed based on these hydrocolloids. Generally, gel formulations include sugar as a taste and texture improver so its interaction with gel components and its effect on textural properties of pomegranate gel is investigated.
In order to determine textural properties like hardness, cohesiveness and springiness, texture profile analyses have been used. Also, to investigate viscoelastic properties, dynamic oscillation measurements were used and their rheological behavior is interpreted by loss tangent, elastic and viscos modulus.
The result of texture profile analysis show that incorporation of sucrose in gelatin based gels effectively increases hardness, cohesiveness and springiness. Furthermore, the results of oscillatory dynamic rheological measurements show that Gelatin gels are more elastic and resist higher frequencies when sucrose concentration increased. Since gelatin has the protein nature, in different pHs has different electrostatic charge so lower/higher pHs than pI lead to positive/negative charge on it. In this condition, acidic pH of pomegranate juice which is lower than gelatins pI results in positive charge on it which can interact with anionic agents in the media. In this case, presence of phenolic compounds, flavonoids and tannins in pomegranate juice with anionic nature can enhance these interactions. The results of investigations have shown that applying pomegranate juice and sucrose for preparation gelatin gels leads to formation a high quality gel because of proper pH of the juice and adequate hydrogen and electrostatic interactions.
In the case of Ƙ-carrageenan gels, increasing the sucrose level enhances viscose modulus and leads to a week viscoelastic texture, which causes hardness and cohesiveness to decrease extremely. Although low concentration of sucrose can improve gel textural properties, high concentration of it inversely affects on carrageenan gel elasticity. Also, different compounds of pomegranate juice may have synergistic effect on decreasing textural quality of carrageenan gels by sucrose. The major reason of this effect may be due to sucrose prohibition from cross-linking interactions.
The results of textural analysis indicate that high quality pomegranate gels based on gelatin and Ƙ-carrageenan with optimum concentration of sucrose can be produced whereas natural conditions of pomegranate juice like pH and containing ions do not reduce its quality.

Color is one of the important factors considered as an important factor in evaluation of food products qualification. The aim of this study was to compare the effect of four coating layers to the pomegranate fruit on the color changes of juice fruit and choosing the best type of cover to keep this quality factor. Four types of coating layer including Aloevera gel, chitosan solvent 1%, pomegranate peel extract and liquid paraffin were used then the samples were storage for 105 days at 4 ° C. The spesifid samples were taken once every 35 days and the color parameters of the samples, including lightness, angle Hugh amounts, redness, yellowness and blueness, the color saturation and browning index were determined. Data were analyzed using SAS statistical software, and the results showed that the coating layers and storage time on all studied color parameters Except browning index, had a significant effect in the level of 5%. The results also showed that, samples covered to Aloevera jel after of 105 days storage with decreas value lightness 40.78, yellowness150.26 and hue angle 42.52 degree in comparetion with other coating treatments increased the preservation of color properties in pomegranate.

Nowadays, consumers are applicant to usage of natural replacements causing to side effects of synthetic preservatives such as carcinogenicity and teratogenicity. This experiment was carried out to introduce a new product resulting from dipping of chicken breast meat in pomegranate fruit juice and chitosan coating enriched with Zataria multiflora Boiss essential oil. Treatments of the present study were the following: control, samples containing pomegranate juice, samples containing chitosan, samples containing pomegranate juice and chitosan, samples containing pomegranate juice and chitosan enriched with essence 1%, samples containing pomegranate juice and chitosan enriched with essence 2%. The samples were stored at -18±1°C for 6 months and microbial analyzed at 0, 2, 4 and 6 months. Population of mesophilic total plate counts, Pseudomonas spp., lactic acid bacteria (LAB), Enterobacteriaceae, Psychrotrophic bacteria and yeasts-molds were significantly (P

Pomegranate fruit is a rich source of functional compounds with health promoting effects. Thermal processing significantly affects these compounds. Therefore، in this study the effect of ultrasonic as a non-thermal technology، on E. coli and S. cerevisiae of pomegranate juices has been studied. Fresh pomegranate juices of Malase Momtaze Saveh and Alak Saveh cultivars were inoculated with E. coli and S. cerevisiae and then، were sonicated using an ultrasonic processor supplied with a 19 mm diameter probe at constant frequency of 20 kHz and at amplitude levels (50، 75 and 100%) and times (0، 3، 6 and 9 min) in double wall glass vessel. The number of surviving microorganisms in samples was determined on selective media. The result showed that various intensities of ultrasound and sonication times significantly affected microbial populations (p<0. 01)، while the source of juice was not effective on the microbial count significantly. The inactivation of E. coli and S. cerevisiae cells at lower amplitude levels (50 and 75%) were ≤ 1log cycle، while a log reduction was achieved at lethal amplitude level (100%) of sonication that reduced E. coli and S. cerevisiae cells population approximately by 2log and 1. 1log in 9 min in studied juices، respectively. By suitable designing a double wall glass vessel، the evaluation of the effect of ultrasound (alone at constant temperature (25±1 °C)) on microorganisms was possible. Thus، it appears that sub-lethal temperature of ultrasonic process makes it impossible for the inactivation

Milk and fruit juice due to the high nutritional value, are widely consumed by society’s people. Pomegranate juice in spite of nutritional value has oldness in consumption and milk-pomegranate juice product could be desirable specifically for the consumers who are keen to experience new formulation and taste. Milk-juice beverage is a type of acidified milk drink that one of the main problems in production of the beverage is its low pH. In this study, in order to optimize the milk-pomegranate juice beverage formulation, three factors of milk, pomegranate juice and pectin content were selected. Formulation optimization and determination of optimum levels of each factor was carried out using response surface methodology (RSM) and to study the effect of storage time, optimum milk-pomegranate juice formulations were stored in refrigerator for 42 days and their physicochemical properties were evaluated. The results showed that the effect of milk and pectin content and factors interaction were significant on sedimentation and separation responses. The treatment of 50% pomegranate juice, 20% milk, 30% water and 0.63% pectin had the most nutritional value and can be recommended to be produced. The results revealed that production of milk –pomegranate juice beverage without any sedimentation and seperation by using pectin as stabilizer is possible and the product storage in the refrigerator had no negative effect on its nutritional value.

Determination of thermo-physical properties of pomegranate juice is necessary to control processes such as drying and concentration. These properties have been affected by soluble solid content and temperature. Therefore the properties including; density، specific heat and thermal conductivity were determined at three levels of soluble solid content، 12o، 40o and 65o Brix and temperature range from 25 to 70 oC. Thermal conductivity by co-axial cylinder apparatus، specific heat by differential scanning calorimeter and density by a volumetric pycnometer were measured. Regression analysis indicated that both soluble solid content and temperature affected on these properties but the soluble solid content has more influence. Increase of soluble solid content from 12 to 65 caused a decrease in thermal conductivity from 0. 233 to 0. 193 W/m. oC، specific heat from 5. 19 to 3. 34 kJ/kg. oC and an increase in density from 1027 to 1323 kg/m3 respectively. With increase in temperature from 30 to 70 oC، density decrease from 1173 to 1150 kg/m3 but thermal conductivity increase from 0. 188 to 0. 229 W/m. oC during temperature increasing from 28 to 42 oC and specific heat increase from 3. 9 to 4. 4 kJ/kg during temperature increasing from 40 to 60 oC. With regression analysis، the suitable empirical models of thermophysical properties of pomegranate juice with operating variables were obtained.

The aim of this study was to investigate the influence of various treatments with filter-aids on pomegranate juice quality. The pomegranate used in this study was malas variety. Different treatments in cold clarification method attempted were pectolitic enzyme, pectolitic enzyme-gelatin-bentonit, pectolitic enzyme-gelatin-silica sol, pectolitic enzyme-gelatin-bentonit-silica sol, gelatin-bentonit, gelatin-silica sol; gelatin-bentonit-silica sol. Pectolitic enzyme-gelatin-bentonit-silica sol treatment was superior in reducing turbidity (65.34%), pectin content (83.33%), density (0.72%) and viscosity (33.97%) in comparison with control sample (crude juice) (P<0.05). The resulting juice had no adverse changes of pH, brix, acidity, total anthocyanin content (TAC) (20.81%) which are important quality indices in fruit juice industry. Finally, pectolitic enzyme (120ppm)-gelatin (300ppm)-bentonit (200ppm)-silica sol (500ppm) treatment was chosen as effective treatment for classic clarification of pomegranate juice.

The red color of pomegranate juice is primarily associated with anthocyanin pigment. Studies showed that anthocyanin has low stability during processing and storage time and color of pomegranate juice decreased significantly over time. Copigmentation between Anthocyanins and copigments such as phenolic acids and flavonoids، is the main color stabilizing mechanism and is regarded today as one of the significant factors of structure stabilization، colorant of Anthocyanin under in vivo conditions. Anthocyanin copigmentation gives brighter، stronger and more stable colors than those expressed by anthocyanin alone. The objective of this study was to compare the effects of Ferulic acid and Tannic acid in concentrations of 230، 460، and 920 mg/lit on the color stability and sensory acceptance of pomegranate juice kept in 5°C during 60 days of storage. In order to investigate the color stability، change in absorption maximum wavelength (Δλmax) and change in maximum absorbance (ΔAmax)، Total color difference (ΔE)، and total anthocyanin content، all treatments and control were evaluated by spectrophotometer، hunterlab colorimeter، and HPLC respectively in day 1،10،20،30، and 60 in 5°C. Furthermore، the sensory acceptance level of samples was evaluated by trained panelists in first and 60th day in 5°C. The results showed that Total anthocyanin content، Redness (a*)، maximum absorbance (Amax)، and absorption maximum wavelength (λmax) in treated samples with 230، 460، and 920 mg/lit of Ferulic acid and in treatment with 920 mg/lit Tannic acid increased significantly (P<0. 05) during storage period of 60 days compare with the control. Increase in Ferulic acid and Tannic acid concentration decreased the sensory acceptance significantly (P<0. 01)، Also in treatments with 230، 460، 920 mg/lit of Ferulic acid، the sensory acceptance was higher compared to similar concentrations.

The aim of this study was to investigate the influences of various treatments with filter-aids materials on the quality and color indices of the Malas variety of pomegranate juice. Different materials used in the cold clarification method were pectolitic enzyme, pectolitic enzyme-gelatin-bentonit, pectolitic enzyme-gelatin-silica sol, pectolitic enzyme-gelatin-bentonit-silica sol, gelatin-bentonit, gelatin-silica sol; gelatin-bentonit-silica sol. Clarification methods significantly (P< 0.05) affected the color values of the pomegranate juices. The pectolitic enzyme-gelatin-bentonit-silica sol treatment was superior in clarity (%T660=91.80), pectin content (6.06g/100g-1), viscosity (33.97%) and had the lowest value of the Degradation Index (1.03) in comparison with other treatments (P<0.05). The resulting juice had no adverse changes in pH, brix, acidity and total anthocyanin content (TAC) (loss 20.81%) which are important quality indices in the fruit juice industry. Also, this treatment was the most effective method to reduce the browning index (53.7%), polymeric color (40.85%), Anthocyanin Color (20.35%) and Tanin Color (35.63%) values. Finally, pectolitic enzyme (120ppm)-gelatin (300ppm)-bentonit (200ppm)-silica sol (500ppm) treatment was suggested as an effective treatment for classic clarification of the pomegranate juice.

The pomegranate juice with high nutritional value has turbid appearance that makes it difficult to preserve and concentrate. Microfiltration is useful process which can clarify it. One of the most important problems in this process is fouling phenomenon which affected by several parameters. The effects of fluid velocity, transmembrane pressure, membrane type and its pore size on membrane fouling were studied. The results showed that the membrane fouling increased with increase in the fluid velocity and transmembrane pressure. Also, more hydrophilic property and pore size resulted more membrane fouling due to greater flux which move more particles to membrane surface. Scanning electron microscopy (SEM) images support these results.

In this research stabilization and clarification of pomegranate juice were studied. This juice was analyzed and its effective constitutes in this process were determined and important factors in after haze production were evaluated. Pectinas enzyme was used for pectin elimination and optimized consumption amount، temperature and time were obtained as 110PPM، 50C، 60min. respectively. Clarifying materials such as Gelatin (70 g/ton)، Kieselsol 15 % (250ml/ton) and Bentonite (25 g/ton) were used and in each case optimum condition and their advantages have studied. Our work has shown that carbon active is not acceptable for pomegranate juice clarification. The process has the best result in low temperature (20C). Also، for the first time PVPP (polyvinylpolypyrrolidone) was applied to solve secondary hazes problems and to produce stable clarified juice whose satisfying results have reported. Its consumption amount was determined as 80 g/100 lit.

This research has been done to find out optimize process conditions for producing pomegranate juice powder by spray dryer. To do so a pilot scale spray dryer was used and the effects of different parameters were determined. The result show that Malt dextrin with De=6 as drying aid with fruit juice to Malt dextrin ratio equal to 35 65 and %0.3 zincstearate for free flowing state give best product quality. Dryer chamber temperature was 120 degree of centigrade, atomizer rpm was 1400, input to output air temperature was 103 170 and feed flow rate was 36 CC/MIN. Properties of pomegranate juice and pomegranate juice powder were analyzed and has been reported.