Ultrasonication as a tool for extraction of pomegranate juice and its colorant anthocyanins: Effects on quality parameters

Das, Trishitman (2025) Ultrasonication as a tool for extraction of pomegranate juice and its colorant anthocyanins: Effects on quality parameters. Journal of Food and Humanity, 5. pp. 1-10.

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Abstract

Pomegranate juice combined with pulp was subjected to sonication under varying processing conditions. A ultrasonication of 20 kHz constant frequency, amplitude levels were ranging between 50 % and 100 %, pulse patterns of 5 s on/5 s off, 3 s on/3 s off, and 1 s on/1 s off, and sonication durations ranged from 0 to 10 min. The effect of ultrasonication on juice yield, anthocyanin content, color profile, browning index, and cloud value were evaluated. The ultrasonication intensity and time has a useful influence on extraction yield of juice and an- thocyanins for a limited time of 6 min. The juice yield was varied between 73.25 % and 75.90 %. The application of ultrasonication increase the extraction yield of bioactive compounds anthocyanin, which was varied in be- tween 117.86 and 135.16 mg L 1. The kinetics studies were performed for cloud value, browning index, color density, polymeric color, and color index. The results showed there were an increasing influence of ultrasonic intensity and time on color density, polymeric color, color index and browning index, and decreasing influence on cloud value. This study confirmed that ultrasonication can be employed as an extraction technique for fruit juices where anthocyanin and/or other nutritional compounds retention is desired.

Item Type:	Article
Uncontrolled Keywords:	Ultrasonication, Pomegranate, Kinetics, Anthocyanins, Ultrasonic intensity
Subjects:	600 Technology > 07 Beverage Technology > 05 Fruit juice 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	25 Sep 2025 09:31
Last Modified:	25 Sep 2025 09:31
URI:	http://ir.cftri.res.in/id/eprint/19870

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