Journal
JOURNAL OF SUPERCRITICAL FLUIDS
Volume 164, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.supflu.2020.104914
Keywords
Carbon dioxide; Pomegranate juice; Pasteurization; High pressure; Quality; Ellagic acid; Anthocyanins; Shelf-life
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This work aims to develop a high-pressure pasteurization process for pomegranate juice by supercritical CO2 (SC-CO2). The process was optimized in a mutibatch-system through Design of Experiment (DoE) and Response Surface Methodology. The optimized SC-CO2 process (12.7 MPa, 45 degrees C, 40 min) was compared with conventional thermal pasteurization (90 degrees C, 1 min) and High Hydrostatic Pressure process (600 MPa, 3 min) for the microbiological inactivation and the change in quality parameters of total phenols content (TPC), antioxidant activity (AAt) and colour, up to 28 days of storage at 4 degrees C. SC-CO2 treated juice was microbiological stable during the entire shelf life as well as colour and TPC. The antioxidant activity showed a significant (p < 0.05) decrease during the storage period, however this evidence was observed also for the thermal and high hydrostatic processed samples. Overall, SC-CO2 process is a promising technology for the development of innovative pasteurization technologies for high nutritional juice. (C) 2020 Elsevier B.V. All rights reserved.
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