Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process

In the present study, the degradation kinetics of the phenolics present in pomegranate juice-(PJ) under the conditions of thermosonication were evaluated along with the formation of brown pigments. The results high-lighted that over thermosonication had an adverse effect on PJ-phenolics. The first-order degradation kinetic was determined as the best model for PJ-phenolics, while polymeric color rate values regarding the brown pigment formation had a linear tendency. The kinetic results indicated that the degradation rate of the anthocyanins was remarkably higher than the ellagic acid degradation rate. Ea-values for the degradation of the mono-glucoside anthocyanins (8.85-10.59 kJ/mol) were also calculated higher than the di-glucoside anthocyanins (5.34-6.31 kJ/mol), whilst the highest of Ea -value was determined for ellagic acid degradation-(16.28 kJ/mol). Overall, the study findings have suggested that low ultrasound energy density and temperature help to minimize the loss of the phenolics playing a critical role in general and nutritional qualities of PJ.

Automated summary

This study evaluated the degradation kinetics of phenolics in pomegranate juice under the conditions of thermosonication, and found that over thermosonication had an adverse effect on the phenolics. The results indicated that the degradation rate of anthocyanins was higher than ellagic acid, and lowering temperature and ultrasound energy density helped minimize the loss of phenolics.