naa a22 4500 510727271 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0961-z doi (NATIONALLICENCE)springer-10.1007/s11947-012-0961-z Combinatory Effect of Thermal Treatment and Blending on the Quality of Pomegranate Juices [Elektronische Daten] [Pedro Mena, Nuria Martí, Domingo Saura, Manuel Valero, Cristina García-Viguera] In the food industry, browning and colour alteration are usually the main problems to solve in red juices. In an attempt to ease complications due to pomegranate juice processing, the combination of thermal treatment, storage at selected temperature and blending of juices was assessed as a novel and combined solution. A pure monovarietal juice, a combination of two widely distinct varietal juices (75% Mollar de Elche + 25% Wonderful) and a blend of pomegranate juice plus lemon (75% + 25%, respectively) were compared after pasteurization at two different heat treatments (high temperature-short time (HTST) and low temperature-long time (LTLT)). The effect of processing on the bioactive composition and colour parameters was monitored during juice shelf-life at two storage conditions (room and refrigeration temperatures). The reaction kinetics of main phytochemicals and a factorial analysis were also performed in order to achieve comprehensive data on the evolution of juice quality during storage. Results displayed how blending can protect the desirable properties of pomegranate juices better than pure monovarietal juices. Likewise, a high specificity between thermal treatment and kind of juice was found for each considered parameter. HTST exhibited a higher protective role than LTLT for blends of varietal pomegranate juices, whilst LTLT seemed to protect mixtures with lemon much better than HTST. Moreover, the concomitant degradation of anthocyanins and vitamin C and their role in colour variations were exposed. Overall, the array of outcomes might provide a satisfactory solution of colour alteration in pomegranate juices as well as red fruits in general. Springer Science+Business Media, LLC, 2012 Punica granatum L nationallicence Lemon juice nationallicence Pasteurization nationallicence Ellagitannins nationallicence Phenolic compounds nationallicence Colour nationallicence Mena Pedro Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100, Espinardo, Murcia, Spain aut Martí Nuria Unidad Mixta JBT Corp.-IBMC, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain aut Saura Domingo Unidad Mixta JBT Corp.-IBMC, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain aut Valero Manuel Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain aut García-Viguera Cristina Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100, Espinardo, Murcia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3186-3199 1935-5130 6:11<3186 2013 6 11947 https://doi.org/10.1007/s11947-012-0961-z text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0961-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mena Pedro Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100, Espinardo, Murcia, Spain aut NATIONALLICENCE 700 1- Martí Nuria Unidad Mixta JBT Corp.-IBMC, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Saura Domingo Unidad Mixta JBT Corp.-IBMC, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- Valero Manuel Departamento de Producción Vegetal y Microbiología, Universidad Miguel Hernández, 03312, Orihuela, Alicante, Spain aut NATIONALLICENCE 700 1- García-Viguera Cristina Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, 30100, Espinardo, Murcia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3186-3199 1935-5130 6:11<3186 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer