Enzymatıc modulatıon of reconstıtuted pomegranate juıce to ıdentıfy composıtıonal drıvers of turbıdıty and sedımentatıon
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s11694-026-04985-5
- Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Food Science & Technology Abstracts, Natural Science Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Recep Tayyip Erdoğan Üniversitesi Adresli: Evet
Özet
A critical knowledge gap exists regarding turbidity and sediment formation mechanisms in reconstituted pomegranate juices (RPJ), despite their extensive documentation in direct fresh juices. This study used the enzymatic modulation of RPJ as a strategic tool to identify the compositional factors responsible for these colloidal instability phenomena. Pomegranate juice concentrates were subjected to individual and combined treatments involving tannase, aryl-dialkyl-phosphatase (AAP), and papain prior to reconstitution. The physical stability, along with individual phenolic, protein, and amino acid profiles of the treated RPJ samples, was monitored throughout storage at 4 degrees C and 20 degrees C. Compositional analyses revealed that the chlorogenic acid-to-prolamin ratio was the primary determinant of sediment formation (r = 0.901, p < 0.05), while turbidity development was strictly governed by the alanine-to-ellagic acid ratio (r = - 0.904, p < 0.05). In contrast to existing literature on pomegranate juice directly from fresh fruits, the hydrolysable tannin-to-prolamin ratio exhibited no significant impact on the sediment in the reconstituted matrix. To successfully mitigate turbidity, it is recommended that RPJ is produced using a combined "tannase + AAP" enzymatic process. This reduces turbidity development by 23.8-41.2% compared to the control group during storage at 4 degrees and 20 degrees C. To maintain optimum stability throughout storage, it is suggested that the compositional thresholds should be maintained at a chlorogenic acid-to-prolamine ratio of 3.716 and an alanine-to-ellagic acid ratio of 0.244-0.248. These findings provide critical analytical targets for the industrial stabilisation of RPJ.