Evaluation of Microbial Stability, Bioactive Compounds, Physicochemical Properties, and Consumer Acceptance of Pomegranate Juice Processed in a Commercial Scale Pulsed Electric Field System

This paper investigated the feasibility for pasteurizing raw (100 %) pomegranate juice in a commercial scale pulsed electric field (PEF) processing system. The juice was processed at 35 and 38 kV/cm for 281 mu s at 55 A degrees C with a flow rate of 100 L/h. Effect of PEF processing on microbial stability, color, A degrees Brix, pH, sediment, antioxidant activity, total phenolic content, anthocyanin, and sensory properties after the treatments and during storage at 4 A degrees C for 12 weeks were studied and compared to those of thermally processed juice. PEF treatments significantly (p < 0.05) inhibited the growth of total aerobic bacteria, which remained at < 2.5 log colony-forming units (CFU)/ml during the 12-week storage. No yeast and mold were detected (< 0.69 log CFU/ml) in the PEF-treated juices during storage up to weeks 10 and 12, which is similar to the thermally processed juice. There were no significant differences in pH and A degrees Brix values between the PEF processed juice and unprocessed juice. PEF processing did not alter the contents of total phenolics and anthocyanin as compared to unprocessed juice. PEF processing had significantly (p < 0.05) less impact on the color of pomegranate juice than thermal processing. PEF-treated juice had the same consumer satisfaction scores as the unprocessed juice, which were significantly (p < 0.05) higher than thermally processed juice samples. There was no significant difference between the two PEF treatments in all results. This study demonstrated that PEF technology extended microbial shelf-life and preserved the major quality and nutritional characteristics of pomegranate juice, and hence, is technically feasible for commercialization in the juice industry.