Effect of traditional and ultrasonic pasteurization on the total antioxidant capacity of pomegranate (Punica granatum) juice
DOI:
https://doi.org/10.33064/iycuaa2025967828Keywords:
Total antioxidant capacity, pomegranate, pasteurization, ultrasound, sensory evaluation, physicochemical characteristicAbstract
The objective of this study was to evaluate the physicochemical, sensory, microbiological characteristics, and total antioxidant capacity (TAC) of pomegranate (Punica granatum) juice, which underwent two independent preservation methods: one at low temperature and long time (LTLT) and the other subjected to ultrasound (T ultra). The physicochemical characteristics were preserved in all cases, while the color was affected by both methods, with the exception of a traditional pasteurization treatment and a treatment with ultrasound. The TAC in samples with both treatments increased significantly, but the DPPH technique showed greater antioxidant potential in the ultrasound-assisted juice (> 100 Trolox, μM) compared to LTLT pasteurization (<91 Trolox, μM), possibly due to a lower degradation of phenolic compounds. The ultrasound-assisted juice at 20°C for 30 and 60 minutes was insufficient to inhibit yeast growth, possibly due to the initiation of fermentation. Overall, the sensory characteristics of the juices were well accepted by consumers.
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• Azam, S. M. R., Ma, H., Xu, B., Devi, S., Stanley, S. L., Siddique, M. A. B., Mujumdar, A. S., & Zhu, J. (2021). Multi-frequency multi-mode ultrasound treatment for removing pesticides from lettuce (Lactuca sativa L.) and effects on product quality. LWT, 143, 111147. https://doi.org/https://doi.org/10.1016/j.lwt.2021.111147
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• Berenguer, M., Vegara, S., Barrajón, E., Saura, D., Valero, M., & Martí, N. (2016). Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. Food Chemistry, 190, 848–855. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.06.027
• Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70, 105293. https://doi.org/https://doi.org/10.1016/j.ultsonch.2020.105293
• Dasenaki, M. E., Drakopoulou, S. K., Aalizadeh, R., & Thomaidis, N. S. (2019). Targeted and Untargeted Metabolomics as an Enhanced Tool for the Detection of Pomegranate Juice Adulteration. Foods (Basel, Switzerland), 8(6). https://doi.org/10.3390/foods8060212
• Dikmetas, D. N., Acar, E. G., Ceylan, F. D., İlkadım, F., Özer, H., & Karbancioglu-Guler, F. (2025). Functional fermented fruit juice production and characterization by using water kefir grains. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06209-y
• Elfalleh, W., Nasri, N., Marzougui, N., Thabti, I., M’rabet, A., Yahya, Y., Lachiheb, B., Guasmi, F., & Ferchichi, A. (2009). Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate (Punica granatum) ecotypes. International Journal of Food Sciences and Nutrition, 60 Suppl 2, 197–210. https://doi.org/10.1080/09637480903067037
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• Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., & Schoessler, K. (2011). Emerging technologies in food processing. Annual Review of Food Science and Technology, 2, 203–235. https://doi.org/10.1146/annurev.food.102308.124129
• Lauteri, C., Ferri, G., Piccinini, A., Pennisi, L., & Vergara, A. (2023). Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review. In Foods (Vol. 12, Issue 6). https://doi.org/10.3390/foods12061212
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• Lv, R., Zou, M., Chantapakul, T., Chen, W., Muhammad, A. I., Zhou, J., Ding, T., Ye, X., & Liu, D. (2019). Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Applied Microbiology and Biotechnology, 103(5), 2329–2338. https://doi.org/10.1007/s00253-018-9559-3
• Majid, I., Nayik, G., & Nanda, V. (2015). Ultrasonication and food technology: A review. Cogent Food & Agriculture, 1, 0. https://doi.org/10.1080/23311932.2015.1071022
• Marcus, R. (1998). The measurement of color. In: Nassau K, editor. Color for science, art and technology. Amsterdam, 31–39.
• Menelli, G. S., Fracalossi, K. L., Lepaus, B. M., & De São José, J. F. B. (2021). Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CyTA - Journal of Food, 19(1), 501–510. https://doi.org/10.1080/19476337.2021.1918768
• NMX-F-102-NORMEX-. (2010). ALIMENTOS-DETERMINACION DE ACIDEZ TITULABLE EN ALIMENTOS-METODO DE ENSAYO (PRUEBA) (ESTA NORMA CANCELA A LA NMX-F-102-S-1978).
• NOM-092_SSA1-. (1994). Bienes y servicios. Método para la cuenta de bacterias aerobias en placa.
• NOM-111-SSA1-. (1994). ienes y servicios. Método para la cuenta de mohos y levaduras en alimentos.
• NOM-173-SE-. (2021). Jugos, agua de coco, néctares, bebidas no alcohólicas con contenido de vegetal o fruta u hortaliza y bebidas saborizadas no alcohólicas preenvasadas-Denominaciones-Especificaciones-Información comercial y métodos de prueba.
• NOM-210-SSA1. (2014). Productos y servicios. Métodos de prueba microbiológicos. Determinación de microorganismos indicadores. Determinación de microorganismos patógenos.
• Noor, R., Islam, Z., Munshi, S., & Rahman, F. (2013). Influence of Temperature on Escherichia coli Growth in Different Culture Media. Journal of Pure and Applied Microbiology, 7.
• Ok, E., Aria, J., Jose, D., & Diego, C. (2025). Impact of Heat Processing (Boiling, Roasting, Frying) on Nutrient Retention.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9), 1231–1237. https://doi.org/https://doi.org/10.1016/S0891-5849(98)00315-3
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• Soro, A. B., Oliveira, M., O’Donnell, C. P., & Tiwari, B. K. (2021). Ultrasound assisted modulation of yeast growth and inactivation kinetics. Ultrasonics Sonochemistry, 80, 105819. https://doi.org/10.1016/j.ultsonch.2021.105819
• Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., & Vazifeshenas, M. R. (2010). Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Scientia Horticulturae, 126(2), 180–185. https://doi.org/https://doi.org/10.1016/j.scienta.2010.07.001
• Tzulker, R., Glazer, I., Bar-Ilan, I., Holland, D., Aviram, M., & Amir, R. (2007). Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. Journal of Agricultural and Food Chemistry, 55(23), 9559–9570. https://doi.org/10.1021/jf071413n
• Valdés Miramontes, E., Castaneda-Saucedo, M., Campos, E., Castillo, Z., Anaya, J., Sánchez-Caballero, B., & Luján, M. (2004). Potencial antioxidante de tres subproductos de granada (Punica granatum L.). Archivos Latinoamericanos de Nutrición, 74, 155–164. https://doi.org/10.37527/2024.74.3.001
• Wu, H., Hulbert, G. J., & Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science & Emerging Technologies, 1(3), 211–218. https://doi.org/https://doi.org/10.1016/S1466-8564(00)00020-5
• Xiang, Y., Liu, Z., Liu, Y., Dong, B., Yang, C., & Li, H. (2024). Ultrasound-assisted extraction, optimization, and purification of total flavonoids from Daphnegenkwa and analysis of their antioxidant, anti-inflammatory, and analgesic activities. Ultrasonics Sonochemistry, 111, 107079. https://doi.org/https://doi.org/10.1016/j.ultsonch.2024.107079
• Zarei, M., Azizi, M., & Bashir-Sadr, Z. (2011). Evaluation of physicochemical characteristics of pomegranate (Punica granatum L.) fruit during ripening. Fruits, 66, 121–129. https://doi.org/10.1051/fruits/2011021
• Zhuang, H., Du, J., & Wang, Y. (2011). Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines. Journal of Food Science, 76(4), C606-11. https://doi.org/10.1111/j.1750-3841.2011.02149.x
• Azam, S. M. R., Ma, H., Xu, B., Devi, S., Stanley, S. L., Siddique, M. A. B., Mujumdar, A. S., & Zhu, J. (2021). Multi-frequency multi-mode ultrasound treatment for removing pesticides from lettuce (Lactuca sativa L.) and effects on product quality. LWT, 143, 111147. https://doi.org/https://doi.org/10.1016/j.lwt.2021.111147 DOI: https://doi.org/10.1016/j.lwt.2021.111147
• Azmat, F., Safdar, M., Ahmad, H., Khan, M. R. J., Abid, J., Naseer, M. S., Aggarwal, S., Imran, A., Khalid, U., Zahra, S. M., Islam, F., Cheema, S. A., Shehzadi, U., Ali, R., Kinki, A. B., Ali, Y. A., & Suleria, H. A. R. (2024). Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review. Food Science & Nutrition, 12(2), 661–674. https://doi.org/10.1002/fsn3.3777 DOI: https://doi.org/10.1002/fsn3.3777
• Baqueiro-Peña, I., & Guerrero-Beltrán, J. Á. (2017). Physicochemical and antioxidant characterization of Justicia spicigera. Food Chemistry, 218, 305–312. https://doi.org/10.1016/j.foodchem.2016.09.078 DOI: https://doi.org/10.1016/j.foodchem.2016.09.078
• Barba Evia, J. R. (2018). No Title. México y El Reto de Las Enfermedades Crónicas No Transmisibles. El Laboratorio También Juega Un Papel Importante, 4–17.
• Basurto, E., Ochoa, A., González-Herrera, S., & Gallegos-Infante, J. (2023). Características fisicoquímicas y evaluación sensorial de bebidas mixtas camote-manzana y camote-piña: Physico-chemical parameters and sensory evaluation of sweet potato-apple and sweet potato-pineapple blended beverages. TECNOCIENCIA Chihuahua, 17, e1137. https://doi.org/10.54167/tch.v17i1.1137 DOI: https://doi.org/10.54167/tch.v17i1.1137
• Berenguer, M., Vegara, S., Barrajón, E., Saura, D., Valero, M., & Martí, N. (2016). Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains. Food Chemistry, 190, 848–855. https://doi.org/https://doi.org/10.1016/j.foodchem.2015.06.027 DOI: https://doi.org/10.1016/j.foodchem.2015.06.027
• Bhargava, N., Mor, R. S., Kumar, K., & Sharanagat, V. S. (2021). Advances in application of ultrasound in food processing: A review. Ultrasonics Sonochemistry, 70, 105293. https://doi.org/https://doi.org/10.1016/j.ultsonch.2020.105293 DOI: https://doi.org/10.1016/j.ultsonch.2020.105293
• Dasenaki, M. E., Drakopoulou, S. K., Aalizadeh, R., & Thomaidis, N. S. (2019). Targeted and Untargeted Metabolomics as an Enhanced Tool for the Detection of Pomegranate Juice Adulteration. Foods (Basel, Switzerland), 8(6). https://doi.org/10.3390/foods8060212 DOI: https://doi.org/10.3390/foods8060212
• Dikmetas, D. N., Acar, E. G., Ceylan, F. D., İlkadım, F., Özer, H., & Karbancioglu-Guler, F. (2025). Functional fermented fruit juice production and characterization by using water kefir grains. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06209-y DOI: https://doi.org/10.1007/s13197-025-06209-y
• Elfalleh, W., Nasri, N., Marzougui, N., Thabti, I., M’rabet, A., Yahya, Y., Lachiheb, B., Guasmi, F., & Ferchichi, A. (2009). Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate (Punica granatum) ecotypes. International Journal of Food Sciences and Nutrition, 60 Suppl 2, 197–210. https://doi.org/10.1080/09637480903067037 DOI: https://doi.org/10.1080/09637480903067037
• Encuesta Nacional de Salud y Nutrición. (2021). Enfermedades no transmisibles en México. Enfermedades No Transmisibles En México.
• Esposto, S., Veneziani, G., Taticchi, A., Urbani, S., Selvaggini, R., Sordini, B., Daidone, L., Gironi, G., & Servili, M. (2021). Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices. In Antioxidants (Vol. 10, Issue 9). https://doi.org/10.3390/antiox10091381 DOI: https://doi.org/10.3390/antiox10091381
• Haridy, L., Al Thaiban, M., & Alsrwani, A. (2020). Physio-chemical Properties of Fresh, Clarified and Commercial Brands Pomegranate Juice.
• Kedare, S. B., & Singh, R. P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412–422. https://doi.org/10.1007/s13197-011-0251-1 DOI: https://doi.org/10.1007/s13197-011-0251-1
• Knorr, D., Froehling, A., Jaeger, H., Reineke, K., Schlueter, O., & Schoessler, K. (2011). Emerging technologies in food processing. Annual Review of Food Science and Technology, 2, 203–235. https://doi.org/10.1146/annurev.food.102308.124129 DOI: https://doi.org/10.1146/annurev.food.102308.124129
• Lauteri, C., Ferri, G., Piccinini, A., Pennisi, L., & Vergara, A. (2023). Ultrasound Technology as Inactivation Method for Foodborne Pathogens: A Review. In Foods (Vol. 12, Issue 6). https://doi.org/10.3390/foods12061212 DOI: https://doi.org/10.3390/foods12061212
• Lin, Y.-S., Huang, W.-Y., Ho, P.-Y., Hu, S.-Y., Lin, Y.-Y., Chen, C.-Y., Chang, M.-Y., & Huang, S.-L. (2020). Effects of Storage Time and Temperature on Antioxidants in Juice from Momordica charantia L. and Momordica charantia L. var. abbreviata Ser. Molecules (Basel, Switzerland), 25(16). https://doi.org/10.3390/molecules25163614 DOI: https://doi.org/10.3390/molecules25163614
• López, P. (1995). Peroxidase Stability and Reactivation after Heat Treatment and Manothermosonication. Journal of Food Science. https://www.academia.edu/8309733/Peroxidase_Stability_and_Reactivation_after_Heat_Treatment_and_Manothermosonication DOI: https://doi.org/10.1111/j.1365-2621.1995.tb09801.x
• Lv, R., Zou, M., Chantapakul, T., Chen, W., Muhammad, A. I., Zhou, J., Ding, T., Ye, X., & Liu, D. (2019). Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Applied Microbiology and Biotechnology, 103(5), 2329–2338. https://doi.org/10.1007/s00253-018-9559-3 DOI: https://doi.org/10.1007/s00253-018-9559-3
• Majid, I., Nayik, G., & Nanda, V. (2015). Ultrasonication and food technology: A review. Cogent Food & Agriculture, 1, 0. https://doi.org/10.1080/23311932.2015.1071022 DOI: https://doi.org/10.1080/23311932.2015.1071022
• Marcus, R. (1998). The measurement of color. In: Nassau K, editor. Color for science, art and technology. Amsterdam, 31–39. DOI: https://doi.org/10.1016/S1387-6783(98)80005-6
• Menelli, G. S., Fracalossi, K. L., Lepaus, B. M., & De São José, J. F. B. (2021). Effects of high-intensity ultrasonic bath on the quality of strawberry juice. CyTA - Journal of Food, 19(1), 501–510. https://doi.org/10.1080/19476337.2021.1918768 DOI: https://doi.org/10.1080/19476337.2021.1918768
• NMX-F-102-NORMEX-. (2010). ALIMENTOS-DETERMINACION DE ACIDEZ TITULABLE EN ALIMENTOS-METODO DE ENSAYO (PRUEBA) (ESTA NORMA CANCELA A LA NMX-F-102-S-1978).
• NOM-092_SSA1-. (1994). Bienes y servicios. Método para la cuenta de bacterias aerobias en placa.
• NOM-111-SSA1-. (1994). ienes y servicios. Método para la cuenta de mohos y levaduras en alimentos.
• NOM-173-SE-. (2021). Jugos, agua de coco, néctares, bebidas no alcohólicas con contenido de vegetal o fruta u hortaliza y bebidas saborizadas no alcohólicas preenvasadas-Denominaciones-Especificaciones-Información comercial y métodos de prueba.
• NOM-210-SSA1. (2014). Productos y servicios. Métodos de prueba microbiológicos. Determinación de microorganismos indicadores. Determinación de microorganismos patógenos.
• Noor, R., Islam, Z., Munshi, S., & Rahman, F. (2013). Influence of Temperature on Escherichia coli Growth in Different Culture Media. Journal of Pure and Applied Microbiology, 7.
• Ok, E., Aria, J., Jose, D., & Diego, C. (2025). Impact of Heat Processing (Boiling, Roasting, Frying) on Nutrient Retention.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9), 1231–1237. https://doi.org/https://doi.org/10.1016/S0891-5849(98)00315-3 DOI: https://doi.org/10.1016/S0891-5849(98)00315-3
• Rojas, M. L., Miano, A. C., Aguilar, K., & Augusto, P. E. D. (2020). Chapter 8 - Emerging Technologies for Noncarbonated Beverages Processing (C. M. B. T.-T. in N. B. Galanakis (ed.); pp. 233–261). Academic Press. https://doi.org/https://doi.org/10.1016/B978-0-12-816938-4.00008-2 DOI: https://doi.org/10.1016/B978-0-12-816938-4.00008-2
• Soro, A. B., Oliveira, M., O’Donnell, C. P., & Tiwari, B. K. (2021). Ultrasound assisted modulation of yeast growth and inactivation kinetics. Ultrasonics Sonochemistry, 80, 105819. https://doi.org/10.1016/j.ultsonch.2021.105819 DOI: https://doi.org/10.1016/j.ultsonch.2021.105819
• Tehranifar, A., Zarei, M., Nemati, Z., Esfandiyari, B., & Vazifeshenas, M. R. (2010). Investigation of physico-chemical properties and antioxidant activity of twenty Iranian pomegranate (Punica granatum L.) cultivars. Scientia Horticulturae, 126(2), 180–185. https://doi.org/https://doi.org/10.1016/j.scienta.2010.07.001 DOI: https://doi.org/10.1016/j.scienta.2010.07.001
• Tzulker, R., Glazer, I., Bar-Ilan, I., Holland, D., Aviram, M., & Amir, R. (2007). Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions. Journal of Agricultural and Food Chemistry, 55(23), 9559–9570. https://doi.org/10.1021/jf071413n DOI: https://doi.org/10.1021/jf071413n
• Valdés Miramontes, E., Castaneda-Saucedo, M., Campos, E., Castillo, Z., Anaya, J., Sánchez-Caballero, B., & Luján, M. (2004). Potencial antioxidante de tres subproductos de granada (Punica granatum L.). Archivos Latinoamericanos de Nutrición, 74, 155–164. https://doi.org/10.37527/2024.74.3.001 DOI: https://doi.org/10.37527/2024.74.3.001
• Wu, H., Hulbert, G. J., & Mount, J. R. (2000). Effects of ultrasound on milk homogenization and fermentation with yogurt starter. Innovative Food Science & Emerging Technologies, 1(3), 211–218. https://doi.org/https://doi.org/10.1016/S1466-8564(00)00020-5 DOI: https://doi.org/10.1016/S1466-8564(00)00020-5
• Xiang, Y., Liu, Z., Liu, Y., Dong, B., Yang, C., & Li, H. (2024). Ultrasound-assisted extraction, optimization, and purification of total flavonoids from Daphnegenkwa and analysis of their antioxidant, anti-inflammatory, and analgesic activities. Ultrasonics Sonochemistry, 111, 107079. https://doi.org/https://doi.org/10.1016/j.ultsonch.2024.107079 DOI: https://doi.org/10.1016/j.ultsonch.2024.107079
• Zarei, M., Azizi, M., & Bashir-Sadr, Z. (2011). Evaluation of physicochemical characteristics of pomegranate (Punica granatum L.) fruit during ripening. Fruits, 66, 121–129. https://doi.org/10.1051/fruits/2011021 DOI: https://doi.org/10.1051/fruits/2011021
• Zhuang, H., Du, J., & Wang, Y. (2011). Antioxidant capacity changes of 3 cultivar Chinese pomegranate (Punica granatum L.) juices and corresponding wines. Journal of Food Science, 76(4), C606-11. https://doi.org/10.1111/j.1750-3841.2011.02149.x DOI: https://doi.org/10.1111/j.1750-3841.2011.02149.x
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Copyright (c) 2025 Norma Angélica Caudillo-Ortega, Verónica Vallejo-Yebra, Claudia Rivera-Domínguez, Edgar Enrique Vázquez-Ramírez, Hugo Rosales-Bravo
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