Study on the Effects of Tannase on the De Astringency of Pomegranate Juice
Reducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic acid. The effects of tannase concentration, react...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/6/985 |
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| author | Guida Zhu Longwen Wang Han Wang Zihan Chen Xue Li Yi Ji Jing Yu Ping Song |
| author_facet | Guida Zhu Longwen Wang Han Wang Zihan Chen Xue Li Yi Ji Jing Yu Ping Song |
| author_sort | Guida Zhu |
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| description | Reducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic acid. The effects of tannase concentration, reaction time, and temperature on juice deastringency were evaluated, along with the antioxidant and physicochemical properties of the treated juice. The results demonstrated that, under optimal conditions (33.9 U/100 mL tannase, 30 °C, 90 min reaction time), the punicalagin content decreased by 27.8%, while the ellagic acid and gallic acid levels increased by 24.2% and 32.3%, respectively, effectively reducing the juice’s astringency. Under these conditions, the total phenolic content reached 110 mg/100 g, with a free radical scavenging capacity of 69.8%, significantly enhancing the juice’s antioxidant properties. These results suggest that tannase treatment of pomegranate juice enhances the polyphenol content, thereby improving its health benefits without compromising the product quality. |
| format | Article |
| id | doaj-art-5defcf5ebd2a4e6f88a71c4539151d93 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-5defcf5ebd2a4e6f88a71c4539151d932025-08-20T03:43:39ZengMDPI AGFoods2304-81582025-03-0114698510.3390/foods14060985Study on the Effects of Tannase on the De Astringency of Pomegranate JuiceGuida Zhu0Longwen Wang1Han Wang2Zihan Chen3Xue Li4Yi Ji5Jing Yu6Ping Song7Department of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaDepartment of Food Science and Engineering, Nanjing Normal University, No.1 Wenyuan Road, Nanjing 210023, ChinaReducing the punicalagin content is an effective strategy for eliminating the astringency of pomegranate juice. In this study, pomegranate juice was used as the raw material, and tannase was applied to convert punicalagin into ellagic acid and gallic acid. The effects of tannase concentration, reaction time, and temperature on juice deastringency were evaluated, along with the antioxidant and physicochemical properties of the treated juice. The results demonstrated that, under optimal conditions (33.9 U/100 mL tannase, 30 °C, 90 min reaction time), the punicalagin content decreased by 27.8%, while the ellagic acid and gallic acid levels increased by 24.2% and 32.3%, respectively, effectively reducing the juice’s astringency. Under these conditions, the total phenolic content reached 110 mg/100 g, with a free radical scavenging capacity of 69.8%, significantly enhancing the juice’s antioxidant properties. These results suggest that tannase treatment of pomegranate juice enhances the polyphenol content, thereby improving its health benefits without compromising the product quality.https://www.mdpi.com/2304-8158/14/6/985tannasepunicalaginastringencyantioxidantpolyphenol |
| spellingShingle | Guida Zhu Longwen Wang Han Wang Zihan Chen Xue Li Yi Ji Jing Yu Ping Song Study on the Effects of Tannase on the De Astringency of Pomegranate Juice Foods tannase punicalagin astringency antioxidant polyphenol |
| title | Study on the Effects of Tannase on the De Astringency of Pomegranate Juice |
| title_full | Study on the Effects of Tannase on the De Astringency of Pomegranate Juice |
| title_fullStr | Study on the Effects of Tannase on the De Astringency of Pomegranate Juice |
| title_full_unstemmed | Study on the Effects of Tannase on the De Astringency of Pomegranate Juice |
| title_short | Study on the Effects of Tannase on the De Astringency of Pomegranate Juice |
| title_sort | study on the effects of tannase on the de astringency of pomegranate juice |
| topic | tannase punicalagin astringency antioxidant polyphenol |
| url | https://www.mdpi.com/2304-8158/14/6/985 |
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