Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products
Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/315 |
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| author | Francesco Cairone Stefania Cesa Irene Arpante Simonetta Cristina Di Simone Alejandro Han Mendez Claudio Ferrante Luigi Menghini Antonello Filippi Caterina Fraschetti Gokhan Zengin Simone Carradori Marialucia Gallorini Luisa Mannina Mattia Spano |
| author_facet | Francesco Cairone Stefania Cesa Irene Arpante Simonetta Cristina Di Simone Alejandro Han Mendez Claudio Ferrante Luigi Menghini Antonello Filippi Caterina Fraschetti Gokhan Zengin Simone Carradori Marialucia Gallorini Luisa Mannina Mattia Spano |
| author_sort | Francesco Cairone |
| collection | DOAJ |
| description | Two different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward <i>Cichorium intybus</i>, <i>Dicondra repens</i>, and <i>Diplotaxis tenuifolia</i>, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound’s preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ’s impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products. |
| format | Article |
| id | doaj-art-61376472af87460a8ea9fe4a494b13b6 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-61376472af87460a8ea9fe4a494b13b62025-01-24T13:33:15ZengMDPI AGFoods2304-81582025-01-0114231510.3390/foods14020315Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy ProductsFrancesco Cairone0Stefania Cesa1Irene Arpante2Simonetta Cristina Di Simone3Alejandro Han Mendez4Claudio Ferrante5Luigi Menghini6Antonello Filippi7Caterina Fraschetti8Gokhan Zengin9Simone Carradori10Marialucia Gallorini11Luisa Mannina12Mattia Spano13Department of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, ItalyDepartment of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Biology, Science Faculty, Selcuk University, Konya 42130, TurkeyDepartment of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, ItalyDepartment of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyDepartment of Chemistry and Technologies of Drug, “Sapienza” University of Rome, 00185 Rome, ItalyTwo different produced and packaged commercial typologies of pomegranate juice were analyzed for their physicochemical, nutritional, and biological properties. The effects of classical pasteurization (PJ) and high-pressure processing (HP), applied during the productive cycle, were evaluated through several advanced analytical methods, such as CIEL*a*b* colorimetry, HPLC-DAD, DI-ESI-MS and MS/MS, and NMR analyses. Moreover, the exerted biological activity of the two pomegranate juices was monitored through Total Phenolic and Total Flavonoid Contents, antiradical, antioxidant and chelating activity. The potential inhibition of key enzymes of degenerative processes (cholinesterases, tyrosinase) and diabetes (amylase, glucosidase), the allelopathy toward <i>Cichorium intybus</i>, <i>Dicondra repens</i>, and <i>Diplotaxis tenuifolia</i>, and the in vivo toxicity on brine shrimp were also evaluated. The two different applied processing techniques analyzed impacted the bioactive compound’s preservation differently, modifying the phytocomplex profile. HP significantly degrades punicalins and punicalagins, better preserving anthocyanins, if compared to PJ’s impact. Sensory qualities, antioxidant activity, enzymatic inhibition, and ecotoxicological potential were differently impacted by the two applied processes. The obtained results can be beneficial for finding the optimal processing conditions that balance microbial safety with nutritional value preservation, contributing to the development of healthy pomegranate juice products.https://www.mdpi.com/2304-8158/14/2/315pomegranate juicenutritional valueHPLC-DAD<sup>1</sup>H-NMRvitamin Cantioxidant |
| spellingShingle | Francesco Cairone Stefania Cesa Irene Arpante Simonetta Cristina Di Simone Alejandro Han Mendez Claudio Ferrante Luigi Menghini Antonello Filippi Caterina Fraschetti Gokhan Zengin Simone Carradori Marialucia Gallorini Luisa Mannina Mattia Spano Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products Foods pomegranate juice nutritional value HPLC-DAD <sup>1</sup>H-NMR vitamin C antioxidant |
| title | Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products |
| title_full | Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products |
| title_fullStr | Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products |
| title_full_unstemmed | Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products |
| title_short | Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products |
| title_sort | pomegranate juices analytical and bio toxicological comparison of pasteurization and high pressure processing in the development of healthy products |
| topic | pomegranate juice nutritional value HPLC-DAD <sup>1</sup>H-NMR vitamin C antioxidant |
| url | https://www.mdpi.com/2304-8158/14/2/315 |
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