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Journal articles on the topic 'Pomegranate fruit processing'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Utpat, V. B., Dr K. J. e. Karand, and Dr A. O. Mulani. "Grading of Pomegranate Using Quality Analysis." International Journal for Research in Applied Science and Engineering Technology 10, no. 2 (2022): 875–81. http://dx.doi.org/10.22214/ijraset.2022.40409.

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Abstract: Over the world, India is the largest producer of pomegranate. India produces excellent varieties of pomegranate having soft seeds, very less acids and very attractive colours of fruits and grains. There is tremendous potential for exports of pomegranates from India. Quality grading of pomegranate is an important operation in the export of the pomegranate. Generally external appearance of the fruit decides the quality of the fruit. The fruit with bright colour, good texture and shape is quickly chosen by the customer. Though pomegranate can be qualified or graded manually, it is insuf

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2

Chen, Jing, Chunling Liao, Xiaolu Ouyang, Ibrahim Kahramanoğlu, Yudi Gan, and Mingxi Li. "Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation." Journal of Food Quality 2020 (November 4, 2020): 1–8. http://dx.doi.org/10.1155/2020/8850339.

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Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterior

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Samreen, Ch V. V. Satyanarayana, L. Edukondalu, Vimala Beera, and V. Srinivasa Rao. "Membrane Fouling Dynamics in the Clarification of Pomegranate Juice Using Egg Albumin Pretreatment: A Study on Hermia’s Empirical Models." Archives of Current Research International 25, no. 1 (2025): 134–50. https://doi.org/10.9734/acri/2025/v25i11045.

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The present study investigated membrane fouling during the clarification of pomegranate juice after pretreatment with egg albumin. Pomegranate (Punica granatum L., Punicaceae) is a popular tropical non-citrus fruit known for its attractive aroma, refreshing flavor, and favorable Brix/acid ratio. This juice is commonly used in fruit-based beverages, either alone or mixed with other fruit juices. Pomegranates of the (cv. Ganesh) variety, sourced from the local market in Bapatla, Guntur District, Andhra Pradesh, were chosen for their high juice yield preferred by many juice processors and vendors

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Nivetha., I., and M. Padmaa Dr. "Disease Detection in Tree Leaves and Fruits using Image Processing Techniques." Journal of Radio and Television Broadcast 3, no. 3 (2018): 24–28. https://doi.org/10.5281/zenodo.2293551.

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<em>India is the agriculture based country. Now a day, agricultural product yield is decrease for the reason of disease affect the plants like fungus, virus diseases. In this paper, we detect the tree leaves and fruits disease using image processing techniques. In this paper apple, grapes and pomegranate disease are detected. The apple diseases are apple scab, apple rot, Marssonina leaf blotch, black rot canker, apple mosaic. The grape diseases are black rot, powdery mildew, downy mildew, anthracnose, bacterial leaf spot, and rust. The pomegranate diseases are bacterial blight, aspergillus fru

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Kumar R., Arun, Vijay S. Rajpurohit, and Bhairu J. Jirage. "Pomegranate Fruit Quality Assessment Using Machine Intelligence and Wavelet Features." Journal of Horticultural Research 26, no. 1 (2018): 53–60. http://dx.doi.org/10.2478/johr-2018-0006.

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Abstract Quality assessment is an important concern in the post-harvest marketing of fruits. Manual quality assessment of pomegranate fruits poses various problems because of human operators. In the present paper, an efficient machine vision system is designed and implemented in order to assess the quality of pomegranate fruits. The main objectives of the present study are (1) to adopt a best pre-processing module, (2) to select best class of features and (3) to develop an efficient machine learning technique for quality assessment of pomegranates. The sample images of pomegranate fruits are c

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Okere, Emmanuel Ekene, Ebrahiema Arendse, Alemayehu Ambaw Tsige, Willem Jacobus Perold, and Umezuruike Linus Opara. "Pomegranate Quality Evaluation Using Non-Destructive Approaches: A Review." Agriculture 12, no. 12 (2022): 2034. http://dx.doi.org/10.3390/agriculture12122034.

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Pomegranate (Punica granatum L.) is one of the most healthful and popular fruits in the world. The increasing demand for pomegranate has resulted in it being processed into different food products and food supplements. Researchers over the years have shown interest in exploring non-destructive techniques as alternative approaches for quality assessment of the harvest at the on-farm point to the retail level. The approaches of non-destructive techniques are more efficient, inexpensive, faster and yield more accurate results. This paper provides a comprehensive review of recent applications of n

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Saleh, Mohammed, Lana Amro, Haya Barakat, et al. "Fruit By-Product Processing and Bioactive Compounds." Journal of Food Quality 2021 (September 13, 2021): 1–9. http://dx.doi.org/10.1155/2021/5513358.

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Total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant potential (FRAP), and diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity of avocado peel, avocado seeds, kiwi fruit, orange peel, pineapple peel, and pomegranate skin by-products during processing (i.e., dried, blanched, freezed, and fresh) were determined. It was hypothesized that fruit by-products would add a significant value to the food products. Heat treatments resulted in increasing TPC and TFC and reducing power of fruit by-products with avocado peels TFC of 136.9 and 63.1 mg/100 g of

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8

Et. al., Jayashri Patil,. "POMEGRANATE FRUIT DISEASES DETECTION USING IMAGE PROCESSING TECHNIQUES: A REVIEW." INFORMATION TECHNOLOGY IN INDUSTRY 9, no. 2 (2021): 115–20. http://dx.doi.org/10.17762/itii.v9i2.310.

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The Agriculture plant diseases are responsible for farmer economic losses. These diseases affect on plant root, fruit, leaf, and stem. Detection of disease at early stages helps the farmer to improve productivity. In the traditional system agriculture experts and experienced farmer can recognize the plant diseases at the lower accuracy which causes losses to farmers. Currently several researchers are proposing soft computing and expert systems to recognize plant diseases. Plant disease identification by visual way is less accurate because some diseases do not have any visible symptoms or some

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Wan, Hau, Bushra Sultana, Poonam Singh Nigam, and Richard Owusu-Apenten. "Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate." Beverages 4, no. 3 (2018): 58. http://dx.doi.org/10.3390/beverages4030058.

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Pomegranate juice (PJ) has total antioxidant capacity which is reportedly higher compared to other common beverages. This short study aimed to assess the total antioxidant capacity of commercial PJ and pomegranate fruit using a newly described method for iron (III) reducing antioxidant capacity (iRAC) and to compare with the ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) and Folin–Ciocalteu assays. Commercial PJ, freeze-dried pomegranate, and oven-dried pomegranate were analyzed. The calibration results for iRAC were comparable to ABTS and Folin–Ciocalteu methods in terms of li

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10

Opara, Ikechukwu Kingsley, Olaniyi Amos Fawole, and Umezuruike Linus Opara. "Postharvest Losses of Pomegranate Fruit at the Packhouse and Implications for Sustainability Indicators." Sustainability 13, no. 9 (2021): 5187. http://dx.doi.org/10.3390/su13095187.

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Pomegranate fruit, like other types of fresh horticultural produce, are susceptible to high incidence preharvest and postharvest losses and waste. Several studies have been done to improve the production and handling of pomegranate fruit to meet market standards, but little has been done in loss quantification, especially in the early stage of the value chain such as the packhouse. Therefore, the aim of this study was to quantify the magnitude of pomegranate fruit losses at the packhouse, identify the causes, and estimate the impacts of losses. The study was conducted on a case study packhouse

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Beghè, Deborah, Martina Cirlini, Elisa Beneventi, Chiara Dall’Asta, Ilaria Marchioni, and Raffaella Petruccelli. "Exploring Italian Autochthonous Punica granatum L. Accessions: Pomological, Physicochemical, and Aromatic Investigations." Plants 13, no. 18 (2024): 2558. http://dx.doi.org/10.3390/plants13182558.

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Autochthonous Italian pomegranate accessions are still underexplored, although they could be an important resource for fresh consumption, processing, and nutraceutical uses. Therefore, it is necessary to characterize the local germplasm to identify genotypes with desirable traits. In this study, six old Italian pomegranate landraces and a commercial cultivar (Dente di Cavallo) were investigated, evaluating their fruit pomological parameters, physicochemical (TSS, pH, TA, and color) characteristics, sugar content, and aromatic profiles (HeadSpace Solid-Phase MicroExtraction (HS-SPME)) coupled w

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12

Akhavan, Hamidreza, Mohsen Barzegar, Helmut Weidlich, and Benno F. Zimmermann. "Phenolic Compounds and Antioxidant Activity of Juices from Ten Iranian Pomegranate Cultivars Depend on Extraction." Journal of Chemistry 2015 (2015): 1–7. http://dx.doi.org/10.1155/2015/907101.

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Phenolic compounds and antioxidant activities of ten juices from arils and whole pomegranate cultivars grown in Iran were studied. Phenolic contents and antioxidant activities of juices from whole pomegranate fruit were significantly higher than juices from pomegranate arils, but the variety has a greater influence than the processing method. The main phenolics in the studied juices were punicalagin A (5.40–285 mg/L), punicalagin B (25.9–884 mg/L), and ellagic acid (17.4–928 mg/L). The major and minor anthocyanins of cyanidin 3,5-diglucoside (0.7–94.7 mg/L), followed by cyanidin 3-glucoside (0

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13

Vardin, H., and H. Fenercioglu. "STUDY ON THE DEVELOPMENT OF POMEGRANATE JUICE PROCESSING TECHNOLOGY; THE PRESSING OF POMEGRANATE FRUIT." Acta Horticulturae, no. 818 (March 2009): 373–82. http://dx.doi.org/10.17660/actahortic.2009.818.54.

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Zafrilla, P., A. Valero, and C. García-Viguera. "Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales." Food Science and Technology International 4, no. 2 (1998): 99–105. http://dx.doi.org/10.1177/108201329800400204.

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A recurrent problem in the fruit processing industry is the loss of colour in fruit preserves during storage. Colour of such products may be fortified by adding natural colourants. In this work a commonly used colourant (elderberry extract) is compared with a newly proposed alternative, pomegranate juice, for the stabilization of strawberry jam colour. The results showed that adding a colourant to the jams helped to maintain the colour, and that the pomegranate-derived colourant could possibly be used as an alternative to elderberry pigments for this purpose.

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15

Muhammad, A., K. S. Dayisoylu, M. Jamil, M. R. Khan, and R. Ahmad. "Quality evaluation of pomegranate juice with detanninated pomegranate peel extracts as an alternative substitute to chemical preservatives." Food Research 8, no. 5 (2024): 126–31. http://dx.doi.org/10.26656/fr.2017.8(5).424.

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The peel of pomegranate fruits (Punica granatum L.) contains valuable bioactive substances. Due to its sensorial taste and abundant fruit processing, it generates a huge amount of by-products such as seeds and peels, leading to environmental pollution (26 to 30% by weight) if not handled carefully. The study was carried out to enhance the nutritional and functional properties of pomegranate juice by adding detanninated pomegranate peel extract (DPPE) as a natural preservative The treatments were T0 = Control (PJ with 0.1% sodium benzoate), T1 (PJ + 2% DPPE:), T2 (PJ + 4% DPPE), T3 (PJ + 6% DPP

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16

Cano-Lamadrid, Marina, Ángel Calín-Sánchez, Jesús Clemente-Villalba, et al. "Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice “Mollar de Elche”." Foods 9, no. 4 (2020): 516. http://dx.doi.org/10.3390/foods9040516.

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There is an upward trend towards reducing or suppressing additives in foods, as well as reducing the use of E-numbers in labels providing clean label foods. Therefore, the development of confectionary products based exclusively on natural ingredients with antioxidant properties may offer valuable solutions to the confectionery industry. Fruit juices and purées may provide functional and organoleptic properties in jelly candies in a natural way. The consumption of pomegranate fruit and derivative products has increased due to their association with health benefits. The aim of this study was to

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Sharma, Sakshi, Hemant Kumar Panigrahi, Prabhakar Singh, and Deepti Patel. "Influence of Storage Period on Biochemical Parameters of Aonla Based Fortified Squash." Environment and Ecology 42, no. 2A (2024): 584–92. http://dx.doi.org/10.60151/envec/zuqs8040.

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Aonla is an excellent source of vitamins and minerals, aonla has got enormous pharmaceutical values. Consumption of fresh aonla fruits has immense benefits, but due to high acidic and astringent content in the fruits, it has very limited table value. Preparation of various value added products specially blended beverages such as RTS, nectar and squash from aonla fruit helps to overcome astringent taste and poor color and flavor. The present investigation “Influence of storage period on biochemical parameters of aonla based fortified squash” was conducted at the Horticulture Processing Laborato

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18

SHWETHA, M. K., K. S. THIPPANNA, BALACHANDRA K. NAIK, and N. SRINIVAS. "Processing management in pomegranate fruit –A case study of squash making." INTERNATIONAL JOURNAL OF COMMERCE AND BUSINESS MANAGEMENT 9, no. 2 (2016): 188–93. http://dx.doi.org/10.15740/has/ijcbm/9.2/188-193.

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19

Ballistreri, Gabriele, Margherita Amenta, Simona Fabroni, Nicolina Timpanaro, and Giusy Maria Platania. "Sustainable Extraction Protocols for the Recovery of Bioactive Compounds from By-Products of Pomegranate Fruit Processing." Foods 13, no. 12 (2024): 1793. http://dx.doi.org/10.3390/foods13121793.

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This study investigates sustainable extraction protocols for the recovery of bioactive compounds from by-products of various pomegranate (Punica granatum L.) cultivars, including Acco, Hicaz, Jolly Red, Parfianka, Valenciana, and Wonderful, generated during the industrial processing of the fruits. Advanced extraction technologies, including ultrasounds, microwaves, and hydrodynamic cavitation, have been compared to conventional extraction procedures and utilized to enhance extraction efficiency while also minimizing environmental impact. Water-based extraction methods have been utilized to pro

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Loukhmas, Sarah, Ebrahim Kerak, Meriem Outaki, Majdouline Belaqziz, and Hasnaâ Harrak. "Assessment of Minerals, Bioactive Compounds, and Antioxidant Activity of Ten Moroccan Pomegranate Cultivars." Journal of Food Quality 2020 (December 4, 2020): 1–10. http://dx.doi.org/10.1155/2020/8844538.

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The attractiveness of pomegranate (Punica granatum L.) is increasing worldwide among producers and consumers. Depending on its characteristics, the pomegranate may be intended for fresh consumption, for industrial processing, or for medical purposes. This study aims to assess the variability in terms of mineral content and biochemical properties of ten selected pomegranate cultivars grown in the center of Morocco to better know their fruit potential. Mineral composition, organic acids, total polyphenols, anthocyanins content, individual phenolic compounds, and antioxidant activity were determi

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Trigo, João P., Elisabete M. C. Alexandre, Sara Silva, Eduardo Costa, Jorge A. Saraiva, and Manuela Pintado. "Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics." Food & Function 11, no. 4 (2020): 3410–19. http://dx.doi.org/10.1039/c9fo02922b.

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22

Siraj, Naila, Saima Tehseen, and Muhammad Asim Shabbir. "Assessment of Basic Nutritional Profile and Antioxidant Potential of Pakistani Pomegranate (Punica Granatum L.) Varieties." RADS Journal of Biological Research & Applied Sciences 13, no. 2 (2022): 123–33. http://dx.doi.org/10.37962/jbas.v13i2.519.

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Background: Pomegranate seeds are the remains of industrial processing of pomegranate fruit into various products such as juice, jam, and jelly that cause environmental pollution and a loss of lipid and water-soluble bioactive compounds. The seeds comprise 15-25% of the whole fruit weight. Its lipid fraction has a distinct fatty acid profile with high polyunsaturated fatty acid contents such as punicic acid (PA) (50-80%), tocopherols, and phenolic compounds. Objective: The objective of the current study was to characterize the three main Pakistani pomegranate varieties (Desi, Kandhari, a

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., Samreen, Veera Venkata Satyanarayana Chilukuri, Edukondalu Lingathoti, Vimala Beera, and Srinivasa Rao Vatluri. "Effect of membrane processing on biochemical quality of pomegranate and pineapple fruit juices." International Journal of Advanced Biochemistry Research 8, no. 4 (2024): 736–44. http://dx.doi.org/10.33545/26174693.2024.v8.i4i.1039.

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Esposto, Sonia, Gianluca Veneziani, Agnese Taticchi, et al. "Chemical Composition, Antioxidant Activity, and Sensory Characterization of Commercial Pomegranate Juices." Antioxidants 10, no. 9 (2021): 1381. http://dx.doi.org/10.3390/antiox10091381.

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We undertook a qualitative and quantitative assessment of the bioactive compounds, volatile substances, sensory profile, and antioxidant activity of eight different commercial pomegranate juices (PJs) differing by cultivation area, processing (from concentrate (CPJ) or not (NCPJ)), and microbial stabilization. Punicalins were the main ellagitannins, whereas the predominant anthocyanin was cyanidin 3,5-diglucoside, followed by cyanidin 3-glucoside. Total phenols, tannins, hydrolyzable tannins, and anthocyanins in the investigated juices ranged from 1379.9 to 3748.8 mg gallic acid equivalent (GA

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Haddad, Moawiya A., Jafar El-Qudah, Saeid Abu-Romman, Maher Obeidat, Candela Iommi, and Da’san M. M. Jaradat. "Phenolics in Mediterranean and Middle East Important Fruits." Journal of AOAC INTERNATIONAL 103, no. 4 (2020): 930–34. http://dx.doi.org/10.1093/jaocint/qsz027.

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Abstract Background Phenolic compounds (polyphenols) are common plant secondary metabolites playing different roles in plants, and some of these vegetables and correlated fruits—figs, grapes, pomegranates, olives, date palms, etc.—contain remarkable and diversified amounts of these substances. In addition, polyphenols are reported to show positive effects for human health, because of their antioxidant behavior. Figs are an excellent source of polyphenols with highest concentrations of proanthocyanidins. Actually, figs contain higher amounts of polyphenols than red wine and tea. Objective Antio

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Zieniewska, Izabela, Anna Zalewska, Małgorzata Żendzian-Piotrowska, Jerzy Robert Ładny, and Mateusz Maciejczyk. "Antioxidant and Antiglycation Properties of Seventeen Fruit Teas Obtained from One Manufacturer." Applied Sciences 10, no. 15 (2020): 5195. http://dx.doi.org/10.3390/app10155195.

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The antioxidant activity of teas depends on the type and quality of the ingredients used in the process of tea production, location of the crops, and manner of the raw material processing. Our study is the first to compare the antioxidant and antiglycation properties of seventeen fruit teas obtained from one manufacturer. We evaluated three different brewing times (3, 5, and 10 min) and two brewing temperatures (70 and 100 °C). We demonstrated that infusions with the longest brewing time reveal the highest antiradical activity, while increased brewing temperature does not significantly affect

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Al-Dulaimy, Ahmed F. Z., Ayad H. Alalaf, R. E. Y. Al-Hayali, and D. K. A. Al-Taey. "Flowers and Fruits Abortion in Fruit Trees ... Causes and Solutions: A review." IOP Conference Series: Earth and Environmental Science 1158, no. 4 (2023): 042010. http://dx.doi.org/10.1088/1755-1315/1158/4/042010.

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Abstract The history of planting fruit trees dates back to the presence of mankind on Earth. The people’s interest in cultivating it has increased with the progress of their civilization, as the fruit has become important in human food and his environment. The fruit-growing areas of both types, evergreen and deciduous, spread from north to south of Iraq. Palm cultivation is concentrated in the southern provinces, while palm, citrus, olive, pomegranate and others are concentrated in the central provinces. In the northern regions, the cultivation of apples, grapes, olives, stone kernels and Nut

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Kunwar Singh, Akshi, and S. S. Kumar. "Pectin Production from Biowaste (Fruits & Vegetables) by Crosscurrent Solid-Liquid Extraction Technique." Nature Environment and Pollution Technology 21, no. 2 (2022): 651–57. http://dx.doi.org/10.46488/nept.2022.v21i02.024.

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The impact of fruit and vegetable waste is becoming a significant concern for the environment. The biomaterial waste generated from fruit processing industries is very high. When discharged as processed waste, it also increases water pollution. 45% of the total industrial organic pollution originates from food processing industries. These generated wastes are suitable for the production of biochemicals. Pectin is one such biochemical that plays a vital role in reducing the burden on the environment. Pectin helps in the manufacturing of confectionaries. Vegetable waste like beetroot, carrot, be

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Thulsidhar, Harish, Bhuvaneshwari, S. L. Jagadeesh, et al. "Evaluating Hypoglycaemic Activity of Pomegranate Peel Powder and Defatted Soybean Flour Formulated Cookies in STZ Induced Diabetic Rats." Journal of Experimental Agriculture International 44, no. 11 (2022): 16–23. http://dx.doi.org/10.9734/jeai/2022/v44i1130903.

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Pomegranate fruit peel is an inedible part obtained during the processing of pomegranate juice. Compared to the pulp fraction, it contains more total polyphenols and has a better antioxidant potential. Even though they are good sources of protein, dietary fiber, a variety of minerals, and phytochemicals, soybeans often have a nutritional function. When soybeans are utilized to partially replace wheat in bread items, the nutritional quality will be improved. In the present investigation, defatted soybean flour (DSF) and pomegranate peel powder (PPP) based cookies were made, and their effectiven

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Hooshyar, Leila, Hoda Jafarizadeh-Malmiri, Aydin Berenjian, Javad Hesari, Sodeif Azadmard-Damirchi, and Memnune Şengül. "Effects of Thermosonication, Sonication and Mild Heating on Organoleptic Attributes of Three Red Fruit Juices." Current Nutrition & Food Science 16, no. 9 (2020): 1299–308. http://dx.doi.org/10.2174/1573401316666200226105805.

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Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive. Objective: The present study focuses on the treatment of three different fruit juices namely red grape, pomegranate, and sour cherry using different preservative methods and evaluation of

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Parafati, Lucia, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, and Rosa Palmeri. "Pomegranate Byproduct Extracts as Ingredients for Producing Experimental Cheese with Enhanced Microbiological, Functional, and Physical Characteristics." Foods 10, no. 11 (2021): 2669. http://dx.doi.org/10.3390/foods10112669.

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Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for improving the overall quality of food products. In the present study, extracts from pomegranate peel (PPW) and mesocarp (PMW) were obtained through a water extraction method and evaluated for in vitro antimicrobial activity and polyphenol content. The two extracts were then added during the cheese-making process in order to create a new functional chees

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PAN, HAO, MATTHEW BUENCONSEJO, KARL F. REINEKE, and Y. CAROL SHIEH. "Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice." Journal of Food Protection 79, no. 9 (2016): 1517–26. http://dx.doi.org/10.4315/0362-028x.jfp-16-004.

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ABSTRACT High pressure processing (HPP) can inactivate pathogens and retain fruit qualities. Elevated HPP pressure or time increases virus inactivation, but the effect of temperature is not consistently observed for norovirus and hepatitis A virus. In the present study, the effectiveness of HPP holding temperatures (&lt;40°C) and pressures were evaluated for inactivating surrogates (murine norovirus [MNV] and MS2 coliphage) in pomegranate and strawberry juices and strawberry puree using a 24-liter HPP system. The holding temperature was established by setting the HPP initial temperature vi

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Morelli, Rosanna, Carmela Conidi, Rosa Tundis, et al. "Production of High-Quality Red Fruit Juices by Athermal Membrane Processes." Molecules 27, no. 21 (2022): 7435. http://dx.doi.org/10.3390/molecules27217435.

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Membrane-based processes are increasingly used to clarify and concentrate thermo-sensitive fruit juices and plant extracts as alternatives to conventional processes. This work aimed to evaluate the quality of red fruit juices clarified and concentrated by an integrated membrane process with special regard to the preservation of valuable compounds. A red fruit juice obtained from a blend of pomegranate, cactus pear, and red orange juices of Sicilian origin was clarified by microfiltration (MF) and then pre-concentrated up to 33 °Brix by nanofiltration (NF). The pre-concentrated juice was finall

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Manzur-Valdespino, Salvador, José Arias-Rico, Esther Ramírez-Moreno, et al. "Applications and Pharmacological Properties of Cactus Pear (Opuntia spp.) Peel: A Review." Life 12, no. 11 (2022): 1903. http://dx.doi.org/10.3390/life12111903.

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Nowadays, there is a growing interest in the exploitation of by-products from fruits and vegetables, generated from industrial processing or human feeding. Residues of popularly consumed fruits such as orange, lemon, banana, pomegranate, among others, have been widely described and studied; however, cactus pear (Opuntia spp.) residues, as a locally consumed product, have been forgotten. The whole fruit can be divided into the edible portion (pulp) and the non-edible portion (seeds and peel). Several studies mainly focus on the characteristics of the edible portion or in the whole fruit, ignori

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Janati, Solmaz, Saman Abdanan Mehdizadeh, and Mokhtar Heydari. "Designing, manufacturing, and evaluating the diagnostic system of carob moth in pomegranate fruit using digital signal processing." Computers and Electronics in Agriculture 192 (January 2022): 106564. http://dx.doi.org/10.1016/j.compag.2021.106564.

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Rinaldi, Massimiliano, Augusta Caligiani, Rossana Borgese, Gerardo Palla, Davide Barbanti, and Roberto Massini. "The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content." LWT - Food Science and Technology 53, no. 1 (2013): 355–59. http://dx.doi.org/10.1016/j.lwt.2013.02.015.

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Zhao, Tengbo. "Prediction Method for Pomegranate Chlorophyll Content Based on Multi-feature Fusion of Unmanned Aerial Vehicle." Advances in Computer and Engineering Technology Research 1, no. 4 (2024): 106. https://doi.org/10.61935/acetr.4.1.2024.p106.

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The aim of this study was to obtain RGB and multispectral images of fruit tree canopy during the flowering period of pomegranate by multispectral unmanned aerial vehicle (UAV) to quickly and accurately predict the chlorophyll content in order to improve the monitoring efficiency of the orchard. A handheld chlorophyll meter was used to obtain the actual chlorophyll values, and image processing techniques were combined to extract parameters such as color features and texture features of the RGB images as well as vegetation index of the multispectral images. A chlorophyll content prediction metho

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SAPARBEKOVA, A. A., G. O. KANTUREYEVA, A. D. MATCHANOV, and G. M. KALDYBEKOVA. "STUDY OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF PLANT TECHNICAL RAW MATERIALS FOR FOOD AND PHARMACOLOGICAL PURPOSES." МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, no. 1(48) (March 26, 2025): 255–68. https://doi.org/10.53729/mv-as.2025.01.16.

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This paper presents the results of studies to determine the antioxidant and antibacterial activity of plant technical raw materials, such as grape seeds and pomegranate peel, obtained during the processing of raw materials. HPLC analysis in the obtained polyphenolic powders from grape seeds and pomegranate peel showed high content of polyphenolic compounds. Such bioactive compounds as flavonoids (rutin, catechin, quercetin, kaempeferol derivatives) and phenolic acids (ellagic, gallic, chlorogenic, caffeic acid) were determined in the studied samples. It is their high content that determines th

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Fashi, Mahya, Leila Naderloo, and Hossein Javadikia. "The relationship between the appearance of pomegranate fruit and color and size of arils based on image processing." Postharvest Biology and Technology 154 (August 2019): 52–57. http://dx.doi.org/10.1016/j.postharvbio.2019.04.017.

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Elhariry, H. M., G. M. Khiralla, Y. Gherbawy, and H. Abd ElRahman. "Natural occurrence ofAlternariatoxins in pomegranate fruit and the influence of some technological processing on their levels in juice." Acta Alimentaria 45, no. 3 (2016): 380–89. http://dx.doi.org/10.1556/066.2016.45.3.9.

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Filinska, Tetiana, Olena Aleksandrova, and Antonina Filinska. "PROSPECTS FOR USING NON-TRADITIONAL RAW MATERIALS IN THE PRODUCTION OF EDIBLE GLAZES." Deutsche internationale Zeitschrift für zeitgenössische Wissenschaft 96 (January 20, 2025): 41–44. https://doi.org/10.5281/zenodo.14699328.

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Food glazes, widely utilized in the production of confectionery, ice cream, and other food products, are available in a broad range with diverse formulations. Traditional glaze components are increasingly complemented by innovative plant-derived ingredients that enrich their nutritional profile, serve as efficient substitutes for synthetic E-additives, and enhance technological properties. To reduce the environmental burden, research has focused on utilizing by-products from the processing industry as secondary food raw materials. This study explored the potential use of citrus fruit processin

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Kurańska, Maria, Elżbieta Malewska, Hubert Ożóg, et al. "Open-Cell Spray Polyurethane Foams Based on Biopolyols from Fruit Seed Oils." Polymers 16, no. 8 (2024): 1145. http://dx.doi.org/10.3390/polym16081145.

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Natural oils from watermelon, cherry, black currant, grape and pomegranate fruit seeds were applied in the synthesis of biopolyols using the transesterification reaction. In this manuscript, the preparation possibility of open-cell foams from a polyurethane system in which petrochemical polyol was fully replaced with biopolyols is analyzed. Firstly, polyurethane foam systems were developed on a laboratory scale, and they were next tested under industrial conditions. It was shown that the foaming method has a significant impact on the foaming process and the cell structure of obtained foams as

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Turfan, Özge, Meltem Türkyılmaz, Oktay Yemiş, and Mehmet Özkan. "Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit." Food Chemistry 129, no. 4 (2011): 1644–51. http://dx.doi.org/10.1016/j.foodchem.2011.06.024.

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Magangana, Tandokazi Pamela, Nokwanda P. Makunga, Chris la Grange, Maria A. Stander, Olaniyi Amos Fawole, and Umezuruike Linus Opara. "Blanching Pre-Treatment Promotes High Yields, Bioactive Compounds, Antioxidants, Enzyme Inactivation and Antibacterial Activity of ‘Wonderful’ Pomegranate Peel Extracts at Three Different Harvest Maturities." Antioxidants 10, no. 7 (2021): 1119. http://dx.doi.org/10.3390/antiox10071119.

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‘Wonderful’ pomegranate (Punica granatum L.) peel contains a wide range of phytochemicals including vitamins, dietary fibre, phenolic compounds, and antioxidant properties. Yet, it is often used as animal feed or discarded in landfills, which is not the best eco-friendly way to utilize this phenolic-rich bioresource. Finding novel ways of utilizing pomegranate peel waste could prove a more profitable and eco-friendlier alternative that is far more beneficial to the economy. Adding a blanching pre-treatment step at optimal conditions prior to processing of pomegranate peel aids in the inactivat

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Farhana, R., Ni Luh Suriani, R. Sukor, I. Izham, N. I. Medihi, and Raseetha S. "Review of water-based extraction techniques affecting the antioxidant activity of pomegranate peel." Food Research 9, no. 1 (2025): 1–12. https://doi.org/10.26656/fr.2017.9(1).206.

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The demand in the agricultural sector is on the rise, which is indirectly linked to the accumulation of agricultural wastes via post-harvest operation, transportation, wholesale, retail, storage, processing and packaging, which occurs in the food supply chain has been one of the major challenges faced globally. Agricultural wastes contain diverse types of bioactive compounds, which can be further utilised for the enhancement of food values. In the present review, several water-based extractions were discussed including maceration, digestion, infusion, decoction, percolation, Soxhlet, hydrodist

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Campos-Lozada, Gieraldin, Jonathan Hernández-Miranda, Leonardo del Valle-Mondragón, Araceli Ortiz-Polo, Gabriel Betanzos-Cabrera, and Gabriel Aguirre-Álvarez. "Effects of Hyperbaric (Non-Thermal) Sanitization and the Method of Extracting Pomegranate Juice on Its Antioxidant and Antihypertensive Properties." Antioxidants 13, no. 8 (2024): 1009. http://dx.doi.org/10.3390/antiox13081009.

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Pomegranate (Punica granatum L.) is considered a functional food due to its polyphenol content that benefits the body. The type of processing the fruit undergoes is important, as this also influences the concentrations of these compounds. The pomegranate juice was extracted by two methods: manual extraction using a manual juicer through heat treatment in a water bath (Man-P), and extraction through mechanical pressing using Good Nature X-1 equipment and hyperbaric sanitization (Mech-Hyp). Bromatological analyses showed significant differences (p ≤ 0.05) between the two treatments. When subject

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Daqiq, Muhammad Hasham. "Analysis of Pomegranate Value Chain in Kandahar Province of Afghanistan: Issues and Prospects." LAHORE JOURNAL OF ECONOMICS 26, no. 1 (2021): 123–44. http://dx.doi.org/10.35536/lje.2021.v26.i1.a5.

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Pomegranates are one of the most important fruits in the Kandahar province of Afghanistan, which is famous for its pomegranates around the world. Pomegranates play a vital role in the socio-economic life of those who grow them. This study empirically analyzed the value chain of pomegranate production in Kandahar using primary and secondary data. Primary data was collected from 200 pomegranate growers in the Dand, Panjwai, and Daman districts of Kandahar province. These growers were selected using a random sampling method and the data was collected using a structured, pre-tested questionnaire.

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Daqiq, Muhammad Hasham. "Analysis of Pomegranate Value Chain in Kandahar Province of Afghanistan: Issues and Prospects." LAHORE JOURNAL OF ECONOMICS 26, no. 1 (2021): 123–44. http://dx.doi.org/10.35536/lje.2021.v26.i1.a5.

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Pomegranates are one of the most important fruits in the Kandahar province of Afghanistan, which is famous for its pomegranates around the world. Pomegranates play a vital role in the socio-economic life of those who grow them. This study empirically analyzed the value chain of pomegranate production in Kandahar using primary and secondary data. Primary data was collected from 200 pomegranate growers in the Dand, Panjwai, and Daman districts of Kandahar province. These growers were selected using a random sampling method and the data was collected using a structured, pre-tested questionnaire.

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Soares, Cristina, Manuela M. Moreira, Sandra Ramos, et al. "A Critical Assessment of Extraction Methodologies for the Valorization of Agricultural Wastes: Polyphenolic Profile and Bioactivity." Processes 11, no. 6 (2023): 1767. http://dx.doi.org/10.3390/pr11061767.

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Different extraction techniques were used to exploit fruit processing residues for their use as a source of phenolic compounds. Three different extraction methods, namely microwave-assisted extraction (MAE), subcritical water extraction (SWE), and maceration (M), were assessed to gauge their respective efficacies. Total phenolic content (TPC) and total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), and radical scavenging activity ABTS assay were evaluated. High-performance liquid chromatography was used to assess the polyphenolic profile. MAE was the extraction technique th

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Pateiro, Mirian, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa-Morales, and José M. Lorenzo. "Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products." Antioxidants 10, no. 2 (2021): 181. http://dx.doi.org/10.3390/antiox10020181.

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Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones an

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