Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process
2022
Agcam, Erdal
In the present study, the degradation kinetics of the phenolics present in pomegranate juice-(PJ) under the conditions of thermosonication were evaluated along with the formation of brown pigments. The results highlighted that over thermosonication had an adverse effect on PJ-phenolics. The first-order degradation kinetic was determined as the best model for PJ-phenolics, while polymeric color rate values regarding the brown pigment formation had a linear tendency. The kinetic results indicated that the degradation rate of the anthocyanins was remarkably higher than the ellagic acid degradation rate. Ea-values for the degradation of the mono-glucoside anthocyanins (8.85–10.59 kJ/mol) were also calculated higher than the di-glucoside anthocyanins (5.34–6.31 kJ/mol), whilst the highest of Ea-value was determined for ellagic acid degradation-(16.28 kJ/mol). Overall, the study findings have suggested that low ultrasound energy density and temperature help to minimize the loss of the phenolics playing a critical role in general and nutritional qualities of PJ.
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