JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.35, no.3, pp.313-319, 2011 (SCI-Expanded)
The purpose of this study was to evaluate the effects of various clarification treatments on organic acid compositions, phenolic compounds and on some other quality parameters including color and turbidity of pomegranate juice. All the clarification treatments resulted in an acceptable final clarity which is greater than 90% as light transmittance at 650 nm. The treatments significantly differed in their effects on the phenolic compounds and organic acid compositions of raw pomegranate juice. The ultrafiltration process had no observable effect on the phenolic compounds and organic acid compositions of raw pomegranate juice. Conventional clarification was more effective than others on the reduction of organic acids. The phenolic composition of pomegranate juice was significantly affected by polyvinylpolypyrrolidone together with conventional clarification treatment.