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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Yuan Maa Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaCorrespondence[email protected]
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Xiaocui Yina Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Xiufang Bia Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Fan Sua Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Zhilin Lianga Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
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Ming Luoa Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Dongxu Fua Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
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Yage Xinga Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
&
Zhenming Chea Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Pages 1250-1269 | Received 18 Mar 2019, Accepted 01 Jul 2019, Published online: 18 Jul 2019

Citations (13)

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Yanpei Chen, Tarun Belwal, Yanqun Xu, Quan Ma, Dong Li, Li Li, Hang Xiao & Zisheng Luo. (2023) Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing. Critical Reviews in Food Science and Nutrition 63:27, pages 8639-8671.
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Articles from other publishers (12)

Monira Basiony, Abed Saleh, Ramadan Hassabo & Ammar AL-Fargah. (2023) The effect of using pomegranate and strawberry juices with red beet puree on the physicochemical, microbial and sensory properties of yoghurt. Journal of Food Measurement and Characterization 17:5, pages 5024-5033.
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Olaide Olawunmi Ajibola, Raymond Thomas & Babatunde Femi Bakare. (2023) Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. Food Science and Human Wellness 12:5, pages 1493-1509.
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Chia-Wei Liao, Man-Chia Hung, Chung-Yi Wang & Bang-Yuan Chen. (2023) Effects of high-pressure processing and thermal processing on different beverages containing Bacillus coagulans spores. LWT 183, pages 114887.
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Ana Sofía Isas, Facundo Escobar, Eduardo Álvarez-Villamil, Verónica Molina, Raquel Mateos, Emilio Lizarraga, Fernanda Mozzi & Carina Van Nieuwenhove. (2023) Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet. Food Bioscience 53, pages 102516.
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Denise Adamoli Laroque, Amanda Gomes Almeida Sá, Jaqueline Oliveira de Moraes, Germán Ayala Valencia, João Borges Laurindo & Bruno Augusto Mattar Carciofi. 2023. Natural Additives in Foods. Natural Additives in Foods 269 301 .
Xiufang Bi, Nan Ning, Xiaoqiong Wang, Mingyuan Li, Yage Xing & Zhenming Che. (2022) Comparison of high‐pressure processing, ultrasound and heat treatments on the qualities of a gallic acid copigmented blueberry–grape–pineapple–cantaloupe juice blend. International Journal of Food Science & Technology 57:11, pages 6948-6962.
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Tian Yi, Wei Fang, Xiaoqing Xie, Bo Yuan, Mei Lu & Changmou Xu. (2021) High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study. ACS Food Science & Technology 2:3, pages 382-390.
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Wanlin Wu, Gengsheng Xiao, Yuanshan Yu, Yujuan Xu, Jijun Wu, Jian Peng & Lu Li. (2021) Effects of high pressure and thermal processing on quality properties and volatile compounds of pineapple fruit juice. Food Control 130, pages 108293.
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Ceren Ates, Gulsun Akdemir Evrendilek & Sibel Uzuner. (2021) High‐pressure processing of shalgam with respect to quality characteristics, microbial inactivation, and shelflife extension. Journal of Food Processing and Preservation 45:7.
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Evangelos Kokkinomagoulos, Anastasios Nikolaou, Yiannis Kourkoutas, Costas G. Biliaderis & Panagiotis Kandylis. (2021) Impact of Sugar Type Addition and Fermentation Temperature on Pomegranate Alcoholic Beverage Production and Characteristics. Antioxidants 10:6, pages 889.
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Yingying Sun, Yanshun Xu, Pei Gao, Wenshui Xia, Qian Hua & Qixing Jiang. (2020) Improvement of the quality stability of vacuum‐packaged fermented fish ( Suanyu ) stored at room temperature by irradiation and thermal treatments . International Journal of Food Science & Technology 56:1, pages 224-232.
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Anna-Sophie Stübler, Lena Böhmker, Andreas Juadjur, Volker Heinz, Cornelia Rauh, Avi Shpigelman & Kemal Aganovic. (2020) Matrix- and Technology-Dependent Stability and Bioaccessibility of Strawberry Anthocyanins during Storage. Antioxidants 10:1, pages 30.
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