Pomegranate Juices: Analytical and Bio-Toxicological Comparison of Pasteurization and High-Pressure Processing in the Development of Healthy Products.

ABSTRACT: 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 Cichorium intybus, Dicondra r

SUBMITTER: Cairone F 

PROVIDER: S-EPMC11765445 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature