Effect of clarification on some characteristics of pomegranate juice processed by two different methods during storagein Ali Ahmed / Efeito daclarificação sobre algumas características do suco de romã processado por dois métodos diferentes durante o armazenamento

This study aimed to assess the effectiveness of two clarifying procedures and their effects on some properties in thermally or microwave-pasteurized pomegranate juices. The experiment consisted in combining pectinase and protease as well as chitosan and gelatin once they were being storedin the refrigerator. The experiment consisted in three parts, being the first one a fresh juice without any clarification treatment, whereas, the second one was the fresh juice treated with clarifying agent consisted of pectinaseand protease mixture ratio (2:1) at 0.75 v/v,and 50°C for 20 min. Finally, the third one was fresh juice treated with chitosan and gelatin mixture at 0.4 and 0.8) g/L, respectively, at 50°C for (20) min. The pasteurization of all three experiments was done by using two techniques, i.e., one with thermal water bath at 85°C for twomin and the microwave at 400 Watts for twomin. All pomegranate juice bottles were stored at 4°C for threemonths. The results showed a significant effect of the clarificationmethod variable on the properties studied, especially turbidity, polyphenol and anthocyanin values. Moreover, the juice clarified with the enzymatic clarification method had better characteristics than the traditional ones during storage, what has therefore a better commercial appeal. The area of significance was founded with the use of traditional clarification with concentration at (0.4 and 0.8) g/l, and microwave pasteurization with 400 watts and zero month of storage at 4°C, respectively, which is provided a minimum turbidity value.(AU)

Este estudo teve como objetivo avaliar a efetividade de dois procedimentos esclarecedores e seus efeitos sobre algumas propriedades em sucos de romã termicamente ou pasteurizados por micro-ondas. O experimento consistiu em combinar pectinase e protease, bem como quitosana e gelatina, uma vez que estavam sendo armazenadas na geladeira. O experimento consistiu em três partes, sendo a primeira um suco fresco sem qualquer tratamento de clarificação, enquanto a segunda foi o suco fresco tratado com agente clarificante consistiu na proporção de mistura de pectinase e protease (2:1) a 0,75 v/v, e 50°C por 20 min. Finalmente, o terceiro foi suco fresco tratado com mistura de quitosana e gelatina a 0,4 e 0,8) g/L, respectivamente, a 50°C por (20) min. A pasteurização dos três experimentos foi realizada utilizando-se duas técnicas, ou seja, uma com banho de água termal a 85°C por doismin e a micro-ondas a 400 Watts por doismin. Todas as garrafasde suco de romã foram armazenadas a 4°C por trêsmeses. Os resultados mostraram um efeito significativo da variável método de clarificação sobre as propriedades estudadas, especialmente os valores de turbidez, polifenóis e antocianinas. Além disso, o suco clarificado com o método de clarificação enzimática apresentou melhores características do que os tradicionais durante o armazenamento, o que tem, portanto, um melhor apelo comercial. A área de significância foi fundada com o uso de clarificação tradicional com concentração a (0,4 e 0,8) g/l, e pasteurização por micro-ondas com 400 watts e zero mês de armazenamento a 4°C, respectivamente, o que proporciona um valor mínimo de turbidez.(AU)

Probiotic yeast Saccharomyces cerevisiae Az-12 isolated from pomegranate juice presented inhibitory effects against pathogenic bacteria / Levedura probiótica Saccharomyces cerevisiae Az-12 isolada de suco de romã apresentando efeitos inibitórios contra bactérias patogênicas

The potential probiotic yeast was isolated from the Kyzyl Anor pomegranate variety growing in the Turkestan region (Kazakhstan). The yeast strain was identified as Saccharomyces cerevisiae Az-12. Molecular genetic identification was carried out using the Sanger sequencing method. The degree of homology of the S. cerevisiae Az-12 strain with the strain MH608341.1 Saccharomyces cerevisiae isolate extr03 was 99.65%. Antagonistic effect of the yeast against pathogenic bacteria was confirmed according inhibition zones for Staphylococcus aureus 13.5 ± 0.05 mm; the inhibition zones for Escherichia coli 12.8 ± 0.05 mm; and 10.7 ± 0.05 mm for Pseudomonas aeruginosa. Scanning microscopy of S. cerevisiae Az-12 and S. aureus confirmed the adhesive ability of the yeast cell surface to S. aureus. S. cerevisiae Az-12 were chosen as the most promising, as they are able to quickly ferment juices. Functional drinks containing pomegranate juice and yeast with a probiotic effect can be considered as a useful synbiotic product formulation.

A levedura probiótica potencial foi compreendida da variedade de romã Kyzyl Anor que cresce na região do Turquestão (Cazaquistão). A cepa de levedura foi identificada como Saccharomyces cerevisiae Az-12. A identificação genética molecular foi realizada pelo método de sequenciamento de Sanger. O grau de homologia da cepa S. cerevisiae Az-12 com a cepa MH608341.1 Saccharomyces cerevisiae isolado extr-03 foi de 99,65%. O efeito antagônico da levedura contra bactérias patogênicas foi confirmado de acordo com as zonas de inibição para Staphylococcus aureus 13,5 ± 0,05 mm; as zonas de inibição para Escherichia coli 12,8 ± 0,05 mm; e 10,7 ± 0,05 mm para Pseudomonas aeruginosa. A microscopia de varredura de S. cerevisiae Az-12 e S. aureus confirmou a capacidade de adesão da superfície celular de levedura a S. aureus. S. cerevisiae Az-12 foram escolhidas como as mais promissoras, pois são capazes de fermentar sucos rapidamente. Bebidas funcionais contendo suco de romã e fermento com efeito probiótico podem ser consideradas como uma formulação de produto simbiótico útil.

Potential Mechanisms of the Improvement of Glucose Homeostasis in Type 2 Diabetes by Pomegranate Juice.

Pomegranate is a polyphenol-rich fruit. Studies have shown that extracts prepared from its juice or from different parts of the pomegranate plant have various biological activities including antioxidant, antimicrobial, anti-inflammatory, anticarcinogenic, cardioprotective, and antidiabetic. The therapeutic potential has been attributed to various phytochemicals, including ellagic acid, punicic acid, flavonoids, anthocyanidins, anthocyanins, flavonols, and flavones. This review focuses on the scientific evidence of pomegranate juice as hypoglycemic, emphasizing the chemical composition and the possible mechanisms of action associated with this effect. Studies were identified using the PubMed, Scopus, and ISI Web of Science databases to identify relevant articles focused on the hypoglycemic effect of pomegranate juice. The physiological responses to pomegranate juice are reported here, including a decrease of oxidative stress damage, an increase of insulin-dependent glucose uptake, maintenance of ß-cell integrity, inhibition of nonenzymatic protein glycation, an increase of insulin sensitivity, modulation of peroxisome proliferator-activated receptor-gamma, inhibition of α-amylase, inhibition of α-glucosidase and dipeptidyl peptidase-4, and decreases in inflammation. Overall, we found a significant hypoglycemic effect of pomegranate in in vitro and in vivo studies and we summarize the potential mechanisms of action.

Inflammation Markers in Adipose Tissue and Cardiovascular Risk Reduction by Pomegranate Juice in Obesity Induced by a Hypercaloric Diet in Wistar Rats.

Pomegranate juice (Punica granatum) has been used since ancient times in traditional medicine (Unani Medicine, Ayurveda); its main compounds are anthocyanins and ellagic acid, which have anti-inflammatory, antioxidant, hepatoprotective, and cardiovascular health effects. The objective was to evaluate the effect of pomegranate juice on inflammation, blood pressure, and vascular and physiological markers associated with obesity induced by a high-fat diet in a murine model. The results show that pomegranate juice reduces the concentration of low-density lipoprotein cholesterol (cLDL) 39% and increases the concentration of high-density lipoprotein cholesterol (cHDL) by 27%, leading to a 12%-18% decrease in the risk of cardiovascular diseases (CVD). In addition to reducing blood pressure by 24%, it also had an antiatherogenic effect by decreasing sE-selectin levels by 42%. On the other hand, the juice significantly increased adiponectin levels in adipose tissue, decreased levels of inflammation markers (tumor necrosis factor-α (TNF-α), plasminogen activator inhibitor-1 (PAI-1), interleukin-17A (IL-17A), interleukin-6 (IL-6), interleukin-1ß (IL-1ß)), and inhibited the monocyte chemoattractant protein-1 (MCP-1). Pomegranate juice requires clinical studies to prove its immunoregulatory and therapeutic effects on cardiovascular and atherogenic risks.

Subacute and subchronic toxicity of microencapsulated pomegranate juice in rats and mice.

Pomegranate (Punica granatum L.) is a fruit used extensively in traditional medicine by ancient and modern cultures. Different parts of the tree and fruit, such as leaf, peel, pericarp, aril, seed, and juice contain considerable amounts of phenolic compounds with high antioxidant activities. To improve its storability, pomegranate juice was microencapsulated by spray drying. The present study evaluated microencapsulated pomegranate juice (MPJ) for toxic effects in Wistar rats and CD-1 mice to determine if MPJ can be considered safe for human consumption and used as a nutraceutical. No deaths or deleterious effects occurred when high doses of 5000 mg/kg were orally administered in rats for 14 days, indicating an absence of subacute toxicity. Similarly, 3000 mg/kg MPJ administered to CD-1 mice for 90 days did not show subchronic toxicity. In fact, MPJ resulted in lowered weight gain in both rats and mice. Cytotoxic and microbiological analyses of MPJ were also performed. MPJ did not cause any cytotoxicity in epithelial cell culture as tested using the Alamar blue assay. Additionally, histopathological analysis of kidney and liver corroborated the absence of toxicity in CD-1 mice. The microbial load of the MPJ was low, and no pathogenic bacteria were present. In conclusion, the results reported here show that high doses of MPJ are apparently innocuous in rats and mice for the 14 and 90 days investigated, respectively. Although preliminary, our results suggest that MPJ may be safe to ingest and may even have beneficial effects in reducing weight gain.

Antibacterial effects of the lectin from pomegranate sarcotesta (PgTeL) against Listeria monocytogenes.

AIMS: To investigate the effects of the lectin from Punica granatum sarcotesta (PgTeL) on growth, viability, cell structure, biofilm formation and chitinase activity of Listeria monocytogenes. In addition, the effect of PgTeL on the adhesion and invasion of human cells (HeLa) was determined. METHODS AND RESULTS: PgTeL showed bacteriostatic and bactericidal effects on the strains L. monocytogenes N53-1 and EGD-e, causing morphometric alterations, cell aggregation, strong deformation and cell disruption. PgTeL inhibited biofilm formation by EGD-e and N53-1 and also interfered with the adhesion and invasion processes of EGD-e and N53-1 in HeLa cells. Finally, the chitinase activity of L. monocytogenes EGD-e was reduced in the presence of PgTeL, which can be involved in the inhibition of adhesion process. CONCLUSION: PgTeL is an antibacterial agent against L. monocytogenes, inhibiting growth and promoting cell death, as well as impairing biofilm formation and bacterial adhesion and invasion into human cells. SIGNIFICANCE AND IMPACT OF THE STUDY: The results stimulate future investigations on the potential of PgTeL for protection of contamination in food products.

Consumo de jugo de granada (Punica granatum) y su efecto sobre la glucemia, perfil lipídico e histología del páncreas en un modelo de hiperglucemia inducida mediante estreptozotocina / Pomegranate juice consumption (Punica granatum) and its effect on glycemia, lipid profile and histology of the pancreas in a model of induced hyperglycemia by streptozotocin

Diversos compuestos bioactivos de los alimentos se han empleado en el tratamiento alterativo de la diabetes mellitus. El jugo de granada posee un alto contenido en compuestos fenólicos a los cuales se les atribuyen propiedades biológicas como hipolipemiante, hipoglucemiante y protector del tejido pancreático. El objetivo de este estudio fue evaluar el efecto del libre acceso de jugo de granada sobre los niveles de glucosa, colesterol, triglicéridos e integridad del tejido pancreático in vivo. Se emplearon 18 ratas macho Wistar inducidas a hiperglucemia con 60 mg estreptozotocina/kg de peso corporal intraperitoneal (IP). Se formaron tres grupos experimentales. El grupo HS expuesto a solución de sacarosa, el grupo HJG expuesto a jugo de granada y el grupo HSI expuesto a solución de sacarosa y tratamiento con insulina. Los resultados mostraron que, las ratas del grupo HJG consumieron jugo de granada durante 21 días, lo que resultó en la reducción de los niveles de glucosa con respecto a su valor inicial de 417 a 356 mg/dL, no de manera significativa (p>0.05). Los niveles de lípidos mostraron una reducción no significativa al finalizar la intervención (p>0.05). El estudio histológico del páncreas en el grupo HJG mostró conservación de la arquitectura pancreática y presencia de islotes de Langerhans; mientras que el grupo HS mostró extensa necrosis pancreática y el grupo HSI mostró daño intermedio con escasos islotes de Langerhans. Se sugiere que el jugo de granada posee efectos hipoglucemiantes y protege el tejido pancreático en ratas hiperglucémicas inducidas(AU)

Diverse bioactive compounds of foods have been used in the alternative treatment of diabetes mellitus. Pomegranate juice has a high content of phenolic compounds to which biological properties are attributed as lipid-lowering, hypoglycemic and protective of pancreatic tissue. The objective of this study was to evaluate the effect of free access of pomegranate juice on the levels of glucose, cholesterol, triglycerides and the integrity of pancreatic tissue in vivo. Eighteen male Wistar rats were induced to hyperglycemia with 60 mg streptozotocin/kg of body weight intraperitoneal (IP). Three experimental groups were formed. The HS group exposed to sucrose solution, the HJG group exposed to pomegranate juice and the HSI group exposed to sucrose solution and insulin treatment. The results showed that the rats of the HJG group consumed pomegranate juice for 21 days, which resulted in the reduction of glucose levels from its initial value of 417 to 356 mg/dL, not significantly (p>0.05). Lipid levels showed a non-significant reduction at the end of the intervention (p>0.05). The histological study of the pancreas in the HJG group showed conservation of the pancreatic architecture and the presence of islets of Langerhans; while the HS group showed extensive pancreatic necrosis and the HSI group showed intermediate damage with few islets of Langerhans. It is suggested that pomegranate juice has hypoglycaemic effects and protects pancreatic tissue in induced hyperglycemic rats(AU)

Daily supplementation with fresh pomegranate juice increases paraoxonase 1 expression and activity in mice fed a high-fat diet.

PURPOSE: Studies have found that pomegranate juice (PJ) consumption increases the binding of high-density lipoproteins (HDL) to paraoxonase 1 (PON1), thus increasing the catalytic activity of this enzyme. PON1 is an antioxidant arylesterase synthesized in the liver and transported in plasma in association with HDL. Decreased levels of PON1 are associated with higher levels of cholesterol. We determined the effects of PJ on body weight, cholesterol, and triacylglycerols through 5 months of supplementation. In addition, the effect of PJ on pon1 gene expression in the liver was also measured by RT-qPCR as well as the activity in serum by a semiautomated method using paraoxon as a substrate. METHODS: CD-1 mice were either fed a control diet or were fed a high-fat diet 1.25% (wt/wt) cholesterol, 0.5% (wt/wt) sodium cholate, and 15% (wt/wt) saturated fat. 300 µL of PJ containing 0.35 mmol total polyphenols was administered by oral gavage to half of the high fat mice daily. The rest of the high fat mice and the control mice were administered with 300 µL of water. RESULTS: PJ-supplemented animals had significantly higher levels of expression of pon1 compared to the unsupplemented group. PJ-supplemented animals had twice the PON1 activity of the unsupplemented group. In addition, PJ-supplemented animals had the lowest body weight and significantly reduced cholesterol and triacylglycerol levels, although the tricylglycerol levels were not consistently decreased. CONCLUSIONS: These results suggest that PJ protects against the effects of a high-fat diet in body weight, and cholesterol levels.

Willingness to pay more for value-added pomegranate juice (Punica granatum L.): An open-ended contingent valuation.

This study aimed at estimating the consumer's willingness to pay (WTP) more for value-added pomegranate juice using the contingent valuation method (CVM). The WTP was estimated applying the open-ended elicitation technique with 454 consumers in two supermarkets located in Rio de Janeiro, Brazil. The average consumer's WTP more for pomegranate juice was estimated in R$2.04 (Brazilian currency) and the income elasticity coefficient at the midpoint was 0.19, i.e., a 10% increase in consumer income will increase, on average, 1.9% the WTP of pomegranate juice (ceteris paribus). Therefore, the income elasticity coefficient was considered inelastic, once an increase in income would have low effect on the WTP for these consumers. The results indicated that the consumers were interested in acquiring a non-traditional juice processed using a technology that preserves vitamins and antioxidants, maintains the flavor of "fresh juice" without colorants and preservatives, despite the pomegranate is not part of the Brazilian diet.

How do Brazilian consumers perceive a non-traditional and innovative fruit juice? An approach looking at the packaging.

Consumer interest in nutritious and innovative foods encourages the development of products based on raw materials with nutraceutical potential. The health benefits provided by pomegranate have been recognized; therefore, the development of pomegranate juice may match consumer expectations regarding this goal. However, the concept has to first be accepted by the consumer. The aim of the study was to utilize a rating based conjoint analysis to investigate how Brazilian consumers perceive pomegranate juice by identifying the role of packaging attributes relevant to the consumer's intention to purchase. Five factors were considered in the study: technology used in the juice production (high hydrostatic pressure - HHP - a technology that preserves nutritional and sensory properties), antioxidants, price, preservatives, and colorant. Eight hypothetical pomegranate juice packages were created following an incomplete block design and evaluated by 150 fruit juice consumers. Three clusters were identified. The average results revealed that antioxidants were the attribute of greatest relative importance to cluster 1 (RI: 36%), followed by HHP (RI: 25%) and colorants (14%). Consumers in cluster 2 considered price as the most important attribute (RI: 41%), followed by antioxidants (RI: 21%) and HHP (RI: 18%). Cluster 3, as well as cluster 2, considered price the most important attribute (RI: 28%), followed by antioxidants (RI: 26%) and HHP (RI: 22%). The results showed that consumers valued information on the health benefits of antioxidants as well as on the technology, suggesting that both types of information may be relevant tools to increase the intention to purchase the product. The application of HHP for pomegranate juice processing was positively perceived by consumers, suggesting a potential commercial application in the Brazilian industry.