Quality evaluation of pomegranate juice with detanninated pomegranate peelextracts as an alternative substitute to chemical preservatives

The peel of pomegranate fruits (Punica granatum L.) contains valuable bioactive substances. Due to its sensorial taste and abundant fruit processing, it generates a huge amount of by-products such as seeds and peels, leading to environmental pollution (26 to 30% by weight) if not handled carefully. The study was carried out to enhance the nutritional and functional properties of pomegranate juice by adding detanninated pomegranate peel extract (DPPE) as a natural preservative The treatments were T0 = Control (PJ with 0.1% sodium benzoate), T1 (PJ + 2% DPPE:), T2 (PJ + 4% DPPE), T3 (PJ + 6% DPPE), T4 (PJ + 8% DPPE), T5 (PJ + 10% DPPE). All the samples were stored at ambient temperature for 100 days and basic quality parameters like ascorbic acid, reducing/on-reducing sugar and sensory (colour, flavour, taste and overall acceptability) were evaluated at 20-day intervals. Fruit juice was significantly affected by DPPE, enhanced the nutritional contents of the juice, and also showed a preservative effect on its shelf life. The addition of DPPE up to some extent (6%) juice samples was acceptable to panels of judges and got the maximum mean score. However, increasing the DPPE from 8% showed an adverse impact on the acceptability of juice. Statistical analysis showed that DPPE as a natural preservative has a significant (p≤0.05) effect on pomegranate juice for about 90 days at ambient temperature.