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<p>The present study concentrated on the deacidification of pomegranate juice through the ion-exchange methodology. During the procedure, two anion-exchange resins (A133S, LX400) were operated at flow regimes of 3, 9, and 15 bed volumes (BV). A sample prepared without any deacidification process was selected as the control. Firstly, the target acidity (titratable acidity: 1.00%) of the samples was identified according to the findings of sensory analyses, followed by the deacidification process. In the deacidification process, more plausible results were obtained in products (pH, 3 BV: 3.77, 9 BV: 3.67, 15 BV: 3.57, titratable acidity, 3 BV: 0.99%, 9 BV: 1.03%, 15 BV: 1.04%) derived from A133S resin compared to those (pH, 3 BV: 3.58, 9 BV: 3.65, 15 BV: 3.62, titratable acidity, 3 BV: 1.10%, 9 BV: 1.02%, 15 BV: 1.09%) derived from LX400 counterpart. The concentration of soluble solids in samples processed through A133S and LX400 resins diminished from 14.56 to 13.45 and 12.87, in an order. Samples processed with the LX400 resin showed more phenolic losses compared to those of A133S counterpart. Antioxidant activity % inhibition ranged from 11.94% to 59.40%, with EC50 values between 12.51 and 61.87. The individual organic acids in juices included citric acid (decreasing from 13.54 to 8.02&#xa0;g/L), malic acid (from 1.24 to 0.80&#xa0;g/L), tartaric acid (from 0.05 to 0.03&#xa0;g/L), and oxalic acid (from 0.33 to 0.23&#xa0;g/L). Additionally, levels of glucose (ranging from 55.70 to 53.21&#xa0;g/L), fructose (55.70 to 58.32&#xa0;g/L), sucrose (0.91 to 0.96&#xa0;g/L), and maltose (1.07 to 1.21&#xa0;g/L) were measured in the final products. The types of resins and flow regimes exhibited a significant impact on sensory properties.</p>

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Effects on composition of pomegranate juice and reducing acidity with weak base anion exchange using ion exchange column chromatography in pomegranate juice

  • 期刊论文

  • 发表日期：

    2025年11月27日

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  • Nizam Mustafa Nizamlıoğlu,
  • Kamile Bayrak Akay

摘要

The present study concentrated on the deacidification of pomegranate juice through the ion-exchange methodology. During the procedure, two anion-exchange resins (A133S, LX400) were operated at flow regimes of 3, 9, and 15 bed volumes (BV). A sample prepared without any deacidification process was selected as the control. Firstly, the target acidity (titratable acidity: 1.00%) of the samples was identified according to the findings of sensory analyses, followed by the deacidification process. In the deacidification process, more plausible results were obtained in products (pH, 3 BV: 3.77, 9 BV: 3.67, 15 BV: 3.57, titratable acidity, 3 BV: 0.99%, 9 BV: 1.03%, 15 BV: 1.04%) derived from A133S resin compared to those (pH, 3 BV: 3.58, 9 BV: 3.65, 15 BV: 3.62, titratable acidity, 3 BV: 1.10%, 9 BV: 1.02%, 15 BV: 1.09%) derived from LX400 counterpart. The concentration of soluble solids in samples processed through A133S and LX400 resins diminished from 14.56 to 13.45 and 12.87, in an order. Samples processed with the LX400 resin showed more phenolic losses compared to those of A133S counterpart. Antioxidant activity % inhibition ranged from 11.94% to 59.40%, with EC50 values between 12.51 and 61.87. The individual organic acids in juices included citric acid (decreasing from 13.54 to 8.02 g/L), malic acid (from 1.24 to 0.80 g/L), tartaric acid (from 0.05 to 0.03 g/L), and oxalic acid (from 0.33 to 0.23 g/L). Additionally, levels of glucose (ranging from 55.70 to 53.21 g/L), fructose (55.70 to 58.32 g/L), sucrose (0.91 to 0.96 g/L), and maltose (1.07 to 1.21 g/L) were measured in the final products. The types of resins and flow regimes exhibited a significant impact on sensory properties.