Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

► Pomegranate juice (PJ) was produced by two methods: form “sacs” and “whole fruits”. ► Effects of fining and pasteurisation on anthocyanins and colour were investigated. ► Both processes adversely affected the anthocyanin contents and colour of PJs. ► Cy-3,5-diglu was the major anthocyanins, followed by cy-3-glu and dp-3-glu. ► Minimal heating and optimum gelatin is necessary for juice with desirable colour.