Physico-chemical and sensory properties of pomegranate juices with pomegranate albedo and carpellar membranes homogenate

Five pomegranate juice samples were studied: one made only from pomegranate arils, two with different concentrations of albedo and carpellar membranes homogenate (20 and 50 g L−1), and two with the same levels of homogenate , but strained after 48 h to eliminate residual particles from the albedo. Total soluble solids content, pH, tritatable acidity, total phenolic content, volatile composition, and sensory flavor analysis were conducted to determine the main differences among samples. Samples with 5 g L−1 homogenate (either with or without straining) had significantly higher total phenolic content than the other samples. Only slight differences in intensity of sensory properties were found among the juices, which might be due to fruit variability. Only slight variability was found in the volatile composition of the samples. Aldehydes, alcohols and terpene compounds were the three volatile groups present in all samples. Adding albedo and carpellar membranes homogenate, and straining the juice (some hours later) could be a good tool to increase healthy properties without decreasing acceptance of the product.

► Pomegranate albedo effect in the overall pomegranate juice quality. ► Total phenolic content increased in pomegranate juice when adding albedo. ► Volatile composition and flavor profile showed no significant differences. ► Maceration with albedo may be a good way to improve quality of pomegranate juices.