A Debittered, Antioxidant Rich Pomegranate Juice
अन्वेषक  प्रोफेसर Rintu Banerjee, Mr. Suryamant Rout, Ms. Paramita Mahapatra, Ms. Annapurna Kumari
Patent  Filed
 Sale of pomegranate juice in the world market is hampered because of its bitterness due to the presence of phenolic compounds like tannins. Based on the potential use of these enzymes to break the ester linkages in tannins, the present work was undertaken to degrade the tannin content with these enzymes without significantly affecting the quality of the juice. An optimum mixture of enzymes in fruit juice resulted 89% of tannin degradation without affecting the quality of the juice like protein content, total soluble sugar, pH, titratable acidity, organic carbon etc. However there is a trivial increase in the viscosity with the treatment of enzymes. Samples treated with enzymes showed 37.5% increase in gallic acid content as compared to the non-treated sample. The increase in gallic acid content is also beneficial with regard to its antioxidant potential.
विवरण के लिए कृपया संपर्क करें-
प्रभारी प्राध्यापक, IPR & IR
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: ipr @ sric.iitkgp.ernet.in
संकायाध्यक्ष
प्रायोजित शोध एवं औद्योगिक सलाहकारिता
भारतीय प्रौद्योगिकी संस्था खड़गपुर 721302 भारत
ई-मेल: deansr @ hijli.iitkgp.ernet.in