ENHANCING NUTRITIONAL QUALITY AND SHELF-LIFE OF POMEGRANATE JUICE USING HIGH-PRESSURE PROCESSING (HPP) TECHNOLOGY IN UZBEKISTAN
Keywords:
Pomegranate juice, high-pressure processing (HPP), nutritional quality, shelf-life, antioxidants, food safety, Uzbekistan, non-thermal processing, bioactive compounds, sensory properties.Abstract
Pomegranate juice, a high-value product in Uzbekistan’s agricultural sector, is prized for its rich antioxidant content and health benefits. However, traditional thermal processing methods compromise its nutritional and sensory qualities. This study evaluates the application of high-pressure processing (HPP) technology at 600 MPa for 3 minutes to enhance the nutritional quality, sensory attributes, and shelf-life of pomegranate juice produced from local varieties (e.g., Anor Surkh). Results demonstrate that HPP retains 95% of phenolic compounds and 92% of anthocyanins, extends shelf-life by 60 days compared to thermal pasteurization, and maintains superior sensory qualities. Microbial safety complies with ISO 22000 standards, with no detectable pathogens. These findings suggest that HPP offers a sustainable, non-thermal processing solution for Uzbekistan’s pomegranate industry, enhancing its competitiveness in global markets.
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