Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment.

In this study, changes in the basic composition and structural characterisation of water-soluble pectin (WSP), homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) from pomegranate peel were investigated after high-pressure-homogenisation (HPH) at 50 MPa and 300 MPa. The interactions between three pectin and anthocyanin (ACN) complex were also studied. The three pectin fractions were mainly composed of galacturonic acid (34.

Effects of juicing methods on the bioactive compounds and flavor quality of 'Black-seed' pomegranate from three producing areas.

Background: Color, nutrients and flavor are the key characteristics of pomegranate juice, but they are susceptible to processing methods and raw materials. In this study, the effects of aril juicing and whole fruit juicing methods on the composition of 'Black-seed' pomegranate juice from three producing areas were studied, including physicochemical parameters, color attributes, organic acids, sugars, phenolic compounds, and volatile compounds.

Results: The whole fruit juicing method resulted in higher juice yields of pomegranate fruit with 69.

Rapid "turn-on" photoluminescence detection of bisulfite in wines and living cells with a formyl bearing bis-cyclometalated Ir(iii) complex.

A new photoluminescence (PL) probe based on a formyl bearing bis-cyclometalated Ir(iii) complex, [Ir(ppy)2phen-CHO]+PF6- (1), is synthesized and applied to the selective detection of a bisulfite anion (HSO3-). Probe 1 is prepared using 2-phenylpyridine (ppy) as the C^N main ligand and 1,10-phenanthroline-5-carboxaldehyde (phen-CHO) as the N^N ancillary ligand. Probe 1 displayed excellent selective PL enhancement in response to HSO3- in acetic acid-sodium acetate buffer solution (pH = 5.