THE QUALITY OF POMEGRANATE JUICES OBTAINED FROM POMEGRANATE GRAIN OR WHOLE POMEGRANATES WITH PRESERVED PEEL AT DIFFERENT PRESSURE VALUES

Abstract

Abstract. Pomegranate juice is a rich source of antioxidants of phenolic nature; due to its excellent taste and health-improving properties, its consumption around the world has increased significantly in recent years. Obtaining pomegranate juice for research and commercial purposes includes fruit pressing, which makes it necessary to investigate the types of pressing devices and their configuration in order to maximize juice yield and improve its beneficial properties. The purpose of this mini-review was to find out from various sources and summarize how the method of obtaining juice can affect its yield and useful properties. The results of published studies have shown that the qualitative characteristics of pomegranate juices obtained from the same varietal raw materials vary greatly depending on the method of its preparation for pressing and the pressure values during their extraction.