Effect of Origanum elongatum essential oil and heating on Pomegranate Juice Quality

The aim of present study was to determine the effect of Origanum elongatum essential oil on the quality of fresh pomegranate juice. The antimicrobial activity of 0.06% (v/v) of essential oil alone and in combination with heat treatment (70 and 80ºC) was evaluated for 30 seconds. Meanwhile, the content of total sugars and pH was recorded at 20ºC for 16th day during conservation. The concentration of 0.06% of essential oil showed a significant effect on microbial growth and chemical variation. Furthermore, it was found that the combined treatment with heat increased the effect of essential oil on microbial viability, and consequently improved the juice conservation process while preserving nutritional and organoleptic qualities.

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