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Peer-reviewedCC BYFood Chemistry: X

Sensory and biochemical characterization of a snack based on dried pomegranate from two cultivars during shelf-life under modified atmosphere packaging

  • Bernardo Pace1
  • Chiara Medoro2
  • Michela Palumbo3
  • Virginia Carbone4
  • Paola Minasi4
  • Marta Cianciabella2
  • Stefano Predieri2
  • Maria Cefola1
4 affiliations
  1. 1Institute of Sciences of Food Production, National Research Council of Italy, c/o CS-DAT, Via Michele Protano, Foggia 71121, Italy
  2. 2Institute of Bioeconomy, National Research Council of Italy, Via Gobetti 101, Bologna 40129, Italy
  3. 3Institute of Sciences of Food Production, National Research Council of Italy, c/o CS-DAT, Via Michele Protano, Foggia 71121, Italy; Corresponding authors.
  4. 4Institute of Food Science, National Research Council of Italy, Via Roma 64, Avellino 83100, Italy
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Abstract

Hot air drying is an effective method to extend pomegranate arils' shelf-life, even if its effects on both biochemical composition and sensory quality remain insufficiently characterized. Two pomegranate cultivars, Wonderful (WF) and Acco (AC), were processed by hot-air drying and stored under modified atmosphere packaging for 120 days. A total of 53 phenolic compounds were tentatively identified by UHPLC-MS n and quantified by HPLC-UV/Vis. In fresh arils WF showed a higher total phenolic content than AC (226.62 and 175.10 mg 100 g −1 fw, respectively), while in arils after dehydrations (day 0) AC presented double phenolic concentrations compared to WF. Colour stability was higher in WF, whereas AC exhibited greater chromatic degradation. Regarding sensory evaluation, WF arils were less susceptible to aromatic degradation compared to AC. Descriptive Analysis (DA) and Temporal Check-All-That-Apply (TCATA) of WF arils indicated partial sensory stability up to 60 days, followed by a progressive sensory decline in most of the sensory attributes analysed.

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Cite

BibTeXRIS
BibTeX
@article{pace2026sensory,
  title = {{Sensory and biochemical characterization of a snack based on dried pomegranate from two cultivars during shelf-life under modified atmosphere packaging}},
  author = {Bernardo Pace and Chiara Medoro and Michela Palumbo and Virginia Carbone and Paola Minasi and Marta Cianciabella and Stefano Predieri and Maria Cefola},
  journal = {Food Chemistry: X},
  year = {2026},
  month = nov,
  doi = {10.1016/j.fochx.2026.104742},
  url = {https://doi.org/10.1016/j.fochx.2026.104742},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Sensory and biochemical characterization of a snack based on dried pomegranate from two cultivars during shelf-life under modified atmosphere packaging
AU  - Bernardo Pace
AU  - Chiara Medoro
AU  - Michela Palumbo
AU  - Virginia Carbone
AU  - Paola Minasi
AU  - Marta Cianciabella
AU  - Stefano Predieri
AU  - Maria Cefola
PY  - 2026
DA  - 2026/11/07
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104742
UR  - https://doi.org/10.1016/j.fochx.2026.104742
AB  - Hot air drying is an effective method to extend pomegranate arils' shelf-life, even if its effects on both biochemical composition and sensory quality remain insufficiently characterized. Two pomegranate cultivars, Wonderful (WF) and Acco (AC), were processed by hot-air drying and stored under modified atmosphere packaging for 120 days. A total of 53 phenolic compounds were tentatively identified by UHPLC-MS n and quantified by HPLC-UV/Vis. In fresh arils WF showed a higher total phenolic content than AC (226.62 and 175.10 mg 100 g −1 fw, respectively), while in arils after dehydrations (day 0) AC presented double phenolic concentrations compared to WF. Colour stability was higher in WF, whereas AC exhibited greater chromatic degradation. Regarding sensory evaluation, WF arils were less susceptible to aromatic degradation compared to AC. Descriptive Analysis (DA) and Temporal Check-All-That-Apply (TCATA) of WF arils indicated partial sensory stability up to 60 days, followed by a progressive sensory decline in most of the sensory attributes analysed.
SN  - 2590-1575
ER  -