METHOD FOR ELIMINATING DEFECTS IN POMEGRANATE JUICE BY MEANS OF ENZYMATIC PROCESSES

WIPO Patent Application WO/2020/226578

A3

The present invention relates to the use of tannase, lactonase and protease for the purpose of eliminating defects (haze, sedimentation, acridity) and of ensuring color stability in pomegranate juices.

TÜRKYILMAZ MELTEM (TR)

PCT/TR2019/000080

April 01, 2021

November 12, 2019

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ANKARA UENIVERSITESI (TR)

A23L2/84; A23L2/70

US20090123979A1	2009-05-14
US20150157555A1	2015-06-11

CRISTINA GARCIA-MUNOZ, FABRICE VAILLANT: "Metabolic Fate of Ellagitannins: Implications for Health, and Research Perspectives for Innovative Functional Foods", CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol. 54, no. 12, 28 February 2014 (2014-02-28), pages 1584 - 1598, XP055605190
MARTINA CERRETI ET AL.: "Optimization of Pectinase and Protease Clarification Treatment of Pomegranate Juice", LWT - FOOD SCIENCE AND TECHNOLOGY 82, vol. 82, 12 April 2017 (2017-04-12), pages 58 - 65, XP085018995
ASHIMA KAPOOR, HINA IQBAL: "Efficiency of Tannase Produced by Trichoderma Harzianum MTCC 10841 in Pomegranate Juice Clarification and Natural Tannin Degradation", INTERNATIONAL JOURNAL OF LIFE SCIENCES BIOTECHNOLOGY AND PHARMA RESEARCH, vol. 4, no. 6, 2013, pages 641 - 650, XP055821406

YAZIR AKSAKALLI, Özlem (TR)

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