Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

Aguiló‐Aguayo, Ingrid; Montero‐Calderón, Marta; Soliva‐Fortuny, Robert; Martı́n-Belloso, Olga

doi:10.1016/j.jfoodeng.2010.03.025

Cited by 40 publications

(19 citation statements)

References 28 publications

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“…A significant decrease ( P ≤ 0.05) in all sample attributes was observed with increasing storage time. Aguiló‐Aguayo et al also observed reductions in flavor compounds, including hexanal, ( E )‐2‐nonenal, nonanal, 6‐methyl‐5‐hepten‐2‐one and geranylacetone, when watermelon juice was thermally treated (90 °C, 60 s) and stored for up to 56 days at 4 °C.…”

Section: Resultsmentioning

confidence: 94%

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality

Tarazona-Díaz

Aguayo

2013

J Sci Food Agric

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Section: Resultsmentioning

confidence: 94%

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality

Tarazona-Díaz

Aguayo

2013

J Sci Food Agric

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“…Watermelon juice is sensitive to heat, oxygen, light, and ions [1,[8][9][10]. Several techniques have been applied to maintain the original quality and aroma of watermelon juice.…”

Section: Introductionmentioning

confidence: 99%

“…Several techniques have been applied to maintain the original quality and aroma of watermelon juice. High pressure treatment less influences the aroma and color of watermelon juice [1,10]; high pressure carbon dioxide treatment inactivates polyphenol oxidase, peroxidase, and pectin methylesterase of watermelon juice, thus maintaining their original properties [11]; pulsed electric field treatment maintains the typical aroma of watermelon juice for 21 days [8] and also maintains the total antioxidant capacity of watermelon juice [12]. However, the mentioned techniques were intermittent, which maintained qualities and aroma of watermelon juice at the expense of high cost and limited production capacity.…”

Section: Introductionmentioning

confidence: 99%

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Wang

et al. 2018

Journal of Food Quality

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The effect of thermal treatments on the quality and aroma of watermelon juice was evaluated. Watermelon juice was pasteurized via ultrahigh temperature (UHT, pasteurized at 135 ∘ C for 2 s), low temperature long time (LTLT, pasteurized at 60 ∘ C for 30 min), and high temperature short time (HTST, pasteurized at 100 ∘ C for 5 min), respectively. UHT and LTLT reduced the total flora count and maintained the color of the pasteurized juice, while the HTST led to a significant color difference. A total of 27, 21, 22, and 21 volatiles were identified in the unpasteurized juice, UHT, LTLT, and HTST, respectively. The typical watermelon aroma, including (3 )-3-nonen-1-ol, (E)-2-nonen-1-ol, 1-nonanal, (2E)-2-nonenal, and (E,Z)-2,6-nonadienal, was abundant in the LTLT. Consequently, the aroma of the LTLT was similar to that of unpasteurized juice. Moreover, the shelf life of the LTLT reached 101 and 14 days at 4 and 25 ∘ C, respectively. Hence, the LTLT was the best way to maintain the quality and aroma of watermelon juice.

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“…Watermelon juice is sensitive to the heat, oxygen, light, ion, etc. (Aguiló‐Aguayo, Montero‐Calderón, Soliva‐Fortuny, & Martín‐Belloso, ; Feng, Ghafoor, Seo, Yang, & Park, ; Liu, Wang, Zhang, et al., ; Zhang et al., ). In previous studies, our results proved that the UHT treatment was effective to inactivate the microbial colonies of the watermelon juice (Zhang et al., ).…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrahigh temperature treatment on qualities of watermelon juice

Wang

Guo

et al. 2018

Food Science & Nutrition

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The watermelon juice was pasteurized by the ultrahigh temperature (UHT) treatment, and the qualities of the pasteurized juice were compared to screen the optimal UHT. The UHT of 120 and 135°C inactivated the microbial colonies and maintained the original color of the watermelon juice. The temperature of 120 and 135°C was also maintained the phenolic content by reducing the polyphenoloxidase activity. Moreover, the C9 aldehydes, especially the (E,Z)‐2,6‐nonadienal, presented the main aroma of the watermelon juice. The C9 aldehydes were formed as the results of the heat reduction and enzymatic metabolism. The temperature of 120 and 135°C reduced the alcohol dehydrogenase activity and well maintained the C9 aldehyde content of the watermelon juice. Hence, the temperature of 120°C of the UHT treatment was the optimal temperature for the production of the watermelon juice.

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Changes on flavor compounds throughout cold storage of watermelon juice processed by high-intensity pulsed electric fields or heat

Cited by 40 publications

References 28 publications

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality

Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Effect of ultrahigh temperature treatment on qualities of watermelon juice

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