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

Abstract

The present results suggest that using a non-centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities.

Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

“…In this study, lycopene content was more affected by pasteurization conditions (80 ∘ C, 40 s versus 90 s) than by storage conditions (4 ∘ C for 30 days), although significant losses at the end of storage were also observed. At 30 days of storage, the lycopene losses were around 10% for PWJ-40 s and 7% for PWJ-90 s. Similar results were reported for watermelon juice, which showed higher losses after thermal treatment (88 ∘ C for 20 s) than during the 30 days of storage time [12]. Additionally, a previous study detected a loss of about 40% in the lycopene content after conventional sterilization of tomato puree [27].…”

“…The analytical parameters pH (Crison 2001 pH meter, Crison Instruments SA, Barcelona, Spain) and solid soluble content (SSC) (digital refractometer, Atago Company Ltd., Tokyo, Japan) were measured as described by Tarazona-Díaz and Aguayo [12].…”

“…Watermelon juice color at three equidistant points was determined using a Chroma meter (CR-300, Minolta, Ramsey, NY, USA) as described by Tarazona-Díaz and Aguayo [12]. The results are expressed as hue angle ( .…”

“…The presence of Salmonella spp., Listeria monocytogenes, and Escherichia coli was also evaluated according to the EU legislation (Regulation EC 1441/2007, 2007) [21]. The media and incubation conditions for each microbial group were previously described by Tarazona-Díaz and Aguayo [12]. Three samples (bottles of juice) of watermelon juice (UPWJ, PWJ-40 s, and PWJ-90 s) were analyzed in duplicate at day 0 and at every 5 days of storage.…”

“…On the other hand, decreasing the pectin methyl esterase (PME) and polygalacturonase (PG) activities could limit the degradation of pectins, decreasing the losses in viscosity and cloud stability [11]. Previously, Tarazona-Díaz and Aguayo [12] described that centrifugation and pasteurization (87.7…”