Optimization of Bioactive Components in Fresh Red Watermelon Juice Using Ultrasound With Response Surface Methodology

Abstract

In this study, optimization of bioactive components in fresh red watermelon juice which was applied ultrasound for different amplitude and time with response surface methodology (RSM) was performed. As a result of the optimization, lycopene, ascorbic acid, total phenolic content and DPPH were determined as 28.74 mg/100 mL, 4.34 mg/100 mL, 122.2 mg GAE/L and 54.26%, respectively. When compared to the fresh red watermelon juice samples applied ultrasound with control samples, it was found that lycopene, total phenolic content and DPPH values increase and ascorbic acid content decreased.

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

“…Ultrasound (frequency of 20 kHz or more) is a non-thermal physical technique with high environmental protection, low cost, high efficiency, and low energy consumption widely used for sterilization, detection, extraction, and other processes [ 10 ]. Furthermore, there is various research in the literature showing that ultrasound technology increased the quality of juice, with examples including ougan [ 11 ], tangerine [ 12 ], cape gooseberry [ 13 ], mulberry [ 14 ], Acai [ 15 ], watermelon [ 16 , 17 ], prebiotic orange [ 18 ], strawberry [ 19 ], and grapefruit juices [ 7 ].…”