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

Abstract

L-citrulline is a nonessential amino acid with demonstrated health benefits for humans, and watermelon is a fruit rich in this amino acid. The juice industry is developing functional beverages through the enrichment with external bioactive compounds; this kind of industry uses conventional pasteurization because of its efficiency and simplicity. In this experiment, the effects of pasteurization (80 ∘ C for 40 s or 90 s) and storage (4 ∘ C for 30 days) on different parameters were evaluated in a watermelon juice (3.68 g kgof natural L-citrulline) enriched with external L-citrulline (12 g kg −1 ). Enzymatic activity (peroxidase, pectin methyl esterase, and polygalacturonase) was inactivated (74 to 89%, 89 to 90%, and 11 to 15%, resp.) with the pasteurization treatment, obtaining the highest degradation with the longest heating time. According to the rheology study, the juice's elasticity was mainly affected by type of heat treatment while its viscosity was more stable and affected by storage time. A reduction in bioactive compounds content, around 10-16% for lycopene and 19-20% for L-citrulline, was observed after the pasteurization treatments, with a higher decrease with increased treatment time. Storage time also induced a reduction in lycopene and L-citrulline. The shelf life was limited by sensorial parameters.

Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

“…During pasteurization, there were mean reduction by 23.3, 1.96, 33, and 218% in the values of lycopene, total carotenoids, phenolic compounds, and citruline content, respectively. These results can help the beverage industry to understand how to work with these parameters so that the lycopene contents of the juices are better retained (Tarazona‐Díaz, Martínez, et al, 2017; Tarazona‐Díaz, Sanchez, et al, 2017).…”

“…Watermelon fruits were purchased from local market and were cut manually and different components that is, peel, flesh, rind, and seeds were separated. The separated fruit flesh and rind were juiced separately in electric mixer grinder and the extracted juices were held for 3 hr for gravitational sedimentation (Tarazona‐Díaz, Martínez, et al, 2017; Tarazona‐Díaz, Sanchez, et al, 2017). Preservatives were added to the juices @ 0.1% sodium benzoate and @ 0.1% potassium sorbate (brand, purity; Yousaf, Zeb, Arsalan, Rahman, & Ali, 2016).…”

Fruit‐based juices: Focus on antioxidant properties—Study approach and update

“…(Andrew & Izzo, 2017;Daliu, Santini, & Novellino, 2018;Santini, Novellino, Armini, & Ritieni, 2013;Santini, Tenore, & Novellino, 2017;Speranza et al, 2017). In this context, several works have studied the use of bioactive components or antioxidant extracts as additional ingredient in fruit-based juice and their related implemented properties (Ivanišová et al, 2015;Kulichová et al, 2018;Tarazona-Díaz, Martínez-Sánchez, & Aguayo, 2017) or new juice formulation (Lachowicz & Oszmiański, 2018). Emerging direction was the addition of active ingredient from food wastes in formulation of fruitbased juice (Afkhami, Goli, & Keramat, 2018;López-Nicolás, González-Bermúdez, Ros-Berruezo, & Frontela-Saseta, 2014;Martinez, Valderrama, Moreno, & De Bruijn, 2017).…”

“…Nowadays, emerging studies on effect of isolated fractions rich in biologically active compounds on specific and targeted biochemical functions and their biological role are being carried out and addressed in perspective of the application and uses in nutraceutical and functional foods (Andrew & Izzo, ; Daliu, Santini, & Novellino, ; Santini et al, ; Santini & Novellino, ; Santini, Novellino, Armini, & Ritieni, ; Santini, Tenore, & Novellino, ; Speranza et al, ). In this context, several works have studied the use of bioactive components or antioxidant extracts as additional ingredient in fruit‐based juice and their related implemented properties (Ivanišová et al, ; Kulichová et al, ; Tarazona‐Díaz, Martínez‐Sánchez, & Aguayo, ) or new juice formulation (Lachowicz & Oszmiański, ). Emerging direction was the addition of active ingredient from food wastes in formulation of fruit‐based juice (Afkhami, Goli, & Keramat, ; López‐Nicolás, González‐Bermúdez, Ros‐Berruezo, & Frontela‐Saseta, ; Martinez, Valderrama, Moreno, & De Bruijn, ).…”

Caracterización fisicoquímica, químico proximal, compuestos bioactivos y capacidad antioxidante de pulpa y corteza de sandía (Citrullus lanatus)

“…La citrulina es producida de forma natural por el cuerpo y también se puede encontrar en ciertos alimentos como la sandía, pepino, calabaza, melones, entre otros (Kaore y Kaore, 2014). En el caso de la sandía, la citrulina se puede encontrar tanto en pulpa como en la corteza de la sandía, presentándose en mayor cantidad en esta última (Davis et al, 2011;Rimando y Perkins-Veazie, 2005;Tarazona-Díaz et al, 2011) , el cual tiene un fuerte poder antioxidante y es buen eliminador de radicales libres (Al-Sayed y Ahmed, 2013), que tiene la función biológica de ser precursora en la síntesis de L-arginina; aminoácido esencial, que cumple un rol vital en el buen funcionamiento del sistema circulatorio e inmunológico y participa en la producción de Óxido nítrico, que funciona como mensajero celular en el sistema cardiovascular y es una molécula vaso protectora fundamental (Tarazona et al, 2017;Mori et al, 2015). Estas propiedades de la citrulina permiten su acción contra enfermedades como el Alzheimer, anemia de células falciformes, demencia vascular, desorden del ciclo de la urea, diabetes, hipertensión, arterosclerosis, desordenes intestinales, enfermedad celíaca, cáncer, disfunción eréctil, falla renal, problemas respiratorios, entre otras (Kaore y Kaore, 2014).…”