Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment
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 pasteuriz...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/3283054 |
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| author | Martha P. Tarazona-Díaz Ascensión Martínez-Sánchez Encarna Aguayo |
| author_facet | Martha P. Tarazona-Díaz Ascensión Martínez-Sánchez Encarna Aguayo |
| author_sort | Martha P. Tarazona-Díaz |
| collection | DOAJ |
| description | 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 kg−1 of 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. |
| format | Article |
| id | doaj-art-a280bf97d0e34d6e88dbeda7606160a5 |
| institution | OA Journals |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a280bf97d0e34d6e88dbeda7606160a52025-08-20T02:20:55ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/32830543283054Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal TreatmentMartha P. Tarazona-Díaz0Ascensión Martínez-Sánchez1Encarna Aguayo2Department of Food Engineering, Universidad Jorge Tadeo Lozano, Carrera 4, No. 22-61, Bogotá, ColombiaPostharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, Cartagena, 30203 Murcia, SpainPostharvest and Refrigeration Group, Department of Food Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII 48, Cartagena, 30203 Murcia, SpainL-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 kg−1 of 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.http://dx.doi.org/10.1155/2017/3283054 |
| spellingShingle | Martha P. Tarazona-Díaz Ascensión Martínez-Sánchez Encarna Aguayo Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment Journal of Food Quality |
| title | Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment |
| title_full | Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment |
| title_fullStr | Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment |
| title_full_unstemmed | Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment |
| title_short | Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment |
| title_sort | preservation of bioactive compounds and quality parameters of watermelon juice enriched with l citrulline through short thermal treatment |
| url | http://dx.doi.org/10.1155/2017/3283054 |
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