Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline
Data
2017Autor
Aguayo, E.
Martı́nez-Sánchez1, A.
Silveira, A.C.
Tarazona, M.P.
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Resumo
Watermelon juice has gained increasing popularity among consumers as a rich
natural source of functional compounds such as lycopene and L-citrulline. This amino
acid is an excellent candidate to reduce muscle soreness. Watermelon juice enriched
with L-citrulline is presented as an industry opportunity for the sport drink sector.
However, the application of conventional thermal pasteurization can degrade those
functional compounds. Effects of pasteurization at 80°C for 40 s (PW-40 s) or 90 s
(PW-90 s) and storage (4°C for 30 days) on watermelon juice enriched with Lcitrulline
was studied. Before pasteurization, initial lycopene content was 14.65±0.30
mg kg-1, reducing to 10.50±0.06 in PW-40 s and 10.10±0.08 mg kg-1 in PW-90 s after
30 days. Initial enriched L-citrulline content was 15.68±0.05 g L-1 that decreased to
12.38±0.03 in PW-40 s and 12.04±0.09 g kg-1 in PW-90 s treatment after 30 days of
storage. Pathogenic bacteria (Salmonella spp., Listeria monocytogenes and Escherichia
coli) were not detected during storage. However, mesophilic growth was high,
reaching 7.5 log cfu mL-1 in PW-40 s and 6.5 log cfu mL-1 in PW-90 s. The appearance
limited the shelf life to 25 days for PW-40 s and only 15 days for PW-90 s. The use of
higher temperatures of pasteurization is necessary to obtain a safe watermelon juice,
but this needs to be balanced with reduced treatment times to maintain functional
and sensory parameters which are easily thermo-degraded.
Palabras clave
Citrullus lanatus; Firmness; Sensorial parameters; Beverage; Functional juiceLink para o recurso
https://www.ishs.org/ishs-article/1151_41Collections
- Año 2017 [150]
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