Preservation of bioactive compounds and quality parameters of watermelon juice enriched with L-Citrulline through short thermal treatment
MetadataShow full item record
AuthorTarazona Díaz, Martha Patricia; Martínez Sánchez, Ascensión; Aguayo Giménez, Encarnación Pilar
Knowledge AreaTecnología de los Alimentos
Bibliographic CitationTarazona-Díaz, M. P., Martínez-Sánchez, A., & Aguayo, E. (2017). Preservation of bioactive compounds and quality parameters of Watermelon juice enriched with L-Citrulline through short thermal treatment. Journal of Food Quality, 2017, 1–10. doi:10.1155/2017/3283054
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 40s or 90s) 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 ...
- Artículos 
The following license files are associated with this item: