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dc.contributor.authorTarazona Díaz, Martha Patricia 
dc.contributor.authorMartínez Sánchez, Ascensión 
dc.contributor.authorAguayo Giménez, Encarnación Pilar 
dc.date.accessioned2020-05-08T07:24:02Z
dc.date.available2020-05-08T07:24:02Z
dc.date.issued2017
dc.identifier.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:10.1155/2017/3283054es_ES
dc.identifier.issn0146-9428
dc.description.abstractL-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 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.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoenges_ES
dc.publisherWiley-Blackwelles_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titlePreservation of bioactive compounds and quality parameters of watermelon juice enriched with L-Citrulline through short thermal treatmentes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.subjectFruitses_ES
dc.subjectFruit juiceses_ES
dc.subjectAmino acidses_ES
dc.subjectWatermelon juicees_ES
dc.subjectJuice industryes_ES
dc.subject.otherTecnología de los Alimentoses_ES
dc.identifier.urihttp://hdl.handle.net/10317/8528
dc.identifier.urlhttps://www.hindawi.com/journals/jfq/2017/3283054/
dc.identifier.url10.1155/2017/3283054
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES


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