Open AccessEffect of ultrahigh temperature treatment on qualities of watermelon juice
Author(s) -
Wang Yubin,
Guo Xiaofei,
Ma Yue,
Zhao Xiaoyan,
Zhang Chao
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.593
Subject(s) - food science , pasteurization , chemistry , aroma
The watermelon juice was pasteurized by the ultrahigh temperature ( UHT ) treatment, and the qualities of the pasteurized juice were compared to screen the optimal UHT . The UHT of 120 and 135°C inactivated the microbial colonies and maintained the original color of the watermelon juice. The temperature of 120 and 135°C was also maintained the phenolic content by reducing the polyphenoloxidase activity. Moreover, the C9 aldehydes, especially the ( E , Z )‐2,6‐nonadienal, presented the main aroma of the watermelon juice. The C9 aldehydes were formed as the results of the heat reduction and enzymatic metabolism. The temperature of 120 and 135°C reduced the alcohol dehydrogenase activity and well maintained the C9 aldehyde content of the watermelon juice. Hence, the temperature of 120°C of the UHT treatment was the optimal temperature for the production of the watermelon juice.