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Influence of acidification, pasteurization, centrifugation and storage time and temperature on watermelon juice quality
Author(s) -
TarazonaDíaz Martha Patricia,
Aguayo Encarna
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6332
Subject(s) - pasteurization , food science , chemistry , citric acid , centrifugation , lycopene , chromatography , carotenoid
ABSTRACT BACKGROUND Watermelon juice has gained increasing popularity among consumers as a rich natural source of functional compounds such as lycopene and citrulline. However, the final quality of the juice depends significantly on its acidification, pasteurization, centrifugation and storage time and temperature. In this study, these characteristics were assessed in watermelon juice pasteurized at 87.7 °C for 20 s and stored for up to 30 days at 4 or 8 °C . RESULTS The acidifier citric acid provided an adequate sensory quality, similar to natural watermelon juice. Centrifugation and pasteurization significantly reduced the red color, bioactive compounds (lycopene, antioxidant capacity and total polyphenols) and sensory quality of the juice, particularly when the storage time was extended and a temperature of 8 °C was used ( P ≤ 0.05). All treated juices were microbiologically safe for up to 30 days when stored at 4 or 8 °C. In terms of sensory acceptability, only non‐centrifuged juices stored for up to 20 days at 4 °C remained above the commercial limit . CONCLUSION The present results suggest that using a non‐centrifugation process and a storage temperature of 4 °C yields a watermelon juice that better retains its sensory and functional qualities. © 2013 Society of Chemical Industry