Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline
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 opportuni...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2017
- Institución:
- Universidad de Bogotá Jorge Tadeo Lozano
- Repositorio:
- Expeditio: repositorio UTadeo
- Idioma:
- OAI Identifier:
- oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/9074
- Palabra clave:
- Citrullus lanatus
Firmness
Sensorial parameters
Beverage
Functional juice
Sandía -- Investigaciones
Pasteurización -- Investigaciones
- Rights
- License
- Abierto (Texto Completo)
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| dc.title.spa.fl_str_mv |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| title |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| spellingShingle |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline Citrullus lanatus Firmness Sensorial parameters Beverage Functional juice Sandía -- Investigaciones Pasteurización -- Investigaciones |
| title_short |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| title_full |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| title_fullStr |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| title_full_unstemmed |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| title_sort |
Effects of pasteurization and storage time on watermelon juice quality enriched with L-citrulline |
| dc.subject.spa.fl_str_mv |
Citrullus lanatus Firmness Sensorial parameters Beverage Functional juice |
| topic |
Citrullus lanatus Firmness Sensorial parameters Beverage Functional juice Sandía -- Investigaciones Pasteurización -- Investigaciones |
| dc.subject.lemb.spa.fl_str_mv |
Sandía -- Investigaciones Pasteurización -- Investigaciones |
| description |
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. |
| publishDate |
2017 |
| dc.date.created.none.fl_str_mv |
2017 |
| dc.date.accessioned.none.fl_str_mv |
2020-04-29T19:09:13Z |
| dc.date.available.none.fl_str_mv |
2020-04-29T19:09:13Z |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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Artículo |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.identifier.other.spa.fl_str_mv |
https://www.ishs.org/ishs-article/1151_41 |
| dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/20.500.12010/9074 |
| dc.identifier.doi.spa.fl_str_mv |
10.17660/ActaHortic.2017.1151.41 |
| dc.identifier.instname.spa.fl_str_mv |
instname:Universidad de Bogotá Jorge Tadeo Lozano |
| dc.identifier.reponame.spa.fl_str_mv |
reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano |
| url |
https://www.ishs.org/ishs-article/1151_41 http://hdl.handle.net/20.500.12010/9074 |
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10.17660/ActaHortic.2017.1151.41 instname:Universidad de Bogotá Jorge Tadeo Lozano reponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo Lozano |
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http://purl.org/coar/access_right/c_abf2 |
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Abierto (Texto Completo) |
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Abierto (Texto Completo) http://purl.org/coar/access_right/c_abf2 |
| dc.format.extent.spa.fl_str_mv |
6 páginas |
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image/jepg |
| dc.coverage.spatial.spa.fl_str_mv |
Bogotá, Colombia |
| dc.publisher.spa.fl_str_mv |
Universidad de Bogotá Jorge Tadeo Lozano |
| institution |
Universidad de Bogotá Jorge Tadeo Lozano |
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Bogotá, Colombia2020-04-29T19:09:13Z2020-04-29T19:09:13Z2017https://www.ishs.org/ishs-article/1151_41http://hdl.handle.net/20.500.12010/907410.17660/ActaHortic.2017.1151.41instname:Universidad de Bogotá Jorge Tadeo Lozanoreponame:Repositorio Institucional de la Universidad de Bogotá Jorge Tadeo LozanoWatermelon 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.6 páginasimage/jepgUniversidad de Bogotá Jorge Tadeo LozanoCitrullus lanatusFirmnessSensorial parametersBeverageFunctional juiceSandía -- InvestigacionesPasteurización -- InvestigacionesEffects of pasteurization and storage time on watermelon juice quality enriched with L-citrullineArtículoinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1Abierto (Texto Completo)http://purl.org/coar/access_right/c_abf2Aguayo, E.Martı́nez-Sánchez1, A.Silveira, A.C.Tarazona, M.P.ORIGINALCaptura.PNGCaptura.PNGVer portadaimage/png131121https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/9074/1/Captura.PNGf639f14c7cf177fde1ce62a099e25ba3MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-82938https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/9074/2/license.txtabceeb1c943c50d3343516f9dbfc110fMD52open accessTHUMBNAIL9468.pdf9468.pdfArtículo reservadoapplication/pdf514592https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/9074/3/9468.pdf035c2a0b6d887995d737b1685e1cde3cMD53embargoed access|||2200-04-29Captura.PNGCaptura.PNGVer portadaimage/png131121https://expeditiorepositorio.utadeo.edu.co/bitstream/20.500.12010/9074/4/Captura.PNGf639f14c7cf177fde1ce62a099e25ba3MD54open access20.500.12010/9074oai:expeditiorepositorio.utadeo.edu.co:20.500.12010/90742020-04-29 14:12:45.083open accessRepositorio Institucional - Universidad Jorge Tadeo Lozanoexpeditio@utadeo.edu.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 |