Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature

Lemos, Agostinho; Ribeiro, Ana C.; Delgadillo, Ivonne; Saraiva, Jorge A.

doi:10.1016/j.lwt.2019.108695

Cited by 13 publications

(6 citation statements)

References 28 publications

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“…The TSS decrease at each cycle under storage could be associated with sugar consumption by microorganisms, since as time progresses, there exists a possibility of microbial growth, and thus, as days passed, the microorganisms consume higher sugar amount than in the first days (first week), reflecting in a gradual TSS decrease [33]. Comparable results were described by Wahia et al [34], who studied melon juice and their quality properties preservation at various days during storage.…”

Section: Tss Resultsmentioning

confidence: 74%

“…In addition, a similar behavior was observed throughout storage, since at day 35, the density showed an increment of approximately 12-14% to the respective sample at day 0. These trends might be explained by the water evaporation in the sample under storage period, which lead to a decrease in the volume of the sample, as it was explained in studies on physicochemical properties under storage conditions for watermelon juice [33] and grape juice [46]. Color parameters of fresh calafate juice and for each CBCC cycle during storage are shown in Table 3.…”

Section: Physicochemical Analysismentioning

confidence: 90%

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Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

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This study aimed to evaluate the potential of centrifugal block cryoconcentration (CBCC) at three cycles applied to fresh calafate juice. The fresh juice and cryoconcentrate at each cycle were stored for five weeks at 4 °C and quality attributes were analyzed every 7 days. CBCC had significant effects in the calafate juice, since in the last cycle, the cryoconcentrate reached a high value of total soluble solids (TSS, ≈42 °Brix), with final attractive color, and an increase of approximately 2.5, 5.2, 5.1, 4.0 and 5.3 times in relation to the fresh juice values, for total bioactive compounds (TBC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC), respectively. However, at 35 days under storage, these values decreased by 5%, 13%, 15%, 19%, 24% and 27%, for TSS, TBC, DPPH, ABTS, FRAP and ORAC, respectively. Additionally, until the day 14, the panelists indicated a good acceptability of the reconstituted cryoconcentrate. Therefore, CBCC can be considered a novel and viable technology for the preservation of quality attributes from fresh calafate juice with interesting food applications of the cryoconcentrates due to their high stability during storage time in comparison to the fresh juice.

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Section: Tss Resultsmentioning

confidence: 74%

Section: Physicochemical Analysismentioning

confidence: 90%

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Orellana‐Palma

Tobar-Bolaños

Casas-Forero

et al. 2020

Foods

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“…During the last few years, HS has sparked substantial interest to maintain safety and hygienic properties during storage of many fresh foods, such as meat, fish and fruit juices (Fidalgo et al, 2019;Lemos, Ribeiro, Delgadillo, & Saraiva, 2020;Santos, Castro, Delgadillo, & Saraiva, 2019).…”

Section: Introductionmentioning

confidence: 99%

“…Despite promoting extensive microbial inactivation, with no recovery in microbial activity even after months under pressure, HS did not promote significant changes in food physical and sensory properties. To this regard, Lemos et al, (2020) actually reported that watermelon juice stored for one year at 75 MPa only presented a slightly faded color. In the case of protein rich foods, such as meat and fish, denaturation of myofibrillar and sarcoplasmic proteins was detected, resulting in minor changes of techno-functional properties such as water-holding capacity and texture.…”

Section: Introductionmentioning

confidence: 99%

Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality

Basso¹,

Manzocco²,

Marino³

et al. 2021

Innovative Food Science & Emerging Technologies

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“…It can be consumed directly by eating the flesh or as juice. Due to its high moisture content, the most preferred and popular product of watermelon is the juice [2], mainly due to its sweetness, refreshing taste and attractive colour intensity [3]. As a consumer interest, the healthy beverages have grown over the years, and the juice market too is rapidly expanding [4].…”

Section: Introductionmentioning

confidence: 99%

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

et al. 2022

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Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.

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Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature

Cited by 13 publications

References 28 publications

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus)

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