Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid

Bhattacharjee, Chiranjit; Saxena, V. K.; Dutta, Suman

doi:10.1177/1082013217714672

Cited by 15 publications

(11 citation statements)

References 29 publications

(28 reference statements)

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“…Vitamin C (VC) was measured using the 2, 6-D titration method [16]. Anthocyanin and soluble sugar was measured using spectrophotometer [17,18].…”

Section: Phenotypic and Physiological Parameters Measurementmentioning

confidence: 99%

The effect of different spectral LED lights on the phenotypic and physiological characteristics of lettuce ( Lactuca sativa ) at picking stage.

Zhang¹,

Shi²,

Wang³

et al. 2018

biochemistry-biotechnology

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Light plays crucial roles in plant morphological and physiological processes. In this study, lettuce plants (Lactuca sativa L.) were exposed to different spectral LED lights for 16 hd-1 photoperiod under the following eight treatments: white light (W, the control), monochromatic red light (R), monochromatic blue light (B), monochromatic green light (G), monochromatic yellow light (Y), monochromatic purple light (P) and a combination of R and B with R/B ratios of 9/1 and 4/1. Lettuce phenotype and some quality related indices were significantly changed under different LED lights. The vitamin C content of lettuce was increased under most of different light treatments, while the anthocyanin content was significantly increased only under G LED light treatment. In addition, R/B (4/1) increased soluble sugar and protein content and R and B combinations particularly R/B (4/1) improved phenotypic characteristics including plant height, stem diameter, fresh weight above ground, Soil and Plant Analyzer Development (SPAD). These results suggested R/B (4/1) could efficiently improve the lettuce quality which will provide valuable information for optimizing the conditions of lettuce production in the plant factory setting.

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“…Vitamin C (VC) was measured using the 2, 6-D titration method [16]. Anthocyanin and soluble sugar was measured using spectrophotometer [17,18].…”

Section: Phenotypic and Physiological Parameters Measurementmentioning

confidence: 99%

The effect of different spectral LED lights on the phenotypic and physiological characteristics of lettuce ( Lactuca sativa ) at picking stage.

Zhang¹,

Shi²,

Wang³

et al. 2018

biochemistry-biotechnology

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“…For this purpose, evaporation is the main unit operation applied to concentrated apple juice; thermal processing can promote different biochemical reactions that can directly affect taste, aroma, color, and bioactive compounds such as phenolics . For this reason, non‐thermal technologies such as ultrafiltration, reverse osmosis and freeze concentration have been used to substitute juice concentration by thermal processing. However, processes that involve membranes are expensive and require the use of complex instruments.…”

Section: Introductionmentioning

confidence: 99%

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

et al. 2018

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BACKGROUND Freeze concentration is an alternative process where bioactive compounds are preserved during the processing of juice concentrates. This study proposed a simple and cheaper cryoconcentration process assisted by centrifugation in apple juice. RESULTS The levels of phenolics increased significantly (P < 0.05) with each freeze concentration cycle that was performed. Furthermore, the process resulted in an average increase in the concentration of phenolics of 1.9, 2.9 and 3.8 times for the first, second and third steps of the concentration, respectively. In relation to phenolics, the antioxidant potential, which was evaluated by radical scavenging activity and reduction power, also increased with the cryoconcentration steps. The influence of the phenolics on the in vitro antioxidant activity was confirmed by a significant correlation between the antioxidant assays and total phenolics, flavonoids, flavan‐3‐ols, and flavonols (r > 0.70). CONCLUSION The increase in antioxidant activity may have been attributed to the increase in the phenolic compounds in the apple juices because of the cryoconcentration process. Therefore, this could be an excellent natural product to supplement and enrich blends, juices, ciders, smoothies, and jams in order to improve the sensorial, nutritional and antioxidant properties. © 2018 Society of Chemical Industry

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“…Research has shown that lycopene despite having a low molecular weight does not pass through microfiltration, ultrafiltration, and nanofiltration membranes. Therefore, use of ultrafiltration for retaining lycopene in watermelon juice concentrate is highly feasible and gives the juice industry a viable alternative for purifying and concentrating these antioxidant compounds (Bhattacharjee, Saxena, & Dutta, 2017b, 2018). Ultrafiltration has also been used to recover or concentrate antioxidant compounds from various bio‐resources (Loizzo et al, 2019; Tundis et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Insights into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate

Bhattacharjee

Saxena

Dutta

2020

J Food Process Engineering

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The aim of this study is to evaluate the potential of tight ultrafiltration for the concentration of bioactive compounds in watermelon juice and also analyze the effectiveness of frozen storage for storing the juice concentrate. The concentration of the juice was performed at two different temperatures of 30 ± 2 C and 23 ± 2 C and at pressures of 2 and 3 bar for concentration factors of 1.5, 2, and 3. Total phenolic content in the concentrate was determined in terms of gallic acid and flavonoid concentration was analyzed in terms of rutin equivalent. Lycopene was determined spectrophotometrically using the hexane extraction method. The ultrafiltration (UF) process was successful in retaining a high percentage of bioactive compounds in the watermelon juice concentrate. Flavonoids showed the highest levels of concentration among the four important bioactive compounds. The ultrafiltration experimental set of T = 23 ± 2 C, P = 3 bar and volumetric concentration factor = 1.5 was found to be most feasible. Frozen storage at −18 C was successful in retaining a high percentage of bioactives in the concentrate after 1 month although vitamin C loss was on the higher side. Lycopene was highly preserved in the concentrate juice after frozen storage with retention of 93%.

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Watermelon juice concentration using ultrafiltration: Analysis of sugar and ascorbic acid

Cited by 15 publications

References 29 publications

The effect of different spectral LED lights on the phenotypic and physiological characteristics of lettuce ( Lactuca sativa ) at picking stage.

The effect of different spectral LED lights on the phenotypic and physiological characteristics of lettuce ( Lactuca sativa ) at picking stage.

Effect of cryoconcentration process on phenolic compounds and antioxidant activity in apple juice

Insights into effectiveness of tight ultrafiltration and frozen storage in bioactive compound retention in watermelon juice concentrate

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