Effect of thermosonication on bioactive compounds in watermelon juice

• Published in: Food research international 2011-06, Vol.44 (5), p.1168-1173
• Main Authors: Rawson, A., Tiwari, B.K., Patras, A., Brunton, N., Brennan, C., Cullen, P.J., O'Donnell, C.
• Format: Article
• Language: English
• Subjects: Amplitudes; Ascorbic acid; bioactive properties; Biological and medical sciences; Color; Correlation; Food industries; Foods; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; juice quality; Juices; Lycopene; Mathematical models; Phenols; prediction; Response functions; Standard error; temperature; Thermosonication; Watermelon juice; watermelons
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2010.07.005

Freshly squeezed watermelon juice was subjected to thermosonication treatments with processing variables of temperature (25–45°C), amplitude level (24.1–60μm) and processing time (2–10min) at a constant frequency of 20kHz and pulse durations of 5s on and 5s off. Hunter color values (L*, a* and b*), lycopene (LC), phenolic content (TP) and ascorbic acid (AA) content were measured. Higher retention of AA and LC was observed at low treatment conditions. AA, LC & TP decreased significantly at higher amplitude levels and at the maximum processing time. A second order response function covering the range of experimental conditions investigated was obtained for each of the compounds measured. Model predictions for color parameters and bioactive compounds were closely correlated to the experimental results obtained. Prediction models were found to be significant (p