Skip to main content
SpringerLink
Log in

Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

Watermelon (Citrullus lanatus) is important in the fruit juice industry. The aim of this study was to determine the pH, titratable acidity, Brix, color properties, lycopene, ascorbic acid, total phenolic concentration, total flavonoid concentration, antioxidant activity, hydroxy methyl furfural, sensory properties and microbial safety after ultrasound treatments (4, 8, 12 and 16 min) and the pasteurization process in red watermelon juice and yellow watermelon juice. Red watermelon juice and yellow watermelon juice samples showed no statistically significant change in Brix and titratable acidity values at the end of the treatments (p > 0.05). Improvements in lycopene, phenolic concentration, flavonoid concentration and antioxidant capacity of fresh fruit juice samples was determined with US16 (sonication for 16 min). However, ultrasound treatments led to reductions in the concentration of ascorbic acid compared to fresh juice samples. The concentration of lycopene in both fruit juice samples was found to have a negative correlation with the HMF (hydroxymethyl-furfural) concentration. Due to the current findings presented in this study, ultrasound treatments applied to fruit juices were found to be generally microbiologically safe. A better understanding of the improvement in bioactive components, provision of microbial safety and increased consumer appreciation linked to ultrasound treatment of red watermelon juice and yellow watermelon juice was provided.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

References

  1. J.L. Slavin, B. Lloyd, Adv. Nutr. 3, 506 (2012)

    CAS  PubMed  PubMed Central  Google Scholar 

  2. H.E. Khoo, K.N. Prasad, K.W. Kong, Y. Jiang, A. Ismail, Molecules 16, 1710 (2011)

    CAS  PubMed  PubMed Central  Google Scholar 

  3. A. Rawson, B.K. Tiwari, A. Patras, N. Brunton, C. Brennan, P.J. Cullen, C. O’Donnell, Food Res. Int. 44, 1168 (2011)

    CAS  Google Scholar 

  4. T. Shahzad, I. Ahmad, S. Choudhry, M.K. Saeed, M.N. Khan, Int. J. Pharm. Pharm. Sci. 6, 223 (2014)

    Google Scholar 

  5. I. Aguiló-Aguayo, R. Soliva-Fortuny, O. Martín-Belloso, Innov. Food Sci. Emerg. Technol. 11, 299 (2010)

    Google Scholar 

  6. P. Perkins-Veazie, A. Davis, J.K. Collins, Isr. J. Plant Sci. 60, 395 (2013)

    Google Scholar 

  7. G. Oms-Oliu, I. Odriozola-Serrano, R. Soliva-Fortuny, O. Martín-Belloso, Food Chem. 115, 1312 (2009)

    CAS  Google Scholar 

  8. Y. Liu, C. He, H. Song, Food Res. Int. 107, 119 (2018)

    CAS  PubMed  Google Scholar 

  9. J. Shi, M. Le Maguer, Crit. Rev. Biotechnol. 20, 293 (2000)

    CAS  PubMed  Google Scholar 

  10. Z. Li, Y. Yuan, Y. Yao, X. Wei, T. Yue, J. Meng, Food Control 102, 56 (2019)

    CAS  Google Scholar 

  11. C. Zhang, B. Trierweiler, W. Li, P. Butz, Y. Xu, C.E. Rüfer, Y. Ma, X. Zhao, Food Chem. 126, 254 (2011)

    CAS  Google Scholar 

  12. Y. Liu, X.S. Hu, X.Y. Zhao, C. Zhang, J. Food Sci. Technol. 50, 317 (2013)

    CAS  PubMed  Google Scholar 

  13. A. Rawson, A. Patras, B.K. Tiwari, F. Noci, T. Koutchma, N. Brunton, Food Res. Int. 44, 1875 (2011)

    CAS  Google Scholar 

  14. F. Chemat, Zill-e-Huma, M.K. Khan, Ultrason. Sonochem. 18, 813 (2011)

    CAS  PubMed  Google Scholar 

  15. T.J. Mason, J.P. Lorimer, Applied Sonochemistry (Wiley, Weinheim, 2002)

    Google Scholar 

  16. M. Nadeem, N. Ubaid, T.M. Qureshi, M. Munir, A. Mehmood, Ultrason. Sonochem. 45, 1 (2018)

    CAS  PubMed  Google Scholar 

  17. L.H. Cheng, C.Y. Soh, S.C. Liew, F.F. Teh, Food Chem. 104, 1396 (2007)

    CAS  Google Scholar 

  18. R. Bhat, N.S.B.C. Kamaruddin, L. Min-Tze, A.A. Karim, Ultrason. Sonochem. 18, 1295 (2011)

    CAS  PubMed  Google Scholar 

  19. O. Kahraman, H. Lee, W. Zhang, H. Feng, Ultrason. Sonochem. 38, 820 (2017)

    CAS  PubMed  Google Scholar 

  20. M. Abid, S. Jabbar, T. Wu, M.M. Hashim, B. Hu, S. Lei, X. Zhang, X. Zeng, Ultrason. Sonochem. 20, 1182 (2013)

    CAS  PubMed  Google Scholar 

  21. J. Wang, J. Wang, J. Ye, S.K. Vanga, V. Raghavan, Food Control 96, 128 (2019)

    CAS  Google Scholar 

  22. V. Santhirasegaram, Z. Razali, C. Somasundram, Ultrason. Sonochem. 20, 1276 (2013)

    CAS  PubMed  Google Scholar 

  23. S. Yıkmış, Food Sci. Technol. 1 (2019)

  24. N. Cruz, M. Capellas, M. Hernández, A.J. Trujillo, B. Guamis, V. Ferragut, Food Res. Int. 40, 725 (2007)

    CAS  Google Scholar 

  25. AOAC, Official Methods of Analysis, 16th ed. (Association of Official Analytical Chemists, Washington, DC, 1995).

  26. L.E. Ordóñez-Santos, J. Martínez-Girón, M.E. Arias-Jaramillo, Food Chem. 233, 96 (2017)

    PubMed  Google Scholar 

  27. V. Singleton, A. Rossi, Am. J. Enol. Vitic. 16, 144 (1965)

    CAS  Google Scholar 

  28. J. Zhishen, T. Mengcheng, W. Jianming, Food Chem. 64, 555 (1999)

    CAS  Google Scholar 

  29. C. Grajeda-Iglesias, E. Salas, N. Barouh, B. Baréa, A. Panya, M.C. Figueroa-Espinoza, Food Chem. 194, 749 (2016)

    CAS  PubMed  Google Scholar 

  30. R. Apak, K. Güçlü, M. Özyürek, S. Esin Karademir, E. Erçağ, Int. J. Food Sci. Nutr. 57, 292 (2006)

    CAS  PubMed  Google Scholar 

  31. B.W. LeBlanc, G. Eggleston, D. Sammataro, C. Cornett, R. Dufault, T. Deeby, E. St, Cyr. J. Agric. Food Chem. 57, 7369 (2009)

    CAS  PubMed  Google Scholar 

  32. Q.Y. Zafra-Rojas, N. Cruz-Cansino, E. Ramírez-Moreno, L. Delgado-Olivares, J. Villanueva-Sánchez, E. Alanís-García, Ultrason. Sonochem. 20, 1283 (2013)

    CAS  PubMed  Google Scholar 

  33. M. Saeeduddin, M. Abid, S. Jabbar, B. Hu, M.M. Hashim, M.A. Khan, M. Xie, T. Wu, X. Zeng, Int. J. Food Sci. Technol. 51, 1552 (2016)

    CAS  Google Scholar 

  34. S. Koda, M. Miyamoto, M. Toma, T. Matsuoka, M. Maebayashi, Ultrason. Sonochem. 16, 655 (2009)

    CAS  PubMed  Google Scholar 

  35. I. Oyane, T. Takeda, Y. Oda, T. Sakata, M. Furuta, K. Okitsu, Y. Maeda, R. Nishimura, Ultrason. Sonochem. 16, 532 (2009)

    CAS  PubMed  Google Scholar 

  36. C. M. G. Charoux, C. P. O’Donnell, B.K. Tiwari, in Ultrasound Adv. Food Process. Preserv., edited by D. Bermúdez-Aguirre (Elsevier, Amsterdam, 2017), pp. 215–235.

  37. B. K. Tiwari, C.P. O'Donnell, A. Patras, P.J. Cullen, J. Agric. Food Chem. 56, 10071 (2008)

    CAS  PubMed  Google Scholar 

  38. V.M. Gómez-López, L. Orsolani, A. Martínez-Yépez, M.S. Tapia, LWT Food Sci. Technol. 43, 808 (2010)

    Google Scholar 

  39. L. Chen, X. Bi, D. Guo, Y. Xing, Z. Che, Food Sci. Technol. Int. 25, 394–403 (2019)

    CAS  PubMed  Google Scholar 

  40. S. Jabbar, M. Abid, T. Wu, M. Muhammad Hashim, B. Hu, S. Lei, X. Zhu, X. Zeng, Int. J. Food Sci. Nutr. 65, 28 (2014)

    CAS  PubMed  Google Scholar 

  41. A. Adekunte, B.K. Tiwari, P.J. Cullen, A.G.M. Scannell, C.P. O’Donnell, Food Chem. 122, 500 (2010)

    CAS  Google Scholar 

  42. B.K. Tiwari, C.P. O'Donnell, K. Muthukumarappan, P.J. Cullen, Int. J. Food Sci. Technol. 44, 586 (2009)

    CAS  Google Scholar 

  43. I. Aguiló-Aguayo, R. Soliva-Fortuny, O. Martín-Belloso, J. Food Eng. 92, 37 (2009)

    Google Scholar 

  44. B. Tomadoni, L. Cassani, G. Viacava, M.D.R. Moreira, A. Ponce, J. Food Process. Eng. 40, e12533 (2017)

    Google Scholar 

  45. K. Aguilar, A. Garvín, A. Ibarz, P.E.D. Augusto, Ultrason. Sonochem. 37, 375 (2017)

    CAS  PubMed  Google Scholar 

  46. M. L. Luna-Guevara, J. J. Luna-Guevara, P. Hernández-Carranza, H. Ruíz-Espinosa, and C. E. Ochoa-Velasco, in Stud. Nat. Prod. Chem., edited by Atta-ur-Rahman (Elsevier, Amsterdam, 2018), pp. 79–108.

  47. R.M. Aadil, X.-A. Zeng, Z. Han, D.-W. Sun, Food Chem. 141, 3201 (2013)

    CAS  PubMed  Google Scholar 

  48. M. Abid, S. Jabbar, T. Wu, M.M. Hashim, B. Hu, S. Lei, X. Zeng, Ultrason. Sonochem. 21, 93 (2014)

    CAS  PubMed  Google Scholar 

  49. J. Šic-Žlabur, L. Jasenko, S. Voća, N. Dobričević, S. Pliestić, A. Galić, J. Process. Energy Agric. 23, 73 (2019)

    Google Scholar 

  50. T. Srdić-Rajić, A. Konić Ristić, Encyclopedia of Food and Health (Academic Press, 2016), pp. 227–233

  51. A.-N. Li, S. Li, D.-P. Xu, X.-R. Xu, Y.-M. Chen, W.-H. Ling, F. Chen, H.-B. Li, Food Anal. Methods 8, 1207 (2015)

    Google Scholar 

  52. W.S. Choo, W.Y. Sin, Adv. Appl. Sci. Res. 3, 2779 (2012)

    CAS  Google Scholar 

  53. B.K. Tiwari, C.P. O’Donnell, P.J. Cullen, Trends Food Sci. Technol. 20, 137 (2009)

    CAS  Google Scholar 

  54. J. Wang, S.K. Vanga, V. Raghavan, LWT 107, 299 (2019)

    CAS  Google Scholar 

  55. S. Merouani, H. Ferkous, O. Hamdaoui, Y. Rezgui, M. Guemini, Ultrason. Sonochem. 23, 37 (2015)

    CAS  PubMed  Google Scholar 

  56. A.R. Jambrak, M. Šimunek, M. Petrović, H. Bedić, Z. Herceg, H. Juretić, Ultrason. Sonochem. 38, 783 (2017)

    CAS  PubMed  Google Scholar 

  57. B.H. Samani, M.H. Khoshtaghaza, Z. Lorigooini, S. Minaei, H. Zareiforoush, Innov. Food Sci. Emerg. Technol. 32, 110 (2015)

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Nutrition and Dietetics, Tekirdağ Namık Kemal University, Değirmenaltı, 59030, Tekirdağ, Turkey

    Seydi Yıkmış

Authors
  1. Seydi Yıkmış
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seydi Yıkmış.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Yıkmış, S. Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment. Food Measure 14, 1417–1426 (2020). https://doi.org/10.1007/s11694-020-00391-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-020-00391-7

Keywords

Search

Navigation