LAPSE:2021.0571
Published Article
LAPSE:2021.0571
Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes
June 29, 2021
Watermelon (Citrullus lanatus) juice is known for its refreshing flavor, but its high perishability limits its availability throughout the year. Watermelon juice concentrate has extended shelf-life and lower transportation and storage costs, but the conventional thermal evaporation process for concentrating juice degrades the nutritional components and sensory quality of the product. Thus, in this work, a large-scale, non-thermal forward osmosis (FO) process was used to concentrate fresh watermelon juice up to 65°Brix. The FO concentrate was compared to thermal concentrate and fresh juices, and to commercially available refrigerated watermelon juices, in terms of lycopene and citrulline content, total soluble phenolics, antioxidant activity, and sensory properties. The FO concentrate had statistically similar (p < 0.05) levels of all the nutrients of interest except antioxidant activity, when compared to the thermal concentrate. The reconstituted FO concentrate maintained the same antioxidant activity as the raw source juice, which was 45% higher than that of the reconstituted thermal concentrate. Sensory results showed that reconstituted FO concentrate resulted in highly liked juice, and it outperformed the reconstituted thermal concentrate in the sensory hedonic rating. This work demonstrates the possibility to produce a high-quality watermelon juice concentrate by forward osmosis.
Keywords
concentrate, forward osmosis, juice, watermelon (Citrullus lanatus)
Suggested Citation
Milczarek RR, Olsen CW, Sedej I. Quality of Watermelon Juice Concentrated by Forward Osmosis and Conventional Processes. (2021). LAPSE:2021.0571
Author Affiliations
Milczarek RR: Healthy Processed Foods Research Unit, Western Regional Research Center, United States Department of Agriculture−Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, USA [ORCID]
Olsen CW: Healthy Processed Foods Research Unit, Western Regional Research Center, United States Department of Agriculture−Agricultural Research Service, 800 Buchanan Street, Albany, CA 94710, USA
Sedej I: Porifera Incorporated, 1575 Alvarado Street, San Leandro, CA 94577, USA [ORCID]
Journal Name
Processes
Volume
8
Issue
12
Article Number
E1568
Year
2020
Publication Date
2020-11-28
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr8121568, Publication Type: Journal Article
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LAPSE:2021.0571
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doi:10.3390/pr8121568
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Jun 29, 2021
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CC BY 4.0
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Jun 29, 2021
 
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Jun 29, 2021
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https://psecommunity.org/LAPSE:2021.0571
 
Original Submitter
Calvin Tsay
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