The Synergistic Effects of Sonication and Microwave Processing on the Physicochemical Properties and Phytochemicals of Watermelon ( Citrullus lanatus ) Juice

Maham Navida, Muhammad Nadeem (), Tahir Mahmood Qureshi, Rami Adel Pashameah, Faiqa Malik, Aqsa Iqbal, Muhammad Sultan (), Hala M. Abo-Dief and Abdullah K. Alanazi
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Maham Navida: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Muhammad Nadeem: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Tahir Mahmood Qureshi: Department of Food Sciences, Cholistan University of Veterinary & Animal Sciences, Bahawalpur 63100, Pakistan
Rami Adel Pashameah: Department of Chemistry, Faculty of Applied Science, Umm Al-Qura University, Makkah 24230, Saudi Arabia
Faiqa Malik: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Aqsa Iqbal: Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
Muhammad Sultan: Department of Agricultural Engineering, Bahauddin Zakariya University, Multan 60800, Pakistan
Hala M. Abo-Dief: Department of Science and Technology, University College-Ranyah, Taif University, Taif 21944, Saudi Arabia
Abdullah K. Alanazi: Department of Chemistry, College of Science, Taif University, Taif 21944, Saudi Arabia

Agriculture, 2022, vol. 12, issue 9, 1-13

Abstract: In recent years, consumers have increasingly demanded nutritious, healthy, and fresh-like food products with high organoleptic quality. Watermelon is rich in water, which is 92% mandatory for body functioning, and contains several vitamins, amino acids, antioxidants, carotenoids, and lycopenes with various health benefits. The present study examines the combined effect of ultrasound (US) and microwave (MW) on the physico-chemical and phytochemicals of watermelon juice during storage (up to 120 days). Sonication was employed for different time intervals, particularly from 2 to 8 min at 20 kHz frequency and 525 W power, while microwave was applied at two different time intervals (1 min 50 s and 2 min) at 1000 W power and a frequency of 2450 MHz. The product was stored at 4 °C up to 120 days for further examination. Our results revealed that treatment T 5 (10 min ultrasound & 1 min 50 s microwave) manifested the maximum cloud value (3.00), acidity (0.15%), vitamin C content (202.67 mg/100 mL), phenolics (852.57 mgGAE/100 mL), flavonoids (1970.9 µg CE/100 mL), and total antioxidant activity (8650.3 µg equivalent of ascorbic acid/mL of juice). Sonication in combination with microwave proved to be an efficient technique for increasing the antioxidant potential of watermelon juice. Thus, US and MW treatments may be incorporated for enhancing the phytochemical release and shelf life of watermelon juice.

Keywords: watermelon; sonication; microwave; synergistic effects; quality characteristics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
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