Watermelon Juice Research Articles

Blenderized Watermelon Consumption Improves BMI, BMI Percentile, Body Fat, and A1C in Overweight or Obese Children

ObjectivesChildhood obesity increases risk factors related to metabolic diseases and watermelon's bioactive components can help reduce these risk factors. However, no study has investigated the effects of watermelon juice containing rind in children with obesity or overweight. The objective of this study was to examine the effects of blenderized watermelon with rind on anthropometric and clinical markers of BMI, body fat, glucose, insulin, A1C, inflammation, lipid profile, liver function enzymes, and satiety hormones.MethodsA randomized, cross over clinical design was implemented where children (n = 17, 8 females/9 males, age 12.9 ± 2.0 years) consumed one cup (240 mL, 70 kcal) of blenderized watermelon juice with rind or isocaloric sugar juice (control) every day for eight weeks with a four-week washout period.ResultsSignificantly lower BMI (p = 0.032) and BMI percentile (p = 0.038), were observed when comparing eight weeks of watermelon juice intake to eight weeks of sugar juice intake. Sugar juice consumption increased BMI percentile (p = 0.014) compared to baseline. A decrease in body fat, measured with Bod Pod within watermelon juice consumption was observed, but not in sugar juice (p = 0.047). Body fat was lower in watermelon juice than sugar juice intake at week eight (p = 0.036). A decrease in A1C was observed within watermelon juice intake (p = 0.008) but not with sugar juice intake. A1C watermelon juice week eight was lower than sugar juice week eight (p = 0.012). No significant differences between trials were observed for leptin, ghrelin, c-reactive protein, glucose, insulin, lipid profiles, and liver function enzymes.ConclusionsThe results support that blenderized watermelon juice consumption improved cardiometabolic risk factors including BMI, BMI percentile, body fat, and A1C in desirable directions. To our knowledge, this is the first study examining the effects of watermelon juice with flesh and rind consumption on cardiometabolic risk factors in overweight/obese children. Our study shows that watermelon is a potential alternative to unhealthful snacks for reducing the risk factors related to obesity.Funding SourcesThe National Watermelon Promotion Board [NWPB 19-20].

Sensory Evaluation of Blenderized Watermelon Juice With and Without the Rind by Children

ObjectivesWatermelon is high in fiber, vitamins, minerals, electrolytes, water and phytochemicals. The rind from watermelon is also rich in such nutrients. Among these health-promoting nutrients is L-citrulline, a non-essential amino acid, generally found in greater concentrations in the rind than in the flesh of the fruit. Watermelon rind also contains polyphenolic compounds including coumaric acid, vanillin, and 4-hydroxybenzoic acid. Despite its nutrient density, watermelon rind is often discarded. The purpose of the study was to examine the consumer acceptability of blenderized watermelon (WM) juice with rind. This study also compared the sensory characteristics of blenderized WM juice made with and without rind.MethodsTwenty overweight and obese children (age 12.8 ± 1.96 y, BMI 26.26 ± 4.51 kg/m2, 11 females and 9 males) completed a sensory evaluation of blenderized WM juice with and without the rind. Each sample was provided in a clear plastic portion cup with a randomly assigned number. Participants were instructed to rinse their mouth with water before beginning and between samples. For a triangle test, participants were asked to identify a different sample from three samples presented. Additionally, participants were asked to rate the color, smell, flavor, sweetness, mouthfeel, aftertaste, and acceptance of the two blenderized WM juice samples, with and without rind, using a 7-point hedonic scale.ResultsFourteen out of twenty participants (70%) identified the odd sample from the other two samples in the triangle test (P = 0.010). This indicates the majority of participants could correctly differentiate between the blenderized WM juice with rind and the one without it. Participants preferred the flavor (P = 0.031) and sweetness (P = 0.009) of the blenderized WM juice without the rind compared to the WM juice made with the rind. Regarding overall acceptance, the WM juice without rind had a greater acceptance score (5.05 ± 1.32) than that of the WM juice with rind (4.00 ± 1.30) (P < 0.001).ConclusionsThe blenderized WM juice without rind displayed significantly greater flavor, sweetness, and overall acceptance than the WM juice with rind. Thus, it is necessary to improve the sensory attributes of the WM juice with rind in order to make it more appealing as a nutrient-dense option for children.Funding SourcesNational Watermelon Promotion Board [#NWPB 19–20].

THE EFFECT OF WATERMELON JUICE ON BLOOD PRESSURE IN ELDERLY WITH HYPERTENSION IN RW 014 JATIWARINGIN VILLAGE IN 2022

The increase in Indonesia's population reaches 270.2 million people in 2020 and the age of the elderly and the elderly has also increased. The increasing age of the elderly and the elderly accompanied by the aging process and risky lifestyles can cause various health problems such as hypertension, triggering degenerative diseases that can lead to death such as stroke, heart disease, and kidney failure. This study aimed to determine the effect of watermelon juice on reducing blood pressure in the elderly with hypertension. Methods quasi-experimental design (one group pretest-posttest design). The total population is 46 respondents. The sample was determined by purposive sampling technique with as many as 28 respondents. The analysis in this study was univariate and bivariate using the Wilcoxon statistical test with a significance level of 95% (α = 0.05). Results obtained univariate results before intervention systolic 158.5 and diastolic 90, after intervention systolic 140.5 and diastolic 80. Bivariate results obtained systolic and diastolic blood pressure values ​​with p = 0.000 (p = &lt;0.05). The conclusion is that there is an effect of watermelon juice on reducing blood pressure in the elderly with hypertension. Suggestions are expected for residents as input and knowledge of watermelon juice therapy to be one of the non-pharmacological therapies that can be done independently in lowering blood pressure so that it is not too high.

Effects of Blenderized Watermelon Consumption on Satiety and Postprandial Glucose in Overweight and Obese Adolescents

ObjectivesWatermelon is a nutritionally dense fruit serving as a great snack to promote a feeling of satiety. However, there is limited research looking at the effect of watermelon consumption in a blenderized juice form containing flesh, rind, and seeds. Furthermore, there are no studies of watermelon consumption focused on satiety in adolescents. Therefore, the objective of this study was to examine the effect of blenderized watermelon juice on perceived satiety and postprandial glucose responses in overweight and obese adolescents.MethodsIn a randomized crossover design study, 20 overweight or obese adolescents (BMI percentile 93.3 ± 5.4 percentile; 9 males and 11 females; 12.8 ± 1.96 years) consumed either 240 mL (70 kcal) of blenderized watermelon or an isocaloric sugar beverage(control) on two separate occasions. Satiety responses using a visual analogue scale (VAS) questionnaire and postprandial blood glucose via finger pricks were assessed at baseline and 20, 40, 60, 90, and 120 minutes following juice consumption.ResultsOverall postprandial glucose levels were lower with blenderized watermelon consumption than sugar beverage consumption (P = 0.002), especially at 20 mins and 40 mins post juice consumption (P < 0.001 and P = 0.003, respectively). No significant differences were found between trials for the VAS satiety questionnaire but there were significant differences over time. Blenderized watermelon consumption delayed increases in hunger and desire to eat compared to baseline until 60 minutes vs 40 minutes for sugar juice consumption (P < 0.05). Similarly, a significant increase compared to baseline in how much participants felt they could eat occurred at 120 mins following blenderized watermelon juice vs 60 minutes for sugar juice consumption (P < 0.05). The watermelon trial also resulted in a greater feeling of fullness with an increase at 20 mins (P = 0.033) while the sugar juice was lower than baseline at 120 mins (P = 0.006).ConclusionsThis study suggests that blenderized watermelon juice promotessatiety and stabilizes postprandial glucose in overweight and obese adolescents and therefore could serve as a good replacement for sugar sweetened beverages.Funding SourcesThe National Watermelon Promotion Board [NWPB 19-20].

Effect of watermelon supplementation on exercise performance, muscle oxygenation, and vessel diameter in resistance-trained men.

Watermelon shows promise as an ergogenic aid due to its high concentration of L-citrulline, vitamins, minerals, and antioxidants. The purpose of this study was to examine the effect of watermelon supplementation on exercise performance, muscle oxygenation, and vessel diameter. In a crossover design fashion, 15 resistance-trained men (22.4 ± 2.9 years; 177.5 ± 7.1cm; 82.7 ± 11.2kg) were randomly assigned to supplement with either watermelon juice concentrate (WM; 2.2g·day-1 L-citrulline) or placebo (PL) for 7days prior to completing an experimental trial consisting of an isometric mid-thigh pull test and acute bench press protocol. Participants completed two sets of two repetitions at 75% 1 repetition maximum (1-RM) with maximum ballistic intent followed by five repetition-maximum (RM) sets at the same load. Barbell velocity and power were measured via linear position transducer during the first two sets, while volume load and muscle oxygenation were quantified during RM sets. Brachial artery diameter and subjective perception measures were assessed at baseline and immediately pre- and post-exercise. Except for a greater percent change in skeletal muscle oxygenation during WM compared to PL on average and across sets (mean difference = + 4.1%, p = 0.033, BF10 = 2.2-54.5), separate traditional and Bayesian analyses of variance with repeated measures, as well as paired-samples t tests for calculated summary measures, revealed no evidence favoring conditional differences in any measure of performance, perception, or muscle oxygenation. Short-term watermelon supplementation does not appear to enhance isometric force production, bench press performance, blood vessel diameter, or muscle oxygenation parameters compared to PL in resistance-trained men.

EFEKTIFITAS JUS SEMANGKA DAN JUS MENTIMUN TERHADAP PENURUNAN TEKANAN DARAH LANSIA PENDERITA HIPERTENSI

Hypertension is one of the biggest health problems faced in the world. The purpose of this study was to determine the effectiveness of watermelon juice and cucumber juice on reducing blood pressure in the elderly with hypertension. The research method uses a quasi-experimental design with a two group pre-post test design. This research was conducted at the Sidomulyo Inpatient Health Center, Pekanbaru with a total of 20 respondents. Data analysis used dependent t test. The results showed that the average blood pressure before and after consuming watermelon juice was 147.62/90.78 mmHg and 144.16/89.54 mmHg. Meanwhile, the average blood pressure before and after consuming cucumber juice was 148.68/91.52 mmHg and 145.24/91.52 mmHg. There is a significant effect on changes in blood pressure in the elderly with hypertension with a p-value of 0.000. Researchers recommend consuming watermelon juice and cucumber juice to help reduce blood pressure.Keywords: Cucumber, Elderly, Hypertension, Juice, Watermelon.

The Effect of Watermelon Juice Supplementation on Perceived Recovery and Anaerobic Power Recovery in Young Karate Athletes

Karate is a popular and often played martial sport. Due to the limited recovery period experienced by karate athletes during matches, they must employ an appropriate recovery plan in order to regain their initial condition. Watermelon research has become popular in recent years for application in sports. This clinical trial used one crossover design. The participants in this study were young karate athletes supported by the West Java student education and training center. The subject will undergo two periods: the first during which he or she will not consume any watermelon juice, and the second during which he or she will consume 500ml of watermelon juice daily for seven days. The data collection procedure includes measuring perceived recovery status to evaluate the degree of perceived recovery, and also anaerobic ability through a running-anaerobic sprint test. After the sample had completed the protocol in the form of a match simulation, measurements were taken. The results indicated that drinking watermelon juice had a significant effect on perceived recovery status 48 hours after and 72 hours after the treatment. However, after consuming watermelon juice, there was no significant difference in the athlete's anaerobic abilities. Consumption of watermelon juice can aid athletes in their recovery process, which has an effect on the athlete's reported recovery state. It does not, however, contribute to the recovery of anaerobic capability.

FLUCTUATIONS OF TOTAL ANTIOXIDANT CAPACITY (TAC) IN FRESH AND REFRIGERATED FRUIT JUICES BOUGHT IN BENIN CITY, NIGERIA

Fruit juices contain phenolic compounds and vitamin C which possess antioxidant capacity. A knowledge of the effect of refrigerated storage on the total antioxidant characteristics of citrus fruits is necessary. Total antioxidant capacities (TAC) of nine Nigerian fruits were collected from a local market. The pulp and seed free juices were obtained using a Gallenkamp juicer. The fresh fruit juices namely; Green Apple, carrot, Grape, Mango (Mangifera indica), ?Bush mango‘(Irvinga gabonesis), Orange, pawpaw, pineapple and watermelon were stored in plastic containers and refrigerated at 20C for 0, 15, 30,60,120, 240,and 360minutes. The juices were thereafter assayed for total antioxidant capacity during the timed intervals. Fresh Mango fruit juice had the highest TAC with a value of 76.62 ± 0.16mM Trolox Equil/L. Pawpaw and pineapple juices had the lowest value of 11.89±1.29 mM and 12.91± 1.05mM Trolox Equil/L respectively. The results showed general fluctuations in the TAC of all the fruit juices. These values fluctuated between 15 and 30minutes period and rose to a peak between thirty minutes to two hours, except for apple which peaked at the fourth hour. Thereafter a downward trend was observed in all the fruit juices. TAC decreased thereafter to values lower than that obtained at 0hr. There were no significant difference at p ? 0.05 between the values for TAC at 0 and 6hr for carrot, grape, apple and pineapple juices. Therefore these juices have the greatest storage stability and the smallest antioxidant capacity decrease. Watermelon and pawpaw juices have the lowest TAC and after 6hours of refrigerated storage, the values were significantly lowered. Fruit juices should be consumed within two hours of its preparation to benefit maximally from its antioxidant content and effect

Evaluation of the chemical composition and sensory properties of soursop (Annona muricata) and watermelon (Citrullus lanatus) fruit juices and blends

Background: Fresh fruits contain numerous nutrients that are essential for good health. Their highly perishable nature and prevalent poor preservation methods contribute to enormous losses in national income. The combination of different fruits in juice making will reduce spoilage, increase fruit intake, nutrient density and variety in food consumption.&#x0D; Objective: The study evaluated the chemical composition and sensory properties of juices and blends prepared from Soursop (Annona muricata) and Watermelon (Citrullus lanatus) fruits.&#x0D; Materials and methods: Fresh Soursop (S) and Water melon (W) fruits were purchased from Ndioro market in Ikwuano Local Government Area of Abia State Nigeria. The fruits were washed with clean tap water and systematically processed into juices. The juices were formulated into blends of 70W%: 30%S (500), 30%W: 70%S (501), 50%W: 50%S (502), 100%W (503), 100%S (504); and analyzed for nutrient composition and organoleptic properties using standard procedures. Data obtained was subjected to variance analysis, means differences ascertained with Duncan’s Multiple Range Test and significant was judged at p &lt; 0.05 using IBM Statistical Package for Service Solution (SPSS) version 21.0 &#x0D; Results: Sample 504 (100% Soursop) had significantly higher carbohydrate (13.21%), protein (0.83%), ash (1.11%), magnesium (32.14mg/100g), sodium (4.81mg/100g), Calcium (73.63mg/100g), potassium (611.14mg/100g), and Vitamin C (148.20mg/100g) content than the other samples. Sample 503 (100%Watermelon) had significantly higher crude fiber (0.21%), fat (0.42%), moisture (86.45%) and Vitamin A (710.34IU) content than other samples. Sample 501 (30%W: 70%S) had appreciable protein (0.77%), ash (0.82%), carbohydrate (12.67%), sodium (4.28%), calcium (69.11mg/100g), potassium (560.72mg/100g), phosphorus (53.25mg/100g), and Vitamin C (131.30mg/100g) second to 504(100% Soursop). Although 503 (100%Watermelon) was rated higher in flavor and color, all blends were generally acceptable to the panelists.&#x0D; Conclusion: Soursop and Watermelon juices and blends had varied nutrient density and were generally acceptable to the panelists.

Improved magnetic solid-phase extraction based on magnetic sorbent obtained from sand for the extraction of pesticides from fruit juice.

A combination of magnetic solid-phase extraction using an efficient and cheap magnetic sorbent obtained from sand and dispersive liquid-liquid microextraction has been developed for the extraction of nine multiclass pesticides (clodinafop-propargyl, haloxyfop-R-methyl, fenoxaprop-P-ethyl, oxadiazon, penconazole, diniconazole, chlorpyrifos, fenazaquin, and fenpropathrin) from commercial fruit juices (sour cherry, pomegranate, grape, watermelon, orange, apricot, and peach juices). The enriched pesticides were determined by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. The sorbent was natural iron oxide entrapped in silica along with some impurities. In this method, to extract the analytes from the samples, an appropriate amount of the magnetic sorbent (at mg level) is added. Then the sorbent particles are isolated from the solution using an external magnetic field and the adsorbed analytes are desorbed from the sorbent by acetone. In the following, a dispersive liquid-liquid microextraction procedure is carried out to concentrate the analytes more and to reach low limits of detection. Under optimized extraction conditions, the method revealed satisfactory repeatability (relative standard deviation ≤8% for intra-day and inter-day precision), reasonable extraction recovery (43.3-55.9%), high enrichment factors (433-559), and low limits of detection (0.45-0.89 μg L-1 ). The method was applied in the analysis of pesticides in various fruit juices. Chlorpyrifos was found in peach juice at a concentration of 27 ± 2 μg L-1 (n=3) using a gas chromatography-flame ionization detector. To verify the results, the peach juice was also injected into gas chromatography-mass spectrometry after applying the proposed extraction method. © 2022 Society of Chemical Industry.

Effect of Storage Temperatures on Physico-Chemicals, Phytochemicals and Antioxidant Properties of Watermelon Juice (Citrullus lanatus).

Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is enriched with phytochemicals and antioxidant properties that are beneficial to human health. Due to convenience, the majority of individuals are likely to consume watermelon juice. However, little is known about the fruit juice storage and temperatures that may affect its beneficial properties. This study investigated the effect of storage temperature at room temperature, refrigerator cold, refrigerator freeze and freeze-dried, and analyzed the juice physico-chemicals (weight loss, pH, ash, moisture, total soluble solid, browning and turbidity), phytochemicals (total phenolic, total flavonoid, lycopene and β-carotene) and antioxidant scavenging activities during 9 days of storage. The results showed that watermelon juice was affected by storage temperatures and conditions with significant changes in physico-chemical appearance and decrease in total phytochemical content, thus consequently affecting their antioxidant activities during 9 days of storage. Although fresh watermelon juice can be consumed for its high nutritional values, freeze-drying is the preferable technique to retain its benefits and to delay juice degradation.

Evaluation of Some Quality Attributes of Pineapple, Golden Melon and Watermelon Juice Spiced with Ginger

Fruits and vegetables are among the most important foods of mankind because of their nutritive and indispensable effect in the management of health. A wide range of drinks can be made using extracted fruit juice or fruit pulp as the base material. This research aimed at determining some quality attributes of pineapple-watermelon-golden melon juice spiced with ginger using optimization technique. Ginger, watermelon, golden melon and pineapple juice was extracted using standard methods. A D-optimal design was used to generate 13 juice blends. Different methods were used to analyse the blends. The blends were analysed for ascorbic acid, pH, total soluble sugar, sugar acid ratio, titratable acidity and sensory properties. The results shown that vitamin C content of the blend increased with increase in inclusion of pineapple The ascorbic acid, pH, total soluble solids, sugar acid ratio and titratable acidity ranged from 12.24-19.72 mg/100, 4.09-4.20, 11-12.00%, 26.04-42.92 and 0.2624-0.4160. The blends were rated between 6 (like slightly) and 7 (like moderately). The inclusion of pineapple created an increase in the ascorbic acid and total solids of the juice blend increased but addition of the watermelon and golden melon fruit decreased the total soluble solids of the fruit juice while the pH properties observed decrease. The inclusion of golden melon also decreases the sugar acid ratio. An optimized sample was obtained from 50% pineapple, 30% watermelon and 20% golden melon with a desirability of 0.70. Total phenolic values observed was 333.68mg GAE/100 ml but the total phenol content of GAE/100ml for golden melon increased to GAE/150ml with the addition of water melon. The sensory analysis of the products review that 100% pineapple juice used in the blend was the most acceptable. Conclusion, blend of different types of fruits contains high content of micronutrients.

Bacterial inactivation mechanism of SC-CD and TEO combinations in watermelon and melon juices

Inactivation mechanism of supercritical carbon dioxide (SC-CD) combination with Thymbra spicata essential oil (TEO) treatments on bacteria in tryptone soy broth (TSB) and juices was investigated. Salmonella Typhimurium was significantly inactivated by 3.45 and 5.55 logs after SC-CD+TEO treatment of TBS for 35 min at 7.6 and 10.13 MPa respectively. Klebsiella pneumoniae showed higher resistance to treatments than other two bacteria and Escherichia coli showed higher resistance to treatments than S. Typhimurium. Approximately 5.27, 4.68 and 3.82 logs inactivation of S. Typhimurium, E. coli and K. pneumoniae were obtained in the treatment of watermelon juice with SC-CD+TEO at 10.13 MPa after 35 min, while 6.89, 4.82 and 4.55 logs inactivated, respectively, were observed in melon juice. Research indicated that the inactivation mechanism involves inducing cell damage, increasing membrane permeability, increasing cell rupture, precipitation of cytoplasmic contents, extracting cellular substances and lysing cells. Different sensitivities of Gram-negative bacteria to the treatments may be attributed to the differences in the cell structure, compositions of membrane and presence of capsule, pressure level and exposure time. pH, total soluble solid and browning degree of juice did not significantly change after treatments and during 7 days of storage.

Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound

Mild heat treatment of fruit juices in combination with natural aroma compounds has been reported as an alternative to conventional pasteurization to better preserve their nutritional value. However, its antimicrobial efficiency varies from one juice to another. This study aims at developing a secondary predictive model of microbial inactivation scale during such combined process. Carvacrol was used as aroma compound and acid-adapted L. monocytogenes as target microorganism. The inactivation kinetics of this bacteria were followed in simulated fruit juices using a Central Composite Design with pH (2-6), °Brix (0–24), temperature (55–65 °C), and carvacrol concentration (0–60 μL/L) as independent variables. Curves were fitted to the Weibull inactivation model, and data collected used to generate two predictive models of the inactivation scale parameter through multiple regression analysis following an empirical and a mechanistic (based on Gamma concept) approach. The best of the two models was then validated using real fruit (orange, pineapple, and watermelon) juices. The empirical model where only the four variables tested were considered showed a lower statistical performance compared to the mechanistic model where octanol-water partition coefficient (Ko/w) and vapour pressure (Vp) of carvacrol at the treatment temperature were integrated (R2 0.6 and 0.9; Accuracy factor 1.5 and 1.3; Sum of Squared Error 3.6 and 1.1, respectively). No significant difference was observed between inactivation scale values obtained with real juices and the predicted values calculated using this mechanistic model. The Ko/w and Vp of the aroma compound used are key parameters that determine the efficiency of the above-described combined treatment.

Comparative Study of the Safety and Chemical Composition of Commercially Available Fruit Juices and Soft Drinks in Southwest Nigeria

Aims: Fruits juices and soft drinks are among the most important and convenient foods which are commonly consumed to quench thirst, and as a source of micronutrients. However, most fruit juices commercially sold in Nigeria are not pure juice but contains additives which may affect the safety and quality attributes of the product. This study therefore, evaluated the chemical composition and microbiological safety of some commercially sold fruit juices and drinks and compared their quality with pure fruit juices.&#x0D; Methodology: Twenty commercially sold fruit juices and soft drinks were analyzed for physicochemical properties, vitamins and minerals composition and microbiological quality using standard analytical procedures.&#x0D; Results: Pure fruit juices contain similar pH, total titratable acidity, and specific gravity as the commercial fruit juices and soft drinks, but significantly higher total solid contents. The total soluble solid recorded for the pure pineapple (22 g/100ml) and watermelon juice (25.9 g/100ml) were significantly higher than the values (11.1 – 15.5g/100ml) recorded for the commercial fruit juices. The vitamin C content of the commercial soft drink ranged from 22.94 to 26.14 μg/100g, and that of commercial fruit juices and pure fruit juice ranged from 14.89 to 22.81μg/100g with pure fruit juice having the lowest value.&#x0D; Conclusion: The physicochemical properties of the pure fruit juice and commercial fruit and soft drinks were similar except for total solids and Brix level. Commercial fruit juices and soft drinks contain higher vitamins and minerals than pure fruit juices due to addition of synthetic vitamins and minerals. All the commercial fruit juice samples and soft drinks are free of microbial loads and would not cause any health problems if properly handled after purchase. The study recommends the consumption of hygienically prepared pure fruit juices because they are free from synthetic micronutrients.

Supplemental Watermelon Juice Attenuates Acute Hyperglycemia-Induced Macro-and Microvascular Dysfunction in Healthy Adults

BackgroundAcute hyperglycemia reduces NO bioavailability and causes macro- and microvascular dysfunction. Watermelon juice (WMJ) is a natural source of the amino acid citrulline, which is metabolized to form arginine for the NO cycle and may improve vascular function. ObjectivesWe examined the effects of 2 weeks of WMJ compared to a calorie-matched placebo (PLA) to attenuate acute hyperglycemia-induced vascular dysfunction. MethodsIn a randomized, placebo-controlled, double-blind, crossover trial, 6 men and 11 women (aged 21–25; BMI, 23.5 ± 3.2 kg/m2) received 2 weeks of daily WMJ (500 mL) or a PLA drink followed by an oral-glucose-tolerance test. Postprandial flow-mediated dilation (FMD) was measured by ultrasound (primary outcome), while postprandial microvascular blood flow (MVBF) and ischemic reperfusion were measured by near-infrared spectroscopy (NIRS) vascular occlusion test (VOT). ResultsThe postprandial FMD area AUC was higher after WMJ supplementation compared to PLA supplementation (838 ± 459% · 90 min compared with 539 ± 278% · 90 min; P = 0.03). The postprandial MVBF (AUC) was higher (P = 0.01) following WMJ supplementation (51.0 ± 29.1 mL blood · 100 mL tissue–1 · min–1 · 90 min) compared to the PLA (36.0 ± 20.5 mL blood · 100 mL tissue–1 · min–1 · 90 min; P = 0.01). There was a significant treatment effect (P = 0.048) for WMJ supplementation (71.2 ± 1.5%) to increase baseline tissue oxygen saturation (StO2%) when compared to PLA (65.9 ± 1.7%). The ischemic-reperfusion slope was not affected by WMJ treatment (P = 0.83). ConclusionsTwo weeks of daily WMJ supplementation improved FMD and some aspects of microvascular function (NIRS-VOT) during experimentally induced acute hyperglycemia in healthy adults. Preserved postprandial endothelial function and enhanced skeletal muscle StO2% are likely partially mediated by increased NO production (via citrulline conversion into arginine) and by the potential antioxidant effect of other bioactive compounds in WMJ.

Pengaruh Suhu dan Lama Pemanasan Jus Buah Semangka Merah (Citrullus vulgaris (Schard.) Fursa. Terhadap Kandungan Vitamin C

Red watermelon (Citrullus vulgaris (Schard.) Fursa. is a fruit that is very popular with the Indonesian people because of its sweet, crunchy taste and high water content, and is rich in vitamin C. The fruit is eaten fresh or made into juice. This study aims to know the vitamin C content in red watermelon juice with variations in temperature and heating time. The research method was experimental design using a thermoreactor to measure the vitamin C content at variations in temperature and heating time. The samples used came from the Berastagi Tanah Karo area. The results showed that heating the best watermelon juice at a temperature of 30°C and heating time can affect the decrease in concentration in watermelon juice with a good time to use 15 minutes and 30 minutes.

Effect of ultra‐high pressure and ultra‐high temperature treatments on the quality of watermelon juice during storage

The watermelon juice was treated with ultra-high pressure (UHP, 400 MPa, 20 min) sterilization and ultra-high temperature (UHT, 126 ℃, 15 s) sterilization, respectively. The physicochemical properties, sensory characteristics, and the volatile components of watermelon juice during the 16-week storage were investigated. The results showed that UHP treatment inactivated the microbial colonies (4.02 log CFU/ml) and kept the original color (△E value was 1.1) and flavor of the watermelon juice. However, the overall flavor of UHT watermelon juice was out of harmony, the nonanal, 3,7-dimethyl-2,6-octadienal, and geranyl acetone decreased by 74.4, 94.4, and 63.9%, respectively. Finally, based on the electronic tongue analysis of principal components, the discrimination index value of the UHP watermelon juice was less than 80, which meant that UHP treatment could keep the original flavor of watermelon juice during storage. Compared with UHT, UHP showed better commercial application prospects in watermelon juice. Practical applications The effects of ultra-high pressure (UHP) and ultra-high temperature sterilization treatments on the quality of watermelon juice during 16-week storage were compared in this research. It could provide a theoretical basis for the commercial production of UHP watermelon juice.

Effect of ohmic heating on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks

AbstractThe effect of thermal treatments on physicochemical, bioactive compounds, and shelf life of watermelon flesh‐rind drinks was evaluated. An attempt was made for the by‐product utilization of watermelon rind as one of the major ingredient. Three different blends of watermelon flesh and rind juices (T1(100:0), T2(90:10), and T3(80:20), respectively) were pasteurized by ohmic and thermal heating (80 ± 1°C for 3 min) and were stored at refrigerated condition for 90 days. It was found that, thermal treatments and storage induced a significant change in all the quality parameters and ohmic heating for pasteurization was effective in obtaining superior quality watermelon drinks. TSS, pH, reducing sugar, total sugar, viscosity, and overall acceptability, showed a significant difference between the two heating methods while nonsignificant effect was observed for titrable acidity and browning index and citrulline content at 5% level of significance. The microbial counts were lower for ohmic heated pasteurized watermelon juices than thermal pasteurization during entire storage period. Ohmically pasteurized treatments T2 and T3 were microbiologically safe while T2 was best organoleptically. Ohmically pasteurized drink T2 treated with @1.00% beetroot and @2.00% fennel extract was acceptable in respect of all quality parameters up to 90 days under refrigerated storage.

Aroma profiling of forward-osmosis watermelon juice concentrate and comparison to fresh fruit and thermal concentrate

This work reports the sensory evaluation of the aroma of a forward osmosis (FO) concentrate of watermelon (Citrullus lanatus) juice. The FO concentrate's overall aroma liking and individual aroma attributes were compared to those of fresh-cut watermelon and a conventional thermally-evaporated concentrate prepared from the same source juice (“thermal concentrate”). For the aroma rating, a structured 15-point hedonic scale was used, and for aroma profiling a check-all-that-apply (CATA) approach was taken. The thermal concentrate was found to have degraded aroma quality. In contrast, FO concentrate had a highly-liked aroma, and it outperformed the thermal concentrate in the hedonic rating. There was no significant difference (p < 0.05) in the hedonic rating between the aromas of the FO concentrate and fresh watermelon. Multiple Correspondence Analysis (MCA) of aroma attributes indicated that the off-odors “Fishy” and “Mushroom” were most associated with the thermal concentrate, while characteristic “Watermelon” aroma was most associated with the FO concentrate (even moreso than it was with fresh-cut watermelon). Since the sensory panel size (N = 41) was somewhat small, these results should be confirmed with a larger population, but they are nevertheless supportive of further development of FO for concentration of watermelon juice.