Preservation of Bioactive Compounds and Quality Parameters of Watermelon Juice Enriched with L-Citrulline through Short Thermal Treatment

Figure 3

Effect of pasteurization treatments (80°C for 40 s or 90 s) during storage at 4°C for 30 days on viscoelastic behaviour and loss tangent of watermelon juice enriched with L-citrulline. UPWJ, unpasteurized watermelon juice. PWJ-40 s, pasteurized watermelon juice for 40 s. PWJ-90 s, pasteurized watermelon juice for 90 s.