Author(s)

Seid Ali Mahamat¹, Khadim Niane^2,3*, Nicolas Cyrille Ayessou^2,3, Alioune Sow^3,4, Samba Balde^2,3, Oumar Ibn Khatab Cisse^3,5, Matar Coume²

¹Adam Barka University, Abeche, Chad.
²Water, Energy, Environment and Industrial Processes Laboratory (LE3PI), ESP-UCAD, Dakar, Senegal.
³Center for Studies on Food Safety and Functional Molecules (CESAM-RESCIF), ESP-UCAD, Dakar, Senegal.
⁴Gaston Berger University, Saint-Louis, Senegal.
⁵National Institute of Agronomic Sciences (INSA), Thies, Senegal.

Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12°Brix and 15°Brix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85°C/15min and 95°C/15min) and one sterilization scale (105°C/15min) were applied to the different nectars produced. The results obtained showed that the Sugar Baby variety is richer in lycopene (24.39 mg·kg-1) with a higher pH (5.80). In addition, the study showed, for the Sugar Baby variety, an increase of lycopene with the addition of sugar and the heat treatment (a maximum of 42.83 mg·kg-1 for SbF12T105). On the other hand, for the Crimson Sweet and Charleston varieties, the highest rate of lycopene, except the heat-treated ones, are those formulated at 12°B (10.46 mg·kg-1 for CrF12T105 and 18.40 mg·kg-1 for ChF12T105). Without any health consequences, the formulation combined with heat treatment would preserve the lycopene content of watermelon nectars.

Citrullus lanatus, Nectars, Variety, Thermal Treatment, Micronutrient

Ali Mahamat, S. , Niane, K. , Cyrille Ayessou, N. , Sow, A. , Balde, S. , Ibn Khatab Cisse, O. and Coume, M. (2021) Lycopen’s Stability in Watermelon Juice (Citrullus lanatus) Regarding to Technological Routes. Food and Nutrition Sciences, 12, 693-702. doi: 10.4236/fns.2021.127052.