Impact of microencapsulated watermelon (Citrullus lanatus) and beetroot (Beta vulgaris L) on storage stability of l-citrulline and dietary nitrate

The aim the current study was to developed a watermelon rind powder (WRP), watermelon pulp powder (WPP), and beetroot powder (BP), in order to compare the stability of L-citrulline and nitrate with that of watermelon rind juice (WRJ), watermelon pulp juice (WPJ), and beetroot juice (BJ), respectively. The stability was evaluated during 32 days at 25, 4 and - 20 degrees C. L-arginine and L-ornithine content were also evaluated. At day 0, a significantly higher L-citrulline and L-ornithine content in WRP was observed when compared to WPP. However, a significantly lower L-arginine content in WRP was observed when compared to WPP. L-citrulline content in WRP and WRJ was stable over 32 days in all temperatures evaluated, whereas it reduced in WPP in 32 days at 25 degrees C and it is reduced in in WPJ in day 16 and day 32 at 25 degrees C. L-arginine content in WRP and WPP was stable over 32 days in all temperatures evaluated. A reduction was observed in WRJ at day 2, 4 and 32 at 25 degrees C and in WPJ at day 2, 4, 8, 16 and 32 days at 25 degrees C. L-ornithine content in WRP and WPP was stable over 32 days in all temperatures evaluated. An increase was observed in WRJ at day 2, 4 and 32 at 25 degrees C and in WPJ in day 2, 4, 8, 16 and 32 at 25 degrees C. Nitrate content in BP was stable over 32 days in all temperatures evaluated, while nitrate content in beetroot juice was reduced in day 2 at 25 degrees C and day 8 at 4 degrees C. In conclusion, L-citrulline of the microencapsulated watermelon rind and nitrate of the microencapsulated beetroot were stable throughout storage.