Watermelon juice

Watermelon fruit is a suitable medium for the production of probiotic juice due to its nutritional content, high amounts of sugar and the lack of competing starter. However, its utilisation as a probiotic drink is under-utilized. This research was carried out to evaluate the viability of three Lactobacillus species in watermelon juice. Watermelon juice was freshly prepared, sterilized and inoculated under aseptic condition. Incubation was carried out at 4 oC and 28±2 oC and uninoculated juiceserved as controls at both temperatures. Samples of juice were obtained every 24 hr for 7 days and tested for parameters which include pH, titratable acidity (%), average titre value (cm3) and viable cell counts (cfu/ml). Sensory analysis of the probioticated juice was also carried out using the hedonic scale. The pH of the probioticated
juice was measured using a pH meter, titration methods were used to determine titratable acidity and average titre value while the pour plate method was used to determine viable cell count. A significant reduction in pH was observed in samples stored at 28±2 oC with LB1 having the highest reduction in pH (5.20±0.06 – 3.60±0.06) and LB3 having a slight reduction (5.20±0.12 – 3.70±0.12). There was rapid increase in average titre value at 28±2 oC with LB1 having the highest increase (5.00 - 15.16) and LB3 having the lowest average titre value (5.00 – 14.72 cm3). There was only a slight increase of titre values in samples stored at 4
oC. This led to a corresponding increase in titratable acidity for both Lactobacillus species; LB1 (0.32 – 0.99%) and LB3 (0.32 – 0.94%) at 28±2
oC. However, at 4 oC , a slight increase was observed for the three Lactobacillus species. At 28±2 oC, there was an observable increase in viable cell counts with LB1 having the highest mean count (0.03 x 10 8 – 168 x 108) and LB2 having the lowest mean count (0.03 x 108 – 123 x 10 8 cfu/ml). Samples stored at 4 oC had little or insignificant increase during production. Samples stored at 4 oC had a better acceptability in terms of taste, colour and appearance compared to those stored at 28±2
oC with LB1 having the poorest acceptability. There are several challenges to overcome in the probiotication of watermelon juice which include the survival of probiotics, storage temperature, and their effects on sensory attributes. Longer shelf-life study should be investigated in the future to evaluate the acceptability of this juice.

Anaemia is a prevalent global health concern, particularly in developing regions. Conventional treatments such as iron supplements often have side effects, prompting interest in natural alternatives. Citrullus lanatus (watermelon) is rich in bioactive
compounds, including lycopene, citrulline, and essential minerals, which may influence hematopoiesis. This study evaluates the effects of Citrullus lanatus juice on red blood cell (RBC) indices in anaemic rats. Seventy seven male Sprague-Dawley rats were
divided into five groups: control, anaemia-induced (untreated), anaemia + vitamin B complex/folic acid, and anaemia + watermelon juice. Anaemia was induced using phenylhydrazine, and treatments were administered for three weeks. Blood samples were collected weekly and analyzed for RBC indices, including mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH), and red cell distribution width (RDW). Data were analyzed using ANOVA with a significance level of p < 0.05. Citrullus
lanatus juice administration significantly increased MCV and MCH compared to the control (p < 0.05), suggesting enhanced erythropoiesis. RDW-SD showed a notable increase in the watermelon-treated group, indicating RBC production. However, no
significant changes were observed in mean corpuscular hemoglobin concentration (MCHC) (p > 0.05). The results suggest that Citrullus lanatus juice positively influences RBC indices in anaemic rats, potentially enhancing erythropoiesis. This study supports the use of Citrullus lanatus as a dietary intervention for anaemia, warranting further research in human models.