Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct

Abstract

The main objective of this study was to investigate the incorporation of watermelon rind (WMR) in the form of pulp (15%), powder (10%), and extract (6%) as a value‐added ingredient in the development of WMR‐enriched value‐added watermelon fruit butter. Physicochemical properties (acidity, TSS, and pH), bioactive compounds (total phenolic and flavonoid compounds, lycopene, and citrulline), antioxidant potential (DPPH and FRAP) and microbiological analysis of watermelon fruit butter were evaluated for 60 days of storage at 4 ± 1°C. No significant (p > .05) changes in TSS whereas there was a drop in acidity and a rise in pH were observed in all treatments. As compared to other treatments, WMR extract preserved more (p < .05) color attributes, total phenolic and flavonoid compounds, lycopene, citrulline, and antioxidant activity of fruit butter during storage. The results regarding microbiological analysis indicated that the more (p < .05) microbial safety and longer shelf life were achieved by the 6% WMR extract incorporating fruit butter. The WMR addition in the form of extracts in the development of fruit butter was more effective in minimizing quality changes, retaining color, bioactive compounds, and reducing microbial growth during storage. Novelty impact statement Our study focused on utilizing the nutritious watermelon rind (WMR) in different forms such as pulp, powder, and extract for the development of shelf‐life‐stable watermelon fruit butter. 6% WMR extract incorporating fruit butter ensures safety and quality, significantly high acceptability, and protects more nutrients by reducing microbial load as compared to other treatments. The conversion of such high‐value agro‐waste to design and develop innovative functional foods, bioactive, nutraceuticals, and pharmaceuticals could minimize food losses and waste, reduce environmental impact, maximize agricultural profit, and improve food sustainability on commercial scale. More importantly, such research studies attempt to alleviate growing concerns about food waste by repurposing rejected food byproducts.

Enhancing nutritional quality of spray‐dried concentrated watermelon juice using watermelon by‐product carrier blends

“…The explanation for this result is not clear, but the high temperature involved in the spray drying process could be reason for decrease in the content of bioactive compounds. The reduction in citrulline content could be due to the oxidative reactions that modified the structure of amino acids and the degradation of these amino acid into low molecular weight carboxylic acids (Zia et al, 2022). Higher citrulline loss could happen with increasing levels of watermelon rind present in the spray-drying blends.…”

Health Promoting Properties and Applications of Nu-Trients and Bioactives of Watermelon and Its By-Products

“…Zia et al reported that watermelon by-products have excellent therapeutic properties including anti-diabetic activity, too [214]. It was observed that watermelon rind exhibited anti-diabetic activity by increasing the level of serum insulin and decreasing in level of blood glucose as recommended hypoglycaemic drug in Wistar rats [215,216].…”

Development and Stabilization of Value-Added Functional Drink Using Melon By-Product Agricultural Waste

“…Due to their phytochemical enriched profile and potential health benefits, these have recently gained attention [5]. It is necessary to value these by-products to develop some functional products, which can reduce the waste overabundance of increasing populations [6][7][8]. From this perspective, this organic material might be an inexpensive source for developing novel foods, ingredients, or products that reduce waste and adverse environmental effects.…”