Strategies for fortified sustainable food: the case of watermelon-based candy

Marinelli, Valeria; Lucera, Annalisa; Incoronato, Anna Lucia; Morcavallo, Luigia; Nobile, Matteo Alessandro Del; Conte, Amalia

doi:10.1007/s13197-020-04603-2

Cited by 9 publications

(5 citation statements)

References 23 publications

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“…The application of biomaterials in the food industry has significantly increased in recent years. In fact, consumer demand for functional products enriched with valueadded components, such as dietary fiber and bioactive molecules beneficial to human health [16,17], is growing sharply. Several studies have shown that food waste can be used as potential added ingredients with high nutritional value and can improve some technological properties in doughs and formulations [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber

et al. 2022

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In this study, the trend of VOCs of dietary fiber samples, coming from three different watermelon cultivars Citrullus lanatus L. (variety Gavina®®, Crimson sweet, and Asahi myiako) was investigated. This foodstuff, obtained as a by-product of residual agri-food production, has gained increasing attention because of its many bioactive components and high dietary fiber content. The result is a fibrous material for specific applications in food manufacturing, such as corrector for some functional and technological properties. In this study, a method based on headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography–mass spectrometry (GC–MS) was used to characterize the aromatic profiles of the dried raw materials. Therefore, the VOCs of the samples of the three cultivars were investigated. Experimental results have shown that watermelon fibers generate VOCs, which can be grouped into six common classes of analytes. The different distributions of the identified compounds made it possible to effectively differentiate the three cultivars studied based on their peculiar aroma profiles. In particular, Gavina®® fiber is distinguished by the high content of terpenes, Asahi myiako by the presence of aldehydes generated as fatty acid metabolites, and Crimson sweet by the higher content of acetyl esters.

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Section: Introductionmentioning

confidence: 99%

VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber

et al. 2022

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“…Watermelon is the second-largest fruit crop worldwide and causes a great amount of biowaste, mainly the rind and seeds, that represent an environmental hazard [175]. Watermelon rind is an interesting natural source of citrulline, a non-protein α-amino acid reported to have antioxidant and vasodilatation activity [176], and pectin, a polysaccharide widely used as an additive in the food industry [175]. Additionally, higher levels of phenolic compounds are found in watermelon rind than in its flesh [176].…”

Section: Watermelonmentioning

confidence: 99%

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

2022

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Food supply disruption and shortage verified during the current pandemic events are a scenario that many anticipate for the near future. The impact of climate changes on food production, the continuous decrease in arable land, and the exponential growth of the human population are important drivers for this problem. In this context, adding value to food waste is an obvious strategy to mitigate food shortages, but there is a long way to go in this field. Globally, it is estimated that one-third of all food produced is lost. This is certainly due to many different factors, but the lack of awareness of the consumer about the nutritional value of certain foods parts, namely peels and seeds, is certainly among them. In this review, we will unveil the nutritional and bioactive value of the waste discarded from the most important fresh fruit and vegetables consumed worldwide as a strategy to decrease food waste. This will span the characterization of the bioactive composition of selected waste from fruits and vegetables, particularly their seeds and peels, and their possible uses, whether in our diet or recycled to other ends.

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“…The sensory analysis is often applied to the determination of the firmness of the candies. The firmness can be slightly affected by the presence of watermelon flours that conferred a certain fibrous and graininess to the candy, even if most of the sensory scores were in the category of like very much (score 8) [20].…”

Section: Mechanical Properties Of Candiesmentioning

confidence: 99%

Value-Added Foods: Characteristic, Benefits, and Physical Properties

Hlaváčová¹,

Ivanišová²,

Hlaváč³

et al. 2022

Trends and Innovations in Food Science

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The growth of diet-related diseases (obesity, diabetes, osteoporosis, and cardiovascular diseases) is becoming an important societal concern and a challenge for a more sustainable society. This has developed important trends in food consumption, including the increasing demand for innovative food with natural attributes and with health claims (foods with added value, enriched foods, and functional foods). The physical properties of food are essential for scientists and engineers at solving the problems in food preservation, processing, storage, marketing, consumption, and even after consumption. In this chapter, we introduce the utilization of physical properties in enriched foods evaluation. The correlations were found between physical properties and other characteristics of foods.

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Strategies for fortified sustainable food: the case of watermelon-based candy

Cited by 9 publications

References 23 publications

VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber

VOCs Analysis of Three Different Cultivars of Watermelon (Citrullus lanatus L.) Whole Dietary Fiber

Unveiling the Bioactive Potential of Fresh Fruit and Vegetable Waste in Human Health from a Consumer Perspective

Value-Added Foods: Characteristic, Benefits, and Physical Properties

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