An update on functional, nutraceutical and industrial applications of watermelon by-products: A comprehensive review

Zia, Sania; Khan, Moazzam Rafiq; Shabbir, Muhammad Asim; Aadil, Rana Muhammad

doi:10.1016/j.tifs.2021.05.039

Cited by 63 publications

(41 citation statements)

References 68 publications

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“…The treatments with 6% WMR extract incorporated samples showed minimum growth of spoilage causing aerobic microorganisms due to the antimicrobial activity of the extract. The antimicrobial potential of WMR extract might be due to the preservative effect of alcohol, hydrocarbons, phytosterols and polyphenolic compounds (Zia et al, 2021). There was an increase in yeast and mold count that was observed after 30 days of storage in all treatments.…”

Section: Resultsmentioning

confidence: 99%

“…This byproduct indicates a loss of biomass, vital nutrients, and phytochemicals, in addition to adding to increased disposal concerns. However, factors such as increasing global population growth, depletion of renewable resources, land scarcity for agriculture, and waste overabundance necessitate the valorization of these byproducts for use as substitute ingredients to produce functional products in the food, pharmaceutical, and nutraceutical industries (Khan, Sameen, et al, 2021; Zia et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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

Zia

Khan

Aadil

et al. 2022

Food Processing Preservation

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Zia

Khan

Aadil

et al. 2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

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“…In turn, watermelon seeds are an excellent source of dietary oils [135], with high levels of linoleic acid and lower concentrations of oleic, palmitic, and stearic acids, as well as minerals (P, K, Na, and Mg) [136]. Enemor, Oguazu, Odiakosa and Okafor [137] also reported a vast vitaminic repertoire in watermelon seeds, namely vitamins A and C and in minor concentrations B1, B2, B3, B6, B9, B12, D, E, and K. A myriad of other bioactive compounds has been also reported in these seeds, mainly sinapic acid, and lower amounts of other phenols, flavonoids, saponin, tannins, cardiac and cyanogenic glycosides, terpenoids, phytosterol, steroids, and phytates [138,177].…”

Section: Watermelonmentioning

confidence: 91%

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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“…Different bioactive compounds, such as lycopene, carotenoids, polyphenols, polysaccharides and sugars, have been co-extracted with proteins by other authors from tomato peel by-products using advanced extraction techniques, such as high-pressure homogenization (HPH), pulsed electric field (PEF) and supercritical CO 2 [ 20 , 21 , 22 ]. Polyphenols are well-known for their high antioxidant activity and they are usually formed by aromatic rings with hydroxyl groups, organic acids and acylated sugars [ 23 , 24 , 25 , 26 ]. The polyphenols from tomato and watermelon peels were extracted by HPH [ 20 ], pressurized liquid extraction (PLE) [ 27 ], supercritical fluid extraction (SFE) [ 28 ] and cold maceration [ 29 ]; whereas microwave-assisted extraction (MAE) with ethanol aqueous solutions [ 30 ] or enzymes such as Aspergillus spp.…”

Section: Introductionmentioning

confidence: 99%

Valorization of Agro-Industrial Wastes by Ultrasound-Assisted Extraction as a Source of Proteins, Antioxidants and Cutin: A Cascade Approach

et al. 2022

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The use of agro-industrial wastes to obtain compounds with a high added-value is increasing in the last few years in accordance with the circular economy concept. In this work, a cascade extraction approach was developed based on ultrasound-assisted extraction (UAE) for tomato, watermelon, and apple peel wastes. The protein and antioxidant compounds were obtained during the first extraction step (NaOH 3 wt.%, 98.6 W, 100% amplitude, 6.48 W/cm2, 6 min). The watermelon peels (WP) showed higher proteins and total phenolic contents (857 ± 1 mg BSA/g extract and 107.2 ± 0.2 mg GAE/100 g dm, respectively), whereas the highest antioxidant activity was obtained for apple peels (1559 ± 20 µmol TE/100 g dm, 1767 ± 5 µmol TE/100 g dm, and 902 ± 16 µmol TE/100 g dm for ABTS, FRAP and DPPH assays, respectively). The remaining residue obtained from the first extraction was subsequently extracted to obtain cutin (ethanol 40 wt.%, 58 W, 100% amplitude, 2 W/cm2, 17 min, 1/80 g/mL, pH 2.5). The morphological studies confirmed the great efficiency of UAE in damaging the vegetal cell walls. WP showed a higher non-hydrolysable cutin content (55 wt.% of the initial cutin). A different monomers’ profile was obtained for the cutin composition by GC-MS, with the cutin from tomato and apple peels being rich in polyhydroxy fatty acids whereas the cutin extracted from WP was mainly based on unsaturated fatty acids. All of the cutin samples showed an initial degradation temperature higher than 200 °C, presenting an excellent thermal stability. The strategy followed in this work has proved to be an effective valorization methodology with a high scaling-up potential for applications in the food, pharmaceutical, nutraceutical, cosmetics and biopolymer sectors.

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An update on functional, nutraceutical and industrial applications of watermelon by-products: A comprehensive review

Cited by 63 publications

References 68 publications

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

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

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

Valorization of Agro-Industrial Wastes by Ultrasound-Assisted Extraction as a Source of Proteins, Antioxidants and Cutin: A Cascade Approach

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