Volatile Aroma Compounds of Gavina® Watermelon (Citrullus Lanatus L.) Dietary Fibers to Increase Food Sustainability

Abstract

To deal with climate emergency and reduce environmental impact, agro-industrial wastes are gradually gaining interest and are being used for new products and applications. The large production of watermelons represents an opportunity because of the many byproducts that can be transformed into innovative and valuable foodstuffs. In this study, we examined the lycopene-rich whole dietary fiber (WDF) obtained from the watermelon pomace of a peculiar cultivar, Gavina® (Oristano, Italy) a seedless fruit from Sardinia (Italy). The volatile chemical composition of the WDF was investigated using Solid-Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). The aim was to follow the evolution of the Volatile Organic Compounds (VOCs) fraction during storage and verify its stability over time. Since watermelon is an excellent source of carotenoids, their byproducts were the most abundant VOCs of the freshly prepared samples, but their overall abundance decreased significantly during storage. The opposite trend was observed for acids and aldehydes, whose increase over time is related to amino acid degradation. Freshly prepared WDF can be used in the food industry as an antioxidant-rich dietary fiber that imparts a characteristic and pleasant aroma. Over time, its aroma profile and carotenoid content change considerably, reducing its health properties and limiting its potential application as a natural flavor.

Aroma Profile of Grapevine Chips after Roasting: A Comparative Study of Sorbara and Spergola Cultivars for More Sustainable Oenological Production

“…2-methylbutanal, 3-methylbutanal, and 2-methylpropanal are commonly referred to as Strecker aldehydes [47]. They are frequently detected in the low-boiling fraction of volatile compounds in processed plant foods [14,16]. Their presence indicates that the Maillard reaction occurred during the roasting process of the grapevine chip samples [47].…”

“…Through this research, we aim to bridge the gaps among sustainable viticulture practices, flavor innovation, and environmental responsibility. Since the volatile organic compounds (VOCs) released by a material are closely related to its chemical composition [14][15][16], it is crucial to evaluate the proximate composition of our samples before assessing their volatile composition following roasting. This step is important for obtaining a comprehensive interpretation of the results of HS-SPME-GC-MS analysis.…”

Exploring the Mineral Composition of Grapevine Canes for Wood Chip Applications in Alcoholic Beverage Production to Enhance Viticulture Sustainability

“…In this context, the valorization of agricultural residues plays a crucial role in waste reduction and sustainability promotion [7][8][9][10][11][12][13]. Agricultural residues are significant contributors to waste streams, and their improper disposal can have adverse environmental impacts [14,15].…”

Characterization of Some Stilbenoids Extracted from Two Cultivars of Lambrusco—Vitis vinifera Species: An Opportunity to Valorize Pruning Canes for a More Sustainable Viticulture

“…Consumers are increasingly looking for healthy and functional foods enriched with bioactive molecules that possess specific health properties such as antioxidant, anti-aging, and anti-inflammatory properties. Several studies have shown that agri-food waste is a valuable source of these analytes [ 4 , 5 , 9 , 10 ] and has enormous potential to meet the growing market demand. Stilbenes, found in viticulture by-products, are a particularly interesting class of antioxidants, as they have been associated with a reduced risk of many diseases [ 11 ], including cardiovascular diseases [ 12 ] and cancer [ 13 ].…”