Watermelon (<i>Citrullus lanatus</i>) rind flour: Development and characterization of a novel watermelon byproduct

Pires, Caroline Abreu; de Oliveira Cavalcante, Letícia São Paulo; de Carvalho, Allan Alexandre Martins; de Siqueira, Paula Azevedo; dos Santos, Guilherme Vargas; de Paiva Anciens Ramos, Gustavo Luis; Matoso Souto, Renata Nascimento; de Barros Pinto Moreira, Rodrigo Vilela; Teodoro, Anderson Junger; Conte Junior, Carlos Adam; Cadena, Rafael; Domingues, Josiane Roberto

doi:10.1111/1750-3841.16779

Cited by 3 publications

(1 citation statement)

References 75 publications

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“…It can be noted that the larger the particle size of watermelon rind powder, the more the antioxidant contents and activities released from the fortified pasta in the oral, gastric and intestinal phases of the in vitro digestion. It has been reported that many phenolic compounds in watermelon rind bind to dietary fibre in the plant cell wall ( 49 ) and could be released during human digestion ( 29 ). The bioaccessibility of total phenols and predicted glycaemic index of all pasta samples are shown in Fig 2 .…”

Section: Resultsmentioning

confidence: 99%

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes

Long,

Trieu,

Tran

et al. 2024

Food Technol. Biotechnol. (Online)

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Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta. Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared. Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples. Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.

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Section: Resultsmentioning

confidence: 99%

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes

Long,

Trieu,

Tran

et al. 2024

Food Technol. Biotechnol. (Online)

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Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

Hussain,

Laaraj,

Tikent

et al. 2024

Front. Sustain. Food Syst.

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IntroductionMelons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste.MethodsThis study explored the phytochemistry and valorization of three melon fruit, i.e., canary melon (Cucumis melo, var. Fonzy), watermelon (Citrullus lanatus, var. Augusta), and muskmelon (Cucumis melo, var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol.Results and discussionComparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (p < 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species, i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species, i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%; 1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (p < 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products.

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Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread

Ben Romdhane,

Bouallegue,

Bourhia

et al. 2024

Foods

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The objective of this study was to explore how watermelon rinds (WMRs) and their derivatives, specifically water-soluble polysaccharides (WMRPs) and hemicellulose (WMRH), as sources of dietary fiber, could enhance the quality of wheat bread. The extraction process yielded 34.4% for WMRP and 8.22% for WMRH. WMR, WMRP, and WMRH exhibited promising functional characteristics and were incorporated separately into wheat flour with low bread-making quality (FLBM) at varying proportions (0.5%, 1%, and 1.5% (w/w)). The volume, texture, and crust and crumb color underwent evaluation and were compared to the control. The findings indicated that incorporating WMR notably enhanced the alveograph profile of the dough, demonstrating a more effective impact than the addition of WMRP and WMRH. Adding WMR, WMRP, and WMRH at a 1% concentration to low-quality wheat flour for bread making increased the deformation work values by 16%, 15%, and 13%, respectively, and raised the P/L ratios by 42%, 36%, and 38%, respectively. Additionally, the assessment of the bread highlighted a substantial enhancement in both volume and texture profile when WMR was added, in contrast to the control bread (made with FLBM). These findings underscore that incorporating 1% WMR into FLBM was the most effective means of improving bread quality based on the results of this study.

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Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct

Cited by 3 publications

References 75 publications

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes

Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes

Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon, and muskmelon) peels, and their valorization in biscuits development

Watermelon Rind Dietary Fibers as Natural Source to Enhance Texture of Wheat Bread

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