Production of Sustainable Food Ingredients From Watermelon Wastes Using Drum‐Drying
Journal of Food Process Engineering,
Год журнала:
2025,
Номер
48(1)
Опубликована: Янв. 1, 2025
ABSTRACT
Watermelon
is
among
the
most
widely
cultivated
fruits
globally,
yet
it
suffers
a
high
waste
rate
of
45%
due
to
its
short
shelf
life.
In
2023,
global
watermelon
production
reached
99.7
million
tons,
with
China
and
Türkiye
contributing
60.1
3.5
respectively.
This
study
explores
potential
processing
discarded
watermelons
into
long‐lasting
food
ingredients
mitigate
enhance
sustainability.
Two
test
samples
were
developed:
one
combining
pulp
flour,
another
incorporating
both
rind
flour.
The
research
also
highlights
underutilized
as
valuable
ingredient.
Experiments
using
drum
dryer
produced
moisture
content
3.40–3.77
g/100
g
water
activity
0.361–0.37,
ensuring
an
extended
new
ingredients,
rich
in
sugars
dietary
fiber,
offer
sustainable,
natural
alternative
for
industrial
applications
can
be
15.8%–19.1%
cheaper
than
value
their
components.
Redirecting
could
potentially
offset
2.7
tons
CO2e
emissions
globally
94,500
annually.
not
only
provides
sustainable
solution
but
emphasizes
efficient
agricultural
land
use,
reduced
carbon
emissions,
minimized
consumption,
higher‐quality
product
development.
By
transforming
frequently
by‐product
this
supports
sustainability
efforts
promotes
innovative
approaches
reducing
waste.
Язык: Английский
Fresh-cut watermelon: postharvest physiology, technology, and opportunities for quality improvement
Frontiers in Genetics,
Год журнала:
2025,
Номер
16
Опубликована: Фев. 3, 2025
Watermelon
(
Citrullus
lanatus
L.)
fruit
is
widely
consumed
for
its
sweetness,
flavor,
nutrition
and
health-promoting
properties.
It
commonly
commercialized
in
fresh-cut
format,
satisfying
consumer
demand
freshness
convenience,
but
shelf-life
limited.
Despite
the
potential
growth
watermelon
sales,
industry
faces
challenge
of
maintaining
quality
attributes
during
storage.
Fresh-cut
processing
induces
a
series
physiological
biochemical
events
that
lead
to
alterations
sensory,
nutritional
microbiological
quality.
A
signal
transduction
cascade
involving
increases
respiration
ethylene
production
rates
elevated
activities
cell
wall
membrane-degrading
enzymes
compromise
cellular
tissue
integrity.
These
responses
contribute
development
defects
like
juice
leakage,
firmness
loss
water-soaked
appearance.
They
also
drive
bioactive
compounds
lycopene,
affecting
flesh
color
reducing
value,
ultimately
culminating
rejection,
food
losses
waste.
Although
great
research
progress
has
been
achieved
past
decades,
knowledge
gaps
about
physiological,
molecular
bases
persist.
This
review
article
summarizes
advances
study
physicochemical,
microbiological,
nutritional,
sensory
changes
linked
deterioration
after
Different
technological
approaches
improvement
extension
are
summarized:
pre-
postharvest,
physical,
chemical.
We
discuss
advantages,
disadvantages
challenges
these
interventions
propose
alternative
directions
future
aiming
reduce
qualitative
quantitative
losses.
Язык: Английский
Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by‐products
Journal of Food Science,
Год журнала:
2025,
Номер
90(3)
Опубликована: Март 1, 2025
This
study
investigated
the
physical,
chemical,
and
phenolic
properties
of
watermelon
peel
powder
(WPP),
rind
(WRP),
seed
(WSP)
derived
from
(Crimson
sweet)
by-products
(WBP).
As
these
are
typically
discarded
as
waste,
aim
was
to
enhance
their
added
value
explore
potential
sustainable
functional
food
additives.
WSP
has
largest
particle
size
among
samples.
The
highest
water
holding
capacity
observed
in
WRP
(8.89%)
oil
WPP
(4.09%),
while
had
lowest
(6.69%
2.06%).
exhibited
better
rehydration
solubility,
whereas
lower
values.
contained
higher
protein
lipid
levels
(29.46%
43.0%),
greater
dietary
fiber
(78.55%
48.66%).
In
terms
mineral
matters,
Mg
K
were
substantially
WBP
than
Fe
Na;
furthermore,
more
rest.
total
content
determined
be
2855,
3330,
4196.5
mg
GAE/100
g
for
WRP,
WPP,
respectively.
antioxidant
activity
measured
by
IC50
values,
varied
between
44.42
(WPP)
121.29
mg/mL
(WRP).
A
47
acids
characterised,
with
genistein
being
most
abundant
compound
identified
at
10147.1
µg/kg
throughout
all
three
powders.
conclusion,
findings
highlight
a
ingredient
industry,
offering
both
high
nutritional
properties.
By
valorizing
by-products,
this
contributes
waste
reduction
supports
development
eco-friendly,
nutrient-rich
formulations.
Язык: Английский
Indonesian Tropical Fruit Gene Bank
Опубликована: Янв. 1, 2025
Язык: Английский
Implementing near infrared spectroscopy for the online internal quality and maturity stage classification of intact watermelons at industry level
Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy,
Год журнала:
2025,
Номер
unknown, С. 126254 - 126254
Опубликована: Апрель 1, 2025
Язык: Английский
Cardio-Protective-Promoting Properties of Functional Foods Inducing HDL-Cholesterol Levels and Functionality
Nutraceuticals,
Год журнала:
2024,
Номер
4(4), С. 469 - 502
Опубликована: Сен. 30, 2024
High-density
lipoprotein
(HDL)
has
been
proposed
to
provide
cardio-protective
properties
through
the
functionality
of
its
anti-inflammatory
and
antioxidant
enzymatic
machinery.
Within
this
article,
beneficial
effects
several
functional
foods
on
HDL
levels
for
cardio-protection
are
thoroughly
reviewed.
Emphasis
is
given
their
health-promoting
cardiovascular
system
benefits
HDL,
which
act
either
solely
or
synergistically
as
an
adjuvant
approach
with
well-established
anti-atherogenic
therapies.
Promising
outcomes
from
both
in
vitro
vivo
studies
animal
models
clinical
trials,
outline
such
functionality,
discussed.
The
mechanisms
obtained
antioxidant,
anti-inflammatory,
antithrombotic,
activities
containing
natural
bioactives
also
outlined.
Limitations
future
perspectives
overall
that
these
bioactive
compounds
exert
important
ingredients
induce
HDL-related
strengthen
health
Язык: Английский
Application of Natural Antioxidants from Fruits Waste for Improving Egg Quality Characteristics
Applied Sciences,
Год журнала:
2024,
Номер
14(22), С. 10437 - 10437
Опубликована: Ноя. 13, 2024
Fruit
waste
poses
a
significant
global
challenge,
with
the
Food
and
Agriculture
Organization
(FAO)
reporting
that
about
1.3
billion
tons
of
food
is
wasted
annually,
contributing
to
environmental
economic
challenges.
The
major
fruit-producing
countries
(United
States,
China,
India,
Brazil)
are
responsible
for
large
portion
this
waste.
contains
different
bioactive
compounds
like
polyphenols,
flavonoids,
vitamins,
carotenoids,
which
are,
in
part,
underutilized
regardless
their
antioxidant
properties.
These
can
play
an
important
function
poultry
nutrition,
offering
natural
alternatives
synthetic
antioxidants.
Reintegrating
fruit
into
diets
might
have
potent
benefits
on
nutritional
quality
shelf
life
eggs.
Some
studies
reported
from
improve
oxidative
stability
eggs
content,
potentially
extending
during
storage.
Additionally,
been
shown
yolk
coloration
some
egg
parameters
while
reducing
reactive
oxygen
species,
cause
lipid
oxidation.
Their
inclusion
lower
feed
costs,
promote
animal
welfare,
reduce
impact
This
review
highlights
key
wastes,
such
as
citrus,
apple,
grape,
rosehip,
sea
buckthorn,
banana,
among
others,
reservoirs
beneficial
nutrition.
strategy
aligns
FAO
sustainability
goals,
addressing
both
nutrition
Future
should
focus
optimizing
rates
these
antioxidants
maximize
benefits.
Язык: Английский