Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct. Issue 11 (14th September 2022)

• Record Type: Journal Article
• Authors: Zia, Sania; Khan, Moazzam Rafiq; Aadil, Rana Muhammad; Shahid, Muhammad
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 11(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-09-14
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17031
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: 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.