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

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 p...

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Veröffentlicht in:Journal of food processing and preservation 2022-11, Vol.46 (11), p.n/a
Hauptverfasser: Zia, Sania, Khan, Moazzam Rafiq, Aadil, Rana Muhammad, Shahid, Muhammad
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creator Zia, Sania
Khan, Moazzam Rafiq
Aadil, Rana Muhammad
Shahid, Muhammad
description 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 
doi_str_mv 10.1111/jfpp.17031
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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 &gt; .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 &lt; .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 &lt; .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. 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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 &gt; .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 &lt; .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 &lt; .05) microbial safety and longer shelf life were achieved by the 6% WMR extract incorporating fruit butter. 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title Development and storage stability of value‐added watermelon fruit butter by incorporating watermelon rind byproduct
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