Dataset Information

Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste.

ABSTRACT: Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and molar mass of watermelon rind pectin (WRP), with an insight on changes in their structural properties (linearity, branching degree and extraction severity). The models for all responses were accurately fitted (R2 > 90%, lack of fit p ≥ 0.05) and experimentally validated. At optimum yield conditions, WRP yield (13.4%), purity (540 µg/g galacturonic acid) and molar mass (106.1 kDa) were comparable to traditional pectin sources but showed a higher branching degree with longer galactan side chains and a higher protein interaction. Harsher conditions (pH 1) generated purer homogalacturonan fractions with average molar masses (80 kDa) at the expense of yield, while mild extraction conditions (pH ≥ 2) produced highly branched entangled pectin structures. This study underlines novel compositional features in WRP and the possibility of producing novel customized pectin ingredients with a wider potential application scope depending on the targeted structure.

SUBMITTER: Mendez DA

PROVIDER: S-EPMC8066451 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature

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Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste.

Méndez Daniel Alexander DA Fabra María José MJ Gómez-Mascaraque Laura L López-Rubio Amparo A Martinez-Abad Antonio A

Foods (Basel, Switzerland) 20210331 4

Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and molar mass of watermelon rind pectin (WRP), with an insight on changes in their structural properties (linearity, branching degree and extraction severity). The models for all responses were accurat ...[more]

PMID: 33807203

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Project description:Watermelon (Citrullus lanatus) is consumed all over the world that contains a large number of seeds and rind, which is discarded. These by-products contain phytochemical compounds with great nutritional potential. This study aims to evaluate physicochemical properties and sensory values of watermelon rind candy. In this study in order to make the waste of watermelon a more sustainable and value-added food product, the watermelon rind was dried using an osmotic dehydration technique which comprises gradual impregnation of syrup (50 and 70% w/w - 1 to 5 h) before drying at 40 and 60 °C in 8 and 10 h. Various variables such as moisture content, chemical composition, water loss, solid gain, rehydration water, acidity, pH, antioxidant activity, antibacterial activity, residual toxins, phenolic and flavonoid contents during osmotic dehydration of watermelon were investigated. Results showed by rising temperatures, dehydration becomes more severe. Increasing the temperature in both osmotic samples in a concentrated solution (70%) and in osmotic samples with a dilute solution (50%) can enhance the mass transfer, water loss, solid absorption, as well as dehydration intensity. However, antioxidant activity, phenolic and flavonoid content significantly decreased after osmotic dehydration. TPC decreased from 35.83 mg/100 g to 27.45 mg/100 g and TFC of the watermelon rind (8.71 ± 0.01 mg/100 g) decreased to 2.63 ± 0.02 mg/100 g and also antioxidant activity after the osmotic process decreased from 61% to 40%. Also, osmotic dehydration had no significant impact on acidity and pH. The watermelon rind dehydrated sample (osmosis temperature: 40 °C, osmotic solution concentration: 70%, immersion duration: 5 h) was the best choice of panelists due to the highest score in the sensory evaluation including taste, texture, and overall acceptability. By determining the hardness of the watermelon rind candy and comparing it with the results of texture analysis of other dried products, it can be concluded that this product can be used as a healthy snack with longer shelf life properties.

Dataset Information

Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste.

Publications

Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste.

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