Valorization of agricultural byproducts has attained the consumer’s interest because of the numerous health benefits of bioactive.Watermelon(Citrullus lanatus)and its byproducts are key to healthy dietary patterns.Th...Valorization of agricultural byproducts has attained the consumer’s interest because of the numerous health benefits of bioactive.Watermelon(Citrullus lanatus)and its byproducts are key to healthy dietary patterns.This article explores watermelon and its byproducts’nutrition and bioactive compounds representative of the attractive color of the fruit.Moreover,the therapeutic properties of the watermelon and its byproducts were reviewed.Additionally,wide food applications to develop functional,nutraceutical,and health-promoting products were thoroughly reviewed.The chemical composition of watermelon and its byproducts evidenced that they are a good source of important nutrients with beneficial properties given health improvement and biotechnology applications.This review also explored recent research that validated the probable use of watermelon wastes as a reservoir of natural compounds beneficial in treating or preventing chronic diseases,sustaining well-being,or improving human health.Watermelon byproducts have also produced fortified or enriched applications in staple foods,bakery,meat,dairy,and dairy alternatives.These findings suggest incorporating watermelon and its byproducts in our diet to ensure public health,meet daily dietary re-quirements,and emphasize their role in preventing chronic diseases and promoting overall well-being.展开更多
Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)...Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)was prepared by the incorporation of electrolyzed watermelon rind flour(WMRF)in ratios of 0%,5%,10%,15%,and 20%,which increased ash,fiber,and essential minerals,as well as the functional,microstructure,thermal and antioxidant properties of UFB.Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient.In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio,which resulted in a decrease in the protein digestibility.The%inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min.Whereas alpha-glucosidase highest inhibition was observed for 100μL(61.0%)and the lowest inhibition for observed at 10μL(38.2%).The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products,offering improved nutritional and functional characteristics.展开更多
文摘Valorization of agricultural byproducts has attained the consumer’s interest because of the numerous health benefits of bioactive.Watermelon(Citrullus lanatus)and its byproducts are key to healthy dietary patterns.This article explores watermelon and its byproducts’nutrition and bioactive compounds representative of the attractive color of the fruit.Moreover,the therapeutic properties of the watermelon and its byproducts were reviewed.Additionally,wide food applications to develop functional,nutraceutical,and health-promoting products were thoroughly reviewed.The chemical composition of watermelon and its byproducts evidenced that they are a good source of important nutrients with beneficial properties given health improvement and biotechnology applications.This review also explored recent research that validated the probable use of watermelon wastes as a reservoir of natural compounds beneficial in treating or preventing chronic diseases,sustaining well-being,or improving human health.Watermelon byproducts have also produced fortified or enriched applications in staple foods,bakery,meat,dairy,and dairy alternatives.These findings suggest incorporating watermelon and its byproducts in our diet to ensure public health,meet daily dietary re-quirements,and emphasize their role in preventing chronic diseases and promoting overall well-being.
文摘Electrolysis technology was performed to improve the consumer preference and quality of watermelon rind(WR)incorporated into food products as a functional ingredient.In this study,wheat-based unleavened flatbread(UFB)was prepared by the incorporation of electrolyzed watermelon rind flour(WMRF)in ratios of 0%,5%,10%,15%,and 20%,which increased ash,fiber,and essential minerals,as well as the functional,microstructure,thermal and antioxidant properties of UFB.Electrolysis technology was performed to achieve the sensory score of WR consumption and to improve its incorporation in food products as a functional ingredient.In-vitro protein digestibility showed an increase in the electrolyzed WMRF ratio,which resulted in a decrease in the protein digestibility.The%inhibition of alpha-amylase among treatments was enhanced with an increase in electrolysis time from 20 to 40 min.Whereas alpha-glucosidase highest inhibition was observed for 100μL(61.0%)and the lowest inhibition for observed at 10μL(38.2%).The findings suggest the potential use of electrolyzed WMRF as a functional ingredient in food products,offering improved nutritional and functional characteristics.
