ArticleJournal of food science2025
Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Functional Watermelon Jelly Fortified with Potato By-Product-Derived Single-Cell Protein: Antioxidant and Enzyme Inhibitory Potential with Possible Health-Promoting Properties.Molecules (Basel, Switzerland) · 2026Article
- Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition ofFood science & nutrition · 2026Article
- Ensemble machine learning with Bayesian optimization predicts bioactive extraction from fermented watermelon rind using natural deep eutectic solvents.Scientific reports · 2026Article
- In Vitro Antioxidant, Anti-Platelet and Anti-Inflammatory Natural Extracts of Amphiphilic Bioactives from Organic Watermelon Juice and Its By-Products.Metabolites · 2026Article
- Innovative Utilization of Watermelon By-Product Powders to Enhance Fresh Pasta Quality: Improving Nutritional Value and Functional Properties.Food science & nutrition · 2025Article
- Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products.Journal of food science · 2025Article
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3 authors.
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Abstract
This study investigated the physical, chemical, and phenolic properties of watermelon peel powder (WPP), watermelon rind powder (WRP), and watermelon seed powder (WSP) derived from watermelon (Crimson sweet) by-products (WBP). As these by-products are typically discarded as waste, the aim was to enhance their added value and explore their potential as sustainable functional food additives. WSP has the largest particle size among the samples. The highest water holding capacity was observed in WRP (8.89%) and oil holding capacity in WPP (4.09%), while WSP had the lowest (6.69% and 2.06%). WRP exhibited better rehydration and solubility, whereas WSP had lower values. WSP contained higher protein and lipid levels (29.46% and 43.0%), while WPP and WRP had greater dietary fiber (78.55% and 48.66%). In terms of mineral matters, Mg and K were substantially greater in WBP than Fe and Na; furthermore, WRP had more K and Mg than the rest. The total phenolic content was determined to be 2855, 3330, and 4196.5 mg GAE/100 g for the WRP, WSP and WPP, respectively. The antioxidant activity as measured by IC50 values, varied between 44.42 (WPP) and 121.29 mg/mL (WRP). A total of 47 phenolic acids were characterised, with genistein being the most abundant compound identified at 10147.1 µg/kg throughout all three powders. In conclusion, these findings highlight the potential of WBP as a sustainable ingredient for the food industry, offering both high nutritional value and functional properties. By valorizing watermelon by-products, this study contributes to waste reduction and supports the development of eco-friendly, nutrient-rich food formulations.
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