The aim of this study was to develop an efficient, reliable, and sustainable technology for
the recovery of value-added compounds from by-product, in this case, is watermelon
rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of
esterification, and galacturonic acid content of the watermelon rind extracts were
determined in order to verify the efficiency of the UAE. Initially, the UAE were
conducted using two types of acid: citric and hydrochloric. The highest pectin content was
obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60,
or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced
the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid
content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins.
According to the findings, the extraction process lasted 10 or 20 mins at all temperatures
was mainly high-methoxyl pectin, which can form gels under acidic conditions. This
suggests that pectins derived from watermelon rinds using UAE may be especially useful
as an additive in some confectionery products.