Effective biosorption of arsenic from water using La(III) loaded carboxyl functionalized watermelon rind

The total polyphenolic content and minerals were determined for chia seeds, Psyllium husks and watermelon rind powder. The minerals content was performed by using the Inductively Coupled Plasma Optical Emissions Spectrometer and Atomic Absorption Spectrometer, technique FIAS-Furnace (for Se). The sample with the highest content of polyphenols was chia (2.69 mg GAE/g s.) followed by the watermelon rind powder. Reduced amounts of polyphenols were found in the Psyllium husks. Also, the total polyphenol concentration increased with the increase of the extraction time on the ultrasonic water bath. Minerals analysis indicated that powders obtained from chia seeds and watermelon rind contained large amounts of potassium, calcium, phosphorus and magnesium. The most abundant mineral in the Psyllium husks powder was found potassium, followed by calcium. In conclusion, these powders can be used as ingredients for functional food and food supplements production due to the high nutritional content and bioactive properties.

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Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin

Food Hydrocolloids ◽

10.1016/j.foodhyd.2016.10.040 ◽

2017 ◽

Vol 65 ◽

pp. 57-67 ◽

Cited By ~ 58

Author(s):

C.L.O. Petkowicz ◽

L.C. Vriesmann ◽

P.A. Williams

Keyword(s):

Food Waste ◽

Watermelon Rind

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Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽

10.26656/fr.2017.4(6).197 ◽

2020 ◽

Vol 4 (6) ◽

pp. 1995-2002

Author(s):

W.Y.C. Lim ◽

N.L. Yusof ◽

Ismail-Fitry M.R. ◽

N. Suleiman

Keyword(s):

Citric Acid ◽

Acid Content ◽

Galacturonic Acid ◽

Value Added ◽

Extraction Process ◽

Ultrasound Assisted Extraction ◽

Pectin Content ◽

Watermelon Rind ◽

Assisted Extraction ◽

Confectionery Products

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.

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Effect of Watermelon Rind (Citrullus lanatus) Addition on the Functional, Pasting and Microbiological Quality of Sorghum Based Mumu

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2019/v10i130099 ◽

2019 ◽

pp. 72-83

Author(s):

Stephen T. Gbaa ◽

Samuel A. Ahemen ◽

Christiana O. Ameh

Keyword(s):

Citrullus Lanatus ◽

Microbiological Quality ◽

Pasting Properties ◽

Viable Count ◽

Sorghum Flour ◽

Watermelon Rind ◽

Microbial Analysis ◽

Pasting Temperature ◽

Powder Addition

The effect of watermelon rind powder addition on the functional, pasting and microbiological quality of Sorghum based mumu was evaluated. Sorghum-based mumu was prepared from composite flours of 85:15, 75:15, 70:15 and 65:15% roasted sorghum flour and roasted partially defatted groundnut flour respectively and included with 0, 10, 15 and 20% watermelon rind powder respectively which were known as sample A, B, C and D accordingly. Subsequently, the functional, pasting properties and microbial quality was assessed. Functional properties values; Bulk density (0.89 to 0.80mg/100g), reconstitution index (4.99 to 4.89) and swelling index (2.35 to 2.20) decreased significantly (p < 0.05) with increase in watermelon powder addition while water absorption (10.36 to 10.97g/g), oil absorption (10.33 to 10.79) and foam capacities (12.46 to 13.85%) increased with increase in watermelon rind powder. The pasting properties; peak (302.22 to 292.44 RVU), trough (156.44 to 150.00 RVU) and Final viscosities (412.69 to 400.76RVU), and breakdown (149.95 to 140.59RVU) decreased significantly (p < 0.05) with increased in watermelon rind powder while setback viscosity (101.05 to 115.59RVU), pasting temperature (59.32 to 62.02oC) and pasting time (4.93 to 5.13mins) increased. Microbial analysis revealed the following ranges: Total viable count, 0.5x102 to1.0x102 cfu/g, fungi count of 6.1x101- 9.9x101 cfu/g and no coliform was detected. Overall, addition of watermelon rind powder showed good functional, pasting and microbiological qualities of sorghum based mumu.

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