Rezagholizade-Shirvan Alieh, Shokri Samira, Dadpour Seyede Mahsa, Amiryousefi Mohammad Reza
Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran.
Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
Heliyon. 2023 Jun 14;9(6):e17300. doi: 10.1016/j.heliyon.2023.e17300. eCollection 2023 Jun.
Watermelon () 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.
西瓜（）在全世界都有食用，它含有大量种子和瓜皮，这些都会被丢弃。这些副产品含有具有巨大营养潜力的植物化学化合物。本研究旨在评估西瓜皮糖果的理化性质和感官价值。在本研究中，为了使西瓜废弃物成为更具可持续性和附加值的食品，采用渗透脱水技术对西瓜皮进行干燥，该技术包括在40℃和60℃下分别干燥8小时和10小时之前，先逐步用糖浆（50%和70% w/w - 1至5小时）浸渍。研究了西瓜渗透脱水过程中的各种变量，如水分含量、化学成分、水分损失、固形物增加、复水率、酸度、pH值、抗氧化活性、抗菌活性、残留毒素、酚类和黄酮类含量。结果表明，随着温度升高，脱水变得更加严重。在浓溶液（70%）的渗透样品和稀溶液（50%）的渗透样品中提高温度，都可以增强传质、水分损失、固形物吸收以及脱水强度。然而，渗透脱水后抗氧化活性、酚类和黄酮类含量显著降低。西瓜皮的总酚含量从35.83毫克/100克降至27.45毫克/100克，总黄酮含量（8.71±0.01毫克/100克）降至2.63±0.02毫克/100克，渗透过程后的抗氧化活性也从61%降至40%。此外，渗透脱水对酸度和pH值没有显著影响。由于在包括味道、质地和总体可接受性的感官评价中得分最高，西瓜皮脱水样品（渗透温度：40℃，渗透溶液浓度：70%，浸渍时间：5小时）是小组成员的最佳选择。通过测定西瓜皮糖果的硬度并将其与其他干燥产品的质地分析结果进行比较，可以得出结论，该产品可用作保质期更长的健康零食。
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