Candying process for enhancing pre-waste watermelon rinds to increase food sustainability
This work describes two alternative laboratory methods 'candying fruit' methods of fresh mesocarp of Crimson sweet watermelon, a typical waste and unappetizing material. Our experimental candying process was conducted by slow osmosis, lasting 24 weeks at room temperature. It was activated...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
|
| Series: | Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666833522000697 |
| _version_ | 1798001842828869632 |
|---|---|
| author | Laura Maletti Veronica D'Eusanio Lisa Lancellotti Andrea Marchetti Luca Pincelli Lorenzo Strani Lorenzo Tassi |
| author_facet | Laura Maletti Veronica D'Eusanio Lisa Lancellotti Andrea Marchetti Luca Pincelli Lorenzo Strani Lorenzo Tassi |
| author_sort | Laura Maletti |
| collection | DOAJ |
| description | This work describes two alternative laboratory methods 'candying fruit' methods of fresh mesocarp of Crimson sweet watermelon, a typical waste and unappetizing material. Our experimental candying process was conducted by slow osmosis, lasting 24 weeks at room temperature. It was activated with granular sucrose according to our two alternative laboratory methods, WET and DRY. Fresh watermelon rinds were transformed into candied fruit with excellent flavor and aromas. The aromatic profile of all the materials was characterized with HS-SPME-GC–MS technique. The results highlighted some significant differences in the Volatile Organic Compounds fraction, probably attributable both to the cultivar and to the two candying methods, as verified also by a panel test. The class of alcohols remains almost constant in all the samples. Terpenoids are highly present in FRESH samples, while they disappear in DRY candied ones. Acetate esters are absent in FRESH rinds, they reach the maximum level in WET, and stop at the middle in DRY samples. The trend of the values relating to the class of acids is opposite: absent in the FRESH aromatic profile, maximum and average for DRY and WET samples, respectively. |
| first_indexed | 2024-04-11T11:42:37Z |
| format | Article |
| id | doaj.art-cb7224582ce44a838f7a5887d3ae6569 |
| institution | Directory Open Access Journal |
| issn | 2666-8335 |
| language | English |
| last_indexed | 2024-04-11T11:42:37Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Future Foods |
| spelling | doaj.art-cb7224582ce44a838f7a5887d3ae65692022-12-22T04:25:47ZengElsevierFuture Foods2666-83352022-12-016100182Candying process for enhancing pre-waste watermelon rinds to increase food sustainabilityLaura Maletti0Veronica D'Eusanio1Lisa Lancellotti2Andrea Marchetti3Luca Pincelli4Lorenzo Strani5Lorenzo Tassi6Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, Italy; Corresponding author.Department of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, Italy; INSTM, Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali, Firenze, Italy; BIOGEST-SITEIA, Centro di Ricerca Interdipartimentale per Il Miglioramento e la Valorizzazione Delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Reggio Emilia, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, ItalyDepartment of Chemical and Geological Sciences, University of Modena and Reggio Emilia, Modena, Italy; INSTM, Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali, Firenze, Italy; BIOGEST-SITEIA, Centro di Ricerca Interdipartimentale per Il Miglioramento e la Valorizzazione Delle Risorse Biologiche Agro-Alimentari, University of Modena and Reggio Emilia, Reggio Emilia, ItalyThis work describes two alternative laboratory methods 'candying fruit' methods of fresh mesocarp of Crimson sweet watermelon, a typical waste and unappetizing material. Our experimental candying process was conducted by slow osmosis, lasting 24 weeks at room temperature. It was activated with granular sucrose according to our two alternative laboratory methods, WET and DRY. Fresh watermelon rinds were transformed into candied fruit with excellent flavor and aromas. The aromatic profile of all the materials was characterized with HS-SPME-GC–MS technique. The results highlighted some significant differences in the Volatile Organic Compounds fraction, probably attributable both to the cultivar and to the two candying methods, as verified also by a panel test. The class of alcohols remains almost constant in all the samples. Terpenoids are highly present in FRESH samples, while they disappear in DRY candied ones. Acetate esters are absent in FRESH rinds, they reach the maximum level in WET, and stop at the middle in DRY samples. The trend of the values relating to the class of acids is opposite: absent in the FRESH aromatic profile, maximum and average for DRY and WET samples, respectively.http://www.sciencedirect.com/science/article/pii/S2666833522000697Pre-waste materialsValorizationSustainable foodsWatermelon rindsCandying processes |
| spellingShingle | Laura Maletti Veronica D'Eusanio Lisa Lancellotti Andrea Marchetti Luca Pincelli Lorenzo Strani Lorenzo Tassi Candying process for enhancing pre-waste watermelon rinds to increase food sustainability Future Foods Pre-waste materials Valorization Sustainable foods Watermelon rinds Candying processes |
| title | Candying process for enhancing pre-waste watermelon rinds to increase food sustainability |
| title_full | Candying process for enhancing pre-waste watermelon rinds to increase food sustainability |
| title_fullStr | Candying process for enhancing pre-waste watermelon rinds to increase food sustainability |
| title_full_unstemmed | Candying process for enhancing pre-waste watermelon rinds to increase food sustainability |
| title_short | Candying process for enhancing pre-waste watermelon rinds to increase food sustainability |
| title_sort | candying process for enhancing pre waste watermelon rinds to increase food sustainability |
| topic | Pre-waste materials Valorization Sustainable foods Watermelon rinds Candying processes |
| url | http://www.sciencedirect.com/science/article/pii/S2666833522000697 |
| work_keys_str_mv | AT lauramaletti candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability AT veronicadeusanio candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability AT lisalancellotti candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability AT andreamarchetti candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability AT lucapincelli candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability AT lorenzostrani candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability AT lorenzotassi candyingprocessforenhancingprewastewatermelonrindstoincreasefoodsustainability |