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Serial Extraction of Pectin and Polyphenols From Watermelon Rind for Use in Strawberry Preservation Film.

Xiaolin Jin1, Yue Han1, Qingshen Sun1

  • 1Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education & Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region & Key Laboratory of Microbiology, College of Heilongjiang Province & School of Life Sciences, Heilongjiang University, Harbin, China.

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Agricultural Science

Background:

  • Valorization of agricultural byproducts like watermelon rind is crucial for sustainable practices.
  • Development of active and biodegradable food packaging is a growing area of research.
  • Pectin and polyphenols are natural compounds with potential film-forming and antioxidant properties.

Purpose of the Study:

  • To extract pectin and polyphenols from watermelon rind.
  • To develop pectin/sodium alginate composite films with and without watermelon rind polyphenols.
  • To evaluate the efficacy of these films in preserving strawberries.

Main Methods:

  • Sequential extraction of watermelon rind pectin (WRP) using citric acid and polyphenols (WRE) using ethyl acetate.
  • Characterization of WRP using MALLS, FTIR, DSC, XRD, ζ-potential, and rheology.
  • Fabrication and characterization of pectin/sodium alginate (WRPSA) and WRE-incorporated (WRPESA) films.
  • Assessment of strawberry preservation under controlled conditions using WRPSA and WRPESA films.

Main Results:

  • Extracted WRP was a low-ester pectin (DM=38.7%) with a molecular weight of 683 kDa and good thermal stability.
  • WRPESA films exhibited superior mechanical strength and antioxidant capacity compared to WRPSA films.
  • WRPESA films significantly reduced strawberry softening, color loss, weight reduction, and delayed changes in sugar, pH, and MDA accumulation.
  • WRPESA films helped maintain the total phenolic content of strawberries.

Conclusions:

  • Watermelon rind byproducts can be effectively valorized into pectin and polyphenols for sustainable food packaging.
  • Composite films incorporating watermelon rind polyphenols demonstrate enhanced properties and efficacy in extending strawberry shelf life.
  • This research supports the development of biodegradable packaging, reduces food waste, and promotes the circular economy in agriculture.