From Waste to Wellness: Exploring the Nutritional Composition, Health Benefits and Utilization of Watermelon Rind

Diksha Kataria and Jaspreet Kaur

Abstract

Watermelon (Citrullus lanatus) is a renowned and commonly consumed fruit for its sweet, juicy, and refreshing pulp. However, its rind which carries almost 40% of total fruit weight is often discarded due to its unappealing taste which contributes to agricultural waste. Watermelon rind (WMR) possesses a wide range of nutritional components and bioactive compounds such as dietary fiber, polyphenols, carotenoids, saponins, etc. Owing to its rich nutritional profile, it exhibits several therapeutic properties such as antioxidant, anti-diabetic, anti-tumour, cardioprotective, and hepatoprotective. To reduce this agricultural waste as well as keeping in view the health and well-being of consumers, it is important to utilize WMR in various industries like food, pharmaceuticals, and cosmetics. Therefore, to address this issue of agricultural waste and promote consumer well-being, harnessing the potential of WMR in various industries is crucial. This review article aims to delve into scientific studies outlining the nutritional composition and therapeutic properties of WMR. By shedding light on its importance, the review seeks to raise awareness among customers. Additionally, it will outline the objectives of the review, emphasizing the transition from waste reduction to enhancing wellness further extending to the diverse food applications of WMR, from traditional to culinary food practices such as pickles, chutney, smoothies, cakes, and functional foods. Through this exploration, the review aspires to encourage the utilization of WMR across food, pharmaceutical, and cosmetic industries, transforming it from a byproduct into a valuable resource for both health and sustainability.

Published on: November 14, 2023
doi: 10.17756/jfcn.2023-s1-060
Citation: Kataria D, Kaur J. 2023. From Waste to Wellness: Exploring the Nutritional Composition, Health Benefits and Utilization of Watermelon Rind. J Food Chem Nanotechnol 9(S1): S478-S482.

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