Optimization of enzyme‐assisted extraction of albedo extract obtained from watermelon rind ( <i>Citrullus lanatus</i> ) and its use in the enrichment of nutrients and bioactive compounds in watermelon juices-Reference-Cited by-同舟云学术

Optimization of enzyme‐assisted extraction of albedo extract obtained from watermelon rind ( Citrullus lanatus ) and its use in the enrichment of nutrients and bioactive compounds in watermelon juices

Published:2022-09-19 Issue:10 Volume:2 Page:480-489
ISSN:2573-5098
Container-title:JSFA reports
language:en
Short-container-title:JSFA Reports

Author:

dos Santos Gielen Delfino¹,da Silva Haas Isabel Cristina¹,Arriola Nathalia Darminia Aceval²^ORCID,Vitali Luciano³,Fritzen‐Freire Carlise Beddin¹^ORCID,de Oliveira Petkowicz Carmen Lucia⁴,Amante Edna Regina¹^ORCID,Prudêncio Elane Schwinden¹,Amboni Renata D. M. C.¹^ORCID

Affiliation:

1. Department of Food Science and Technology Federal University of Santa Catarina Florianópolis Brazil

2. Facultad de Ingeniería Agronómica Universidad Nacional del Este Minga Guazú Paraguay

3. Department of Chemistry Federal University of Santa Catarina Florianópolis Brazil

4. Department of Biochemistry and Molecular Biology Federal University of Paraná Curitiba Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CNPq

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.81

Reference27 articles.

1. Faostat.Food and agriculture Organization of the United Nations. FAO Stat. Program. Work 2020–2021. FAO; 2020.

2. Optimization of polysaccharides extraction from watermelon rinds: Structure, functional and biological activities

3. Lycopene loaded whey protein isolate nanoparticles: An innovative endeavor for enhanced bioavailability of lycopene and anti-cancer activity

4. Agro-industrial potential of exotic fruit byproducts as a source of food additives

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