Anthocyanin infused watermelon rind and its stability during storage

Abstract

Anthocyanins from Garcinia indica Choisy was impregnated in watermelon rind (WMR) through osmotic dehydration. The impregnation of anthocyanin was enhanced by application of pretreatments like vacuum and sonication (from 24 to 32 mg/100 g). Application of pretreatment during impregnation changes the tissue architecture of the WMR which helps in retaining the infusate during candy making process. The developed product fromWMR was highly acceptablew.r.t. texture, taste and appearance.Moisture sorption study indicated that theWMRproductwas quite stable at ambient temperature upto 75% RH. Storage of the sample in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene terephthalate/low density polyethylene pouches) did not show any significant difference in moisture content, anthocyanin degradation, texture, taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions. Industrial relevance: The knowledge provided by this work may be useful the development of new product (watermelon candy) fromwatermelon rind impregnated with anthocyanin. The extent and rate of infusion of anthocyaninwas enhanced by application of pretreatments like vacuumand sonication. The developed product had highly acceptable texture, taste and appearance. The product was quite stable at ambient temperature upto 75% RH in LDPE (low density polyethylene pouches) and PET/LDPE (Polyethylene therapthalate/lowdensity polyethylene pouches) pouches without significant difference in moisture content, anthocyanin degradation, texture, taste and appearance of the product. The WMR product was stable for 90 days at ambient storage conditions. This technique may be helpful in producing foods with enriched bioactive compounds, besides providing diversified products in terms of taste and nutrition.