Akademik Veri Yönetim Sistemi
JOURNAL OF FOOD PROCESS ENGINEERING, cilt.48, sa.1, 2025 (SCI-Expanded, Scopus)
Watermelon is among the most widely cultivated fruits globally, yet it suffers a high waste rate of 45% due to its short shelf life. In 2023, global watermelon production reached 99.7 million tons, with China and T & uuml;rkiye contributing 60.1 million and 3.5 million tons, respectively. This study explores the potential of processing discarded watermelons into long-lasting food ingredients to mitigate waste and enhance sustainability. Two test samples were developed: one combining watermelon pulp with flour, and another incorporating both watermelon pulp and rind with flour. The research also highlights the underutilized potential of watermelon rind as a valuable food ingredient. Experiments using a drum dryer produced ingredients with a moisture content of 3.40-3.77 g/100 g and water activity of 0.361-0.37, ensuring an extended shelf life. The new ingredients, rich in sugars and dietary fiber, offer a sustainable, natural alternative for industrial applications and can be produced 15.8%-19.1% cheaper than the value of their components. Redirecting 45% of global watermelon waste into food ingredients could potentially offset 2.7 million tons of CO2e emissions globally and 94,500 tons of CO2e in T & uuml;rkiye annually. This study not only provides a sustainable solution to watermelon waste but also emphasizes efficient agricultural land use, reduced carbon emissions, minimized water consumption, and higher-quality product development. By transforming a frequently discarded by-product into valuable food ingredients, this research supports global sustainability efforts and promotes innovative approaches to reducing food waste.