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<p> <?tk 2?>Nutmeg rind, a wasted economic byproduct during nutmeg harvesting, offers ample scope for value addition, generating more farm income. This study optimized osmotic dehydration to develop nutmeg rind candy cubes using response surface methodology by varying syrup temperature (50–70&#xa0;°C), syrup concentration (60–80 °Brix) and treatment time (3–5&#xa0;h) while monitoring water loss, sugar gain, chewiness and lightness. Ideal parameters were determined as a syrup temperature of 59.72&#xa0;°C, syrup concentration of 80°Brix and 5&#xa0;h osmotic duration yielded candy cubes with 61.13% water loss, 23.22% sugar gain, 18N chewiness and 23.97 lightness. Intriguingly, myristicin content, the principal hallucinogenic compound in nutmeg rind, exhibited a reduction of 93.22% following osmotic dehydration, rendering the product more consumer-friendly. Furthermore, volatile profiling and anti-nutritional analysis showcased a significant reduction, enhancing its palatability, while biochemical and nutritional analyses revealed strong nourishing food potential. This approach not only valorizes a commonly discarded byproduct but also contributes to food security by delivering an additional source of income for farmers and expanding the availability of nutritious, value-added products.</p>

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Valorization of nutmeg rind: enhancing functional and nutritional benefits through fruit waste utilization

  • 期刊论文

  • 发表日期：

    2025年11月10日

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  • P. Saleena,
  • E. Jayashree,
  • K. C. Neethu,
  • K. Anees,
  • P. V. Alfiya

摘要

Nutmeg rind, a wasted economic byproduct during nutmeg harvesting, offers ample scope for value addition, generating more farm income. This study optimized osmotic dehydration to develop nutmeg rind candy cubes using response surface methodology by varying syrup temperature (50–70 °C), syrup concentration (60–80 °Brix) and treatment time (3–5 h) while monitoring water loss, sugar gain, chewiness and lightness. Ideal parameters were determined as a syrup temperature of 59.72 °C, syrup concentration of 80°Brix and 5 h osmotic duration yielded candy cubes with 61.13% water loss, 23.22% sugar gain, 18N chewiness and 23.97 lightness. Intriguingly, myristicin content, the principal hallucinogenic compound in nutmeg rind, exhibited a reduction of 93.22% following osmotic dehydration, rendering the product more consumer-friendly. Furthermore, volatile profiling and anti-nutritional analysis showcased a significant reduction, enhancing its palatability, while biochemical and nutritional analyses revealed strong nourishing food potential. This approach not only valorizes a commonly discarded byproduct but also contributes to food security by delivering an additional source of income for farmers and expanding the availability of nutritious, value-added products.