Comprehensive analysis of physical, chemical, and phenolic acid properties of powders derived from watermelon (Crimson Sweet) by-products.

This study investigated the physical, chemical, and phenolic properties of watermelon peel powder (WPP), watermelon rind powder (WRP), and watermelon seed powder (WSP) derived from watermelon (Crimson sweet) by-products (WBP). As these by-products are typically discarded as waste, the aim was to enhance their added value and explore their potential as sustainable functional food additives. WSP has the largest particle size among the samples.