Melon (Cucumis melo L.) by-products: potential food ingredients for novel functional foods?

Publication date: Available online 26 July 2018Source: Trends in Food Science & TechnologyAuthor(s): Mafalda Alexandra Silva, Tânia Gonçalves Albuquerque, Rita C. Alves, M. Beatriz P.P. Oliveira, Helena S. CostaAbstractBackgroundNowadays food wastes are a major concern. On the other hand, the demand for natural beneficial compounds to human health is increasing. Melon (Cucumis melo L.) is a very appreciated fruit, consumed all over the world, that contains large amounts of seeds and peel, which up to now are discarded. These by-products contain phytochemical compounds with great nutritional and functional potentials.Scope and approachThis review describes the scientific studies regarding nutritional, bioactive and anti-nutrients composition of melon by-products, as well as their main biological activities and industrial applications. These findings intend to contribute for future research concerning novel functional foods based on melon by-products.Key findings and conclusionsMelon peel is a good source of minerals (potassium, sodium, magnesium, calcium) and phenolic compounds. It also contains carotenoids, namely lycopene and β-carotene. In turn, melon seeds are a good source of protein (15 – 36%) and fibre (7 – 44%). Melon seed oil is a good source of tocopherols and sterols (β-sitosterol, 0.06 – 289 mg/100 g oil), as well as phenolic compounds. It has an interesting fatty acid profile, very similar to soybean and sunflower oils. Moreover, melon by-products presen...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research