Details

Autor(en) / Beteiligte

• Silva, Mafalda Alexandra
• Albuquerque, Tânia Gonçalves
• Alves, Rita C.
• Oliveira, M. Beatriz P.P.
• Costa, Helena S.

Titel

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

Ist Teil von

• Trends in food science & technology, 2020-04, Vol.98, p.181-189

Ort / Verlag

Cambridge: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Nowadays 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. This 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. Melon 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 present different biological activities including antioxidant, anti-inflammatory, antidiabetic, antiulcer, antibacterial, and anti-angiogenic, fully justified by the presence of bioactive compounds. Therefore, these by-products can be considered good candidates for the development of novel functional foods, contributing to promote sustainability across food chain. Nonetheless, further research is needed, namely concerning clinical studies to fully support the development of evidence-based functional foods. •Melon peel is a good source of minerals and phenolic compounds.•Melon seeds are rich in protein (15–36%), fibre (7–44%) and fat (13–37%).•Melon seed oil is a good source of tocopherols, sterols and phenolic compounds.•Linoleic acid is the major fatty acid (52–69%) of melon seed oil.•Melon by-products are good candidates for the development of novel functional foods.