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

2020-01-01Journal article Restricted access
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dc.contributor.authorSilva, M.A.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2021-03-15T16:24:26Z
dc.date.available2021-03-15T16:24:26Z
dc.date.issued2020-01-01
dc.description.abstractBackground: 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. Scope and approach: 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 byproducts. Key findings and conclusions: 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 evidencebased functional foods.pt_PT
dc.description.abstractHighlights: 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.pt_PT
dc.description.sponsorshipThis work has been funded by National Institute of Health Dr. Ricardo Jorge, under the project BioCOMP (Reference number 2012DAN730). This work was also supported by the projects UID/QUI/ 50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020; and project Operação NORTE-01-0145-FEDER-000011 – denominada Qualidade e Segurança Alimentar - uma abordagem (nano)tecnológica. Tânia Gonçalves Albuquerque and Mafalda Alexandra Silva acknowledge the PhD fellowship (SFRH/BD/99718/2014 and PD/BD/142932/2018) funded by the Fundação para a Ciência e a Tecnologia (FCT), FSE and MEC.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationTrends Food Sci Technol. 2020 Apr;98:181-189. doi: 10.1016/j.tifs.2018.07.005. Epub 2018 July 26pt_PT
dc.identifier.doi10.1016/j.tifs.2018.07.005pt_PT
dc.identifier.issn0924-2244
dc.identifier.urihttp://hdl.handle.net/10400.18/7500
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationUID/QUI/ 50006/2013pt_PT
dc.relationInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
dc.relationNot available
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/abs/pii/S0924224418301869pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectCucumis melo L.pt_PT
dc.subjectFunctional Foodspt_PT
dc.subjectBy-productspt_PT
dc.subjectBioactive Compoundspt_PT
dc.subjectBiological Activitiespt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMelon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?pt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleInfluence of processing technology on the lipid profile of processed foods: nutritional and toxicological concerns trans isomers, chloropropanols and aldehydes
oaire.awardTitleNot available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBD%2F99718%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/PD%2FBD%2F142932%2F2018/PT
oaire.citation.endPage189pt_PT
oaire.citation.issueVolume 98, April 2020, Pages 181-189pt_PT
oaire.citation.startPage181pt_PT
oaire.citation.titleTrends in Food Science and Technologypt_PT
oaire.citation.volume98pt_PT
oaire.fundingStreamOE
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.embargofctAcesso de acordo com política editorial da revista.pt_PT
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicatione54778cd-ad9a-4507-8c95-b5cb101ef365
relation.isProjectOfPublication6dcde224-4607-436e-9c91-06e33b68b48e
relation.isProjectOfPublication.latestForDiscoverye54778cd-ad9a-4507-8c95-b5cb101ef365

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