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

Silva, Mafalda Alexandra; Albuquerque, T.G.; Alves, Rita C.; Costa, H.S.

doi:10.1016/j.tifs.2018.07.005

Cited by 104 publications

(79 citation statements)

References 52 publications

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“…Mallek-Ayadi et al [38], who identified the linoleic as the main polyunsaturated fatty 324 acid, with respective values to 60%, 61% and 69%, followed by oleic acid (25%, 19, 325 and 16%), as well as the saturated fatty acids, palmitic (10%, 10%, and 9%) and stearic 326 (5%, 9%, and 6%). Silva et al [2], confirmed the high levels of linoleic acid (ranging 327 from 52 to 69%) in several studies, which is in agreement with the values found for the 328 MSF.…”

supporting

confidence: 82%

From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Cunha

Nabas

Rolim

et al. 2019

Preprint

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Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake – 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

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supporting

confidence: 82%

From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Cunha

Nabas

Rolim

et al. 2019

Preprint

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“…Wastes from fruit processing industry are ≈25–60% of the fruit weight, which are normally underutilized and considered as by‐products. [ 1–3 ] Recent research interests have been increasingly directed toward the use of fruit and vegetable wastes as possible sources of food products. These by‐products have great possibilities to be included in the human diet because they contain substantial amounts of vitamins, minerals, fiber, fat, and bioactive components.…”

Section: Introductionmentioning

confidence: 99%

Gurum Seeds: A Potential Source of Edible Oil

Karrar

Ahmed

Manzoor

et al. 2021

Euro J Lipid Sci & Tech

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Cucurbitaceae family seeds are mostly discarded as agro‐industrial wastes. Gurum (Citrullus lanatus var. colocynthoide) is an underutilized wild cucurbit plant, closely related to desert watermelon, which is grown abundantly in some African countries. Gurum seeds can play a significant role in health and nutrition due to their high oil content. This review describes the nutritional composition of gurum seeds and their oil profile. Gurum seeds are a good source of oil (27–35.5%), fiber (26–31%), crude protein (15–18%), and carbohydrates (14–17%). Gurum seeds oil is extracted by supercritical CO2 (SFE), screw press, and solvent extraction techniques. The gurum seeds oil is composed of unsaturated fatty acids with a high proportion of linoleic acid (C18:2) and oleic acid (C18:1). Gurum seeds oil contains various bioactive compounds, such as tocopherols, phytosterols, and polyphenols. It is reported that solvent extraction gives a higher yield than the screw press and SFE, but the SFE is preferred due to safety issues. More studies are required for producing better quality gurum seeds oil by using novel extraction techniques that can increase oil yield.

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“…The conscious production model has become one of the major challenges to be addressed today [1], given the remarkably high waste of natural resources, notably evidenced, which requires the awareness of individuals regarding the control of waste generation [2]. In this sense, reducing food waste is essential for a sustainable food system to guarantee food and nutritional security [3], translating into prevention practices such as integral use of food.…”

Section: Introductionmentioning

confidence: 99%

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

et al. 2020

View full text Add to dashboard Cite

Reduction of waste from food industry and food services is a current concern due to the large amount of waste generated, including peels and fruit seeds. The objective of this study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. var. reticulatus) and to evaluate the viability of using the product as an ingredient in cake manufacturing. In this study, different formulations were developed: standard cake-0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, structural and morphological characterization, determination of mineral composition, and evaluation of fatty acids profile in melon seed flour were carried out. To determine the overall acceptance of cake formulations, sensory analysis was performed with 135 non-trained panelists, which also included the identification of sensorial attributes using the Just About Right ideal scale test. The results showed that the melon seed flour has considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, and 35% dietary fibre. Melon flour also has a significantly high content of minerals, mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in melon seed flour, with predominance of omega-6 fatty acids (17.95 g/ mg of sample). Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% of melon seed flour, with the 10% formulation being the most accepted. The research showed the feasibility of using the melon seed flour in cake production, as well as the possibility of using food waste in restaurants and food industries in order to adhere to sustainable production actions.

show abstract

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

Cited by 104 publications

References 52 publications

From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

From seed to flour: sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

Gurum Seeds: A Potential Source of Edible Oil

From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus)

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