Natural Antioxidant Potential of Melon Peels for Fortified Foods
Agricultural and food waste recycling reduces natural resource losses, contributing significantly to the development of new green markets through the creation of redesigned products. In order to cycle valuable molecules, the peels from Italian cantaloupe (<i>Cucumis melo</i> L.) cultivar...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2523 |
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| author | Filomena Monica Vella Roberto Calandrelli Domenico Cautela Bruna Laratta |
| author_facet | Filomena Monica Vella Roberto Calandrelli Domenico Cautela Bruna Laratta |
| author_sort | Filomena Monica Vella |
| collection | DOAJ |
| description | Agricultural and food waste recycling reduces natural resource losses, contributing significantly to the development of new green markets through the creation of redesigned products. In order to cycle valuable molecules, the peels from Italian cantaloupe (<i>Cucumis melo</i> L.) cultivars were studied and successfully characterized for high-added biomolecules to verify their possible exploitation as wealthy biomasses. Peels were investigated for their cell wall-modifying and browning enzymes, as well as for total polyphenols, <i>ortho</i>-diphenols, flavonoids, tannins, and antioxidant properties. The results of the analyses displayed great promise in one of the three cultivars investigated. Later on, a preliminary study using the best peel extract as a dietary supplement was carried out by preparing fortified seawater to enhance its antioxidant power. The effects of storage time (60 days) were examined at two temperatures through the determination of the stability of the polyphenol content. The kinetic parameters of degradation were also calculated. The “enriched sea water” retained great antioxidant activity in refrigerated conditions, demonstrating that there is good potential for melon by-products to add their natural compounds for food fortification. These findings may provide valuable data for scale-up, from the lab to the pilot or industrial application. |
| first_indexed | 2024-03-11T01:40:39Z |
| format | Article |
| id | doaj.art-0b68582a2d3749eeac8b6cf36160c82a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:40:39Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0b68582a2d3749eeac8b6cf36160c82a2023-11-18T16:33:45ZengMDPI AGFoods2304-81582023-06-011213252310.3390/foods12132523Natural Antioxidant Potential of Melon Peels for Fortified FoodsFilomena Monica Vella0Roberto Calandrelli1Domenico Cautela2Bruna Laratta3National Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via P. Castellino, 80131 Naples, ItalyNational Research Council (CNR), Institute of Research on Terrestrial Ecosystems (IRET), Via P. Castellino, 80131 Naples, ItalyDepartment of Theoretical and Applied Sciences, e-Campus University, 22060 Novedrate, Como, ItalyNational Research Council (CNR), Institute of Biosciences and BioResources (IBBR), Via P. Castellino, 80131 Naples, ItalyAgricultural and food waste recycling reduces natural resource losses, contributing significantly to the development of new green markets through the creation of redesigned products. In order to cycle valuable molecules, the peels from Italian cantaloupe (<i>Cucumis melo</i> L.) cultivars were studied and successfully characterized for high-added biomolecules to verify their possible exploitation as wealthy biomasses. Peels were investigated for their cell wall-modifying and browning enzymes, as well as for total polyphenols, <i>ortho</i>-diphenols, flavonoids, tannins, and antioxidant properties. The results of the analyses displayed great promise in one of the three cultivars investigated. Later on, a preliminary study using the best peel extract as a dietary supplement was carried out by preparing fortified seawater to enhance its antioxidant power. The effects of storage time (60 days) were examined at two temperatures through the determination of the stability of the polyphenol content. The kinetic parameters of degradation were also calculated. The “enriched sea water” retained great antioxidant activity in refrigerated conditions, demonstrating that there is good potential for melon by-products to add their natural compounds for food fortification. These findings may provide valuable data for scale-up, from the lab to the pilot or industrial application.https://www.mdpi.com/2304-8158/12/13/2523<i>Cucumis melo</i>peelspolyphenolsantioxidant activityfortified foodsby-product exploitation |
| spellingShingle | Filomena Monica Vella Roberto Calandrelli Domenico Cautela Bruna Laratta Natural Antioxidant Potential of Melon Peels for Fortified Foods Foods <i>Cucumis melo</i> peels polyphenols antioxidant activity fortified foods by-product exploitation |
| title | Natural Antioxidant Potential of Melon Peels for Fortified Foods |
| title_full | Natural Antioxidant Potential of Melon Peels for Fortified Foods |
| title_fullStr | Natural Antioxidant Potential of Melon Peels for Fortified Foods |
| title_full_unstemmed | Natural Antioxidant Potential of Melon Peels for Fortified Foods |
| title_short | Natural Antioxidant Potential of Melon Peels for Fortified Foods |
| title_sort | natural antioxidant potential of melon peels for fortified foods |
| topic | <i>Cucumis melo</i> peels polyphenols antioxidant activity fortified foods by-product exploitation |
| url | https://www.mdpi.com/2304-8158/12/13/2523 |
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