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ORIGINAL RESEARCH article
Front. Sustain. Food Syst.
Sec. Crop Biology and Sustainability
Volume 8 - 2024 |
doi: 10.3389/fsufs.2024.1444017
Physicochemical and phytochemical analysis of three melon fruit (canary melon, watermelon and muskmelon) peels, and their valorization in biscuits development
Provisionally accepted- 1 Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Punjab, Pakistan
- 2 National Institute for Agricultural Research (Morocco), Rabat, Morocco
- 3 Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Rabat, Morocco, Béni-Mellal, Morocco
- 4 Biological Engineering Laboratory, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco, Beni Mellal, Morocco
- 5 Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
- 6 Laboratoires TBC, Laboratory of Pharmacology, Pharmacokinetics, and Clinical Pharmacy, Faculty of Pharmaceutical and Biological Sciences, B.P. 83 Lille, France., Lille, France
- 7 Punjab Food Authority Lahore, Lahore, Pakistan
- 8 Pir Mehr Ali Shah Arid Agriculture University, Rawalpindi, Punjab, Pakistan
- 9 Department of Food Science and Technology, MNS-University of Agriculture Multan, 66000, Pakistan, Multan, Punjab, Pakistan
Melons are highly sought after worldwide due to their exquisite and delectable taste. However, the peels of these fruits, which are rich in phytochemicals and sustainable components for innovative culinary formulations, are often discarded as waste. This study explored the phytochemistry and valorization of three melon fruit i.e., canary melon (Cucumis melo, var. Fonzy), watermelon (Citrullus lanatus, var. Augusta), and muskmelon (Cucumis melo, var. Cantaloupe), peels in food applications by incorporating into wheat flour biscuits. Peels of fruits were separated, dried and powders were extracted with 70% ethanol. Comparing the muskmelon fruit peel to the peels of the other two fruits, the muskmelon fruit peel had the significantly (P< 0.05) high ash (8.36%), fiber (12.06%), fat (1.21%), protein (5.02%), mineral contents (Mg 233, Ca 364, K 1605, Fe 49.72, and Zn 2.39 mg/100 g), total phenolic content (167.49 mg GAE/100 g), total flavonoid content (79.16 mg QE/100 g) and total antioxidant activity (56.92 mg Trolox equivalent/100 g). Results of the antimicrobial experiments of three melon peels showed that extracts from all peels showed enough antimicrobial activities, nearly comparable to the reference drugs (ampicillin and nystatin), which still showed the highest inhibition zones. Among three extracts, highest zone of inhibition against three bacterial species i.e., Bacillus cereus (12.03 mm), Escherichia coli (10.02 mm), and Streptococcus aureus (18.08 mm), and fungal species i.e., Candida albicans (8.09 mm), Aspergillus niger (7.06 mm), and Mucor meihi (7.02 mm) was exhibited by muskmelon peel extract. Moisture, ash, fat, fiber, minerals, phenolics, flavonoids, and antioxidant activities of biscuits were increased as a result of incorporating peel flours. Correlation showed TPC and TAA were highly correlated in watermelon (10%) (1). Using principal component analysis, adding 5% canary watermelon peel powder to biscuits improved their healthful and active elements while maintaining sensory features. Baking with 10% muskmelon or watermelon peel powder boosted nutrition and antioxidant activity. After the control, biscuits fortified with 5% melon peel powder exhibited significantly (P< 0.05) high sensory scores. These findings highlight the value of melon peels as sustainable ingredients, promoting waste reduction and enhancing the dietary and functional benefits of food products.
Keywords: Melon peel, Ethanolic extracts, phytochemicals, Biscuits, Valorization, Antimicrobial Properties, antioxidant activity
Received: 04 Jun 2024; Accepted: 27 Aug 2024.
Copyright: © 2024 Hussain, LAARAJ, Elfazazi, Adil, Bouhrim, Mothana, Noman, Parveen, Eto, Yaqub, Fatima and Firdous. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Kaoutar Elfazazi, Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Rabat, Morocco, Béni-Mellal, Morocco
Mohamed Bouhrim, Biological Engineering Laboratory, Faculty of Sciences and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco, Beni Mellal, Morocco
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