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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 (Cucumis melo L.) cultivars were studied and...

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Autores principales: Vella, Filomena Monica, Calandrelli, Roberto, Cautela, Domenico, Laratta, Bruna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340261/
https://www.ncbi.nlm.nih.gov/pubmed/37444261
http://dx.doi.org/10.3390/foods12132523
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author Vella, Filomena Monica
Calandrelli, Roberto
Cautela, Domenico
Laratta, Bruna
author_facet Vella, Filomena Monica
Calandrelli, Roberto
Cautela, Domenico
Laratta, Bruna
author_sort Vella, Filomena Monica
collection PubMed
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 (Cucumis melo 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, ortho-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.
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spelling pubmed-103402612023-07-14 Natural Antioxidant Potential of Melon Peels for Fortified Foods Vella, Filomena Monica Calandrelli, Roberto Cautela, Domenico Laratta, Bruna Foods Article 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 (Cucumis melo 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, ortho-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. MDPI 2023-06-28 /pmc/articles/PMC10340261/ /pubmed/37444261 http://dx.doi.org/10.3390/foods12132523 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vella, Filomena Monica
Calandrelli, Roberto
Cautela, Domenico
Laratta, Bruna
Natural Antioxidant Potential of Melon Peels for Fortified Foods
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 Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340261/
https://www.ncbi.nlm.nih.gov/pubmed/37444261
http://dx.doi.org/10.3390/foods12132523
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