Melon peel powder: Phytochemical Screening, Antioxidant Contents, Functional Properties Food ApplicationAuthor(s): Benmeziane-Derradji Farida*, Aoun Sara, Achraf Cherifi and Djermoune-Arkoub Lynda
This study was developed for two reasons: (i) To characterize melon peel powder for its physicochemical and functional properties and content of bioactive molecules; (ii) to valorize the MRP as a by product by incorporating it into an industrially produced pasteurized dairy butter. Butter samples produced at the national dairy industry of Annaba Algeria were characterized for their physicochemical, microbiological and sensory properties. MRP showed both high water/oil absorption capacities (715.50% and 263.33%, respectively) and an interesting swelling capacity (22.50 mL/g). MRP extracts exhibited their richness in phytochemicals; anthocyanins, carotenoids, lycopene and chlorophylls have marked their presence in the MRP. The resulting powder from melon rind was incorporated at a rate of 1 g/kg in a dairy butter and results showed that MRP-enriched butter was more preferred by panelists after one month of storage (score of 6.7 on 9 point scale). The microbiological quality of butter was not improved upon the addition of the MRP. In conclusion, this detailed investigation carried out here for the first time represents a preliminary study to characterize and valorize the MRP and further investigations should be carried out in order to better valorize this by-product which could represents a strength for the country's economy.