Journal of Current Research in Food Science
2024, Vol. 5, Issue 1, Part B
Use of melon peels as fortified food
Author(s): Srijita Chatterjee, Aditi Mukherjee and Ishani Ganguly
Abstract: Melon peels, treated as waste of melon by average people generally, is now a big serious concern as the melon peels contain high amount of carbohydrate (cellulose, hemicelluloses and lignin) in its solid part and a huge amount of protein in its pellet area. The peels are also looked over cell wall modifying and browning enzymes, furthermore for total polyphenols, ortho-diphenols, flavonoids, tannins, and antioxidant properties. The peels are also rich in many nutrients like Vitamin C, Carotenoid, Potassium, Magnesium etc. In addition, the peels extract has antimicrobial properties against many microbes (e.g. Staphylococcus albus, Enterococcus faecalis, E. coli, Listeria innocua etc.). The main purpose of this paper is to show that the melon peels can be used as a fortified food for its natural nutrients and it should not be thrown away as waste products. Not only the melon peels but also their extract is likely to be used as functional food ingredients which would be beneficial for human health.
Pages: 108-110 | Views: 707 | Downloads: 299
Download Full Article: Click Here

How to cite this article:
Srijita Chatterjee, Aditi Mukherjee, Ishani Ganguly. Use of melon peels as fortified food. J Curr Res Food Sci 2024;5(1):108-110.