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The results obtained revealed that melon (Cucumis melo L.) seeds may be a potential source of bioactive compounds and natural substances with nutritive value and functional properties of interest to industrial applications. © 2018 Society of Chemical Industry.

This study aimed to evaluate the characteristic features, phenolic compounds and thermal analysis of melon seed oil (Maazoun variety), in order to determine its potential applications in food or pharmaceutical industries. The physicochemical properties of the seed oil revealed a high degree of unsaturation. The average contents of carotenoid and chlorophyll were 2.43 mg/kg and 5.70 mg/kg, respectively. The main fatty acids of melon seed oil were linoleic acid (68.98%) and oleic acid (15.84%), which makes this oil nutritionally valuable. Furthermore, trilinolein (LLL), accounted for 28.99% and constitutes the most abundant triacylglycerol. A chromatographic analysis showed that amentoflavone and luteolin-7-glycoside were the major phenolic compounds. A thermal analysis of melon seed oil was performed by differential scanning calorimetery (DSC). The results of sensorial properties indicated that melon seed oil is appreciated by tasters. The findings suggested that because of its composition, melon seed oil could be used successfully as an alternative source in the food and nutraceutical industries as a functional ingredient.

The present study was designed to evaluate the nutritional composition of melon pulp Maazoun variety, in order to explore its potential attitude as a natural source of nutrients and bioactive molecules. The chemical characterization showed that the pulp was rich in moisture, carbohydrate, dietary fibers, and minerals, as well as carotenoids and phenolic compounds. The chromatographic analysis indicated that amentoflavone (16.14 mg/100 g) and gallic acid (13.56 mg/100 g) were the most abundant phenolic compounds. Melon flesh has an interesting volatile profile in which, mostly esters and alcohols are considered as the key odorants of this appreciated fruit. Melon juice was filtered through crossflow microfiltration that provides more translucent juice and accentuation of yellow color. During clarification process, the permeate flux was reduced by 50% in approximately 40 min. Results proved that the richness of melons in nutrients and bioactive phytochemicals makes them useful as a potential source of antioxidants and suitable as nutraceutical supplements.

This study aims to investigate the techno‐functional and thermodynamic properties of Cucumis melo peels. Besides, the protein composition of these raw materials was determined showing interesting profile and thus melon peels could be considered as a natural source of essential amino acids for foods formulation. The foam capacity of peel powder was 38.66%. The sorption isotherms were examined at three temperatures 30, 40, and 60°C using the standard static‐gravimetric method. Results illustrated that the water sorption was temperature dependent as typical of food systems. We pursued the research to elucidate sorption isotherms process, which is useful to assess suitable drying and storage conditions of peels. Peleg model was found the best to fit experimental curves for both desorption/adsorption process. The net isosteric heat of sorption and sorption entropy increased with decrease in equilibrium moisture content. Microscopic features throughout peel tissue presented different samples which undergo desorption or adsorption processes. Practical applications In recent years, a growing interest on the valorization of food processing by‐products has appeared. However, these materials are often prone to microbial spoilage and chemical deterioration, which are directly related to storage conditions as temperature and moisture content of the product. Sorption isotherms are recognized as valuable tools for technologists to predict shelf‐life stability of the products. The principal purpose of the present work was to investigate the techno‐functional properties and thermodynamic features of melon peels.