Melon By-Products: Biopotential in Human Health and Food Processing

Food waste utilization is a strategy to reduce residues and add value to new products. Fruits, particularly their residues, are associated with a decreased risk of cancer; this may be attributed to the presence of phytochemical constituents, such as polyphenols. Melon is a fruit consumed worldwide, especially in tropical countries. The high consumption of melon is accompanied by large amounts of waste generated from its processing, including waste from barks, peels and seeds. These data are significant, especially in the current scenario of sustainable development, with the proposal to reduce waste in industries and foodservice sectors. This review summarizes the current state of knowledge regarding melon residues (Cucumis melo L.) and their role in health promotion and biotechnology applications. Discussion of the potentialities of the melon and its application for value aggregation are encouraged, based on its nutritional properties, antioxidant capacity, antiproliferative effect and its potential for substrate to solid state fermentation. Melon wastes, such as seeds and peel, are of interest thanks to their bioactive compounds that makes them a good alternative for valorization of fruit processing by-products.