Functional and Nutritional Foods Obtained Through Cantaloupe Processing

Abstract

The culture of melon (Cucumis melo L.) is widespread in many countries. Melons are consumed fresh due to their bioactive compounds such as vitamin C, folic and ascorbic acids, and their β-carotene content, making them suitable for healthy diets. They are also processed into various products, representing an alternative for reducing food waste. The experiment was established at ICDIMPH Horting, and the plant material used consisted of two melon hybrids: Raymond and Master. The study of melon hybrids in the industrial processing process led to the development of new products: syrup, purée, and nectar with high nutritional value.

The aim of the study was to highlight the potential for use in the food industry and the preservation of the initial organoleptic characteristics and physico-chemical properties of melon fruits through processing technology. The diversification of melons through preservation enables the consumption of finished products outside the harvesting season. The analyses performed in the chemistry laboratory assessed the products from an organoleptic, microbiological and nutritional perspective.