Nutritional value and potential applications of cantaloupe peel in food industry: a comprehensive review
摘要
Cantaloupe Peel (CP) is often discarded as waste, despite its exceptional composition as a by-product. It is rich in polyphenols, tannins, carotenoids, and other bioactive compounds. Cantaloupe Peel Extract (CPE) shows significant potential due to these compounds, offering various health benefits, including anti-obesity, anti-inflammatory, anti-hyperglycemic, immune-boosting, anti-diabetic, anti-cancer, and antioxidant effects. As a functional ingredient in the food industry, CP has valuable applications in pectin and bioethanol production. Additionally, using CPE in seawater offers further advantages, creating functional seawater that can be used for developing new functional foods. Further research is needed to enhance sustainability in industries that utilize CP. Furthermore, utilizing these materials in cosmetics, pharmaceuticals, and environmental management helps reduce waste and promotes the adoption of green technology.