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Bioscience Research Available online freely at www.isisn.org Bioscience Research Print ISSN: 1811-9506 Online ISSN: 2218-3973 Journal by Innovative Scientific Information & Services Network REVIEW ARTICLE BIOSCIENCE RESEARCH, 2020 17(SI-1):161-167. OPEN ACCESS Dietary Fiber and Functional Properties in peel and seed of Cucumis melo L.Flour: A Review Mangalagowri Sangar1, Zarinah Zakaria*1, Napisah Hussin2, Norshazila Shahidan1, 1Faculty of Bioresources and Food Industry, University Sultan Zainal Abidin, Terengganu, Malaysia 2Faculty of Health Sciences, University Sultan Zainal Abidin, Terengganu, Malaysia *Correspondence: [email protected] Agriculturally, immature or mature undersize stage of Cucumis melo L. (melon) has become by- products as it is thrown away to avoid nutrient competition in order to obtain a high-quality fruit. Most fruits like Cucumis melo L. has high content of fiber. Thus, in this article, an extensive discussion on fiber and functional properties were discussed to discover the presence of this compound and its benefits. Melon contain total dietary fibers (41.69%) and antioxidants as polyphenols and flavonoids (332 15 mg/100g extract and 95.46 mg/100g extract, respectively). The identification of the phenolic compounds of melon peels indicates that hydroxybenzoic acids and flavones constitute their main phenolic classes. 3-Hydroxybenzoic acid is the major phenolic compound in the melon peels by 33.45 mg/100g, followed by apigenin-7-glycoside (29.34 20 mg/100g). Determination of the functional properties (water and oil retention capacities) and color proves that melon peels have properties that can be used in industrial applications. Overall, from previous findings, Cucumis melo L. was reported to exhibit good functional properties and the fiber has a potential to be used as functional food ingredient. Keywords: Cucumis melo L., melon, maazoun melon, fiber, functional properties, INTRODUCTION The major production of Cucumis melo L. in Out of six fruits in tendrils of the plant, five is Malaysia comes from Terengganu, Kelantan, thrown at immature and undersize mature stage Pahang, Johor and Kedah, there are also high (Muhamad et al.2018). Most of these by-products demand for this fruit in the area of Perak (Mallek- or also known as underutilized fruit is rarely eaten Ayadi et al. 2018). Melon comes from the family of and not familiar to many people around Malaysia. Cucurbitacae and also known as Cucumis melo L. The broad spectrum of colour in seed, peel, and It is predominantly found in countries like Asia and flesh of the underutilized fruits has many potentials Africa. Around 85.2% of melon farmers are found that benefits human health and can be used as in Peninsular Malaysia alone (Sasikumar, 2011). It food ingredients because they can meet up to is mostly planted at Johor, Kedah, Kelantan, certain functional properties that are needed in the Pahang and Terengganu. Around 7.1% of food industries (Ikram et al. 2009). Melon is one of agrofood land in Malaysia is planted with melons the fruits that is easily perishable and deteriorates (Ismail et al. 2010). Sasikumar (2011) stated that because of its short shelf life. Many melons melon has been used for centuries to treat some become waste from plantations because it is diseases like kidney problems, fever, urinary ulcer, plucked out to reduce nutritional competition fever, bile obstruction and many others. (water, sunlight, fertilizer, and minerals) to produce However, in Malaysia, melon has become one best quality of fruit (Ho et al. 2017). Thus, the dried of the agricultural waste because it is either thrown form of melon flour is made once this melon are at immature or undersize mature stages. plucked and analyzed to retain its storage stability Sangar- et al. ______________________________________________________________________________________________A review on Dietary Fiber and Functional Properties in peel and seed flour of Cucumis melo L. and development of high quality melon flour that has β-1,4glucosidic bonds (Zeb, 2016). Due to its has potential to meet the potential global demand strong hydrogen bonding with micro fibrils, for high dietary fiber and some other compounds cellulose has great resistance to biological (Muhamad et al. 2019). The usage of melon flour degradation, mechanical strength and low as a functional ingredient in developing potential aqueous solubility. Strong alkali does not dissolve food product is highly recommended (Ho et al. cellulose but it can be dissolved in acid which is 2017). To obtain a high-quality diet it is that it is called “amorphous” (Ajila et al. 2010). This recommended with the availability of high dietary shows the reason behind the indigestion of fiber in the food intake. High fiber food can prevent cellulose in human digestive tract to any extent. gastrointestinal disorders, obesity, coronary heart After removal of water soluble and peptic diseases and diabetes (Tadmor et al. substances polysaccharides, hemicellulose can be 2010).Usually dietary fiber is rich in cereals. solubilized in aqueous alkali (Atef et al. 2013). The However, dietary fiber from fruit and vegetable hemicellulose is smaller in size compared to sources could be more physiologically competent cellulose which has linkage of β-1,4glucosidic (Navarro-Gonzalez et al. 2011). Nowadays, natural bonds as backbone. Hemicellulose also has many ingredients are preferred over the synthetic sugars like component such as xylose, galactose, ingredients to be used in food application. Thus, mannose and arabinose (Simpson and Morris, there are increasing usage of fruits and vegetables 2014). raw material to substitute the existing synthetic Lignin contains 40 oxygenated phenylpropane ingredients (Mallek-Ayadi et al.2016). Healthy by- units such as sinapyl, coniferyl and coumaryl products that come from fruits and vegetables alcohols that has gone through dehydrosenarative have advantage on its economic and polymerization, which shows that lignin is not a environmental sources (Thakur, 2015). polysaccharide but it is a random complex polymer Thus, the functional properties of Cucumis (Bahloul et al. 2014). The methoxyl content and melo L. is explored and studied in this article. The molecular weight may differ in lignin (Ismail et objective of this review paper is to study on the al.,2010). Lignin is very inert fiber because it has characterization of dietary fiber and its functional carbon-carbon linkage and strong intramolecular properties in Cucumis, melo L. Hemicellulose, bonding. Compared to any other natural occurring oligosaccharides, gums, waxes, lignin, pectin and polymer, lignin has greater resistance (Morais et cellulose are parts of plant cell that is resistant al. 2015). human digestive enzymes (Simpson and Morris. D- Galacturonic acid is the main constituent in 2014). Human small intestine does not digest the complex group of pectin substances and these dietary fiber and the adsorption does not structural components of plant cell (Atef et al. occur, but there will be a limited fermentation 2013). Colonic bacteria can completely metabolize taking place in the large intestine (Bhujbal et al. pectin and are water-soluble fiber (Ittiyavirah, 2010). Dietary fiber has multiple benefits to 2013). Pectin may affect the intestinal transit time human. In recent years many food industries have and reduce the rate of gastric emptying due to its developed high fiber food products due to its gelling behavior (Mallek-Ayadi et al. 2018). This importance. These days,food researchers are attribute clearly shows that pectin has trying to find new variety of natural source of fiber hypoglycemic properties. Pectin has a very good (Garcia-Anguilar et al. 2015). Nowadays probable in lowering the blood cholesterol level incorporation of fiber has become a trend especially low-density-lipoprotein-cholesterol especially in foods such as beverages, spices, fraction without affecting the amount of high- vegan cheeses, sauces, canned foods, snack density-lipoprotein-cholesterol and triglycerides foods and frozen foods (Ittiyavirah. 2013). (Bidkar, 2012). Zeb (2016) stated that pectin is Cellulose is major plant cell component which capable of suppressing the glucose-response is connected linearly with many glucose units that curve that helps in glucose metabolis m. Pectin is also used as a food-additive to provide gelling property in food products Bioscience Research, 2020 volume 17(SI-1): 161-167 Sangar- et al. ______________________________________________________________________________________________A review on Dietary Fiber and Functional Properties in peel and seed flour of Cucumis melo L. (Ittiyavirah, 2013). content is greater than the dietary fiber Gums and mucilages are secretory plant cells concentrates. Using enzymatic methods, total of that are not constituted with cell wall component 41.69% dietary fiber was found in the peel, which (Mallek-Ayadi et al. 2017). Gums and mucilage consists of 37.58% of insoluble dietary fiber and have tendency to form gel binding with water and 4.38% of soluble dietary fiber (Mallik-Ayadi et al. other organic material. In response to trauma 2017). The flesh contains total dietary fiber of gums form sticky perspiration (i.e. gum arabic and 38.32% which consists of 33.14% of insoluble guar gum) (Wen et al. 2015). Soluble dietary fiber dietary fiber and 5.18% of soluble dietary fiber gives the attribute that has the ability to undergo (Mallek-Ayadi et al. 2016). The seed has a total partial enzymatic hydrolysis (Caliskan&Polat,
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