Chemical, Microbiological, Antioxidant Activity, Phenolic Compounds and Volatile Compounds Characterization of Melon Peel Flour (Cucumis Melo L.) and Its Application in Pumpkin Muffin

This study aimed to develop melon peel flour to characterize the chemical and microbiological properties, antioxidant activity, and volatile compounds of the flour. Were developed a preparation with 11% substitution of wheat flour for melon peel flour (MPF). The MPF presented values within the current norms for humidity (12.8%), water activity (0.388), microbiological standards, and high values of fiber (45.52 g 100 g-1), phenolic compounds (476.18 mg AGE 100 g-1), and antioxidant activity by the three methods evaluated (FRAP = 35.00 mu M ferrous sulfate g-1, ABTS = 26.66 mu M Trolox g-1, and DPPH = 2514.04 mu M TE g-1). Twelve volatile compounds were identified in MPF, and eight remained in the muffin with MPF. Therefore, the use of fruit by-product flour, as demonstrated in this study, is a promising and viable option that helps reduce environmental waste, offering a hopeful solution to the issue of food waste.