Leveraging the Cucumis melo wastes

Nowadays, sustainability of food processing is a major concern coupled to the reduction of waste generation. Fruit and vegetable processing require of modernization to valorize wastes and by-products highly generated, particularly because they are still rich in natural compounds which are demanded to human health. Melon (Cucumis melo L.) processing generates a high amount of wastes every year, which are recognized with high content of bioactive compounds, including polyphenols, carotenoids, and oils.This chapter reviews the current knowledge about the bioactive compounds present in the melon fruit, together with the nutritional properties, with the focus on its by-products (pulp, peel and seed). The melon fruit contains important beneficial molecules, mainly antioxidants which are of interest to the food, cosmetic and pharmaceutical industries. Moreover, extracts of melon parts have been shown to exhibit antimicrobial, antidiabetic, antiviral, anti-inflammatory, antihyperglycemic and anti-proliferative effects in various in vitro and in vivo test. In this way, melon wastes can be considered good natural source of many bioactive molecules with potential applications in the food, pharmaceutical and cosmetic industries. This approach to food waste valorization fully meets the aims of the Circular Economy based on paradigm of reduction, reuse and recycling, and additionally addresses some ethical issues.