Functional enhancement of cantaloupe rind powder by enzymatic treatment and its application in fiber-enriched cookies

RSC Advances 2026 Open access

Read full text
Authors: Thi Quynh Ngoc Nguyen, Thi Ho Thanh Dong, Le Trong Nghia Tran, Hai Duong Nguyen, Văn Việt Mẫn Lê
DOI: 10.1039/d6ra05044a
Cited by: 1
References: 51

Abstract

) and greater hardness than the UTCP counterpart. Both ETCP and UTCP increased dietary fiber, antioxidant properties, and hardness of cookies, but UTCP showed a stronger effect. Although both powders reduced overall sensory acceptability relative to the control, the ETCP resulted in a milder decline. Importantly, both formulations reduced the estimated glycemic index (eGI), with ETCP showing a greater reduction. These findings demonstrate that enzymatic modification can valorize cantaloupe rind into a functional ingredient for fiber-enriched cookies with improved glycemic response.

Fields of Study & Subjects

Food composition and properties Enzyme Production and Characterization Microencapsulation and Drying Processes

Publication details

Journal / source
RSC Advances
Publisher
Royal Society of Chemistry (RSC)
Volume
16
Issue
39
Pages
44667–44678
Publication date
1 January 2026
Language
EN