Unlocking potential perspectives of Cucumis melo L. fruit: development of bio-functional food ingredients for sustainability and health benefits

Cantaloupe melon (Cucumis melo L.) processing generates significant amounts of underutilized by-products that represent a promising source of bioactive compounds. Renowned for its abundance of β-carotene and phenolic antioxidants, it has garnered increased attention in recent years due to its nutritional profile. Melon side-streams, such as peels, seeds, and residual pulp, have emerged as valuable sources for sustainable functional ingredient development. This work provides updated insights into the phytochemical composition and bioactive properties of cantaloupe melon, with emphasis on the recovery and valorization of its by-products through conventional and emerging eco-friendly extraction technologies. These strategies are also discussed within a biorefinery perspective aimed at improving biomass utilization and promoting the development of value-added functional ingredients. Additionally, this review addresses how such approaches contribute to circular economy principles, supporting more sustainable and resource-efficient food production models.