The impact of mushroom and probiotic on the quality of functional cantaloupe seed extract

This study investigated the impact of biotechnological treatments including fermentation with mycelium of Pleurotus florida and incorporation of probiotics on the physical properties, color characteristics, bioactive compounds, antioxidant properties and sensory attributes of cantaloupe (Cucumis melo L.) seed extracts. Five formulations were prepared: extract without any addition (control), extracts incubated with mushroom mycelium for two and three weeks (CM2 and CM3), and those additionally supplemented with probiotics (CMP2 and CMP3). Results showed that, CMP3 had the highest levels of total soluble solids (TSS) and bioactive compounds, including vitamin C, chlorophylls, carotenoids, and antioxidant activity. CMP2 sample was slightly higher in TSS/acidity ratio, pH, total phenolics However, control recorded the lowest level in these measurements. Sensory examination indicated significantly higher acceptability scores for CM2, particularly in color, taste, texture, and overall mouthfeel. When compared to the control, colorimetric examination revealed that all treated samples had higher levels of chroma, browning (OD 420 nm), and total color difference (TCD). These results suggest that cantaloupe seed extracts enriched with mushroom mycelium and probiotics may be used as functional beverages with promising industrial applications and potential to address micronutrient deficiencies, especially in developing regions.