Corrigendum to “Metallic and metal oxide nanoparticles synthesized from melon juice. Synthesis, biological application, antioxidant, anticancer, and green catalyst in p-nitrophenol reduction” [Inorg. Chem. Commun. 158 (2023) 111636

Selenium-sand melon (Cucumis melo L.) juice (SSJ) is valued for its lycopene and organic selenium content, but its shelf-life is limited by heat-labile nutrients and postharvest microbial spoilage. Non-thermal strategies that combine UV-C with natural antioxidants are therefore of interest. This study quantified the individual and interactive effects of UV-C alone or with four antioxidant systems on microbial safety, bioactive retention, and the flavor stability of SSJ under extreme contamination conditions (Escherichia coli D25015 at 5.19 log10 CFU/mL; Mucor circinelloides D11624 at 4.36 log10 CFU/mL). For this, we evaluated the efficacy of five treatments: UV-C alone (Group Z) and UV-C combined with catechin (Group EC, 0.01%), sodium erythorbate (Group K, 0.01%), ascorbic acid (Group VC, 0.1%), and catechin-ascorbic acid (Group HH, 0.005% + 0.05%). Conventional pasteurization (high-temperature short-time, HTST; low-temperature long-time, LTLT) served as controls. UV-C alone (Group Z) preserved lycopene and volatile flavor compounds better than HTST or LTLT. The combined use of UV-C and antioxidants exhibited synergistic effects, with no viable bacteria detected in Group K (sodium erythorbate) within four weeks. UV-C combined with antioxidants offer a scalable, non-thermal strategy that maintains nutritional and sensory quality while achieving pathogen reduction. These findings provide a quantitative framework for clean-label preservation of functional melon beverages.

Comparative effects of ultra-high pressure, ultra-high temperature, and thermal pasteurization processing on the flavor characteristics and nutritional components of freshly squeezed Hami melon juice.

The article presents the results of a study on the organoleptic characteristics and mineral composition of the fruit-vegetable-berry dessert "Kiyoma".The aim of this study is to develop a formulation and optimal preparation technology for the functional fruit-vegetable-berry dessert "Kiyoma" based on a combination of plant-based ingredients. Promoting natural desserts made from fruits and vegetables, such as Kiyoma, may contribute to improving dietary patterns when used as a substitute for less healthy sweet products.The conducted research confirmed that the fruit-vegetable-berry desserts "Kiyoma", developed from plant raw materials, possess high consumer qualities. Organoleptic evaluation of the samples showed that all five formulated samples received high scores (in the range of 4.75), with sample No. 5 demonstrating a comparatively higher result of 5.0 points.Mineral composition analysis revealed the presence of essential macro- and microelements, including potassium, magnesium, calcium, phosphorus, aluminum, and silicon, which makes these desserts a potential source of minerals in the human diet. The inclusion of melon juice in the formulation not only reduced the total sugar content but also enhanced the functional properties of the product.It has been established that the developed technological scheme for dessert production ensures maximum preservation of bioactive plant compounds while minimizing their thermal degradation during the cooking process.

Cucumeropsis mannii, Cucurbita maxima, Cucurbita moschata, Lagenaria siceraria, and Cucumis sativus are among the species whose seeds and defatted cakes are particularly high in lipids and protein (28–40.49% in seeds, 61–73.59% in defatted cakes), making them valuable sources of both. This study aims to evaluate and compare the physicochemical properties and fatty acid profiles of oils extracted from selected cucurbit seeds, and to elucidate their quality, stability, and potential applications in human nutrition and industrial processes. Oils were extracted from seeds of selected members of the Cucurbitaceae family and analysed for physicochemical characteristics and fatty acid composition. A Soxhlet extractor was used to fully extract each of the chosen Cucurbit seeds to determine their oil content. The seeds studied were Adenopus breviflorus Benth (ADB), Fluted pumpkin (FLP), Snake tomato (ST), Watermelon (WM), Melon (ML), and Luffa sponge gourd (LSG). All were classified as oil seeds due to their relatively high oil yield, which ranged from 28.00% to 53.20%. The physicochemical properties of the extracted oils were within the following ranges: specific gravity (25 °C): 0.899–0.914; refractive index (25 °C): 1.472–1.476; free fatty acid (% as linoleic): 1.50–6.36; acid value: 2.50–12.72 mg KOH/g; iodine value: 84.26–125.20 mg I₂/g; peroxide value: 1.80–18.67 meq/kg; and saponification value: 112.70–208.50 mg KOH/g. Fatty acid analysis revealed that the oils were rich in unsaturated fatty acids. Linoleic acid was predominant (63% in ADB), followed by oleic acid (46.40% in FLP). The highest total unsaturated fatty acid content was recorded in LSG oil (82.46%), followed by WM (76.60%), ST (75.69%), ML (74.95%), ADB (74.70%), and FLP (73.83%). The saturated fatty acid content ranged from 10.85% (LSG) to 25.10% (ML), with palmitic acid (12.45%) and stearic acid (12.00%) being the major saturated fatty acids in melon seed oil. All the seed oils exhibited P/S values above 1, indicating good nutritional potential. The highest value was observed in LSG oil (6.49), while the lowest was in ST oil (1.70). ADB, FLP, WM, and ML had P/S indices of 2.83, 2.01, 2.77, and 2.27, respectively. The results confirm that the selected Cucurbit seed oils are of good quality and possess both nutritional and industrial significance. When refined, they have potential applications in the food industry as edible oils and in non-food industries such as cosmetics, soap production, and related products.

This study aimed to evaluate the effect of bitter melon juice (BMJ) on blood glucose level and lipid profile of diabetic and prediabetic rats. Forty-two rats were separated into three group. 1st group, rats (n=6) was fed on basal diet and kept as negative control group, 2st group: (Diabetic): rats (n=18), were injected with a single dose of subcutaneous injection of alloxan (120 mg/kg) to induce diabetes. After diabetes induction rats were divided as follow: subgroup 1 served as the control positive group and 2 treated rat subgroups were fed on basal diet and orally administrated with 1and 2 ml/day of BMJ, respectively. 3st group: (Prediabetic): rats (n=18), High fat diet (HFD) group as induction of prediabetic rats. After prediabetic induction rats were divided as follow: subgroup 1 served as the control positive group and 2 treated rat subgroups were fed on HFD and orally administrated with 1and2ml/day of BMJ, respectively. Results revealed that diabetic and pre diabetic rats treated with oral administration of 1 and 2 ml/day of BMJ caused a significant decrease in blood glucose, increase of insulin. Furthermore, diabetic and pre diabetic rats treated with oral administration of BMJ had improved of body weight accompanied by a significant decrease in levels of lipid profile as well as in liver functions (ALT, AST and ALP), kidney function (Urea, Creatinine and Uric Acid), while were recorded a significant increase in a high-density lipoprotein-cholesterol (HDL-C). In addition, significantly reduced Malondialdehyde (MDA) while GPX were significantly (P<0.05) increased. Conclusion, bitter melon juice could introduce a potential natural therapy against diabetic and prediabetic.

At present, the development and production of fruit and berry-based desserts enriched with plantderived nutrients and natural antioxidants is one of the most pressing and promising directions in the food industry. However, in the current context of the Republic of Kazakhstan, this area has not received sufficient attention, mainly due to the lack of innovative technologies in the production sector.The aim of this study is to develop a formulation and an efficient production technology for a functional fruit and berry confiture based on plant ingredients. During the experimental phase, five different combinations of fruits, vegetables, and berries in various ratios were studied for the preparation of a dessert in the form of confiture. These variants differed in their composition and proportions of plant-based raw materials.The resulting samples were evaluated for their organoleptic properties and mineral composition. According to the results, the developed fruit and berry "confiture" desserts demonstrated high quality in terms of taste characteristics and mineral content. In particular, samples № 1, № 2, № 4, and № 5 showed superior flavor qualities and were rich in essential minerals such as potassium, magnesium, calcium, and phosphorus.Compared to sample № 3 (which received a score of 3.25), the other samples received higher organoleptic scores (ranging from 4.75 to 5.0) and showed a significantly greater content of physiologically important minerals. This confirms their potential for expanding the range of functional food products.The scientific novelty of the study lies in the inclusion of melon juice in the product formulation, which allowed for a reduction in sugar content while simultaneously enhancing the functional properties of the dessert. The developed technological approach ensures the preservation of natural bioactive compounds, promotes the efficient use of domestic plant-based raw materials, and enables the expansion of the functional food product range.

This study aims to analyze the effect of consuming bitter melon juice on blood pressure in hypertensive patients in Jagamukti Village, Surade Health Center's working area. Hypertension is a non-communicable disease with a high prevalence that requires serious attention. This study used a quasi-experimental design with a one-group pretest-posttest design, involving 15 respondents selected using cluster sampling. Data were analyzed using parametric statistical tests with a T-test. The results showed that the average systolic blood pressure before the intervention was 151 mmHg, while after the intervention, it decreased to 145 mmHg. Statistically, there was a significant difference with a p-value of 0.000 (&lt;0.05), indicating that bitter melon juice is effective in lowering blood pressure in hypertensive patients. Most respondents were female (60%) aged 46–55 years (66.7%), and the majority worked as housewives (60%). Bitter melon, rich in potassium and possessing diuretic effects, effectively lowers sodium levels in the blood, helping to reduce blood pressure. This study reinforces the potential of bitter melon as a safe and natural non-pharmacological intervention for hypertension. These findings are expected to encourage the use of herbal plants in the management of hypertension.

Calcium-alginate microencapsulation (CAM) is regarded as a highly promising encapsulation method, which is cost-effective, biodegradable, heat-stable, and remarkably user-friendly. Nevertheless, the application of these advancements for fresh fruit juices remains an area with limited exploration due to the complexity of juices that affects the gelling behaviour of alginate. The present work investigated the effects of selected formulation and process variables on the physical properties of calcium-alginate beads produced from melon (Cucumis melo L.) and Indian gooseberry (Phyllanthus emblica) juices. A two-level fractional factorial design was used to assess the influence of fruit type, juice concentration, sodium alginate content, calcium chloride concentration, nozzle temperature, and gelling time on bead diameter, sphericity factor, and gel strength. The bead diameter ranged from 492.42 ± 31.58 to 661.05 ± 35.16 µm, with the largest beads obtained from Indian gooseberry juice under higher calcium levels. The sphericity factor ranged from 0.03 to 0.23, indicating variability in bead shape influenced by the type of fruit juice, gelling conditions, and formulation parameters. Gel strength, measured as absolute positive area, varied significantly among the treatments, with values ranging from 1.35 ± 0.82 to 6.83 ± 0.51 g·s. Stronger gels were observed in beads formulated with melon juice such as higher calcium chloride content and shorter gelling time. The results highlighted the combined effects of juice matrix and processing conditions in determining the structural integrity and performance of alginate-encapsulated juice beads, which may be applied in functional food and nutraceutical systems.

This study explores the compatibility of fresh bitter melon juice (Momordica charantia) with six base spirits: vodka, gin, tequila, rum, brandy, and whisky. Bitter melon is known for its intense bitter flavor and medicinal properties, particularly for controlling blood sugar. The research focused on the taste, aroma, mouthfeel, and overall acceptability of each combination, as rated by adult participants. Vodka and gin proved to be the most compatible with bitter melon juice, offering a balanced flavor and higher acceptability. Brandy and whisky were least favored. This study opens up new possibilities for developing health-conscious cocktails using a locally available and functional ingredient.

This community service activity was carried out through the Entrepreneurial University Accelerator Initiative programme designed to develop the entrepreneurial skills of Universitas Perjuangan Tasikmalaya Management students. The programme was conducted in the form of a bootcamp that focused on making products from melon-based ingredients, aiming to improve students' competence in product innovation and entrepreneurship based on local ingredients. A total of 5 students were actively involved in this bootcamp, which lasted for 5 days with a series of training that included understanding the product value chain, production techniques, marketing, and market analysis. Through evaluation, 85% of students were able to produce market-ready product prototypes, such as melon juice, jam, and melon-based healthy snacks. In addition, 92% of participants showed significant improvement in their understanding of marketing and product development strategies. The results of this programme showed success in encouraging students' creativity and entrepreneurial skills based on local potential. Overall, the programme had a positive impact in equipping students with relevant skills to face labour market challenges and strengthening the entrepreneurial ecosystem in the academic environment.

Assessing the nutritional, antioxidant, and sensory properties of a ready-to-serve beverage prepared from blends of watermelon and tiger nut juice was the aim of the current study. Tiger nut and watermelon juices were made separately and combined in the following ratios: 50:50, 60:40, 70:30, 80:20, 90:10, 100:0, and 0:100. After being separately pasteurized for 15 minutes at 72°C, the mixed juices were cooled, put into sterile glass bottles, labelled, and kept at 4°C before being exposed to different analyses. The findings show that all blends are high in vitamins and antioxidants, with vitamin C levels ranging from 1,63 to 4,67 mg/g, DPPH percentages from 3.85 to 27,15, and FRAP levels from 1.22 to 3.04 mg/g. Each blend's vitamin content is raised by adding more water melon juice. The findings of the sensory evaluation show that while the blend as a whole is acceptable in terms of taste, colour, consistency, and flavours and is safe to consume, the 50:50% blends are the most valued and well accepted. According to the results, water melon has very high vitamin C content. It is added to each mix in a varied ratio, which raises the vitamin C content in each blend. It is advised that additional research be done on the beverage's therapeutic qualities, antioxidant content, and storage stability in order to ascertain its shelf life.

Evaluating the effects of a pectinolytic probiotic strain as replacement of enzymatical treatments in melon juice pre-alcohol fermentation.

This study demonstrates the feasibility of concentrating fruit juice using a refrigerant-based hydrate technology. Refrigerant hydrates, known for their moderate phase equilibrium conditions, have been proposed as promising candidates for a hydrate-based juice concentration. However, the commercial viability of this approach has been hindered by low dissociation efficiencies and lengthy hydrate formation times. Here, we investigate the effects of bitter melon juice on the formation and dissociation of 1,1,1,2-tetrafluoroethane (HFC-134a) hydrates, focusing on phase equilibria, gas uptake, dissociation enthalpy, and dissociation behavior. Experimental results reveal the thermodynamic viability of HFC-134a for hydrate formation in pure water and juice solutions with varying water cuts (96.5–98.3 wt %). The inhibitory effects of juice, reflected in the equilibrium curve shifting to higher pressure regions and reduced gas uptake, are attributed to the enrichment of dissolved solids during hydrate formation. Temperature dependence in dissociation enthalpies, calculated using the Clausius–Clapeyron equation, further underscores the suitability of HFC-134a. These findings establish HFC-134a as a promising candidate for hydrate-based juice concentration and provide critical insights for designing and operating efficient HFC-134a, hydrate-based processing systems.

This study aimed to develop melon wine through fermentation technology in order to increase the value of melon. Two varieties of melon, Momo (orange pulp) and Kimoji (green pulp), were used for wine production. The effect of dilution of extracted melon juice by water at 1:0, 1:1 and 1:2 ratio and fermentation duration at 2, 3, 5 and 7 days were studied. It was found that green-pulp melon juice could be processed into wine product faster than orange-pulp melon juice. The optimal conditions were dilution ratio of extracted melon juice with water at 1:2 and fermented with commercial yeast Saccharomyces cerevisiae for 2 days. The melon wine received an average liking score of 7 on a nine-point scale indicating acceptable sensory quality. This study also attempted to increase wine fermentation efficiency and reduce the cost of inoculum preparation by performing repeated-batch fermentation. The repeated-batch fermentation using the culture broth as the inoculum for the following batch could be performed up to 4 cycles with high fermentation efficiency. This method not only reduces the inoculum preparation cost but also shorten the fermentation time. To improve the taste, the green melon wine was formulated by adding concentrated melon juice at wine to juice ratio of 2:1. The formulated green melon wine showed better taste and received higher average liking score of 7.3.

Community service is one of the pillars of the Tri Dharma of Higher Education which aims to provide real contributions to improving community welfare. In this context, the community service program implemented in RW 03, Paledang Village, Bogor City, aims to educate and intervene in health problems, especially hypertension. Hypertension was chosen based on the results of initial data analysis which showed the prevalence of high blood pressure reaching 66% in the community. Activities included hypertension gymnastics, health education, and melon juice distribution, which were carried out in a participatory manner by nursing students and supervising lecturers. The implementation method consisted of three stages: planning through data collection and analysis, implementation of educational and promotive activities, and evaluation to identify obstacles and impacts of the program. The results showed an almost even distribution between men and women, with the majority of respondents in the middle adult age group (40–59 years) and secondary education level (high school/vocational high school). These findings indicate that a community-based education and intervention approach can increase public awareness of the importance of preventing and controlling hypertension. This program has a positive impact, both for the community and students, through direct application of knowledge, improving public health, and strengthening the role of the nursing profession in the community.

Korean melons (Cucumis melo var. makuwa), which have a short shelf life and are prone to browning, face challenges when exported over long-distance via maritime shipping. However, the high firmness and low suture browning rate of the ‘Eliteggul’ cultivar suggest its potential suitability for long-distance export. This study aimed to evaluate the export suitability of ‘Eliteggul’ by comparing it to the widely grown cultivar ‘Alchankkul’. Consumer preferences were assessed based on fragrance, sweetness, overall preference, appearance, and firmness. Both cultivars were grown and harvested in a commercial greenhouse in Seongju-gun, South Korea. After being treated with modified atmosphere film, the fruits were stored at 6 °C for 1 day, transported to Singapore in a shipping container at 7.4 °C for 13 days, and distributed at 22 °C for 3 days. After 14 days of storage, analysis in Singapore showed that ‘Eliteggul’ maintained a significantly higher firmness at 12.9 ± 0.3 kg·cm2 compared to ‘Alchankkul’, which showed firmness at 8.1 ± 0.4 kg·cm2. Additionally, ‘Eliteggul’ exhibited less browning on the white sutures at 1.3 ± 0.1, indicating better preservation of its quality than ‘Alchankkul’, at 2.0 ± 0.3. Even at 14 + 3 days, ‘Eliteggul’ maintained a firmness of 12.8 ± 0.2 kg·cm2, which was significantly higher than that of ‘Alchankkul’, which showed a firmness of 7.7 ± 0.5 kg·cm2. Consumer preference surveys (n = 78) conducted in the local market revealed that customers favored the fragrance and sweetness of ‘Alchankkul’. Correspondingly, an analysis of volatile organic compounds (VOCs) from melon juice using a Twister stir bar method showed that ‘Alchankkul’ had significantly higher levels of ethyl(methylthio)acetate, ethyl propanoate, and benzyl alcohol, known to contribute to a sweet flavor. Furthermore, a thermal desorption tube VOCs test indicated that hexyl acetate and 2-methylbutyl 2-methylbutyrate were also significantly higher in ‘Alchankkul’. Despite this result, there was no significant difference in the overall preference scores between the two cultivars. This study indicates that ‘Eliteggul’, with a superior firmness, reduced browning, and high consumer acceptance, is ideal for long-distance export, offering foundational data to bridge the research gap in export-oriented melons and support the broader distribution of Korean cultivars.

Potassium intake can lower systolic and diastolic blood pressure, whereas low sodium consumption can increase blood pressure. Although the use of fruits and probiotics as alternative drinks to reduce blood pressure has been widely practiced, research on the combination of fruit juice and probiotics from melon juice is still very rare. This study aimed to measure the effect of administering fruit juice with a combination of probiotics and melon juice on blood pressure in prehypertensive patients. An experimental research design with a randomized group design was conducted at the Jembatan Kecil Health Center, Bengkulu City, in 2024. A total of 28 respondents were selected using purposive sampling, The instruments used were digital blood pressure and 24-hour recall form, with statistical analysis using ANOVA and Duncan’s test. Results, showed that the average systolic and diastolic blood pressure before the intervention was 138/87 mmHg, and after the intervention dropped to 122/79 mmHg. There were differences in systolic (p=0,000) and diastolic (p=0,006) blood pressure between the treatment groups, with the third treatment showing the greatest effect. In conclusion, fruit juice with a combination of probiotic melon juice has a significant effect in reducing blood pressure in prehypertensive patients and has a harmless effect, which can be used as a non-medical treatment for prehypertensive patients.

Hypercholesterolemia is one of the main factors that contribute to the development of life-threatening cardiovascular diseases. Bitter melon (Momordica charantia L.) is known to contain antioxidant compounds that have the potential to reduce cholesterol and triglyceride levels, making it an alternative natural treatment for hyperlipidemia. This study aims to evaluate the effectiveness of bitter melon juice in reducing triglyceride levels in Wistar rats induced by high-fat feed. This study used a true experimental design with a pretest-posttest with control group design. A total of 24 Wistar rats were induced with high-fat feed and divided into four groups: negative control, positive control, treatment group 1 (given bitter melon juice 1.8 mL), and treatment group 2 (given bitter melon juice 2.7 mL). Data analysis was performed using paired t test... A significant decrease in triglyceride levels was found in the groups given bitter melon juice 1.8 mL (p &lt; 0.003) and 2.7 mL (p &lt; 0.001) compared to the control group. Higher doses showed greater effectiveness in reducing triglyceride levels... Bitter melon (Momordica charantia L.) juice was shown to be effective in reducing triglyceride levels in Wistar rats induced by high-fat diet. These findings support the potential of bitter melon as a natural intervention to manage hyperlipidemia..

Abstract The effects of hydrolysis of muskmelon pomace on fruit juice recovery efficiency, transmittance, total phenolic content, total ascorbic acid content, total flavonoid content, and total carotenoid content have been studied. The aim of this study was to evaluate the potential use of pectinase enzyme in the hydrolysis process, specifically looking at the effects of pH, temperature, time, and enzyme concentration on the production of effective muskmelon juice. Additionally, the optimal mixing ratio of ingredients such as melon juice content, Brix level, citric acid, and additives (pectin, sodium carboxymethyl cellulose [CMC], xanthan gum) was investigated to create a high-quality muskmelon juice product. The results showed that using a pectinase enzyme concentration of 0.2%, a pH of 5.0, and a hydrolysis temperature of 45°C for 120 min resulted in a muskmelon juice product with a hydrolyzed juice content of 20%, a Brix level of 12%, and a citric acid addition rate of 0.04%. The addition of xanthan gum at a rate of 0.03% also contributed to the desired flavor and color of the juice. These findings provide valuable insights for the development of effective muskmelon juice processes.