Physicochemical, Structural, and Functional Properties of Snake Melon ( Cucumis melo subsp. melo Var. flexuosus ) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying.

The purpose of this study was to obtain a functional, stable powder product from Cucumis melo subsp. melo Var. flexuosus (L.) to promote its consumption and reduce waste and production losses. The melons were ground and freeze-dried with or without biopolymers (pea protein (PPSM) or pea fibre (PFSM)). The physicochemical, structural, and functional properties of the powder were studied. The water content, water activity, bulk density, porosity, Hausner ratio, Carr index, hygroscopicity, water solubility, water absorption index, particle size, colour, and microstructure of the powder were determined. In addition, vitamin C, folates, chlorophyll a, total phenols and carotenoids, antioxidant capacity, and powder encapsulation efficiency were analysed. Snake melon (SM) powders contained vitamin C, folates, carotenoids, chlorophyll a, and phenols, which contributed to their antioxidant capacity. The incorporation of PP or PF in the formulation before lyophilisation generated stable encapsulates that protected the bioactive compounds. PPSM and PFSM were less hygroscopic and more free-flowing and had lower water content and water activity compared to the SM. PFSM showed higher encapsulation efficiency and smaller particles with a smooth surface and oval shape.