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

The impact of mushroom and probiotic on the quality of functional cantaloupe seed extract | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article The impact of mushroom and probiotic on the quality of functional cantaloupe seed extract Nahed S. Yousef, Eman F. El-Bialy, Mohamed E. Mansour, Wafaa A. Ibarhim, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7713165/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract 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. Biological sciences/Biochemistry Biological sciences/Biological techniques Biological sciences/Biotechnology Biological sciences/Microbiology Biological sciences/Plant sciences Cantaloupe seed extract Pleurotus florida Color Fermentation Bioactive compounds Antioxidant activity Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7713165","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":590074142,"identity":"546a6a55-ac6e-49ba-88a7-cbba222d4c6e","order_by":0,"name":"Nahed S. Yousef","email":"","orcid":"","institution":"Al-Azhar University","correspondingAuthor":false,"prefix":"","firstName":"Nahed","middleName":"S.","lastName":"Yousef","suffix":""},{"id":590074143,"identity":"6eb31876-aa48-4ccd-a50b-2797d661d61d","order_by":1,"name":"Eman F. 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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). 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