Browsing by Author "Santo, L.E."
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- An innovative food product based on melon by-product: mineral profilePublication . Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.The demand for foods with positive health effects has increased as a result of the notable expansion in interest in health, food, and well-being in Europe and other developed countries. Fruit by-products are a good source of important nutrients like dietary fiber, fat, protein, vitamins, minerals, and other bioactive elements. In recent years, research has been conducted to determine whether these by-products may be used to enrich food products, with the goal of producing foods that are more nutritious and may have positive health effects. The objective of this study was to develop a muffin formulation based on melon peel flour and evaluate its composition regarding macroelements and trace elements (essential and non-essential). In 2021, melon peels were recovered from melon production and distribution companies, located in Torres Vedras and Rio Maior (Portugal). The melon peels were manually separated, dehydrated (50 ºC, 18h), homogenised, and sieved until a fine powder (melon peel flour) was obtained. A traditional recipe for muffins (control sample) and an innovative muffin, where the wheat flour was replaced by melon peel flour were prepared. The macroelements (Ca, Mg and P) and trace elements were analysed by inductively coupled plasma mass spectrometry and sodium and potassium were analysed by flame atomic absorption spectrometry. Regarding the results obtained, the main macroelements present in the melon peel flour were potassium (26 ± 0,7 mg/g) and calcium (8 ± 0,1 mg/g) and the most abundant essential trace elements were iron, manganese and zinc. By replacing wheat flour with melon peel flour, the magnesium, calcium and potassium contents increased. The highest increase was observed for potassium content (4 mg/g). Regarding essential trace elements, the incorporation of melon peel flour increased the content of iron, manganese and molybdenum. The melon peel flour can be considered a good source of macroelements such as potassium, calcium and phosphorus, and essential trace elements such as iron, manganese and zinc. The incorporation of melon peel flour allowed the development of a formulation rich in potassium, phosphorus and magnesium. This by-product has the potential to improve food security, nutrition, and economic well-being on a global scale, as well as the general health and well-being of people, animals, and the environment, supporting the One Health concept.
- Exploring the functional features of melon peel flour for healthier bakery productsPublication . Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Motta, C.; Almeida, A.; Azevedo, R.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.The use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined. Furthermore, two formulations (biscuit and muffin) were developed with 50% and 100% melon peel flour, respectively. The bioaccessibility of essential minerals in these two formulations was also determined. These innovative products presented interesting contents of amino acids and high levels of minerals, contributing significantly to daily mineral requirements, mainly magnesium (18–23%), phosphorus (13–28%), molybdenum (14–17%), and manganese (10–13%). Regarding the in vitro bioaccessibility of minerals in the developed formulations, magnesium, manganese, sodium, and phosphorus were those with the highest values (75–108%). Based on these results, melon peel has the potential to improve global food security, nutrition, economic well-being, and overall health and well-being.
- Mineral profile of a formulation based on melon peel flourPublication . Silva, M.A.; Albuquerque, T.G.; Santo, L.E.; Alves, R.C.; Oliveira, M.B.P.P.; Costa, H.S.In this study, a biscuit formulation developed based on C. melo L. peel flour was evaluated concerning macroelements and trace elements (essential and non-essential).