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Exploring the functional features of melon peel flour for healthier bakery products

2024-12-27Journal article Open access
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dc.contributor.authorSilva, M.A.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorSanto, L.E.
dc.contributor.authorMotta, C.
dc.contributor.authorAlmeida, A.
dc.contributor.authorAzevedo, R.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2025-02-19T11:12:13Z
dc.date.available2025-02-19T11:12:13Z
dc.date.issued2024-12-27
dc.description.abstractThe 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.eng
dc.description.sponsorshipThis work was financially supported by Foundation for Science and Technology (FCT/MES) under the project Food4DIAB (EXPL/BAA-AGR/1382/2021). This work received support from FCT/MCTES (LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020, UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020, and UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020), through national funds. Rita C. Alves gives thanks to FCT/MES under the CEECIND/01120/2017 contract.
dc.identifier.citationFoods. 2024 Dec 27;14(1):40. doi: 10.3390/foods14010040.
dc.identifier.doi10.3390/ foods14010040
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.18/10367
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.hasversionhttps://www.mdpi.com/2304-8158/14/1/40
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectCucumis melo L.
dc.subjectPeel Flour
dc.subjectMineral Composition
dc.subjectSustainability
dc.subjectBioaccessibility
dc.subjectBiscuit
dc.subjectMuffins
dc.subjectAmino acids Profile
dc.subjectFood Nutrition
dc.subjectComposição dos Alimentos
dc.titleExploring the functional features of melon peel flour for healthier bakery productseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/EXPL%2FBAA-AGR%2F1382%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.issue1
oaire.citation.startPage40
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isProjectOfPublicationbe6e847d-5763-407a-b2e0-a89a07e7305d
relation.isProjectOfPublication72e49150-e3b3-4b5b-8e37-a5e3c312a767
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