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Melon by-products as a source of bioactive compounds for the formulation of functional foods

2017-11Conference object Restricted access
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dc.contributor.authorSilva, M.A.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2018-03-07T16:49:17Z
dc.date.available2018-03-07T16:49:17Z
dc.date.issued2017-11
dc.description.abstractMelon (Cucumis melo L.) is cultivated and consumed worldwide generating high amounts of wastes, namely peels and seeds. Food wastes represent a serious problem with a high impact not only on the environment, but also on the global economy and society. In the last years, great attention has been given to this issue. For instance, the European Commission has been creating action plans to encourage food industry to reduce and, if possible, reuse food wastes. The application of these by-products in the creation and formulation of new foodstuffs is now a reality, and could be a sustainable solution for solving this problem. For this, it is necessary to identify “new” by-products and assess their nutritional and biological value, in order to evaluate its potential for the development of new products. This study provides an overview of the nutrients and anti-nutrients of melon by-products, as well as their biological properties to estimate its potential as ingredient for the development of functional foods with enhanced features concerning health. According to the obtained results, these by-products are a good source of fat (25-45%), protein (15-40%), fibre (5-34%), minerals (particularly potassium and magnesium), and amino acids (mainly glutamic acid and arginine). These by-products are also good sources of biologically active substances (tocopherols, phospholipids, phenolics or sterols). In conclusion, melon by-products present a good nutritional and phytochemical value, being a prominent source of valuable compounds to develop functional foods meeting consumer’s high-quality standards (nutritional, safety and organoleptic features). In addition, the application of these by-products will contribute to promote sustainability, in what concerns to environmental and social impact, giving answer to the principles of the circular economy.pt_PT
dc.description.sponsorshipEste trabalho foi financiado pelo INSA, I.P. no âmbito do projeto “Compostos bioativos e os seus benefícios para a saúde” (2012DAN730). Tânia Gonçalves Albuquerque agradece a Bolsa de Doutoramento (SFRH/BD/99718/2014) financiada pela Fundação para a Ciência e a Tecnologia (FCT), Fundo Social Europeu (FSE) e Ministério da Educação e Ciência (MEC).pt_PT
dc.description.versionN/Apt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/5313
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorgept_PT
dc.subjectBy-productspt_PT
dc.subjectMelonpt_PT
dc.subjectBioactive Compoundspt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMelon by-products as a source of bioactive compounds for the formulation of functional foodspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceStiges, Spainpt_PT
oaire.citation.title31st EFFoST International Conference, 13-16 November 2017pt_PT
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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