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Valorisation of melon peel and seed flours in bakery products: a sustainable approach to food waste reduction
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Resumo(s)
Food waste is widely recognised as a major global problem with direct consequences for the economy, society and environment. The valorisation of fruit by-products offers a promising strategy to face the growing challenge of food waste, which can compromise the implementation of the concept of food sustainability. Additionally, this approach allows for the development of new food products with potential health benefits for consumers.
This study aimed to develop two innovative food products based on melon by-products and to evaluate their nutritional composition, total phenolic content, and antioxidant potential. In 2022, melon producers and distributors provided the samples used in this study. The peels were dehydrated and the seeds were oven-dried. Both were then ground into flour and roasted. Using these flours, two cakes were developed: one topped with peel flour (cake A) and the other topped with seed flour (cake B). A control cake was also developed. Nutritional composition was determined analytically, while energy value and available carbohydrates were calculated. Antioxidant activity and total phenolic content were determined using spectrophotometry. Consumer acceptability was also evaluated.
The cakes produced contained levels of 6.42 ± 0.2 (control cake), 7.58 ± 0.3 (cake B) and 9.20 ± 0.0 g/100 g (cake A) of total protein. Dietary fibre levels ranged from 1.19 ± 0.1 g/100 g (control cake) to 6.94 ± 0.0 g/100 g (cake B). According to Regulation (EC) No. 1924/2006 on nutrition claims, cake A can be considered a source of fibre (≥ 3 g/100 g) and cake B can be considered rich in fibre (> 6 g/100 g). The incorporation of melon by-products also enhanced both the antioxidant activity and phenolic content of the cakes. Both products presented satisfactory results in terms of consumer acceptability.
Overall, these findings highlight the potential of incorporating melon by-products into nutritionally improved and appealing foods. Simultaneously, by-products are valued, reducing their environmental impact while increasing their economic and social impacts, aligned with the principles of sustainable production and consumption.
Descrição
Palavras-chave
Melon By-products Bakery Products Sustainability Flour Composição dos Alimentos