Valorisation of melon peel and seed flours in bakery products: a sustainable approach to food waste reduction

Silva, M.A.; Costa, H.S.; Oliveira, M.P.P.; Félix, N.; Albuquerque, T.G.

Publicação

Valorisation of melon peel and seed flours in bakery products: a sustainable approach to food waste reduction

2025-10-27Documento de conferência

dc.contributor.author	Silva, M.A.
dc.contributor.author	Costa, H.S.
dc.contributor.author	Oliveira, M.P.P.
dc.contributor.author	Félix, N.
dc.contributor.author	Albuquerque, T.G.
dc.date.accessioned	2026-02-13T10:53:53Z
dc.date.available	2026-02-13T10:53:53Z
dc.date.issued	2025-10-27
dc.description.abstract	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.	eng
dc.description.sponsorship	((This work was financially supported by Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021); UIDB/50006/2020 DOI 10.54499/UIDB/50006/2020, UIDP/50006/2020 DOI 10.54499/UIDP/50006/2020, LA/P/0008/2020 DOI 10.54499/LA/P/0008/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020).
dc.identifier.uri	http://hdl.handle.net/10400.18/10925
dc.language.iso	eng
dc.peerreviewed	yes
dc.relation	Valorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
dc.relation	Associated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation	Associated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation	Associated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.hasversion	https://iftc.morecolab.pt/book-of-abstracts/
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/
dc.subject	Melon
dc.subject	By-products
dc.subject	Bakery Products
dc.subject	Sustainability
dc.subject	Flour
dc.subject	Composição dos Alimentos
dc.title	Valorisation of melon peel and seed flours in bakery products: a sustainable approach to food waste reduction	eng
dc.type	conference object
dspace.entity.type	Publication
oaire.awardTitle	Valorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
oaire.awardTitle	Associated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitle	Associated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitle	Associated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURI	info:eu-repo/grantAgreement/FCT/3599-PPCDT/EXPL%2FBAA-AGR%2F1382%2F2021/PT
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oaire.awardURI	info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.citation.conferenceDate	2025-10-27
oaire.citation.conferencePlace	Bragança, Portugal
oaire.citation.title	I International FoodTec Conference – Shaping the Future of Sustainable Food Ecosystems, 27-29 October 2025
oaire.fundingStream	3599-PPCDT
oaire.fundingStream	6817 - DCRRNI ID
oaire.fundingStream	6817 - DCRRNI ID
oaire.fundingStream	6817 - DCRRNI ID
oaire.version	http://purl.org/coar/version/c_970fb48d4fbd8a85
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project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
project.funder.name	Fundação para a Ciência e a Tecnologia
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