Nutritional valorization of fermented melon by-products: novel sustainable ingredients?

Domingues, Mariana S.; Silva, M.A.; Pestana, José M.; Costa, Helena Soares; Albuquerque, T.G.

http://hdl.handle.net/10400.18/10915

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Domingues, Mariana S.

Resumo(s)

Although often disregarded as by-products of melon processing, both the peel and seeds contain valuable nutrients and bioactive compounds, making them promising candidates for fermentation studies. To investigate the feasibility and effectiveness of lactic and alcoholic fermentation applied to melon peel, seeds, and by-products, with the goal of evaluating their potential for developing valueadded products and promoting sustainability in melon processing. During 2023, melon by-products, seeds and peels were collected in a hotel in the Lisbon region. After adding 2% salt (lactic fermentation) or 2% sucrose (alcoholic fermentation) of the total weight of melon by-products/seeds or peels, bags were sealed under vacuum and maintained for 7 days at 27 °C ± 1 °C. Samples were homogenized in a blender, 3dehydrated (55 °C; 12h), homogenized and sieved to obtain flour. The energy and carbohydrates content were calculated after the determination of the nutritional composition (moisture, ash, total protein and fat, dietary fibre and s alt) of the fermented products. Six products were obtained: lactic/alcoholic fermented melon by-products flour, lactic/alcoholic fermented melon peel flour, and lactic/alcoholic fermented melon seed flour. According to Regulation (EU) No. 1924/2006, all products (100%) are rich in dietary fiber (>6 g/100 g), and 83% are high in protein (>20% of energy value). Additionally, lactic/alcoholic fermented melon peel flour has a low-fat content. This study emphasizes that cost-effective processes, such as fermentation, can simultaneously reduce waste and generate value-added products, promoting sustainability in melon processing and the development of innovative functional food ingredients.