Upcycling melon by-products: development of a nutrient-rich and sustainable pasta

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

http://hdl.handle.net/10400.18/10905

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Autores

Silva, M.A.

Costa, H.S.

Oliveira, M. Beatriz P.P.

Félix, Nelsón

Albuquerque, T.G.

Resumo(s)

Introduction: Food waste is a growing concern worldwide, directly impacting the economy, society and the environment. One key aspect of this issue is the limited time to utilize the resources before they become waste. Therefore, optimizing food waste management becomes a crucial issue for ensuring food availability and sustainability. The valorization of fruit by-products offers an opportunity to develop new foods with added nutritional benefits while promoting a more efficient and time-conscious use of natural resources. Aim: This study aimed to develop a pasta with melon peel and seed flours (by-products) incorporation and evaluate their nutritional potential. Methodology: In 2022, melon by-products were recovered from melon production and distribution companies. The melon peels were dehydrated, and the seeds were dried in an oven. Afterwards, by-products were ground to obtain melon peel flour and melon seeds flour, which were then roasted. The nutritional composition of these flours was analytically determined. The energy value and available carbohydrates were calculated. Antioxidant activity was determined using two different methods: 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. Total phenolic content was also assessed. Results: The incorporation of melon by-products flour allowed the development of a nutrient-rich pasta (tagliatelle) containing 4 g/100 g of dietary fibre, making it a source of fibre according to Regulation (EC) No 1924/2006. Moreover, these flours increased the levels of total phenolic compounds (1786 mg of gallic acid equivalents/100 g), thereby enhancing the product’s antioxidant capacity. Conclusions: This work highlights the potential of melon by-products, demonstrating that their integration into food formulations not only enhances relevant nutritional properties to health over time but also contributes to reduce food waste and environmental impact. Additionally, the incorporation of dietary fibre in innovative food products may contribute to better glycemic control and satiety throughout the day, aligning with the role of nutrition in dietary patterns.