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

2025-05-08Documento de conferência Acesso aberto
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datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorSilva, M.A.
dc.contributor.authorCosta, H.S.
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.contributor.authorFélix, Nelsón
dc.contributor.authorAlbuquerque, T.G.
dc.date.accessioned2026-02-11T16:25:18Z
dc.date.available2026-02-11T16:25:18Z
dc.date.issued2025-05-08
dc.descriptionAbstract publicado em: Acta Portuguesa de Nutrição. 2025 Abr-Jun: 104.
dc.description.abstractIntroduction: 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.eng
dc.description.sponsorshipThis 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.issn2183-5985
dc.identifier.urihttp://hdl.handle.net/10400.18/10905
dc.language.isoeng
dc.peerreviewedyes
dc.relationValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.relation.hasversionhttps://actaportuguesadenutricao.pt/wp-content/uploads/2025/09/ACTA-41_LOW-2.pdf
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMelon
dc.subjectBy-products
dc.subjectPasta
dc.subjectSustainability
dc.subjectUpcycling
dc.subjectCucumis melo L.
dc.subjectComposição dos Alimentos
dc.titleUpcycling melon by-products: development of a nutrient-rich and sustainable pastaeng
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleValorisation of fruit by-products as multi-functional food ingredients and functional foods for diabetics
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/EXPL%2FBAA-AGR%2F1382%2F2021/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50006%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0008%2F2020/PT
oaire.citation.conferenceDate2025-05-08
oaire.citation.conferencePlaceBraga, Portugal
oaire.citation.titleXXIV Congresso de Nutrição e Alimentação, 8, 9 maio 2025
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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relation.isProjectOfPublication.latestForDiscoverybe6e847d-5763-407a-b2e0-a89a07e7305d

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