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Melon peel flour: utilization as a functional ingredient in bakery products

2024-01-10Journal article Open access
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dc.contributor.authorSilva, M.A.
dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorAlves, R.C.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2025-02-19T11:31:32Z
dc.date.available2025-02-19T11:31:32Z
dc.date.issued2024-01-10
dc.description.abstractFood by-products are a major concern with a direct impact on the economy, society, and environment. The valorisation of these by-products could be an advantageous approach to face the increase in food waste since it can compromise environmental health and food sustainability. On the other hand, this valorisation would allow the development of new food products with health benefits for the population. Cucumis melo L. is a highly consumed fruit all over the world since it has excellent sensory and nutritional qualities, being also a good source of bioactive compounds. However, its peel and seeds are usually discarded. The aim of this study was to evaluate the potential of melon peel flour as a functional ingredient for innovative food products. For that, two different formulations containing melon peel flour were developed (a biscuit and a muffin) by replacing a conventional flour (wheat flour) in different percentages (50% and 100%, respectively). The nutritional composition, total phenolic content, and antioxidant potential of the developed products were studied, showing a high content of fibre, high levels of phenolic compounds and good sensory acceptability. These results show that it is possible to enrich different foods with melon peel flour in order to improve their nutritional properties, contributing to improving public health, simultaneously valorising a usually rejected by-product, reducing food waste and the environmental impact.eng
dc.description.sponsorshipThis work was financially supported by the Foundation for Science and Technology (FCT) under the projects Food4DIAB (EXPL/BAA-AGR/1382/2021) and UIDB/50006/2020 and by AgriFood XXI I&D&I project (NORTE-01-0145-FEDER-000041) co-financed by the European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Rita C. Alves thanks FCT for the CEECIND/01120/2017 contract.
dc.identifier.citationFood Funct. 2024 Feb 19;15(4):1899-1908. doi: 10.1039/d3fo05268k. Epub 2024 jan 01
dc.identifier.doi10.1039/d3fo05268k
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.pmid38265311
dc.identifier.urihttp://hdl.handle.net/10400.18/10368
dc.language.isoeng
dc.peerreviewedyes
dc.publisherRoyal Society of Chemistry
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.relationCEECIND/01120/2017
dc.relation.hasversionhttps://pubs.rsc.org/en/content/articlelanding/2024/fo/d3fo05268k
dc.relation.ispartofFood & Function
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectMelon Peel Flour
dc.subjectFunctional Ingredient
dc.subjectBakery Products
dc.subjectCucumis melo L.
dc.subjectComposição dos Alimentos
dc.titleMelon peel flour: utilization as a functional ingredient in bakery productseng
dc.typejournal article
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.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.citation.endPage1908
oaire.citation.issue4
oaire.citation.startPage1899
oaire.citation.titleFood & Function
oaire.citation.volume15
oaire.fundingStream3599-PPCDT
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.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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