Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products
The use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined. Furthermor...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/40 |
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| author | Mafalda Alexandra Silva Tânia Gonçalves Albuquerque Liliana Espírito Santo Carla Motta Agostinho Almeida Rui Azevedo Rita C. Alves Maria Beatriz P. P. Oliveira Helena S. Costa |
| author_facet | Mafalda Alexandra Silva Tânia Gonçalves Albuquerque Liliana Espírito Santo Carla Motta Agostinho Almeida Rui Azevedo Rita C. Alves Maria Beatriz P. P. Oliveira Helena S. Costa |
| author_sort | Mafalda Alexandra Silva |
| collection | DOAJ |
| description | The use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined. Furthermore, two formulations (biscuit and muffin) were developed with 50% and 100% melon peel flour, respectively. The bioaccessibility of essential minerals in these two formulations was also determined. These innovative products presented interesting contents of amino acids and high levels of minerals, contributing significantly to daily mineral requirements, mainly magnesium (18–23%), phosphorus (13–28%), molybdenum (14–17%), and manganese (10–13%). Regarding the <i>in vitro</i> bioaccessibility of minerals in the developed formulations, magnesium, manganese, sodium, and phosphorus were those with the highest values (75–108%). Based on these results, melon peel has the potential to improve global food security, nutrition, economic well-being, and overall health and well-being. |
| format | Article |
| id | doaj-art-c593a383a2e84bd886111ba08f0df757 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-c593a383a2e84bd886111ba08f0df7572025-01-10T13:17:36ZengMDPI AGFoods2304-81582024-12-011414010.3390/foods14010040Exploring the Functional Features of Melon Peel Flour for Healthier Bakery ProductsMafalda Alexandra Silva0Tânia Gonçalves Albuquerque1Liliana Espírito Santo2Carla Motta3Agostinho Almeida4Rui Azevedo5Rita C. Alves6Maria Beatriz P. P. Oliveira7Helena S. Costa8Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, PortugalResearch and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, PortugalREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalResearch and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, PortugalREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalREQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, PortugalResearch and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, PortugalThe use of fruit by-products to develop new food products could be an advantageous approach to meet the demand for healthy foods and reduce food waste. In this study, the amino acid and mineral profiles of melon peel flour were evaluated. Non-essential/toxic elements were also determined. Furthermore, two formulations (biscuit and muffin) were developed with 50% and 100% melon peel flour, respectively. The bioaccessibility of essential minerals in these two formulations was also determined. These innovative products presented interesting contents of amino acids and high levels of minerals, contributing significantly to daily mineral requirements, mainly magnesium (18–23%), phosphorus (13–28%), molybdenum (14–17%), and manganese (10–13%). Regarding the <i>in vitro</i> bioaccessibility of minerals in the developed formulations, magnesium, manganese, sodium, and phosphorus were those with the highest values (75–108%). Based on these results, melon peel has the potential to improve global food security, nutrition, economic well-being, and overall health and well-being.https://www.mdpi.com/2304-8158/14/1/40<i>Cucumis melo</i> L. peel flourmineral compositionsustainabilitybioaccessibilitybiscuitmuffins |
| spellingShingle | Mafalda Alexandra Silva Tânia Gonçalves Albuquerque Liliana Espírito Santo Carla Motta Agostinho Almeida Rui Azevedo Rita C. Alves Maria Beatriz P. P. Oliveira Helena S. Costa Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products Foods <i>Cucumis melo</i> L. peel flour mineral composition sustainability bioaccessibility biscuit muffins |
| title | Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products |
| title_full | Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products |
| title_fullStr | Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products |
| title_full_unstemmed | Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products |
| title_short | Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products |
| title_sort | exploring the functional features of melon peel flour for healthier bakery products |
| topic | <i>Cucumis melo</i> L. peel flour mineral composition sustainability bioaccessibility biscuit muffins |
| url | https://www.mdpi.com/2304-8158/14/1/40 |
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