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Melon peel flour: utilization as a functional ingredient in bakery products
Mafalda Alexandra Silva1,2, Tânia Gonçalves Albuquerque1,2, Rita Carneiro Alves2
1Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, I.P., Av. Padre Cruz, 1649-016 Lisbon, Portugal. tania.albuquerque@insa.min-saude.pt.
Food & Function
|January 24, 2024
Summary
Melon peel flour can be used to create innovative food products like biscuits and muffins. This approach enhances nutritional value, reduces food waste, and benefits public health.
Area of Science:
- Food Science
- Nutritional Science
- Sustainable Food Systems
Background:
- Food by-products pose significant economic, social, and environmental challenges.
- Valorizing food waste is crucial for environmental health and food sustainability.
- Cucumis melo L. (melon) is nutritious but its peel and seeds are often discarded.
Purpose of the Study:
- To evaluate melon peel flour as a functional ingredient for novel food products.
- To develop and analyze food formulations incorporating melon peel flour.
- To assess the nutritional and sensory properties of these innovative foods.
Main Methods:
- Two food formulations (biscuit, muffin) were created using melon peel flour.
- Wheat flour was replaced with melon peel flour at 50% and 100% ratios.
- Nutritional composition, total phenolic content, and antioxidant potential were analyzed.
Main Results:
- Developed products exhibited high fiber content.
- Significant levels of phenolic compounds and antioxidant potential were observed.
- Products demonstrated good sensory acceptability among consumers.
Conclusions:
- Melon peel flour can effectively enrich food products, improving their nutritional profile.
- Utilizing melon peel flour contributes to public health and reduces food waste.
- This valorization strategy minimizes environmental impact by repurposing discarded by-products.
