An innovative food product based on melon by-product: mineral profile

The demand for foods with positive health effects has increased as a result of the notable expansion in interest in health, food, and well-being in Europe and other developed countries. Fruit by-products are a good source of important nutrients like dietary fiber, fat, protein, vitamins, minerals, and other bioactive elements. In recent years, research has been conducted to determine whether these by-products may be used to enrich food products, with the goal of producing foods that are more nutritious and may have positive health effects. The objective of this study was to develop a muffin formulation based on melon peel flour and evaluate its composition regarding macroelements and trace elements (essential and non-essential). In 2021, melon peels were recovered from melon production and distribution companies, located in Torres Vedras and Rio Maior (Portugal). The melon peels were manually separated, dehydrated (50 ºC, 18h), homogenised, and sieved until a fine powder (melon peel flour) was obtained. A traditional recipe for muffins (control sample) and an innovative muffin, where the wheat flour was replaced by melon peel flour were prepared. The macroelements (Ca, Mg and P) and trace elements were analysed by inductively coupled plasma mass spectrometry and sodium and potassium were analysed by flame atomic absorption spectrometry. Regarding the results obtained, the main macroelements present in the melon peel flour were potassium (26 ± 0,7 mg/g) and calcium (8 ± 0,1 mg/g) and the most abundant essential trace elements were iron, manganese and zinc. By replacing wheat flour with melon peel flour, the magnesium, calcium and potassium contents increased. The highest increase was observed for potassium content (4 mg/g). Regarding essential trace elements, the incorporation of melon peel flour increased the content of iron, manganese and molybdenum. The melon peel flour can be considered a good source of macroelements such as potassium, calcium and phosphorus, and essential trace elements such as iron, manganese and zinc. The incorporation of melon peel flour allowed the development of a formulation rich in potassium, phosphorus and magnesium. This by-product has the potential to improve food security, nutrition, and economic well-being on a global scale, as well as the general health and well-being of people, animals, and the environment, supporting the One Health concept.

This work was financially supported by 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 European Regional Development Fund (ERDF), through the NORTE 2020 (Programa Operacional Regional do Norte 2014/2020). Rita C. Alves thanks to FCT the CEECIND/01120/2017 contract.

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