探索用于更健康烘焙食品的瓜皮粉的功能特性。
Exploring the Functional Features of Melon Peel Flour for Healthier Bakery Products.
作者信息
Silva Mafalda Alexandra, Gonçalves Albuquerque Tânia, Espírito Santo Liliana, Motta Carla, Almeida Agostinho, Azevedo Rui, Alves Rita C, Oliveira Maria Beatriz P P, Costa Helena S
机构信息
Research and Development Unit, Department of Food and Nutrition, National Institute of Health Dr. Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisbon, Portugal.
REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal.
出版信息
Foods. 2024 Dec 27;14(1):40. doi: 10.3390/foods14010040.
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 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.
利用水果副产品开发新食品可能是满足健康食品需求和减少食物浪费的一种有利方法。在本研究中，对瓜皮粉的氨基酸和矿物质概况进行了评估。还测定了非必需/有毒元素。此外，分别用50%和100%的瓜皮粉开发了两种配方产品（饼干和松饼）。还测定了这两种配方产品中必需矿物质的生物可及性。这些创新产品呈现出有趣的氨基酸含量和高水平的矿物质，对每日矿物质需求有显著贡献，主要是镁（18 - 23%）、磷（13 - 28%）、钼（14 - 17%）和锰（10 - 13%）。关于所开发配方产品中矿物质的生物可及性，镁、锰、钠和磷的生物可及性最高（75 - 108%）。基于这些结果，瓜皮有潜力改善全球粮食安全、营养、经济福祉以及整体健康和幸福。
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