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- Lemon co-products as functional ingredients for mortadella reformulation: impact on shelf life, nutritional quality and sensory propertiesPublication . Magalhães, Daniela; Bas, Clara Muñoz; Viuda-Martos, M.; Pérez-Álvarez, J. A.; Teixeira, Paula; Pintado, ManuelaHigh consumption of processed meats is associated with higher intakes of refined sugars, sodium, and fats, and lower intakes of phytochemicals and dietary fibres, prompting a search for healthier processed foods. Lemon by-products, which account for up to 50?% of lemon production, are rich in bioactive compounds and represent a promising functional ingredient. This study examined the effects of incorporating lemon dietary fibre (LDF) and/or lemon phenolic compound-rich extract (LPC) recovered from lemon by-products into mortadella. Four formulations were developed: Control (CS), LDF (3?%), LPC (1?%), and LDF (3?%)?+?LPC (1?%). The nutritional, technological, microbiological, phenolic content, and sensory properties of the reformulated mortadellas were assessed through shelf-life analysis during 28?days, with sampling at days 0, 7, 14, 21, and 28. Inclusion of LDF significantly (p?