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- Physicochemical and bioactive caracterisation of edible and waste parts of “piel de sapo” melonPublication . Miller, Fátima Alves; Fundo, Joana Freitas; Garcia, Ester; Santos, João Rodrigo; Silva, Cristina Luisa Miranda; Brandão, Teresa Ribeiro SilvaSeveral scientific studies point fruits as rich sources of antioxidants but mainly focus on their edible part. However, fruits wastes are abundant sources of bioactive compounds and nutrients, which are considered to be health beneficial. The main purpose was to characterise juice, pulp, peel and seeds of Piel de Sapo melon, in terms of several physicochemical characteristics (soluble solids content, titratable acidity, pH, potassium, colour and water activity), some bioactive compounds (total phenolics, vitamin C, chlorophylls and total carotenoids) and total antioxidant activity. Juice, pulp, peel and seeds represent 47, 19, 27 and 5% of melon total weight, respectively. Peel and seeds stood out by their higher concentration of total phenolics compounds and antioxidant activity when compared to edible parts. The highest potassium concentration was found in seeds. Chlorophylls were only detected in peel, while carotenoids were not detected in any part of the melon analysed. Juice and pulp contributed to 69% of vitamin C amount of the whole fruit. However, its concentration in peel was equivalent to the ones observed in juice and pulp. These results pointed out the importance of fruit wastes valorisation and the development of strategies for their re-utilisation.
- Physicochemical characteristics, bioactive compounds and antioxidant activity in juice, pulp, peel and seeds of Cantaloupe MelonPublication . Fundo, Joana F.; Miller, Fátima A.; Garcia, Ester; Santos, João Rodrigo; Silva, Cristina L. M.; Brandão, Teresa R. S.Although it is known that fruit products are rich sources of natural bioactive compounds, information on the nutritional value of their waste parts is scarce. The objective was to characterize the edible (juice and pulp) and waste (peel and seeds) parts of Cantaloupe melon (Cucumis melon L. var. reticulatus) in terms of some physicochemical characteristics, bioactive compounds and total antioxidant activity. Juice, pulp, peel and seeds represent 42, 23, 25 and 7% of total weight, respectively. Juice and pulp presented identical profiles in terms of physicochemical characteristics, bioactive compounds and antioxidant activity. They contributed to the majority of the overall content of carotenoids (80%) and vitamin C (84%) in Cantaloupe. Peel and seeds had the highest concentrations of potassium, being seeds the richest portion (7.08 ± 0.16 mg/g). Seeds had also the significantly highest total phenolics concentration (229.13 ± 20.92 μg/g), antioxidant activity (653.67 ± 169.20 μg/g), and soluble solids content (11.79 ± 0.90 °Brix). Peel stood out by the presence of chlorophylls. Since waste parts of Cantaloupe melon represent around 32% of total weight, their valorization is a challenge and strategies to improve ways of re-using them should be developed.
- Freeze and freeze drying applied as preservation processes of melon peelPublication . Sabinova, Aida; Miller, Fátima; Fundo, Joana Freitas; Chalova, Vesela I.; Silva, Cristina; Brandão, Teresa R. S.
- Preservation processes applied to kiwi peel as strategies to add value to fruit wastesPublication . Striglio, Federica; Miller, Fátima A.; Fundo, Joana Freitas; Silva, Cristina; Brandão, Teresa R.S.
- Quality assessment of Cantaloupe melon juice under ozone processingPublication . Fundo, Joana F.; Miller, Fátima A.; Tremarin, Andréia; Garcia, Ester; Brandão, Teresa R.S.; Silva, Cristina L.M.Ozone treatment is a non-thermal technology with promising applications in food processing. The objective of this study was to evaluate the effect of gaseous ozone at a concentration of 7.0 ± 2.4 g/L for 30 and 60 min of exposure, on some physicochemical characteristics (soluble solids content, pH, titratable acidity and color), bioactive compounds (vitamin C, total phenolics and carotenoids) and total antioxidant activity of Cantaloupe melon juice. The effectiveness of the ozone treatments in microbial survival was also assessed using Alicyclobacillus acidoterrestris spores as target spoilers of the juice (artificially inoculated). Some quality parameters were significantly affected by ozone treatments. The most relevant alterations were observed for color, vitamin C, carotenoids and total antioxidant activity. However, total phenolics content increased significantly in ozonized juices. Even though A. acidoterrestris spores reduced 2.22 ± 0.04 log cycles after 60 min of exposure, other quality related characteristics of the juice were modified. Industrial relevance The actual consumers demand for high-quality food standards have launched research to alternative and milder non-thermal processes, which have gained increasing attention and importance in the fruit juice industries. Ideally, preservation and/or processing of foods should involve technologies that prevent undesirable microbial survival and minimize quality attributes changes and nutrient losses. Thermal treatments are conventionally used to attain such targets, however, the content and the biological activity of the most health-related compounds are dramatically reduced. In this context, and particularly for the beverages industries, ozone has been exploited due to their potential for inactivating spoilage and pathogenic microorganisms while being effective in overall quality retention of the products.