From Seed to Flour: Sowing Sustainability in the Use of Cantaloupe Melon Residue 5 (Cucumis Melo L
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bioRxiv preprint doi: https://doi.org/10.1101/676916; this version posted June 19, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 1 2 3 4 From seed to flour: sowing sustainability in the use of cantaloupe melon residue 5 (Cucumis melo L. var. reticulatus) 6 Use of cantaloupe melon residue (Cucumis melo L. var. reticulatus) 7 8 Josiane Araújo da Cunhaa; Roseane Claro Nabasb; Priscilla Moura Rolimb; Karla 9 Suzanne Florentino da Silva Chaves Damascenoa; Francisco Canindé de Sousa Júniora; 10 Larissa Mont’Alverne Jucá Seabraa 11 12 a Postgraduate Program in Nutrition, Federal University of Rio Grande do Norte, Natal, 13 Brazil 14 b Nutrition Department, Federal University of Rio Grande do Norte, Natal, Brazil 15 16 * Corresponding author 17 E-mail: [email protected] 18 19 These authors contributed equally to this work 20 21 22 23 24 25 26 1 bioRxiv preprint doi: https://doi.org/10.1101/676916; this version posted June 19, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 27 28 29 30 ABSTRACT 31 Reduction of waste from food industry and food services is a current concern due to the 32 large amount of waste generated, including peels and fruit seeds. The objective of this 33 study was to obtain a flour produced from Cantaloupe melon seeds (Cucumis melo L. 34 var. reticulatus) and to evaluate the viability of using the product as an ingredient in 35 cake manufacturing. In this study, different formulations were developed: standard cake 36 - 0% (F1) and cakes containing melon seed flour as substitute of wheat flour in 10% 37 (F2), 30% (F3), and 50% (F4) concentrations. Centesimal composition, dietary fibre, 38 structural and morphological characterization, determination of mineral composition, 39 and evaluation of fatty acids profile in melon seed flour were carried out. To determine 40 the overall acceptance of cake formulations, sensory analysis was performed with 135 41 non-trained panelists, which also included the identification of sensorial attributes using 42 the Just About Right ideal scale test. The results showed that the melon seed flour has 43 considerable nutritional value, with 18% proteins, 3% moisture, 4% ash, 30% lipids, 44 and 35% dietary fibre. Melon flour also has a significantly high content of minerals, 45 mainly phosphorus (1507.62 mg/100 g), potassium (957.35 mg/100 g), and magnesium 46 (504.03 mg/100 g). The polyunsaturated fatty acid fraction was the most abundant in 47 melon seed flour, with predominance of omega-6 fatty acids (17.95 g/mg of sample). 48 Sensorial analysis disclosed good acceptance for formulations containing 10% and 30% 49 of melon seed flour, with the 10% formulation being the most accepted. The research 50 showed the feasibility of using the melon seed flour in cake production, as well as the 2 bioRxiv preprint doi: https://doi.org/10.1101/676916; this version posted June 19, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 51 possibility of using food waste in restaurants and food industries in order to adhere to 52 sustainable production actions. 53 Keywords: Melon waste, dietary fibre, nutritional value, sensory analysis, cake. 54 55 1. INTRODUCTION 56 The wastage of natural resources has been a great concern worldwide 57 needing the adoption of new behaviours regarding their utilisation. In this context, 58 awareness of the individuals regarding the control of waste generation is of great 59 importance and involves prevention practices and the integral use of food. 60 Sustainability, especially the use of wasted edible parts, is an essential component for 61 minimising negative impacts on the environment [1]. 62 Conscious production has become one of the major challenges to be 63 addressed by the food industry, whose main concerns are cost reduction and increasing 64 customer satisfaction and needs [2]. Reducing food waste has positive impacts, both 65 economically and environmentally, and is essential for a sustainable food system to 66 guarantee food and nutritional security. It is therefore necessary to understand the 67 reasons for the wastage, as well as to implement measures for identification and 68 prevention through the monitoring of the entire production process [3]. 69 To protect the environment, the United Nations [4] adopted a sustainable 70 development agenda to be implemented by 2030. When analysing the 17 proposed 71 objectives, objective 12 establishes a guideline "to ensure sustainable production and 72 consumption patterns", aiming at the efficient use of natural resources, reduction of 73 food waste and waste generation, encouraging the adoption of sustainable practices, and 74 ensuring that people are made aware of sustainable development. 3 bioRxiv preprint doi: https://doi.org/10.1101/676916; this version posted June 19, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 75 The absolute need to preserve the environment has resulted in 76 reconsideration of the practices of waste minimisation, including those generated in 77 foodservices. The practice of environmental preservation comprises a set of policies and 78 strategies, aimed at reducing and controlling the resultant impacts [5]. Encouraging full 79 utilisation of food, using for example, fruit seeds and peels offered foodservices, 80 contributes to the achievement of sustainable production in meals. Seeds from various 81 foods have been used in order to provide new products, and have becoming alternative 82 food sources, as well as excellent natural sources of nutrients [6]. 83 Melon consumption is very high worldwide, particularly in European 84 countries. The Cantaloupe melon (Cucumis melo L. var. reticulatus), largely present in 85 Brazil, is typically regional. The state of Rio Grande do Norte has leadership in area and 86 production [7]. Due to its pleasant flavour and aroma, the fruit appears in the menus of 87 most foodservices and generates a high volume of residues from its peels and seeds, 88 which are discarded because they are not usually edible. Throughout the melon 89 production and consumption chain, the utilization ranges from 38 to 42%, that is, 58 to 90 62% of the raw material is discarded as waste [8]. Underutilised food sources like these 91 have the potential to contribute substantially to food and nutrition security, and to 92 improve ecosystem functions [9]. 93 Melon seeds contain high percentages of lipids, proteins, and fibres. They 94 present antiproliferative activity and antioxidant properties, in addition to their prebiotic 95 potential [10,11]. In addition, the presence of flavonoids and phenolic compounds 96 reaffirms that the melon seed flour Cucumis melo L. has high antioxidant properties 97 [12]. They contain significant amounts of minerals such as magnesium, phosphorus, 98 sodium, and potassium [13]. Melon seeds are rich in lipids, mainly polyunsaturated fatty 99 acids, especially linoleic and linolenic [14,15]. Additionally, they have considerable 4 bioRxiv preprint doi: https://doi.org/10.1101/676916; this version posted June 19, 2019. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY 4.0 International license. 100 amounts of essential amino acids, such as isoleucine, methionine, tyrosine, 101 phenylalanine, and valine [16]. 102 The foodservices can add to their objectives values such as the sustainability 103 guarantee and good acceptance of new preparations. The use of parts conventionally not 104 consumed, such as melon seeds, in the development of a product that is part of the 105 habitual diet, is a good option to the reduction of waste, as well as a strategy for the 106 improvement in foodservices, through the implementation of sustainable menus [17]. 107 Bakery products, like cake, becomes an alternative to the addition of new ingredients 108 such as flours of fruit waste, conditioning it to the expectation of good sensory 109 acceptance [18]. Thus, this research aimed to obtain a flour from the Cantaloupe melon 110 seeds, to characterize it and to evaluate the viability of its use as an ingredient in the 111 development of cakes in institutional foodservice. 112 113 2. METHODOLOGY 114 115 2.1 Melon Seed Flour 116 Cantaloupe melon seeds of the reticulatus variety, commercially known as 117 Japanese melon, were collected on the same day of distribution of the fruit to the 118 consumers (April 2018), in the University Restaurant of the central campus of Federal 119 University of Rio Grande do Norte, Brazil. Approximately 5.0 kg of melon seeds were 120 transported in an isothermal box to the Dietetic Laboratory. 121 The seeds were weighed, washed in tap water to eliminate the residual pulp, 122 and sanitised with sodium hypochlorite solution (200 ppm) for 15 min. Sequentially, 123 they were submitted to a technological drying process using a ventilated oven 124 (TECNAL brand, model T6394/2) at 80°C for 24 h [19]. A domestic 150W grinder 5 bioRxiv preprint doi: https://doi.org/10.1101/676916; this version posted June 19, 2019.