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Physicochemical, nutritional and functional properties of Cucurbita moschata. Food Sci Biotechnol 2020; 30:171-183. [PMID: 33732508 DOI: 10.1007/s10068-020-00835-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/23/2020] [Accepted: 09/29/2020] [Indexed: 01/28/2023] Open
Abstract
Cucurbita moschata is widely planted in most parts of the world, and is rich in carotenoids, vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal value. Some related research has proven that Cucurbita moschata has the potential ability to induce anti-obesity, anti-diabetic, antibacterial, and anticancer effects. At the same time, it has attracted more attention in the medical field. These nutrients and bioactive compounds in Cucurbita moschata have important effects on human health. In order to make better use of this crop, it still needs further study. Therefore, the purpose of this article is to summarize the physicochemical properties and nutritional components of Cucurbita moschata, and to provide a reference for further research on the benefits of on human health.
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Kvapil MF, Rodríguez SDC, Qüesta AG, Mascheroni RH. Evaluation of process conditions on osmotic dehydration and quality indexes of pumpkin (
Cucurbita moschata
) and further polymeric film selection for packaging and refrigerated storage. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14827] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Florencia Kvapil
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL) CONICET‐Universidad Nacional de Santiago del Estero (UNSE) Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
| | - Silvia del Carmen Rodríguez
- Centro de Investigación en Biofísica Aplicada y Alimentos (CIBAAL) CONICET‐Universidad Nacional de Santiago del Estero (UNSE) Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Agronomía y Agroindustrias UNSE Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
| | - Ana Gabriela Qüesta
- Instituto de Ciencia y Tecnología de Alimentos Facultad de Agronomía y Agroindustrias UNSE Ruta N 9, km 1125‐ Villa El Zanjón Santiago del Estero4206Argentina
| | - Rodolfo Horacio Mascheroni
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos CICPBA CONICET‐Universidad Nacional de La Plata (UNLP) 47 y 116 La Plata Buenos Aires1900Argentina
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Khalil OAA, Mounir AM, Hassanien RA. Effect of gamma irradiated Lactobacillus bacteria as an edible coating on enhancing the storage of tomato under cold storage conditions. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2020. [DOI: 10.1080/16878507.2020.1723886] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Ola A. A. Khalil
- Radiation Microbiology Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Amr M. Mounir
- Natural Products Research Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ramadan A. Hassanien
- Food Irradiation Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102233] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Alzate P, Gerschenson L, Flores S. Micro/nanoparticles containing potassium sorbate obtained by the dialysis technique: Effect of starch concentration and starch ester type on the particle properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.066] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Predmore A, Sanglay GC, DiCaprio E, Li J, Uribe RM, Lee K. Electron beam inactivation of Tulane virus on fresh produce, and mechanism of inactivation of human norovirus surrogates by electron beam irradiation. Int J Food Microbiol 2015; 198:28-36. [PMID: 25590261 DOI: 10.1016/j.ijfoodmicro.2014.12.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 12/01/2014] [Accepted: 12/21/2014] [Indexed: 10/24/2022]
Abstract
Ionizing radiation, whether by electron beams or gamma rays, is a non-thermal processing technique used to improve the microbial safety and shelf-life of many different food products. This technology is highly effective against bacterial pathogens, but data on its effect against foodborne viruses is limited. A mechanism of viral inactivation has been proposed with gamma irradiation, but no published study discloses a mechanism for electron beam (e-beam). This study had three distinct goals: 1) evaluate the sensitivity of a human norovirus surrogate, Tulane virus (TV), to e-beam irradiation in foods, 2) compare the difference in sensitivity of TV and murine norovirus (MNV-1) to e-beam irradiation, and 3) determine the mechanism of inactivation of these two viruses by e-beam irradiation. TV was reduced from 7 log10 units to undetectable levels at target doses of 16 kGy or higher in two food matrices (strawberries and lettuce). MNV-1 was more resistant to e-beam treatment than TV. At target doses of 4 kGy, e-beam provided a 1.6 and 1.2 log reduction of MNV-1 in phosphate buffered saline (PBS) and Dulbecco's Modified Eagle Medium (DMEM), compared to a 1.5 and 1.8 log reduction of TV in PBS and Opti-MEM, respectively. Transmission electron microscopy revealed that increased e-beam doses negatively affected the structure of both viruses. Analysis of viral proteins by SDS-PAGE found that irradiation also degraded viral proteins. Using RT-PCR, irradiation was shown to degrade viral genomic RNA. This suggests that the mechanism of inactivation of e-beam was likely the same as gamma irradiation as the damage to viral constituents led to inactivation.
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Affiliation(s)
- Ashley Predmore
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, 2015 Fyffe Road, Parker Food Science Building, Columbus, OH 43210-1007, USA.
| | - Gabriel C Sanglay
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, 2015 Fyffe Road, Parker Food Science Building, Columbus, OH 43210-1007, USA
| | - Erin DiCaprio
- Department of Veterinary Biosciences, College of Veterinary Medicine, The Ohio State University, Goss Laboratory, 1925 Coffey Road, Columbus, OH 43210-1240, USA
| | - Jianrong Li
- Department of Veterinary Biosciences, College of Veterinary Medicine, The Ohio State University, Goss Laboratory, 1925 Coffey Road, Columbus, OH 43210-1240, USA
| | - R M Uribe
- College of Technology, Kent State University, 375 Terrace Drive, Van Deusen Hall, Kent, OH 44242, USA
| | - Ken Lee
- Department of Food Science and Technology, College of Food, Agricultural, and Environmental Sciences, The Ohio State University, 2015 Fyffe Road, Parker Food Science Building, Columbus, OH 43210-1007, USA
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