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Lossolli NAB, Leonel M, Leonel S, Izidoro M, Cândido HT, Assis JLDJ, Oliveira LAD. Exploring differences in the physicochemical and nutritional properties of mango flours and starches. FOOD SCI TECHNOL INT 2024:10820132241259055. [PMID: 38856150 DOI: 10.1177/10820132241259055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/11/2024]
Abstract
Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.
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Affiliation(s)
- Nathalia Aparecida Barbosa Lossolli
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Magali Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
| | - Sarita Leonel
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Maiqui Izidoro
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
| | - Hebert Teixeira Cândido
- Center for Tropical Roots and Starches (CERAT), São Paulo State University (UNESP), Botucatu, Brazil
- Departament of Horticulturae, College of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, Brazil
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Gavril (Rațu) RN, Constantin OE, Enachi E, Stoica F, Lipșa FD, Stănciuc N, Aprodu I, Râpeanu G. Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Carotenoids Extracted from Pumpkin Peel Using a Central Composite Design. PLANTS (BASEL, SWITZERLAND) 2024; 13:1447. [PMID: 38891255 PMCID: PMC11174748 DOI: 10.3390/plants13111447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 05/10/2024] [Accepted: 05/19/2024] [Indexed: 06/21/2024]
Abstract
It has been discovered that the peel of a pumpkin (Cucurbita maxima), regarded as a waste product of pumpkin processing, has significant amounts of carotenoids and other antioxidants. This study aims to identify the most effective extraction parameters for an ultrasonic-assisted extraction method to extract the total carotenoids (TCs) and assess the antioxidant activity (AA) of pumpkin peel. To determine the effects of the extraction time, temperature, and material-to-solvent ratio on the recovery of TCs and AA, a response surface methodology utilizing the central composite design (CCD) was used. The extraction temperature (6.25-98.75 °C), extraction duration (13.98-128.98 min), and solvent ratio (0.23-50.23 mL) were the variables studied in the coded form of the experimental plan. The carotenoid concentration varied from 0.53 to 1.06 mg/g DW, while the AA varied from 0.34 to 7.28 µM TE/g DW. The findings indicated that the optimal extraction parameters were an 80 °C temperature, a 10 mL solvent ratio, and a 100 min extraction time. The study confirmed that the optimum extraction conditions resulted in an experimental TC yield of 0.97 mg/g DW and an AA of 7.25 µM TE/g DW. Overall, it should be emphasized that the extraction process can be enhanced by setting the operating factors to maximize the model responses.
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Affiliation(s)
- Roxana Nicoleta Gavril (Rațu)
- Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (R.N.G.); (F.D.L.)
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Oana Emilia Constantin
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Elena Enachi
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Florina Stoica
- Department of Pedotechnics, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Florin Daniel Lipșa
- Department of Food Technologies, Faculty of Agriculture, “Ion Ionescu de la Brad” University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (R.N.G.); (F.D.L.)
| | - Nicoleta Stănciuc
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Iuliana Aprodu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
| | - Gabriela Râpeanu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania; (O.E.C.); (E.E.); (N.S.); (I.A.)
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Ninčević Grassino A, Rimac Brnčić S, Badanjak Sabolović M, Šic Žlabur J, Marović R, Brnčić M. Carotenoid Content and Profiles of Pumpkin Products and By-Products. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020858. [PMID: 36677916 PMCID: PMC9861221 DOI: 10.3390/molecules28020858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/07/2023] [Accepted: 01/11/2023] [Indexed: 01/17/2023]
Abstract
The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin. β-Carotene is the major carotenoid in most pumpkin species. The number and content of total carotenoids are higher when minor carotenoids and ester forms are considered. The use of carotenoids in the development of functional foods has been the topic of many versatile studies in recent years, as they add significant value to foods associated with numerous health benefits. In view of this, pumpkin and pumpkin by-products can serve as a valuable source of carotenoids.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
- Correspondence: (A.N.G.); (M.B.)
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Marija Badanjak Sabolović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Jana Šic Žlabur
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Roko Marović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
- Correspondence: (A.N.G.); (M.B.)
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Benmeziane-Derradji F, Taguida K, Messadeg FZ, Djermoune-Arkoub L. Partial substitution of sugar by honey in a pumpkin-based jam: Impact on physicochemical, microbiological quality and sensory attributes during refrigerated storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4322-4331. [PMID: 36193462 PMCID: PMC9525523 DOI: 10.1007/s13197-022-05505-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/13/2022] [Accepted: 05/24/2022] [Indexed: 06/16/2023]
Abstract
The current study aimed to monitor the physicochemical, microbiological quality and sensory profile of pumpkin jam enriched with different proportions of honey, for an interval of 20 days during two months storage period. For that purpose, five jam samples were prepared; the first sample (A) is a control jam without addition of honey, the other four formulations B, C, D and E were prepared by replacing the granulated sugar with honey in different proportions of 5, 10, 15 and 20%, respectively. A decrease was observed in pH from 4.43 to 4.28, °Brix from 45.7 to 42.30%, except the sample C (fortified with 10% of honey) which showed Brix stability during storage; an increase in moisture content from 35.40 to 35.91%, titratable acidity from 1.163 to 1.179% was noted during evaluation. Microbiological examinations indicate that jams were microbiologically stable according to standards in force as all the count of the germs sought revealed lower loads and the total absence of pathogenic germs up to 60 days of refrigerated storage. The appreciation of jams by tasters tended to decrease towards the end of storage, where, on a hedonic scale of 5 points, the scores exhibited values between 1.3 and 3.6.
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Affiliation(s)
- Farida Benmeziane-Derradji
- Department of Agronomic Sciences, Faculty of Nature and Life Sciences, University of Chadli Bendjedid of El-Tarf, PB 73, 36000 El-Tarf, Algeria
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Kheira Taguida
- Department of Agronomic Sciences, Faculty of Nature and Life Sciences, University of Chadli Bendjedid of El-Tarf, PB 73, 36000 El-Tarf, Algeria
| | - Fatma-Zohra Messadeg
- Department of Agronomic Sciences, Faculty of Nature and Life Sciences, University of Chadli Bendjedid of El-Tarf, PB 73, 36000 El-Tarf, Algeria
| | - Lynda Djermoune-Arkoub
- Department of Process Engineering, Faculty of Technology, University of Bejaia, Bejaia, Algeria
- Laboratory of Biomathematics, Biophysics, Biochemistry, and Scientometry (L3BS), Faculty of Nature and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
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YAO G, GUO Y, CHENG T, WANG Z, LI B, XIA C, JIANG J, ZHANG Y, GUO Z, ZHAO H. Effect of γ-irradiation on the physicochemical and functional properties of rice protein. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Gang YAO
- Heilongjiang Institute of Atomic Energy, China
| | - Yanan GUO
- Northeast Agricultural University, China
| | - Tianfu CHENG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Zhongjiang WANG
- Northeast Agricultural University, China; Heilongjiang Beidahuang Green Health Food Co., Ltd, China
| | - Bing LI
- Harbin Engineering University, China
| | | | | | - Yubao ZHANG
- Heilongjiang Institute of Atomic Energy, China
| | | | - Hongtao ZHAO
- Heilongjiang Institute of Atomic Energy, China; Harbin Engineering University, China
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ALJAHANI AH, ALKURAIEEF AN, ALJABRYN DH. Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.94722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Simple extraction procedure for free amino acids determination in selected gluten-free flour samples. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03896-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
AbstractThe simple extraction of flours samples followed by free amino acids determination procedures was studied and optimised. The conditions of amino acids derivatisation reaction with ninhydrin for chromatographic determination of free amino acids sum was discussed. The developed method was processed in terms of linearity, precision, accuracy, and limits of detection and quantification. Moreover, capillary isotachophoresis and HPLC methods were applied for individual free amino acids determination. The proposed extraction procedure is simple, fast and convenient for different flours samples. Studied procedures were used for free amino acids determination in twelve gluten-free flour samples (corn, oat, soy, rice, pumpkin, millet, peanut, hemp seed, buckwheat, amaranth, pea and chickpea) and the obtained results were compared with wheat flour.
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Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection. Antioxidants (Basel) 2021; 10:antiox10101580. [PMID: 34679715 PMCID: PMC8533216 DOI: 10.3390/antiox10101580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 10/04/2021] [Accepted: 10/05/2021] [Indexed: 11/23/2022] Open
Abstract
Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidant capacity (using FRAP and ABTS assays), terpenoid profile (using an untargeted lipidomics approach via high-resolution UHPLC-Orbitrap mass spectrometry), and carotenoid content (by HPLC-DAD) in pumpkin fruit pulp from accessions differing for species (11 Cucurbita maxima and 9 Cucurbita moschata), cultivar, and origin, belonging to a Serbian breeding collection. These accessions are candidates for inclusion within programs intended to improve pumpkin fruit quality. The results obtained in this work allowed us to highlight the best marker compounds, discriminating both the region of accession collection or breeding (“origin”) and the plant species. Furthermore, our findings have helped to identify the most suitable antioxidant-rich varieties to select for national breeding programs for improving human health. These findings provide valuable information to the overall current understanding of the potential health benefits of pumpkins and the discriminant triterpenoids underlying the C. maxima and C. moschata accessions investigated here, which include those of Serbian and non-Serbian origin.
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Ge F, Wu P, Chen XD. Evolutions of rheology, microstructure and starch hydrolysis of pumpkin‐enriched bread during simulated gastrointestinal digestion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15273] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Fangzi Ge
- Life Quality Interest Group School of Chemical and Environmental Engineering College of Chemistry, Chemical Engineering and Material Science Soochow University Suzhou Industrial Park Campus Jiangsu Province China
| | - Peng Wu
- Life Quality Interest Group School of Chemical and Environmental Engineering College of Chemistry, Chemical Engineering and Material Science Soochow University Suzhou Industrial Park Campus Jiangsu Province China
| | - Xiao Dong Chen
- Life Quality Interest Group School of Chemical and Environmental Engineering College of Chemistry, Chemical Engineering and Material Science Soochow University Suzhou Industrial Park Campus Jiangsu Province China
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