Search Results (50)

Hot air drying of pumpkin (Cucurbita moschata) and its by-products, mainly the peel and placenta with seeds, has been investigated, analysing the influence of pretreatments on drying kinetics and bioactive compound content. Pumpkin flours not only stand out for their microbiological stability (low water activity), but also for their bioactive compounds important for health, including phenolic compounds and other antioxidants. Pretreatments prior to drying may improve both the quality and the drying efficiency, although their optimization has not been studied in pumpkin by-product flours. Hence, we studied different pretreatments, such as steam blanching (SB) and freezing (F) (−18 °C), to investigate their effect on the pumpkin by-product flour quality (color and water activity) after drying and compared to flours made with the edible part (pulp). In addition, different drying kinetics models were evaluated. SB pulp and peel achieved lower water activity (0.25/0.20) than F (0.35/0.36), compared to untreated pumpkin by-product flour (0.40/0.45). The SB placenta with seeds achieved a lower water activity (0.19) than F (0.55). The total phenolic content (TPC) increased up to 41.7, 60.2 and 40.9% in pre-treated and dried pulp, peel and placenta with seeds, respectively, compared to control (CTRL). A similar result was obtained for total flavonoid content (TFC), where increases of up to 86.4, 36.4, and 32.2% were observed in pre-treated pulp, peel and placenta with seeds, respectively. For total antioxidant capacity (TAC), results showed an increase of up to 33.1% in pre-treated peel, with slight reductions in pulp (20.1%) and placenta with seeds (39.1%), compared to CTRL. These results are promising for obtaining new dehydrated plant products from industrial processing by-products, while maintaining their beneficial health characteristics. These powdered products can be used in future research on the formulation of new fortified foods, such as bakery products, or the development of natural additives for beverages or soups. Full article

This study investigates four agri-food by-products from broccoli, artichokes, asparagus, and pumpkin, processed into powders through either an industrial or a lab-scale drying and milling process. The resulting powders were evaluated for their nutritional characteristics, revealing that industrial processing generally produced higher-quality powders, likely due to improved moisture removal and reduced thermal damage. Consequently, the four industrial powders were selected for use in the fortification of pasta and gnocchi, which were then analyzed for their nutritional profile in terms of total polyphenols, flavonoids, antioxidant activity, and dietary fiber content. To facilitate a comprehensive comparison, a global quality index (GQI) was developed to integrate the different parameters. The index accounted not only for the nutritional enhancement provided by each by-product but also for the potential sensory drawbacks associated with fortification, such as color changes, texture modifications, or flavor impacts. This dual weighting allowed for a balanced evaluation of feasibility and acceptability. The GQI enabled the identification of artichoke as the most suitable by-product for each fortified food matrix, as well as gnocchi, between the two products, as the best overall response to fortification. This approach provides a structured method for selecting optimal by-product ingredients and offers valuable insights for future upcycling strategies aimed at improving the nutritional quality of staple foods. Full article

Plants are sources of compounds with important effects on health, but plant-based food industry generates substantial waste amounts, especially in oil production. This study aimed to characterize flours derived from oilseed by-products, pumpkin, sunflower, and apricot seed residues, and compare them with conventional grain flours (white and whole wheat). Nutritional composition was analyzed with emphasis on amino acid profiles performed by ion chromatography. Mineral profiles were determined by ICP-MS. Total phenolics and antioxidant activity were assessed using in vitro colorimetric microassays. Oil press cake flours showed significantly higher levels of protein and fiber compared to wheat flours (p < 0.05), while the latter contained more carbohydrates. Among the examined flours, pumpkin and apricot seed flours stood out with the highest potassium, while sunflower seed flour led in calcium content. Despite higher polyphenol content in wheat flours, apricot seed flour exhibited the greatest antioxidant activity, likely due to its diverse profile of hydrophilic and lipophilic bioactive compounds. These findings highlight oil press cakes as nutritionally valuable ingredients for protein-enriched and other innovative food products, aligning with circular economy principles and promoting resource efficiency in the agri-food sector. Full article

Cold pressing is a sustainable oil extraction method that operates without chemical solvents, requires relatively low energy input, and preserves bioactive compounds, making it a recognized green technology in line with circular economy principles. By enabling full utilization of raw materials and valorization of by-products, it supports resource efficiency, waste reduction, and the development of bio-based products. This study provides the first comprehensive mapping of Serbia’s small-scale cold-pressed oil producers, based on data from the Central Register of Food Business Operators, local inspectorates, agricultural fairs, and social media, classified according to NUTS 2024 statistical regions. A total of 55 producers were identified, with over 60% operating as artisanal units (≤15 t/year), typically using screw presses of 20–50 kg/h capacity. Pumpkin seed was the most common raw material (30 producers), followed by sesame (21), hazelnut (20), sunflower (19), and flaxseed (19), while niche oils such as jojoba, argan, and rosehip were produced on a smaller scale. Medium and large facilities (>15 t/year) were concentrated in Vojvodina and central Serbia, focusing on high-volume seeds like sunflower and soybean. Integration of green screw press technologies, zero-kilometer supply chains, and press cake valorization positions this sector as a driver of rural development, biodiversity preservation, and environmental sustainability, providing a strong basis for targeted policy support and process optimization. Full article

The sustainable valorisation of agro-industrial by-products offers a promising pathway to address global protein demand while supporting circular food systems. This study explored the biotechnological potential of pumpkin (Cucurbita pepo), sunflower (Helianthus annuus), and walnut (Juglans regia L.) oilseed cakes as substrates for developing vegan yoghurt-like fermented beverages. Each formulation was fermented with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, and comprehensively evaluated for composition, functionality, sensory properties, and bioactivity. The oilseed-based beverages exhibited protein levels between 3.7–4.6%, fibre content up to 1.9%, and reduced syneresis (14–18%) compared with the commercial almond-based product (21.5%). The walnut-based variant (WOCY) showed the highest total polyphenol content (1108.97 mg GAE kg⁻¹) and antioxidant activity (412.54 mg Trolox kg⁻¹ DPPH; 51.5 mg TE g⁻¹ DW ABTS), surpassing both the almond-based vegan yoghurt (238.82 mg GAE kg⁻¹) and dairy reference (96.10 mg GAE kg⁻¹). Preliminary sensory profiling through the Check-All-That-Apply (CATA) method indicated that pumpkin- and walnut-based samples were most associated with “creamy texture,” “nutty aroma,” and “very pleasant” descriptors, achieving acceptance comparable to or higher than conventional yoghurts. Microbiological analyses confirmed product safety and high viable cell counts (<10⁸ CFU mL⁻¹) after 14 days of storage. Oilseed cakes serve as efficient substrates for producing nutrient-dense, antioxidant-rich, and sensorially appealing plant-based fermented beverages, supporting functional food innovation and promoting circular bioeconomy through the sustainable valorisation of agro-industrial by-products. Full article

This study investigates the digestibility, fecal characteristics, and palatability of plant-based protein sources in canine diets. With an increasing number of pet owners adopting vegan lifestyles for ethical, health, and environmental reasons, the demand for plant-based dog diets has risen. Using plant by-products can also be a practical and sustainable option for feeding pets. This study included eight healthy female dogs fed four different plant-based diets using a Latin square (4 × 4) crossover design, with linseed press cake, sunflower press cake, pumpkin press cake, and soy press cake as protein sources. To measure the acceptance of the protein sources, a five-bowl test was used. The apparent total tract digestibility of the different diets and the fecal quality were compared as well as the acceptability of the individual protein sources. The results showed significantly (p < 0.0001) better acceptance for the pumpkin press cake compared to the other three tested press cakes, whereas the addition of potato flakes changed the acceptance and showed no significant (p = 0.1105) differences between the press cakes. Among the tested diets, the highest protein digestibility was observed for the pumpkin diet (85.11% ± 1.77%), followed by the sunflower (84.23% ± 2.20%) and soy diets (82.35% ± 3.37%), while the linseed diet showed the lowest protein digestibility (77.52% ± 6.04%). Full article

Seeds of Cucurbitaceae crops represent a promising yet underexplored source of bioactive compounds with potential applications beyond nutrition, particularly in the cosmetics industry. This review examines the seeds of Citrullus lanatus (watermelon), Cucumis melo (melon), and Cucurbita pepo (pumpkin), focusing on their biochemical composition and evaluating their functional value in natural cosmetic development. Although these fruits are widely consumed, industrial processing generates substantial seed by-products that are often discarded. These seeds are rich in polyunsaturated fatty acids, proteins, carbohydrates, and phytochemicals, positioning them as sustainable raw materials for value-added applications. The incorporation of seed-derived extracts into cosmetic formulations offers multiple skin and hair benefits, including antioxidant activity, hydration, and support in managing conditions such as hyperpigmentation, acne, and psoriasis. They also contribute to hair care by improving oil balance, reducing frizz, and enhancing strand nourishment. However, challenges such as environmental instability and low dermal permeability of seed oils have prompted interest in nanoencapsulation technologies to improve delivery, stability, and efficacy. This review summarizes current scientific findings and highlights the potential of Cucurbitaceae seeds as innovative and sustainable ingredients for cosmetic and personal care applications. Full article

This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the fibre preparation, replacing water with NFC juice, and using fresh apple juice and apple pomace. The Psyllium fibre preparation, also in the form of a mixture with apple fibre, was the most useful in dough cohesion and the quality of the bars. Baked bars were characterised by higher sensory quality than those obtained by drying. Microwave–convection drying was a good alternative to baking, primarily due to the lower temperature resulting in a lower acrylamide content and comparable product quality. The basic grain ingredients and fibre preparations mainly shaped the nutritional and energy value and the sensory and microbiological quality. Modifying the recipe using NFC or fresh juice and apple pomace allowed the bars to develop new properties and quality characteristics. The use of NFC juices resulted in a reduction in the pH of the bars, which is associated with a higher microbiological quality of the bars. All bars had low acrylamide content, significantly lower than the permissible level. Using fresh pomace or fibre preparations made from by-products is a possibility to increase the fibre content in the bars and a method of managing by-products. Full article

The agri-food sector faces the challenge of valorizing by-products and reducing waste. The frozen pumpkin industry generates substantial amounts of by-products rich in nutritional value, especially β-carotene. This study evaluates the nutritional and physical impact of incorporating pumpkin pulp flour (dehydrated and freeze-dried) obtained from by-products into cracker formulation. Crackers were prepared by replacing 10% and 20% of wheat flour with pumpkin flour, assessing the effects based on drying method. Physical parameters (expansion, color, and texture parameters) were measured, in the dough and in the baked products. Furthermore, β-carotene content was analyzed by HPLC-DAD, antioxidant capacity was measured with DPPH, ABTS, and ORAC, and total phenolic content was evaluated with the Folin–Ciocalteu method. Proximate composition and mineral content were also analyzed. Additionally, a preliminary sensory evaluation was conducted with 50 untrained consumer judges to assess acceptability of external appearance, texture, and taste. The inclusion of pumpkin flour significantly increased β-carotene content (up to 2.36 mg/100 g), total phenolics, and antioxidant activity of the baked crackers. Proximate analysis showed a marked improvement in fiber content and a slight reduction in energy value compared to wheat flour. Mineral analysis revealed that pumpkin flours exhibited significantly higher levels of K, Ca, Mg, and P, with improved but not always statistically significant retention in the final crackers. Freeze-dried flour retained more bioactive compounds and enhanced color. However, it also increased cracker hardness, particularly with dehydrated flour. Only the 10% freeze-dried formulation showed mechanical properties similar to those of the control. Sensory analysis indicated that all formulations were positively accepted, with the 10% freeze-dried sample showing the best balance in consumer preference across all evaluated attributes. Frozen pumpkin by-products can be effectively valorized through their incorporation into bakery products such as crackers, enhancing their nutritional and functional profile. Freeze-drying better preserves antioxidants and β-carotene, while a 10% substitution offers a balance between nutritional enrichment and technological performance and sensory acceptability. Full article

By-products from the fruit and vegetable processing industry represent a substantial source of bioactive compounds, which can be extracted and utilized in the development of functional foods or nutraceuticals, thereby contributing to sustainable nutrition and waste valorization. Pumpkin peels are particularly abundant in bioactive components and contain significant fiber, protein, and minerals such as calcium and magnesium. This study determined the chemical composition, the content of water- and fat-soluble vitamins, and the antioxidant activity of peels from five pumpkin species: Cucurbita pepo ‘Kamo Kamo’, C. maxima ‘Bambino’, C. moschata ‘Butternut’, C. argyrosperma ‘Chinese Alphabet’, and C. ficifolia ‘Chilacayote Squash’. The highest moisture content was observed in the peels of C. ficifolia (89.2 mg 100 g⁻¹ WW). In contrast, the highest amounts of protein (14.82 mg 100 g⁻¹ DW), fat (1.59 mg 100 g⁻¹ DW), and ash (7.46 mg 100 g⁻¹ DW) were recorded in C. maxima peels. The peels of C. moschata contained the highest levels of total sugars (9.17 mg 100 g⁻¹ DW), reducing sugars (8.48 mg 100 g⁻¹ DW), and fiber (19.04 mg 100 g⁻¹ DW). The peels of all analyzed pumpkin species were rich in amino acids and water- and fat-soluble vitamins. The highest levels of polyphenols and flavonoids and the most potent antioxidant properties (DPPH and FRAP) were found in the extract from C. argyrosperma peels. The findings of this study highlight the potential of pumpkin peels as a valuable source of bioactive compounds. Full article

The Cucurbitaceae family includes commonly consumed plants such as pumpkin, watermelon, melon, horned melon, and cucumber, which are valued for their rich nutritional composition and health-promoting properties. These plants provide essential macronutrients, minerals, and bioactive compounds that contribute to their dietary and therapeutic significance. Particularly, Cucurbitaceae plants exhibit antidiabetic, hypolipidemic, antioxidant, and anticancer properties, making them valuable in addressing metabolic disorders and alleviating health risks associated with oxidative stress. This review aims to systematize current knowledge on selected cucurbits’ nutritional composition, mineral content, and phytochemical profile. It also examines their caloric value, glycemic index, and glycemic load, offering insight into their potential role in dietary strategies for patients with obesity, insulin resistance, or diabetes. Additionally, this review explores often-overlooked by-products, including seeds, leaves, and flowers, which are rich in bioactive compounds with potential health benefits. By compiling and analyzing existing data, this review highlights the nutritional and functional potential of Cucurbitaceae plants, reinforcing their significance in a health-promoting diet and disease prevention. Full article

The acceptance of biodiesel, specifically fatty acid methyl esters, as an alternative to petroleum diesel has increased significantly. Traditional feedstocks used to produce biodiesel include various seed oils and used frying oils, but there is growing interest in low-cost alternatives like pumpkin seed oil. As a byproduct of cucurbits processing, a significant number of seeds often remains with a high oil content suitable for biodiesel production. In the search for new low-cost alternative feedstocks for biodiesel production, the evaluation of pumpkin seed oil was emphasized. Using a modified microwave oven for transesterification, this study optimized the key parameters of reaction temperature, catalyst concentration (KOH), and reaction time using a Box–Behnken design. The results showed a maximum biodiesel yield of 91.5%. Microwave irradiation significantly accelerated the process, reducing reaction times from an hour to minutes. The biodiesel produced met international physicochemical standards, demonstrating the potential of pumpkin seed oil as a sustainable biodiesel source. Full article

The utilization of food industry by-products represents a significant opportunity for developing functional foods. This study investigated the incorporation of Cucurbita maxima Plomo peel powder (PS) into wheat bread formulations to assess its potential as a valuable ingredient for bread-making. PS was incorporated into wheat flour at 1%, 10%, and 20% levels. The dough’s rheological properties were analyzed using Mixolab. Bread samples were evaluated for physical characteristics (volume, texture, colour), antioxidant properties (DPPH, ABTS, FRAP), and reducing sugar content. Analyses were performed on day 0 and after 7 days of storage. PS incorporation significantly modified dough rheology, with increased development time and enhanced protein stability. Bread volume decreased progressively with PS addition (from 195.5 cm³ to 109.8 cm³ at 20% PS). However, antioxidant activity increased substantially, particularly in the crust, with ABTS values rising from 2.37 to 10.08 TE μM/g DM in water extracts. Total phenolic content and reducing sugars showed significant increases across all PS concentrations. Storage studies revealed stable antioxidant properties but progressive textural changes, with hardness increasing from 6.83 N to 108.8 N at 20% PS after 7 days. While PS incorporation affects bread’s physical properties, the significant enhancement in antioxidant activity and phenolic content suggests its potential as a functional ingredient. The optimal incorporation level should balance technological properties with nutritional benefits. Full article

Natural hydrophobic deep eutectic solvents (NaHDESs), composed of natural components like menthol, fatty acids, and organic acids, are sustainable alternatives to conventional solvents for extracting carotenoids from agro-industrial by-products. This study assessed the performance of nine NaHDESs for extracting β-carotene from pumpkin peels, identifying DL-menthol/lactic acid (1:2) as the most effective solvent, achieving a yield of 0.823 ± 0.019 mg/mL of β-carotene, corresponding to 93.95% of the yield obtained using acetone. Optimization through Box–Behnken design (BBD) and response surface methodology (RSM) established ideal extraction conditions: a molar ratio of HBA:HBD at 1:4, a solvent-to-sample ratio of 26:1, and an extraction time of 30 min. These conditions maximized β-carotene recovery while minimizing energy consumption and process costs. Using NaHDESs facilitates the valorization of food waste, achieving extraction efficiencies of up to 25.05% of the theoretical carotenoid content in pumpkin peels. Their high performance and environmentally friendly profile underscore the potential of NaHDESs as sustainable alternatives to conventional solvents. Full article

Considering the short shelf life of fresh pumpkin due to its high water content and the extensive use of dried pumpkin in the food industry, it is necessary to find an efficient drying method that minimizes water activity and preserves nutritional properties. In this study, the effects of hot air drying (HAD), vacuum drying (VAD), and conductive drying (CD) at 50, 60, and 70 °C on fatty acid profiles were investigated to determine optimal drying conditions that preserve fatty acid (FA) quality and associated nutritional benefits. Results showed that drying methods had a significant effect (p < 0.05) on fatty acid composition and yield, resulting in different amounts of palmitic, oleic, linoleic, and linolenic acids as major FAs compared to fresh pulp. The saturated FA content was higher in CD pulp (up to 42.37%), followed by HAD and VAD. Oleic acid, as the most important representative of monounsaturated FAs, came from VAD (up to 30.64%). Linoleic and linolenic acid, as the most important polyunsaturated FAs of the omega-6 and omega-3 fatty acids, were found in higher proportions in CD pulp at 50 and 60 °C (up to 31.12%) and HAD pulp at 60 and 70 °C with an airflow velocity of 1.5 m/s (up to 39.70%). In addition, the peel and seeds, the by-products resulting from the processing of the fruit pulp, were also evaluated with regard to the fatty acid profile. Two fractions also contained the four major FAs in representative amounts, indicating their valuable reuse. Full article