Search Results (394)

Plants, including pumpkins (Cucurbita spp.), are an interesting source of nutrients and bioactives with various health benefits. In this research, carotenoid extracts obtained from the pulp of eight pumpkin varieties, belonging to the C. moschata and C. maxima species, were tested for cytotoxicity on SH-SY5Y neuroblastoma cells. The results showed that pumpkin bioactives exert a cytotoxic action against the tested cells, in particular Butternut extract at a 100 μM (53.69 μg/mL) concentration after 24 h of treatment and Mantovana extract at 50 μM (26.84 μg/mL) after 48 h. Moreover, the carotenoid extracts also showed interesting in vitro antioxidant activity, evaluated by ABTS and ORAC assays. To fully characterize the qualitative and quantitative profile of carotenoids in the tested extracts, a high-performance chromatographic technique was performed, revealing that pumpkin pulp carotenoids were mainly represented by β-carotene, mono- and di-esterified hydroxy- and epoxy-carotenoids. Moreover, the carotenoid dataset was also useful for discriminating samples from two different species. In conclusion, the results of the present study highlight the potential anti-cancer activity of pumpkin carotenoid extracts and the possibility of using them as chemotherapeutic adjuvants. Full article

The goal of the current work was to assess the nutritional profile and phytochemical properties of cucurbit (Cucurbita maxima L.) seeds, seed oils and oil extraction by-products (e.g., seed-cakes). Our results suggest a high nutritional value for both cucurbit seeds and cucurbit cake, while γ-tocopherol was the richest compound, with traces of α, β and δ-tocopherol compounds also detected. Regarding the free sugars composition, there were recorded significant statistical differences between seeds and cucurbit seed-cake, although sucrose content was the highest for both matrices (1.97 and 2.9 g/100 g dw, respectively) followed by trehalose (0.26 and 0.25 g/100 g dw, respectively), fructose (0.20 and 0.34 g/100 g dw, respectively) and glucose (0.21 and 0.19 g/100 g dw, respectively). In terms of organic acids, oxalic was the only compound detected in seed cake (0.006 g/100 g dw), while in seeds only traces of oxalic and malic acid were detected. In relation to fatty acid composition, linolenic acid was the most abundant compound in both seeds and seed-cake (43.9% and 41.5%, respectively), while oleic acid (37.0% and 36.3%, respectively), palmitic acid (12.2% and 14.0%, respectively) and stearic acid (4.83% and 5.46%, respectively) were detected in lesser amounts. Moreover, polyunsaturated fatty acids (PUFA) were the major fatty acids class (44.5% and 42.3% in seeds and seed cake, respectively) compared to monounsaturated fatty acids (MUFA; 37.4% and 36.7% in seeds and seed cake, respectively) and saturated fatty acids (SFA; 18.1% and 21.0% in seeds and seed cake, respectively) which were detected in lower amounts. Furthermore, the tested extracts did not present any cytotoxic or hepatoxic activity at the maximum tested concentration (GI₅₀ > 400 μg/mL), while seed oils presented satisfactory antimicrobial properties with inhibitory activity against the studied bacterial strains and fungi. Our findings provide valuable knowledge regarding the exploitation of pumpkin seeds and seed by-products as valuable natural sources of nutrients and phytochemicals in the food industry sector within the context of a circular economy. Full article

A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin’s potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste. Full article

The recovery of valuable nutritional compounds, like proteins, from waste streams and by-products is a key strategy for enhancing production sustainability and opening up new market potential. This research aimed to use high-intensity ultrasound as an innovative technique to extract the soluble proteins from the pumpkin leaves. The impact of various sonication amplitudes and duration periods on protein yield, functional properties, antioxidant qualities, and structural characteristics, were studied. Utilization of ultrasound technology significantly increased the yield of pumpkin leaf protein by up to 40%—six times higher than maceration. The ultrasound extraction provided a RuBisCO-rich protein fraction with high radical scavenging and chelating activities, especially at 40% amplitude. Cavitation modified the tertiary and secondary structures of leaf proteins: the amount of α-helix changed based on amplitude (12.3–37.7%), the amount of random coil increased to 20.4%, and the amount of β-turn reduced from 31 to 18.6%. The alteration of the protein fluorescence spectrum (blue shift in spectrum) provides further evidence that ultrasound alters the proteins’ molecular structure in comparation with maceration; the maximum tryptophan fluorescence intensity decreased from 22.000 to 17.096. The hydrophobicity values of 76.8–101.5 were substantially higher than the maceration value of 53.4, indicating that ultrasound improved the hydrophobicity of protein surfaces. Ultrasound resulted in a significant increase in solubility in an acidic environment with the increase in sonication amplitude. A 2.4-fold increase in solubility at pH 2 becomes apparent (20% amplitude; 43.1%) versus maceration (18.2%). The emulsifying ability decreases from 6.62 to 5.13 m²/g once the sonication amplitude increases by 20–70%. By combining the ultrasound periods and amplitudes, it is possible to create high-value protein leaf extracts with improved properties which can find real application as food additives and dietary supplements. Full article

Accurate segmentation of the stem of pumpkin seedlings has a great influence on the modernization of pumpkin cultivation, and can provide detailed data support for the growth of pumpkin plants. We collected and constructed a pumpkin seedling point cloud dataset for the first time. Potting soil and wall background in point cloud data often interfere with the accuracy of partial cutting of pumpkin seedling stems. The stem shape of pumpkin seedlings varies due to other environmental factors during the growing stage. The stem of the pumpkin seedling is closely connected with the potting soil and leaves, and the boundary of the stem is easily blurred. These problems bring challenges to the accurate segmentation of pumpkin seedling point cloud stems. In this paper, an accurate segmentation algorithm for pumpkin seedling point cloud stems based on CPHNet is proposed. First, a channel residual attention multilayer perceptron (CRA-MLP) module is proposed, which suppresses background interference such as soil. Second, a position-enhanced self-attention (PESA) mechanism is proposed, enabling the model to adapt to diverse morphologies of pumpkin seedling point cloud data stems. Finally, a hybrid loss function of cross entropy loss and dice loss (HCE-Dice Loss) is proposed to address the issue of fuzzy stem boundaries. The experimental results show that CPHNet achieves a 90.4% average cross-to-merge ratio (mIoU), 93.1% average accuracy (mP), 95.6% average recall rate (mR), 94.4% F1 score (mF1) and 0.03 plants/second (speed) on the self-built dataset. Compared with other popular segmentation models, this model is more accurate and stable for cutting the stem part of the pumpkin seedling point cloud. Full article

Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are highly toxic mycotoxins present in food and feed, posing serious health risks to humans and animals. This study aimed to validate an efficient and cost-effective analytical method for quantifying AFB1 and OTA in rat urine using immunoaffinity column extraction and liquid chromatography with fluorescence detection (IAC-LC-FD). Additionally, the study evaluated the effect of incorporating fermented whey and pumpkin into the feed on the urinary excretion of these mycotoxins. The limits of detection and quantification were determined to be 0.1 µg/kg and 0.3 µg/kg, respectively, for both mycotoxins in feed, and 0.2 ng/mL and 0.6 ng/mL, respectively, in urine. The method demonstrated robust recovery rates ranging from 74% to 119% for both AFB1 and OTA in both matrices. In feed samples, the levels of AFB1 and OTA ranged from 4.3 to 5.2 µg/g and from 5.4 to 8.8 µg/g, respectively. This validated method was successfully applied to analyze 116 urine samples from rats collected during the fourth week of an in vivo trial. The results indicated that the addition of fermented whey and pumpkin to the feed influenced mycotoxin excretion in urine, with variations observed based on the sex of the rats, type of mycotoxin, and exposure dosage. Full article

To elucidate the biological mechanisms driving the growth of various pumpkin varieties to different sizes under identical management conditions while in the same field, the soil microbial community structures in the rhizospheres of giant-pumpkin (GP) and small-pumpkin (SP) varieties were analyzed. The results revealed that a significantly higher abundance of bacterial communities could be detected in the rhizospheres of the giant pumpkin varieties, such as Gemmatimonadota, norank__f__norank__o_Gaiellales, norank__f__Gemmatimonadaceae, Bryobacter, Sphingomonas, norank__f__JG30-KF-AS9, and norank__f__norank__o___Elsterales, than in those of the small-sized pumpkins. Additionally, norank_f__norank_o__Elsterale, Ellin6067, norank_f__67-14, and Chujaibacter were unique dominant soil bacteria genera in the rhizospheres of the giant pumpkins. By contrast, Arthrobacter, norank_f__Roseiflexaceae, unclassified_f__Rhizobiaceae, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, Nocardioides, Mycobacterium, norank_f__norank_o__Vicinamibacterales, and Burkholderia-Caballeronia-Paraburkholderia were the unique dominant soil bacterial genera in the rhizospheres of the small pumpkins. Moreover, at the fungal genus level, unclassified_c__Chytridiomycetes, Podosphaera, and Colletotrichum presented significant differences between the giant-pumpkin (GP) and small-pumpkin (SP) rhizospheres. In addition, unclassified__p__Rozellomycota, unclassified__c__Chytridiomycetes, Penicillium, and unclassified__f__Chaetomiaceae were unique dominant soil fungal genera in the rhizospheres of the giant pumpkins (GPs). By contrast, Podosphaera, Colletotrichum, unclassified__f__Plectosphaerellaceae, unclassified__o_Boletales, Scytalidium, unclassified__p__Rozellomycota, and unclassified__o_Agaricales were the unique dominant soil fungal genera in the rhizospheres of the small pumpkins (SPs). PICRUSt and FUNGuild functional prediction analyses revealed that the giant-pumpkin rhizosphere microbial community had significantly increased translation, ribosomal structure and biogenesis, nucleotide transport and metabolism, defense mechanisms, replication, recombination and repair, wood saprotroph, and undefined saprotroph levels. The above results suggest that the soil microbial compositions differed between the rhizospheres of the giant- (GP) and small-pumpkin (SP) varieties, even though the plants were grown in the same field under identical management conditions. Meanwhile, bacterial genera such as norank_f__norank_o__Elsterale, Ellin6067, norank_f__67-14, and Chujaibacter, in addition to fungal genera such as unclassified__p__Rozellomycota, unclassified__c__Chytridiomycetes, Penicillium, and unclassified__f__Chaetomiaceae, can be speculated as potential soil functional micro-organisms associated with improved pumpkin size. Full article

There is a growing interest in the food industry in new drying technologies that reduce the time required for dehydration, combined with low energy consumption, low environmental impact, and maintenance of the overall quality of the product. This work investigated convective drying of pumpkin with and without ultrasound-organic (citric or acetic) acid pretreatment for different durations (10, 20, and 30 min). Drying was carried out at 60 °C, and the Wang and Singh model had the best fit for the experimental data. Samples pretreated for 30 min had the shortest drying times. Water diffusivities ranged from 6.68 × 10⁻⁸ m²/s to 7.31 × 10⁻⁸ m²/s, with the pretreated samples presenting the highest values. The dried pumpkin water activity values were below 0.60. Regarding color parameters, there was a slight increase in luminosity, a slight reduction in a*, and a significant increase in b*. Drying resulted in the loss of ascorbic acid and phenolic compounds, but the samples pretreated with citric acid showed better retention. There was also a reduction in the total carotenoid content, but samples pretreated with acetic acid for 10 and 20 min showed the best retention. Full article

This study focuses on the potential of addition of flaxseed, soybean, sunflower, peanut, and pumpkin cakes in gluten-free flour formulations, using rice flour, corn flour, and corn starch. The aim of the article is to investigate the impact of oil cake flour incorporation on the structure and mineral composition of gluten-free mixtures. The control sample (without cake flour) and four experimental samples were prepared. To obtain a gluten-free mixture, the ingredients were dosed and mixed in dry form, namely 50% finely ground white rice, 30% corn starch, 10% corn flour, and 10% oil cake flour. The investigation reveals distinct nutritional profiles, with significant variations in protein, fat, carbohydrate, and calorie content among the different types of cakes. Amino acid composition analysis showcased variations among oil cakes, emphasizing their potential as diverse protein sources. Fatty acid composition revealed caproic acid as the predominant fatty acid. Peanut cake displayed the highest omega-3 content (0.21%), emphasizing its potential health benefits. Pumpkin cake stood out with the highest magnesium (472.63 mg/100 g) and phosphorus (893.69 mg/100 g) content. Flaxseed cake led in calcium (225.92 mg/100 g), while soybean cake excelled in potassium (2549.0 mg/100 g), iron (9.13 mg/100 g), and copper (2.03 mg/100 g) content. X-ray fluorescence and phase analysis confirmed the amorphous nature of gluten-free mixtures with oilseed meal. Electron microscopy results showed that the gluten-free mixtures with cake addition consisted of particles ranging in size from 2.5 to 25 microns. Overall, incorporating oilseed meal flour into gluten-free formulations enhances nutritional value without compromising structural properties, making it a promising ingredient in food production. Full article

This paper analyzes the possibility of using pomace powder of musky squash (PPMS, 10–30% of the formulation) for the manufacture of foamy confectionery products based on Jerusalem artichoke syrup, which is a natural substitute for sugar syrup used in the food industry. The content of biologically active compounds (polyphenols, carotenoids) as well as the antimicrobial and antioxidant properties of pumpkin powder were evaluated. Sensory analysis was applied to measure the degree of product acceptance and the analysis revealed that the optimal amount of PPMS accepted by the tasters was 15%. The addition of PPMS increased pH and free water retention, color, and lightness intensification. During the storage period (40 days), the hardness and gumminess showed an essential increase and the cohesion of the samples gradually decreased. The addition of PPMS led to the improvement of textural parameters, thus contributing to the extension of the shelf life of products by 10 days, compared to the control sample. Mutual information analysis was applied to determine the influence of PPMS concentration and storage time of foamy confectionery products on mean total score, mean sensory profile score, moisture content, water activity, antioxidant activity, hardness, cohesiveness, and gumminess. The results of this research indicate that the use of pumpkin pulp in the manufacture of foamy confectionery products can significantly increase their biological value and sensory characteristics and ensure an extension of the products’ shelf life. Full article

There is a growing demand for vegan products and plant-based food when dealing with the impact of livestock on the climate crisis. The aim of this study was to develop a formulation for a plant-based analogue of mold-ripened cheese. Were investigated the following plant materials: cashews, pistachios, soy flour, chickpea flour, pea protein, pumpkin protein, hemp protein, and spirulina powder. Plant matrices were fermented with lactic acid bacteria (LAB) starter cultures and cheese starter cultures of mold species Geotrichum candidum and Penicillium camemberti. All microorganisms’ growth were tested in a vegan-type culture medium. Calcium supplementation was applied and followed by an in-depth analysis of the elemental composition of selected analogues with inductively coupled plasma optical emission spectroscopy. The physicochemical and organoleptic analyses of plant-based alternatives of Camembert were conducted. This is the first paper describing novel formulations for plant-based alternatives for Camembert cheese prepared with techniques mimicking the original milk product. Full article

Large quantities of pumpkins, rich in valuable nutrients, are lost due to superficial imperfections or size variations. This study explores a solution: transforming this unused resource into a highly functional food ingredient-pumpkin powder obtained from dehydration. This study emphasizes the importance of a detailed particle-level mathematical model in dehydrator design and operation, particularly for drying conditions using air at temperatures between 333 K and 353 K. The model investigates the effect of sample geometry on the moisture reduction rate and the product quality. Here, a model considers mass and energy transport, including the shrinkage ratio of the samples. The results effectively demonstrate the deformation, moisture content, and temperature evolution within the samples throughout the drying process. The findings reveal that both the drying temperature and initial sample geometry significantly influence the moisture loss rate, the final product texture, and the powder’s absorption capacity. Notably, the nutritional composition (except for lipids) remains largely unaffected by the drying process. Additionally, the bulk and compacted densities of the powders decrease with increasing temperature. These insights not only illuminate the performance of the drying process but also provide valuable knowledge regarding the dehydrated product’s technological behavior and potential functionalities within various food applications. Full article

In recent years, the health-promoting properties of plant-derived compounds have garnered increasing scientific interest. Notably, tomatoes and pumpkins (Cucurbita moschata), renowned for their abundant phytochemicals and associated biological activities, have become focal points of research. This study investigated the extraction of phenolic compounds from tomatoes and pumpkins cultivated on Lemnos, an Aegean Island, aiming to enhance the nutritional profiles of food products. We established an extraction protocol for total phenolics and evaluated the antioxidant capacity using response surface methodology. Utilizing a central composite design, we optimized the extraction parameters, with time and ethanol concentration identified as critical factors (p < 0.05). The optimized extracts demonstrated substantial phenolic content (9.47 ± 0.08 and 4.52 ± 0.05 mg GAE/g for tomatoes and pumpkins, respectively) and antioxidant capabilities as determined by DPPH (7.65 ± 0.08 and 5.78 ± 0.05 μmol TE/g, respectively), ABTS (9.27 ± 0.02 and 3.95 ± 0.04 μmol TE/g, respectively), FRAP (5.25 ± 0.09 and 2.99 ± 0.03 μmol TE/g, respectively), and CUPRAC assays (2.3 ± 0.04 and 1.25 ± 0.03 μmol TE/g, respectively). Following extraction, the phenolic compounds were encapsulated using maltodextrin and subsequently freeze-dried, yielding high encapsulation efficiency. In alignment with a comprehensive strategy aimed at fostering functional snacks that enhance local economic and public health outcomes, vegetables sourced from local farms were employed to develop a savory cereal bar enriched with tomato extract and a sweet cookie infused with pumpkin extract. Full article

This study investigated the effect of molasses addition on the fermentation quality, chemical composition, and bacterial community of seed pumpkin peel residue (SPPR) mixed with sunflower straw (SS) in microstorage feed. Molasses additions on a dry matter basis (DM) were divided into three groups: 0% control (CON), 1% (MA), and 2% (MB), and the raw materials underwent mixed microstorage for a period of 60 days. MA exhibited the highest content of dry matter (DM), the lowest content of neutral detergent fiber (NDF), acid detergent fiber (ADF), and ammoniacal nitrogen (NH₃-N), as well as the lowest microbial diversity abundance and the highest relative abundance of lactobacilli (p < 0.05). MB demonstrated the highest crude protein (CP) content and acetic acid (AA) and propionic acid (PA) concentrations, with the lowest pH. In conclusion, the addition of molasses could enhance the quality of mixed microsilage feeds composed of seeded pumpkin peel pomace (SPPR) and sunflower straw (SS), with the optimal addition of molasses being 1% on a DM basis. Full article

In this study, our research aim was to assess the influence of pumpkin seed flour addition on the antioxidant properties, consumer acceptability, functional properties, and texture of wafers. The in vitro gastrointestinal digestion process was used to assess the effectiveness of fortification in terms of the potential bioavailability of phenolic compounds and peptides. The antioxidant activity of the obtained hydrolysates and potentially bioavailable fractions (≤3.5 kDa) was tested. The highest antiradical activity and Fe²⁺ chelation ability (IC₅₀) were noted for the fraction obtained from wafers with the greatest addition of pumpkin seed flour—Pf4 (0.49 mg/mL for ABTS⁺*, 3.84 mg/mL for DPPH*, and 2.04 mg/mL for Fe²⁺ chelation). The addition of pumpkin seed flour caused the color of the wafers to change to a darker one (24.46% differences in L* between C and P4), which influenced consumer ratings. This study shows that adding pumpkin seed flour increases the peptide and phenolic contents of wafers (1.13 mg/mL and 1.01 mg/mL of peptides and 0.429 mg/mL and 0.351 mg/mL of phenolics for P4 and C hydrolysates, respectively) and enhances their antioxidant activity, with only minimal effects on taste, aroma, crispness, water and fat adsorption capacity, and foaming ability. Fractions ≤ 3.5 kDa showed greater antioxidative activity than hydrolysates, and the addition of pumpkin seed flour improved these properties. To sum up, pumpkin seeds are a valuable source of antioxidant compounds (phenolic compounds and peptides) and can be used to enrich various products. Full article