Publicação
Food industry by-products applied as pumpkin-based foodstuff preservatives
| Resumo: | Pumpkin is traditionally cultivated and consumed worldwide, being the fruit and its by-products recognized by their nutritional and health benefits. In the current pandemic scenario and towards a circular economy, the development of a healthy and green technological food product was proposed using pumpkin pulp enriched with bioactive compounds obtained from pumpkin by-products. The seeds, rinds, and fibrous placenta of seventeen different pumpkin genotypes from Greece were assessed for their antioxidant properties (TBARS), while the pulp was evaluated in terms of ash, protein, fat, and carbohydrate contents by AOAC methods¹. The free sugars profiles were obtained by HPLC-RI. All pumpkin by-products revealed great antioxidant properties, demonstrating their ability to inhibit lipid peroxidation and suggesting their potential application as sources of preservative compounds. All pulp samples recorded carbohydrates as the major compounds, with contents of about 67-86%, followed by protein (about 8-21%) and fat (about 0,4-1,1%). The ash content ranged from about 3,5 to 11%. Regarding free sugars, two predominant profiles were traced: one rich in fructose and glucose and low in sucrose, and another one with opposite prevalence (Figure 1). These results corroborate the great nutritional value of pumpkin genotypes from Greece and reveal the potential use of pumpkin by-products in the development of preservative solutions to maintain the pulp quality and safety over storage time, through the development of pumpkin-based food products. |
|---|---|
| Autores principais: | Leichtweis, Maria Gabriela |
| Outros Autores: | Molina, Adriana K.; Pereira, Carla; Chaski, Christina; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.; Barros, Lillian |
| Assunto: | Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1863850952250884096 |
|---|---|
| author | Leichtweis, Maria Gabriela |
| author2 | Molina, Adriana K. Pereira, Carla Chaski, Christina Polyzos, Nikolaos Petropoulos, Spyridon Α. Ferreira, Isabel C.F.R. Barros, Lillian |
| author2_role | author author author author author author author |
| author_facet | Leichtweis, Maria Gabriela Molina, Adriana K. Pereira, Carla Chaski, Christina Polyzos, Nikolaos Petropoulos, Spyridon Α. Ferreira, Isabel C.F.R. Barros, Lillian |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_str | [{\"Person.name\":\"Leichtweis, Maria Gabriela\",\"Person.identifier.orcid\":\"0000-0002-6015-9043\"},{\"Person.name\":\"Molina, Adriana K.\",\"Person.identifier.orcid\":\"0000-0002-6234-2212\"},{\"Person.name\":\"Pereira, Carla\",\"Person.identifier.orcid\":\"0000-0003-0093-771X\"},{\"Person.name\":\"Chaski, Christina\"},{\"Person.name\":\"Polyzos, Nikolaos\"},{\"Person.name\":\"Petropoulos, Spyridon Α.\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Leichtweis, Maria Gabriela Molina, Adriana K. Pereira, Carla Chaski, Christina Polyzos, Nikolaos Petropoulos, Spyridon Α. Ferreira, Isabel C.F.R. Barros, Lillian |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2024-11-15T15:28:53Z |
| datacite.date.embargoed.fl_str_mv | 2024-11-15T15:28:53Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| datacite.titles.title.fl_str_mv | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Leichtweis, Maria Gabriela Molina, Adriana K. Pereira, Carla Chaski, Christina Polyzos, Nikolaos Petropoulos, Spyridon Α. Ferreira, Isabel C.F.R. Barros, Lillian |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2024-11-15T15:28:53Z |
| dc.date.embargoed.fl_str_mv | 2024-11-15T15:28:53Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/30609 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| dc.title.fl_str_mv | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Pumpkin is traditionally cultivated and consumed worldwide, being the fruit and its by-products recognized by their nutritional and health benefits. In the current pandemic scenario and towards a circular economy, the development of a healthy and green technological food product was proposed using pumpkin pulp enriched with bioactive compounds obtained from pumpkin by-products. The seeds, rinds, and fibrous placenta of seventeen different pumpkin genotypes from Greece were assessed for their antioxidant properties (TBARS), while the pulp was evaluated in terms of ash, protein, fat, and carbohydrate contents by AOAC methods¹. The free sugars profiles were obtained by HPLC-RI. All pumpkin by-products revealed great antioxidant properties, demonstrating their ability to inhibit lipid peroxidation and suggesting their potential application as sources of preservative compounds. All pulp samples recorded carbohydrates as the major compounds, with contents of about 67-86%, followed by protein (about 8-21%) and fat (about 0,4-1,1%). The ash content ranged from about 3,5 to 11%. Regarding free sugars, two predominant profiles were traced: one rich in fructose and glucose and low in sucrose, and another one with opposite prevalence (Figure 1). These results corroborate the great nutritional value of pumpkin genotypes from Greece and reveal the potential use of pumpkin by-products in the development of preservative solutions to maintain the pulp quality and safety over storage time, through the development of pumpkin-based food products. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/161447e8-01ab-41c7-b518-8a78538a71d5/download |
| funding.funder.alternateName_str_mv | FCT FCT FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID POR_NORTE 3599-PPCDT |
| id | ipb_6dfd006f859e3fc4c19231eb7a58ac5e |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/30609 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/30609 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Leichtweis, Maria Gabriela Leichtweis, Maria Gabriela https://www.ciencia-id.pt/FF17-0385-78C0 FF17-0385-78C0 http://orcid.org/0000-0002-6015-9043 0000-0002-6015-9043 Molina, Adriana K. Molina, Adriana K. https://www.ciencia-id.pt/C110-0167-E58D C110-0167-E58D http://orcid.org/0000-0002-6234-2212 0000-0002-6234-2212 Pereira, Carla Pereira, Carla https://www.ciencia-id.pt/EF10-2739-2B70 EF10-2739-2B70 http://orcid.org/0000-0003-0093-771X 0000-0003-0093-771X Chaski, Christina Polyzos, Nikolaos Petropoulos, Spyridon Α. Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Sociedade Portuguesa de Química |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engSociedade Portuguesa de Químicapt_PTPumpkin is traditionally cultivated and consumed worldwide, being the fruit and its by-products recognized by their nutritional and health benefits. In the current pandemic scenario and towards a circular economy, the development of a healthy and green technological food product was proposed using pumpkin pulp enriched with bioactive compounds obtained from pumpkin by-products. The seeds, rinds, and fibrous placenta of seventeen different pumpkin genotypes from Greece were assessed for their antioxidant properties (TBARS), while the pulp was evaluated in terms of ash, protein, fat, and carbohydrate contents by AOAC methods¹. The free sugars profiles were obtained by HPLC-RI. All pumpkin by-products revealed great antioxidant properties, demonstrating their ability to inhibit lipid peroxidation and suggesting their potential application as sources of preservative compounds. All pulp samples recorded carbohydrates as the major compounds, with contents of about 67-86%, followed by protein (about 8-21%) and fat (about 0,4-1,1%). The ash content ranged from about 3,5 to 11%. Regarding free sugars, two predominant profiles were traced: one rich in fructose and glucose and low in sucrose, and another one with opposite prevalence (Figure 1). These results corroborate the great nutritional value of pumpkin genotypes from Greece and reveal the potential use of pumpkin by-products in the development of preservative solutions to maintain the pulp quality and safety over storage time, through the development of pumpkin-based food products.application/pdfpt_PTFood industry by-products applied as pumpkin-based foodstuff preservativesPersonalLeichtweis, Maria GabrielaDSpacehttp://dspace.org/items/374269bc-40dd-43d6-8833-31cafe082656DSpacehttp://dspace.org/items/374269bc-40dd-43d6-8833-31cafe082656LeichtweisMaria GabrielaCiência IDhttps://www.ciencia-id.ptFF17-0385-78C0ORCIDhttp://orcid.org0000-0002-6015-9043PersonalMolina, Adriana K.DSpacehttp://dspace.org/items/dc9b5b67-c45e-4fbe-8af1-8cec9adb5cd9DSpacehttp://dspace.org/items/dc9b5b67-c45e-4fbe-8af1-8cec9adb5cd9MolinaAdriana K.Ciência IDhttps://www.ciencia-id.ptC110-0167-E58DORCIDhttp://orcid.org0000-0002-6234-2212PersonalPereira, CarlaDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bDSpacehttp://dspace.org/items/e07a8e12-52bb-47c5-bae7-41a5f648213bPereiraCarlaCiência IDhttps://www.ciencia-id.ptEF10-2739-2B70ORCIDhttp://orcid.org0000-0003-0093-771XResearcher IDhttps://www.researcherid.comK-1629-2016Scopus Author IDhttps://www.scopus.com55627876424Chaski, ChristinaPolyzos, NikolaosPetropoulos, Spyridon Α.PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2024-11-15T15:28:53Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/30609http://purl.org/coar/access_right/c_abf2open accessPumpkinResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technology1795653 bytesFundação para a Ciência e a TecnologiaMountain Research Center6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.POR_NORTECrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy3599-PPCDTCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2021http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/161447e8-01ab-41c7-b518-8a78538a71d5/downloadChromatography helps in times of crisis12Online |
| spellingShingle | Food industry by-products applied as pumpkin-based foodstuff preservatives Leichtweis, Maria Gabriela Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| subject.fl_str_mv | Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| title | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| title_full | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| title_fullStr | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| title_full_unstemmed | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| title_short | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| title_sort | Food industry by-products applied as pumpkin-based foodstuff preservatives |
| topic | Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| topic_facet | Pumpkin Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| url | http://hdl.handle.net/10198/30609 |
| visible | 1 |