Enhancing shelf life of pumpkin pulp with natural-based preservative and high pressure processing

Ribeiro, Luma Rossi; Leichtweis, Maria Gabriela; Landgräber, Eva; Silva, Beatriz; Azevedo, Miguel; Pereira, Carla; Carocho, Márcio; Barros, Lillian; Schlüter, Oliver

http://hdl.handle.net/10198/36928

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Autores

Ribeiro, Luma Rossi

Leichtweis, Maria Gabriela

Resumo(s)

Formulated pumpkin pulp fruit was incorporated with natural-based preservative (NBP) extracted from pumpkin peels (Butternut Squash), industrial mix (with and without potassium sorbate), processed by high pressure processing (HPP- 600 MPa/4 min) and stored at 5 °C for 45 days. The shelf life was evaluated by microbiological analysis (total aerobic mesophilic, Enterobacteriaceae and molds and yeasts), pH, color, texture (TPA) and oxidative stability via changes in β-carotene, γ-tocopherol, total phenolic content (TPC) and antioxidant potential (FRAP). No microbial growth was detected in any formulation throughout the 45-day storage period, likely due to the combined effects of processing, the industrial mix, and the added NBP. Samples containing NBP better preserved color and firmness and exhibited significantly higher total phenolic content compared to other formulations. In contrast, thermally treated samples showed greater changes in texture (firmness, stickiness, chewiness) and in bioactive compounds such as β-carotene, lutein, and γ-tocopherol. Overall, processing method, NBP addition, and storage time did not significantly compromise the nutritional quality of the formulations. The combination of high pressure processing and NBP demonstrated strong potential for extending shelf life, allowing a 50% reduction or complete replacement of potassium sorbate without compromising safety or quality.

Palavras-chave

By-product applications Food safety Non-thermal preservation Pumpkin peel extract Quality retention

URI

http://hdl.handle.net/10198/36928

Citação

Ribeiro, Luma Rossi; Leichtweis, Maria Gabriela; Landgraber, Eva; Silva, Beatriz; Azevedo, Miguel; Pereira, Carla; Carocho, Marcio; Barros, Lillian; Schluter, Oliver (2026). Enhancing shelf life of pumpkin pulp with natural-based preservative and high pressure processing. Frontiers in Food Science and Technology. ISSN 2674-1121. 6, p. 1-14