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

2026Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg02:Erradicar a Fome
datacite.subject.sdg03:Saúde de Qualidade
datacite.subject.sdg04:Educação de Qualidade
datacite.subject.sdg12:Produção e Consumo Sustentáveis
dc.contributor.authorRibeiro, Luma Rossi
dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorLandgräber, Eva
dc.contributor.authorSilva, Beatriz
dc.contributor.authorAzevedo, Miguel
dc.contributor.authorPereira, Carla
dc.contributor.authorCarocho, Márcio
dc.contributor.authorBarros, Lillian
dc.contributor.authorSchlüter, Oliver
dc.date.accessioned2026-06-24T10:50:08Z
dc.date.available2026-06-24T10:50:08Z
dc.date.issued2026
dc.description.abstractFormulated 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.eng
dc.description.sponsorshipThe author(s) declared that financial support was received for this work and/or its publication. This work was financially supported by FCT, P.I., within the scope of the Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019). Also supported by national funds through FCT/MCTES (PIDDAC): CIMO, UID/00690/2025 (10.54499/UID/00690/2025) and UID/PRR/00690/2025 (10.54499/UID/PRR/00690/2025); and SusTEC, LA/P/0007/2020 (DOI: 10.54499/LA/P/0007/2020); and national funding by FCT, P.I., through the institutional and individual scientific employment program contract for Lillian Barros (CEEC-INST, DOI: 10.54499/CEECINST/00107/2021/CP2793/CT0002), Márcio Carocho and Carla Pereira (DOI: 10.54499/CEECINST/00016/2018/CP1505/CT0010) contracts, and Maria G. Leichtweis PhD grant (2020.06706.BD, DOI 10.54499/2020.06706.BD).
dc.identifier.citationRibeiro, 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
dc.identifier.doi10.3389/frfst.2026.1817509
dc.identifier.issn2674-1121
dc.identifier.urihttp://hdl.handle.net/10198/36928
dc.language.isoeng
dc.peerreviewedyes
dc.publisherFrontiers Media
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.relationCIMO - Mountain Research Center - UID/PRR/00690/2025
dc.relationMountain Research Center - UID/00690/2025
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
dc.relationInvestigação em alimentos e soluções de base biológica - CEECINST/00107/2021/CP2793/CT0002
dc.relationAntioxidant Activity of Foods and Natural Products (CEECINST/00016/2018/CP1505/CT0010)
dc.relationAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
dc.relation.ispartofFrontiers in Food Science and Technology
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBy-product applications
dc.subjectFood safety
dc.subjectNon-thermal preservation
dc.subjectPumpkin peel extract
dc.subjectQuality retention
dc.titleEnhancing shelf life of pumpkin pulp with natural-based preservative and high pressure processingeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPRIMA/0007/2019
oaire.awardNumberUID/PRR/00690/2025
oaire.awardNumberUID/00690/2025
oaire.awardNumberLA/P/0007/2020
oaire.awardNumberCEECINST/00107/2021/CP2793/CT0002
oaire.awardNumberCEECINST/00016/2018/CP1505/CT0010
oaire.awardNumber2020.06706.BD
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardTitleCIMO - Mountain Research Center - UID/PRR/00690/2025
oaire.awardTitleMountain Research Center - UID/00690/2025
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions - LA/P/0007/2020
oaire.awardTitleInvestigação em alimentos e soluções de base biológica - CEECINST/00107/2021/CP2793/CT0002
oaire.awardTitleAntioxidant Activity of Foods and Natural Products (CEECINST/00016/2018/CP1505/CT0010)
oaire.awardTitleAllPumpkin – Development of a high-quality pumpkin pulp enriched and preserved by added-value molecules from pumpkin by-products, an integrative and sustainable strategy.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.awardURIhttp://hdl.handle.net/10198/36356
oaire.awardURIhttp://hdl.handle.net/10198/35759
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.awardURIhttps://doi.org/10.54499/CEECINST/00107/2021/CP2793/CT0002
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00016%2F2018%2FCP1505%2FCT0010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06706.BD/PT
oaire.citation.endPage14
oaire.citation.startPage1
oaire.citation.titleFrontiers in Food Science and Technology
oaire.citation.volume6
oaire.fundingStream3599-PPCDT
oaire.fundingStreamCIMO
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamPOR_NORTE
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLeichtweis
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person.familyNameCarocho
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameCarla
person.givenNameMárcio
person.givenNameLillian
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