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Incorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservative

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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorGonçalves, Alexandre
dc.contributor.authorAzevedo, Miguel
dc.contributor.authorSilva, Beatriz Nunes
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorBarros, Lillian
dc.contributor.authorPereira, Carla
dc.date.accessioned2024-11-20T09:47:19Z
dc.date.available2024-11-20T09:47:19Z
dc.date.issued2023
dc.description.abstractExtract rich in preservative compounds was obtained from pumpkin peels by heat-assisted extraction, with water as solvent. This extract was incorporated into a ready-to-use pumpkin pulp product, in a concentration of 5g/kg, in order to replace the use of potassium sorbate (control). The product shelf-life was evaluated regarding microbial load and colour stability considering the best before date of the commercial product (30 days). For that purpose, the samples were stored at room temperature and evaluated on the day of production and after 7, 14, 21, 30, and 45 days of storage. Microbial load, it was evaluated in terms of aerobic plate count (total viable count; ISO 4833-2:2013), coliforms (and E. coli; ISO 4832:2006), and yeasts and moulds (ISO 21527-1/2:2008). For the physicochemical parameters, the colour was assessed by chromatic analysis in the CIELAB colour space, measuring L(lightness), a (redness), and b(yellowness) to obtain the palette of tones and the chroma values of the pulp formulations. In both pulp products, with the addition of extract and control, no microbial growth was evidenced up to the 45th days of storage. This result demonstrates the great efficiency of using the natural extract to replace potassium sorbate, a traditional but artificial preservative widely used in the food industry. Meanwhile, despite the satisfactory result obtained in terms of antimicrobial protection, the colour was clearly affected. Through both the RGB and L, a, and b parameters it was possible to verify the loss of colour of the pulp formulation containing the natural extract during the storage days, while in the control formulation it was less noticeable. Considering the preservative potential of the extract, new formulations will be tested with different concentrations, aiming a healthier pulp product and promoting a circular economy.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Petropoulos, Spyridon Α.; Gonçalves, Alexandre; Azevedo, Miguel; Silva, Beatriz Nunes; Pires, Tânia C.S.P.; Oliveira, Beatriz; Barros, Lillian; Pereira, Carla (2022). Incorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservative. In SMACUMED International Conference on Water-Energy- Food-Ecosystem Nexus in the Mediterranean. Marraquexept_PT
dc.identifier.urihttp://hdl.handle.net/10198/30632
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSmaCuMedpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPumpkin peel extractpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleIncorporation of pumpkin peel extract into a pumpkin pulp formulation as a natural preservativept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceMarraquexept_PT
oaire.citation.endPage42pt_PT
oaire.citation.startPage42pt_PT
oaire.citation.titleSMACUMED International Conference on Water-Energy- Food-Ecosystem Nexus in the Mediterranean Region (WEFE 2023)pt_PT
person.familyNameLeichtweis
person.familyNameMolina
person.familyNameGonçalves
person.familyNameSilva
person.familyNamePires
person.familyNameBarros
person.familyNamePereira
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameAlexandre
person.givenNameBeatriz Nunes
person.givenNameTânia C.S.P.
person.givenNameLillian
person.givenNameCarla
person.identifier204025
person.identifier2118829
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person.identifier.orcid0000-0002-7571-031X
person.identifier.orcid0000-0002-3954-3833
person.identifier.orcid0000-0002-9050-5189
person.identifier.orcid0000-0003-0093-771X
person.identifier.ridK-6780-2013
person.identifier.ridQ-2842-2018
person.identifier.ridJ-3600-2013
person.identifier.ridK-1629-2016
person.identifier.scopus-author-id57201757811
person.identifier.scopus-author-id57207937268
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person.identifier.scopus-author-id35236343600
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rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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