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Food industry by-products applied as pumpkin-based foodstuff preservatives

2021Conference object Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorChaski, Christina
dc.contributor.authorPolyzos, Nikolaos
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-15T15:28:53Z
dc.date.available2024-11-15T15:28:53Z
dc.date.issued2021
dc.description.abstractPumpkin 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.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program contract for C. Pereira and L. Barros contracts and A.K. Molina and M.G. Leichtweis PhD grants (2020.06231.BD and 2020.06706.BD, respectively). The project is funded by the General Secretariat for Research and Technology of the Ministry of Development and Investments and FCT, P.I. under the PRIMA Programme. PRIMA is an Art.185 initiative supported and co-funded under Horizon 2020, the European Union’s Programme for Research and Innovation (PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019 and Prima2019-08).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Chaski, Christina; Polyzos, Nikolaos; Petropoulos, Spyridon Α.; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Food industry by-products applied as pumpkin-based foodstuff preservatives. In Chromatography helps in times of crisis. Onlinept_PT
dc.identifier.urihttp://hdl.handle.net/10198/30609
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
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.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPumpkinpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleFood industry by-products applied as pumpkin-based foodstuff preservativespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
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.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06231.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/2020.06706.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
oaire.citation.conferencePlaceOnlinept_PT
oaire.citation.endPage2pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleChromatography helps in times of crisispt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
oaire.fundingStream3599-PPCDT
person.familyNameLeichtweis
person.familyNameMolina
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-6015-9043
person.identifier.orcid0000-0002-6234-2212
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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