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The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product

2022Conference object Open access
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorVassilou, Charikleia
dc.contributor.authorPetropoulos, Spyridon Α.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-20T11:04:13Z
dc.date.available2024-11-20T11:04:13Z
dc.date.issued2022
dc.description.abstractThe food industry is facing a growing demand for ready-to-use or ready-to-cook products with a long shelf life and increased nutritional value to meet consumers’ needs. However, there is also a growing concern about the widespread use of synthetic additives, which have been alarmingly correlated with adverse health effects. In this context, the opportunity to use the by-products generated during the industrial processing of pumpkin fruit to obtain a natural extract with preservative properties and to incorporate it in a fruit pulp product is being explored. In a preliminary study where pumpkin peels, seeds, and fibers were assessed, the peels showed the strongest bioactive properties, being thus selected to obtain the preservative extract in this work. To identify the bioactive molecules of the pumpkin peels, HPLC-DAD-ESI/MS was applied to the extracts of four genotypes. One to five different phenolic compounds were found in the tested samples, with (-)-epicatechin ([M-H]- at m/z 289) as the major compound detected in all of the extracts. These results suggest the possibility of using a natural preservative obtained from this fruit by-product in a new pumpkin pulp formulation.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 (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020); national funding by FCT, P.I., through the institutional scientific employment program-contract with C. Pereira, M.I. Dias, and L. Barros and A.K. Molina and M.G. Leichtweis PhD grants (2020.06231.BD and 2020.06706.BD, respectively). To FCT, P.I., within the scope of the Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019). This work was also funded by the General Secretariat for Research and Technology of Greece and PRIMA foundation under the project Valuefarm (Prima 2019-11).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Dias, Maria Inês; Vassilou, Charikleia; Petropoulos, Spyridon Α.; Oliveira, Beatriz; Barros, Lillian (2022). The identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp product. In Innovation in Mediterranean Traditional Foods: novel products and processes (IMTF). Bragança. ISBN 978-972-745-311-5pt_PT
dc.identifier.isbn978-972-745-311-5
dc.identifier.urihttp://hdl.handle.net/10198/30637
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Politécnico de Bragançapt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
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.subjectBy-productspt_PT
dc.subjectPhenolic compoundspt_PT
dc.subjectPumpkinpt_PT
dc.subjectSustainabilitypt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleThe identification of preservative compounds from pumpkin fruit peel for the development of a fruit pulp productpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
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/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%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.conferencePlaceBragançapt_PT
oaire.citation.endPage1pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleInnovation in Mediterranean Traditional Foods: novel products and processes (IMTF)pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
oaire.fundingStream3599-PPCDT
person.familyNameLeichtweis
person.familyNameMolina
person.familyNamePereira
person.familyNameDias
person.familyNameBarros
person.givenNameMaria Gabriela
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameLillian
person.identifier1415151
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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.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
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
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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
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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