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Egyptian pumpkin by-product extracts as natural food preservatives

2022Documento de conferência Desconhecido
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dc.contributor.authorLeichtweis, Maria Gabriela
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorCalhelha, Ricardo C.
dc.contributor.authorMohamed, Mustafa H.M.
dc.contributor.authorOliveira, Beatriz
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2024-11-19T11:17:40Z
dc.date.available2024-11-19T11:17:40Z
dc.date.issued2022
dc.description.abstractThe correlation between synthetic food additives and their adverse health effects has aroused the concern of consumers, which increasingly prefer natural food alternatives. On the other hand, industries have faced the challenge of meeting consumers’ expectations with ready-to-use healthy products with a long shelf life. The present work aimed to investigate the by-products of pumpkin industrial processing as cheap sources of preservative compounds for food application. For that purpose, the seeds, peels, and fibers of five pumpkin genotypes cultivated in Egypt, namely ‘Butternut Squash’, ‘Golden Cushaw’, ‘Dickinson’, ‘Halloween’, and ‘Honey Delite’, were evaluated regarding their preservative potential. The hydroethanolic extracts of these by-products were assessed for their antioxidant activity, by TBARS in porcine brain homogenates, antimicrobial activity, against eight bacterial and two fungal strains with relevance in food contamination, and cytotoxicity in a primary culture of non-tumor hepatic cells (PLP2). Regarding the antioxidant activity, it was tested using a cell-based assay that has the advantage of evaluating oxidizable biological targets. In general, all the samples presented great capacity of lipid peroxidation inhibition. The seeds showed the best results in four of the five evaluated genotypes, with IC50 values ranging from three to almost thirteen times higher than the positive control Trolox. In addition, all samples were able to protect against at least one of the eight tested bacterial strains. The seeds of ‘Honew Delite’ stood out, inhibiting six bacteria and the two tested fungi, followed by the peel of ‘Butternut Squash’, which inhibited five bacterial and two fungal strains. Actually, all the peel samples protected against at least three bacteria and one fungus. Furthermore, none of the tested samples showed cytotoxic activity against the non-tumor porcine liver cells up to the maximum tested concentration of 400 μg/mL, which is a first validation of their safe application in food. Through these results, it is possible to point out the potential of pumpkin by-products as sources of preservative compounds, contributing to the gradual reduction of synthetic additives in food. On the other hand, it also promotes more sustainable industrial processes, by reusing pumpkin by-products.pt_PT
dc.description.sponsorshipFoundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020), SusTEC (LA/P/0007/2020), and UIDB/50006/2020 project; national funding by FCT, P.I., through the institutional scientific employment program-contract with C. P., R.C.C., and L.B. and A.K.M. and M.G.L. PhD grants (2020.06231.BD and 2020.06706.BD, respectively). To Project PRIMA Section 2 - Multi-topic 2019: PulpIng (PRIMA/0007/2019).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeichtweis, Maria Gabriela; Molina, Adriana K.; Pereira, Carla; Pires, Tânia C.S.P.; Calhelha, Ricardo C.; Mohamed, Mustafa H.M.; Oliveira, Beatriz; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Egyptian pumpkin by-product extracts as natural food preservatives. In 1st International Congress on Food, Nutrition & Public Health - Towards a sustainable future (ICFNH 2022). Lisboapt_PT
dc.identifier.urihttp://hdl.handle.net/10198/30630
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInstituto Nacional de Saúde Doutor Ricardo Jorgept_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
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.subjectEgyptian pumpkinpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleEgyptian pumpkin by-product extracts as natural food preservativespt_PT
dc.typeconference object
dspace.entity.typePublication
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oaire.awardNumberLA/P/0007/2020
oaire.awardNumberUIDB/50006/2020
oaire.awardNumber2020.06231.BD
oaire.awardNumber2020.06706.BD
oaire.awardNumberPRIMA/0007/2019
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
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
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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.conferencePlaceLisboapt_PT
oaire.citation.endPage139pt_PT
oaire.citation.startPage139pt_PT
oaire.citation.title1st International Congress on Food, Nutrition & Public Health - Towards a sustainable future (ICFNH 2022)pt_PT
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person.givenNameTânia C.S.P.
person.givenNameRicardo C.
person.givenNameIsabel C.F.R.
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rcaap.typeconferenceObjectpt_PT
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