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Optimizing the encapsulation of the refined extract of squash peels for functional food applications: A sustainable approach to reduce food waste

2025Artigo científico Acesso aberto
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorMansour, Rim Ben
dc.contributor.authorFalleh, Hanen
dc.contributor.authorHammami, Majdi
dc.contributor.authorHadid, Feriel Ben
dc.contributor.authorBarros, Lillian
dc.contributor.authorTarchoun, Neji
dc.contributor.authorPetropoulos, Spyridon
dc.contributor.authorKsouri, Riadh
dc.date.accessioned2025-11-13T15:35:51Z
dc.date.available2025-11-13T15:35:51Z
dc.date.issued2025
dc.description.abstractEncapsulation of the refined extract from squash fruit peels was evaluated for the design of functional foods with beneficial effects on human health. The percentage of maltodextrin and gum Arabic in the wall material as well as the concentration of the refined extract were the independent variables for the Box Behnken design, and their impact on response variables (total phenolic compound [TPC] content, DPPH activity, the size of particles, and polydispersity index [Pdi]) was evaluated. The obtained emulsions were compared based on their TPC content, as well as their antioxidant activities. Optimum conditions were as follows: maltodextrin percentage of 23.8%, gum Arabic percentage of 27.7%, and phenolic extract percentage of 48.5%. Under these conditions, the response variables were the following: TPC content of 46.01 mg of gallic acid equivalent per gram of extract (mg GAE/g of E); DPPH inhibition percentage of 64.85% at 1 mg/mL, particle size of 571.22 nm, and Pdi of 0.46. Once the emulsion was optimized, we tried to define the combination of variables that produced microcapsules with the highest TPC content and the highest antioxidant activity. Physicochemical parameters and biological activities were also assessed. Microcapsule parameters were a pH of 4.2, a viscosity of 17 mPa/s, and a turbidity of 0.412 NTU (Nephelometric Turbidity Units), and color measurements were L = 102.4, a = 3.5, and b = 7.8. Indeed, the TPC content was 37.2 mg GAE/g dried residue and antiradical activity against DPPH was 44.2%. The inhibitory effects of the optimized emulsion on Enterococcus faecalis, Pseudomonas aeruginosa, Salmonella typhimurium, and Staphylococcus aureus were investigated, and the results indicated the highest sensitivity (89% inhibition) for S. typhimurium. Our results indicate the efficiency of the optimized emulsification process for developing microcapsules of high quality as well as the potential of using them in the development of novel food and pharmaceutical products.eng
dc.description.sponsorshipThis study was supported by the Tunisian Ministry of Higher Education, Scientific Research, Information, and Communication Technologies and the Foundation for Science and Technology and was funded under the scope of the Project PulpIng (PRIMA/0007/2019)-H2020-PRIMA 2019– Section 2– Multi-topic 2019; financial support from the Foundation for Science and Technology (FCT, Portugal) was provided by national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2021), by FCT for the contract of L. Barros (CEEC Institutional), and by the General Secretariat for Research and Technology of the Ministry of Development and Investments under the PRIMA Program. PRIMA is an Art. 185 initiative supported and co-funded under Horizon 2020 the European Union’s Program for Research and Plants 2022, 11, 800 16 of 18 Innovation (Prima2019-08).
dc.identifier.citationMansour, Rim Ben; Falleh, Hanen; Hammami, Majdi; Hadid, Feriel Ben; Barros, Lillian; Tarchoun, Neji; Petropoulos, Spyridon; Ksouri, Riadh (2025). Optimizing the encapsulation of the refined extract of squash peels for functional food applications: A sustainable approach to reduce food waste. Open Life Sciences. ISSN 2391-5412. 20:1, p. 1-10
dc.identifier.doi10.1515/biol-2025-1124
dc.identifier.issn2391-5412
dc.identifier.urihttp://hdl.handle.net/10198/35062
dc.language.isoeng
dc.peerreviewedyes
dc.publisherWalter de Gruyter GmbH
dc.relationPulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationNEXTGENmOCp: Next generation of a microfluidic Organ-on-a-Chip platform (mOCp) to assess and diagnosis therapeutic effects of innovative nanomedicines
dc.relation.ispartofOpen Life Sciences
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectResponse surface methodology
dc.subjectAntioxidant activity
dc.subjectBiowaste valorization
dc.subjectRefined-extract
dc.subjectEncapsulation
dc.subjectAntimicrobial properties
dc.subjectSquash peel
dc.titleOptimizing the encapsulation of the refined extract of squash peels for functional food applications: A sustainable approach to reduce food wasteeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberPRIMA/0007/2019
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumber2021.00027.CEECIND/CP1664/CT0007
oaire.awardTitlePulpIng - Development of a Pumpkin Pulp Formulation using a Sustainable Integrated Strategy
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleNEXTGENmOCp: Next generation of a microfluidic Organ-on-a-Chip platform (mOCp) to assess and diagnosis therapeutic effects of innovative nanomedicines
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PRIMA%2F0007%2F2019/PT
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/CEEC IND4ed/2021.00027.CEECIND%2FCP1664%2FCT0007/PT
oaire.citation.endPage10
oaire.citation.issue1
oaire.citation.startPage1
oaire.citation.titleOpen Life Sciences
oaire.citation.volume20
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND4ed
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameBarros
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridJ-3600-2013
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
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