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Publication
Developing a sustainable and functionalized pumpkin fruit pulp formulation using biobased preservatives: The PulpIng Project
Advisor(s)
Abstract(s)
The PulpIng project is committed to advancing the circular economy and promoting
sustainable agro-industrial practices. To achieve this goal, the project aims to develop
new pumpkin fruit pulp formulations functionalized with natural preservative extracts
from pumpkin by-products. The seeds, peels, and fibers from different pumpkin
genotypes cultivated in five different countries were used to obtain extracts with
preservative properties. These extracts showed great antioxidant and antimicrobial
capacity, as well as a diversified phenolic compounds profile. The peels proved to be the
most promising by-product, being thus selected to optimize the extraction by RSM, to
reach the most efficient conditions leading to preservative compounds-rich extracts. In
the next step, the extracts will be incorporated into the new pulp formulations, which
quality will be assessed during shelf-life. Waste and wastewater management will also be
addressed. By pursuing these goals, the PulpIng project ambitions innovation and
sustainability within the agro-industrial sector.
Description
Keywords
Bio-based preservatives Pumpkin byproducts Process optimization Sustainability Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Pedagogical Context
Citation
Leichtweis, Maria Gabriela; Molina, Adriana K.; Pires, Tânia C.S.P.; Pereira, Carla; Oliveira, Beatriz; Ferreira, Isabel C.F.R.; Barros, Lillian (2023). Developing a sustainable and functionalized pumpkin fruit pulp formulation using biobased preservatives: The PulpIng Project. In New advances from PRIMA projects for improving Mediterranean Agro-Food value chains. Oeiras. ISBN 978-972-8936-50-1
Publisher
Associação Portuguesa de Horticultura (APH)