A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

Abstract

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact.

Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Carotenoids Extracted from Pumpkin Peel Using a Central Composite Design

“…A spectrophotometric analysis was performed to measure and determine the TC concentrations of the extract, as described by Nistor et al [ 59 ] with slight modifications. In brief, 0.2 mL of the extract was dissolved in the extraction solvent mixture, then introduced into the UV quartz cuvette, and a Libra S22 UV-VIS spectrophotometer was used to measure the absorbance at λ = 450 nm for TCs (Biochrom, Cambridge, UK).…”

Effect of gamma irradiation and calcium carbonate on the overall quality of pumpkin jam during storage

“…The absorbance was measured by a spectrum spectrophotometer 754 PC, China at 415 nm. Quercetin was used as a standard and results were expressed as mg Qe/g DW (Nistor et al, 2022).…”

“…The contents of phenolic compounds in such food varieties vary according to many factors such as genetics, growing conditions, processing and storage (Soares et al, 2022). Overall acceptability and other sensorial properties are important quality parameters of in the acceptance and rejection of the product, therefore, they are usually when processed food into other forms such as sweetened juice, compote, puree, marmalade, jam, jelly, cake, or liquor, it is important to choose satisfy mothed which improve both sensorial properties and the nutritional aspects (Nistor et al,, 2022). Many techniques have been used for food preservation such as drying, chilling, freezing, and fermentation which have been improved and modernized and latest innovations used to increase shelf life of foods.…”