A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits

Hussain, Ashiq; Kausar, Tusneem; Sehar, Sawera; Sarwar, Ayesha; Ashraf, Abdul Haseeb; Jamil, Muhammad; Noreen, Saima; Rafique, Ayesha; Iftikhar, Khansa; Quddoos, Muhammad Yousaf; Aslam, Jawaid; Majeed, Muhammad Abid

doi:10.1016/j.focha.2022.100067

Cited by 65 publications

(47 citation statements)

References 101 publications

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“…A wide range of pharmacological properties have also been found associated with pumpkin. Previous studies on pumpkin have proven that not only pulp but peel and seeds of pumpkin also have beneftable nutritional profles so, instead of discarding each fraction of pumpkin should be utilized to develop good quality functional and pharma foods [53,54]. While reviewing the literature about the nutritional profles of pumpkin and developed food products from pumpkins, so many data are present but there are only few research studies about the efect of the addition of pumpkin powders on the rheology and physical characteristics of the developed bakery products, as process efciency and product quality are the bench marks for the development of bakery products.…”

Section: Novelty Behind the Researchmentioning

confidence: 99%

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Hussain

Kausar

Aslam

et al. 2023

Journal of Food Quality

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Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.

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Section: Novelty Behind the Researchmentioning

confidence: 99%

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Hussain

Kausar

Aslam

et al. 2023

Journal of Food Quality

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“…These nutritional breads with different formulations provided new range of functional and medicinal food items with acceptable consumer preferences ( Ebrahimi et al, 2022 ). Peel, flesh and seeds of pumpkin were incorporated in wheat flour in the form of dried powders to develop functionalized biscuits with increased total phenolic, flavonoid and carotenoid contents, the basic agents behind the antioxidation processes ( Hussain et al, 2022 ).…”

Section: Pumpkin Based Pharma and Functional Food Productsmentioning

confidence: 99%

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

Hussain

Kausar

Sehar

et al. 2022

Applied Food Research

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“…For example, pumpkin peel is a rich source of these compounds and, beyond its antioxidant properties, it could also act as a natural preservative due to its high content of bioactive molecules. Recent research has shown that pumpkin peel extracts can inhibit the growth of bacteria and fungi, making them a natural alternative to chemical preservatives [ 3 , 4 ]. In fact, one study on the evaluation of the antimicrobial activity of pumpkin peel extract using the agar disc method demonstrated a remarkable broad-spectrum antimicrobial potential against the Gram-positive bacterium Streptomyces viridochromogenes [ 5 ], whereas Asif et al reported the satisfactory antibacterial activity of pumpkin peel extracts against four bacterial strains ( Escherichia coli , Pasteurella multocida , Staphylococcus aureus , and Bacillus subtilis ) [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction

et al. 2023

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The peels from three pumpkin genotypes cultivated in Greece were assessed for their phenolic content and bioactive properties to obtain extracts with a high preservative capacity. The optimization of the extraction was performed through response surface methodology (RSM) based on a Box–Behnken experimental design after applying two extraction techniques: heat-assisted (HAE) and ultrasound-assisted (UAE) extraction. The implemented independent variables were time, solvent concentration, and temperature/power (for HAE/UAE), while as dependent variables the dry residue (DR), reducing power (RP), and total phenolic content (TP) were considered. In general, HAE was the most effective technique for ‘TL’ (75 min; 30 °C; 24% ethanol) and ‘Voutirato’ (15 min; 30 °C; 10% ethanol), while UAE was more effective for ‘Leuka Melitis’ (5 min; 400 W; 0% ethanol). The extracts obtained in the global optimum conditions for each genotype peel were then assessed for their phenolic profile, by HPLC-DAD-ESI/MS, and bioactive potential. Seven phenolic compounds were detected, including four flavonoids, two phenolic acids, and one flavan-3-ol. The extracts presented high antioxidant, antibacterial, and antifungal potential, with no cytotoxicity for non-tumor cells. The optimized conditions for the extraction of preservative compounds from bioresidues were defined, allowing the acquisition of antioxidant and antimicrobial extracts and proving their potential for food application.

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A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits

Cited by 65 publications

References 101 publications

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

Valorization of Pumpkin Peel as a Source of Bioactive Compounds: Optimization of Heat- and Ultrasound-Assisted Extraction

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