Food Hydrocolloids from Butternut Squash (Cucurbita moschata) Peel: Rheological Properties and Their Use in Carica papaya Jam

Abstract

Hydrocolloids are a class of functional ingredients that are widely used in the development of food structures. The hydrocolloids are mainly polysaccharides and some proteins that are applied in various food products. For this reason, natural sources that are friendly to the environment must be sought for their extraction. Therefore, this study aimed to extract hydrocolloids from butternut squash ( Cucurbita moschata ) peels—HBSP—and determine the proximal composition and rheological properties as well as their use effect in a microstructure product like fruit jam from Carica papaya . Hydrocolloids were obtained from butternut squash at pH 3, 7, and 10 and at different temperatures, presenting higher yield values at 80 °C with higher carbohydrate and protein contents and non-Newtonian flow behavior type shear-thinning. In order to analyze the influence of HBSP on the rheological properties of the microstructured product, the samples were employed as a partial substitute of pectin in C. papaya jam (CPJ), showing a positive effect on the jam matrix due to the addition of hydrocolloids. The physicochemical properties of jams did not present significant differences. CPJ presents non-Newtonian behavior type shear-thinning adjusting to the Herschel–Bulkley model. The dynamic viscoelastic rheological test characterized the jam as a gel-like state when the storage modulus values were higher than the loss modulus values in the frequency ranges studied. Regarding the addition of HBSP, this modified the color parameter, presenting a reddish color with an increase in tonality, and the sensory evaluation showed that the M3 sample was better than the other products, with a higher level of satisfaction. The obtained results show that butternut squash peel is suitable for the obtention of hydrocolloids, and they can be used as a raw material in the development and formulation of food products, as well as their byproducts can be used to solve problems with organic waste from the agroindustry in an environmentally friendly way.

Novel Hydrocolloids Obtained from Mango (Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics

“…Hydrocolloid extraction was carried out following the procedures described by Quintana et al [ 87 ] and López-Barraza et al [ 7 ] with some modifications, evaluating the parts of mango (pulp, peel, and seed) and three pH (3, 7, and 10) of solubilization obtaining nine experiments ( Table 4 ). Briefly, the material (part of mango) was solubilized with distilled water in a 1:8 ratio followed by adjustment of pH with acetic acid (1 N) and NaOH (0.1 N) continuously stirred for 4 h at 80 °C and filtered.…”

Natural Yogurt Stabilized with Hydrocolloids from Butternut Squash (Cucurbita moschata) Seeds: Effect on Physicochemical, Rheological Properties and Sensory Perception

“…The extraction of hydrocolloids was done following the procedures described by Orgulloso-Bautista et al [24] and Quintana et al [25] with some modifications. The solubilization was carried out with distillate water at pH 10 for 4 h at 80 • C. The pH was adjusted employing acetic acid and NaOH.…”

Impact of maturity on mechanical and textural properties and rheological properties modeling of wood apple fruit (Limonia acidissima)

“…There is a decrease in the zero‐shear viscosity of the pulp from 1,518.70 ± 7.56 to 2.881E‐24 ± 0.54 Pa s showing shear‐thinning and pseudoplastic behavior. Quintana Martínez, Torregroza Fuentes, and García Zapateiro (2021) have observed similar results of shear‐thinning, pseudoplastic behavior for the butternut squash and papaya jam described by the Carreau model. …”