Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

Abstract

This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-e ciency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sun ower oil instead of nhexane as an environment-friendly solvent. In uence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sun ower oil was utilized to prepare mayonnaise. Sensory avor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sun ower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99. 83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most e cient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sun ower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values. HighlightsThe extraction of β-carotene from pumpkin peel was investigated using green extraction solvents and techniques.RSM was used to optimize the β-carotene extraction conditions. Extraction e ciency was better in a microemulsion containing 0.098 % lecithin and 1.902 % PGPR as compared to sun ower oil.Using ultrasound, the maceration operation was made easier.Mayonnaise is made from sun ower oil that has been forti ed with β-carotene. Statement Of NoveltyThe creation of strategies to manufacture value-added products from food processing wastes is currently one of the most important research eld among various disciplines, particularly food and the environment. Waste evaluation can have a signi cant economic impact in addition to its environmental factors if a value-added product is developed. However, another point worth mentioning is that the technologies employed for waste evaluation in this study are harmless to human health and the environment. The goal of this research was to recover β-carotene from pumpkin peels, which are a process waste, and convert it to sun ower oil using maceration, ultrasound, and microemulsion solvent techniques. To the best of our knowledge, no comprehensive research has been done on the recovery of β-carotene from pumpkin peel using sun ower oil and microemulsion as green solvents.

Application of ultrasound technology for the effective management of waste from fruit and vegetable

“…In the case of UAE (127.93 mg/100 g DM) and microemulsion (149.71 mg/100 g DM) with lecithin 0.098 % and polyglycerol 1.902 %, better results appeared than maceration + sunflower oil (99.83 mg/100 g DM) and maceration + n-hexane (125.75 mg/100 g DM). Mayonnaise formed with extracted β-carotene-rich sunflower oil had better sensory quality than control; however, during storage, it was more resistant to oxidation [151] . The apple pomace with ethanol (50:50, v/v) in 1:10 LS ratio was subjected to an ultrasonic bath at 45 ˚C for 45 min for bioactive compounds recovery.…”

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

“…Gungor and Torun [ 194 ] extracted β-carotene from peels of pumpkins using the maceration, microemulsion, and ultrasound-assisted methods with sunflower oil as the solvent. Data reported that mayonnaise made with sunflower oil rich in β-carotene was well received sensory-wise, and it retained all of its other distinctive qualities.…”

Improved Recovery of Antioxidant Compounds from Refined Pumpkin Peel Extract: A Mixture Design Method Approach

“…The second strategy stresses the importance of the rational use of products and the reduction in the amount of waste produced [1]. The handling of crop waste is one of the most important problems that the agricultural and food sector has to address nowadays [2]. Processing fruits and vegetables into commercial products generates significant quantities of bulk waste, depending on the species (peels, seeds, shells, skins, leaves, and roots, etc.…”

“…In addition, pumpkin peel is an excellent source of minerals, protein, fibers, and isoforms of vitamin E. These valuable compounds are associated with the nutritional quality of food, as evidenced by Mala et al [13], who showed that peels are rich in minerals, such as phosphorus and iron, as well as indietary fiber. Kubra Gungor et al [2] used β-carotene from pumpkin peels (C. moschata) generated in the fruit processing industry using high-efficiency technology that produced zero waste and had no harmful effects on the environment. In fact, pumpkin peels contain several compounds that may act as potent antioxidants and antimicrobial agents, or they could be used for their peel powder or extracts for the isolation and characterization of bioactive compounds that could be implemented in the food, nutraceuticals, and pharmaceuticals industries.…”

“…This method is valuable for finding the best settings for processes in fields such as engineering, chemistry, and agriculture. By employing the RSM, it is possible to optimize the combination of several extraction parameters, namely the extraction temperature, extraction time, and the concentration of solvents, as well as to improve the recovery of preserving compounds from pumpkin waste [2]. Moreover, the RSM facilitates the construction of response surface models that provide valuable insights into selective extraction process.…”