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Journal articles on the topic 'Pumpkin pulp'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Fauzi, Mukhammad, Herlina Herlina, and Indri M. Sholeha. "Physical and Functional Properties of LA3 Pumpkin Flour From Tegalrejo, Tegalsari, Banyuwangi Regency." AGRITEKNO: Jurnal Teknologi Pertanian 12, no. 2 (2023): 106–14. http://dx.doi.org/10.30598/jagritekno.2023.12.2.106.

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LA3 pumpkins are one of the pumpkin variants cultivated in Indonesia, especially in Tegalrejo, Tegalsari Districts, Banyuwangi Regency. LA3 pumpkin production is relatively high, however, its utilization is still low. The waste of LA3 pumpkin pulp is relatively high because farmers only take its seeds. In the origin, during harvest time, LA3 pumpkins are harvested and stored for two weeks before taking its seeds, while the whole pumpkin can be stored for up to three months. After two weeks the pumpkin will be cut open and take their seeds, this action will reduce the pumpkin’s shelf life. Howe

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2

Singh, Gurpreet. "Comparative Qualitative Analysis of Physio-Chemical Properties of Unripe and Ripe Pumpkin (Cucurbita moschata L.)." Current Research in Agriculture and Farming 5, no. 5 (2024): 10–20. https://doi.org/10.18782/2582-7146.236.

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The present investigation entitled “Comparative qualitative analysis of unripe and ripe pumpkin (Cucurbita moschata L.)” was carried out in department of agriculture, Bhai Gurdas Degree College, Sangrur, Punjab, India during the 2024. The experimental design selected was CRD consisting of pumpkin variety as fruit and seed are treatments which were replicated four times. A good quality fresh and healthy pumpkin variety, the Punjab Samrat was collected from the Experimental Field of Bhai Gurdas Degree College, Sangrur, The healthy disease free, unripe and ripe fruits were selected and washed wit

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3

Liu, Zhenyu, Pengwei Wang, Zhenwei Liu, et al. "Dynamic Changes and Correlation Analysis of Pumpkin Quality and Physiological Indicators during Postharvest Storage." HortScience 59, no. 10 (2024): 1543–49. http://dx.doi.org/10.21273/hortsci18000-24.

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Pumpkin (Cucurbita moschata Duch.) is a versatile crop with strong stress resistance and promising growth potential. Widely cultivated in various regions of China, it ranks among the top crops globally in terms of both planting area and consumption. Known for its pleasant taste and high nutritional value, pumpkin pulp is rich in essential trace elements for the human body. Even after harvest, pumpkin fruit remains metabolically active, requiring its own nutrients to complete the postripening process. Failure to provide proper postharvest storage conditions can lead to excessive water loss and

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4

Gavril (Rațu), Roxana Nicoleta, Florina Stoica, Florin Daniel Lipșa, et al. "Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications." Foods 13, no. 17 (2024): 2694. http://dx.doi.org/10.3390/foods13172694.

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A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and

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5

K.O.G. Himani Ruwanthika, M.L.A. Mayuri S. Munasinghe, and R.A. Upul J. Marapana. "Overview of Cucurbita spp. (pumpkin) and development of value-added products emphasizing its nutritional and chemical composition." World Journal of Advanced Research and Reviews 18, no. 2 (2023): 1215–26. http://dx.doi.org/10.30574/wjarr.2023.18.2.0938.

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Pumpkin (Cucurbita spp.) is a commonly grown vegetable across the world however, due to its underutilization as a food source a significant imbalance between pumpkin production and consumption has been identified. Many researchers have reported morphological diversity and differences in the nutritional and chemical composition among the pumpkin species which resulted in a selective distribution of Cucurbita species in different parts of the world. As evidenced from literature, pumpkin has been identified as a remarkable source of nutrients and reported with high protein, carbohydrate, vitamins

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6

Fauziah, Fauziah, Desy Nawangsari, Rani Prabandari, Misworo Misworo, Nurmalia Zakaria, and Irma Zarwinda. "Formulation of a body scrub with pumpkin juice (curcubita moschata) and coconut pulp (cocos nucifera l.) for enhanced skin exfoliation and antioxidant protection." BIO Web of Conferences 152 (2025): 01005. https://doi.org/10.1051/bioconf/202515201005.

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This study aimed to develop a body scrub formulation combining pumpkin juice (Curcubita moschata) and coconut pulp (Cocos nucifera L.) to provide antioxidant protection, enhance exfoliation benefits, and ensure physical stability and user acceptability. Fresh pumpkin juice and dried coconut pulp were prepared as active ingredients. Four formulations with varying concentrations of coconut pulp (0%, 5%, 10%, and 15%) were combined with 20% pumpkin juice. The formulations were evaluated for physical appearance, homogeneity, pH, spreadability, emulsion type, irritation potential, and sensory quali

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7

Okoruwa, M. I., E. O. Aidelomon, and I. Ikhimioya. "Soursop Leaf and Pumpkin Pulp Diets Concerning Performance, Nutrient Utilization and Blood Profile of Goats." Journal of Experimental Agriculture International 45, no. 11 (2023): 155–67. http://dx.doi.org/10.9734/jeai/2023/v45i112245.

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Assessed growth performance, nutrient utilization and blood constituents of goats fed diets containing fluted pumpkin pulp and different proportions of soursop leaf powder. We used twenty- four West African dwarf female goats of about 7 to 8 months old and 7.00 ± 0.15kg. They were randomly allotted to four dietary treatments with three replicates of two goats. The compared diets contained; 6% dried fluted pumpkin pulp without soursop leaf powder (control, PPM1), 6% dried fluted pumpkin pulp with 2% soursop leaf powder (SLP2), 6% dried fluted pumpkin pulp with 2.5% soursop leaf powder (SLO3) an

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8

Pinna, Nicola, Federica Ianni, Carmela Conte, et al. "Carotenoids from Different Pumpkin Varieties Exert a Cytotoxic Effect on Human Neuroblastoma SH-SY5Y Cells." Nutrients 16, no. 17 (2024): 3043. http://dx.doi.org/10.3390/nu16173043.

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Plants, including pumpkins (Cucurbita spp.), are an interesting source of nutrients and bioactives with various health benefits. In this research, carotenoid extracts obtained from the pulp of eight pumpkin varieties, belonging to the C. moschata and C. maxima species, were tested for cytotoxicity on SH-SY5Y neuroblastoma cells. The results showed that pumpkin bioactives exert a cytotoxic action against the tested cells, in particular Butternut extract at a 100 μM (53.69 μg/mL) concentration after 24 h of treatment and Mantovana extract at 50 μM (26.84 μg/mL) after 48 h. Moreover, the caroteno

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9

K.O.G., Himani Ruwanthika, Mayuri S. Munasinghe M.L.A., and Upul J. Marapana R.A. "Overview of Cucurbita spp. (pumpkin) and development of value-added products emphasizing its nutritional and chemical composition." World Journal of Advanced Research and Reviews 18, no. 2 (2023): 1215–26. https://doi.org/10.5281/zenodo.8414246.

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Pumpkin (<em>Cucurbita</em> spp.) is a commonly grown vegetable across the world however, due to its underutilization as a food source a significant imbalance between pumpkin production and consumption has been identified. Many researchers have reported morphological diversity and differences in the nutritional and chemical composition among the pumpkin species which resulted in a selective distribution of <em>Cucurbita</em> species in different parts of the world. As evidenced from literature, pumpkin has been identified as a remarkable source of nutrients and reported with hig

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10

Ninčević Grassino, Antonela, Suzana Rimac Brnčić, Marija Badanjak Sabolović, Jana Šic Žlabur, Roko Marović, and Mladen Brnčić. "Carotenoid Content and Profiles of Pumpkin Products and By-Products." Molecules 28, no. 2 (2023): 858. http://dx.doi.org/10.3390/molecules28020858.

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The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin. β-Carotene is the major carotenoid in most pumpkin species. The number and content of tota

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11

Irwani, Maria, Wurul Maghfiranda, Amelia Sari, Ernita Silviana, and Burdah Burdah. "Formulasi body scrub alami berbahan sari labu kuning dan ampas kelapa sebagai eksfolian." Jurnal SAGO Gizi dan Kesehatan 5, no. 3B (2024): 1094. https://doi.org/10.30867/gikes.v5i3b.1843.

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Background: Pumpkin juice and coconut pulp are natural ingredients that have potential as body scrubs. Pumpkin is known to be rich in antioxidants, such as vitamin C, vitamin E, and β-carotene, which play an important role in protecting the skin from UV damage. Coconut pulp functions as a natural exfoliant that can remove dead skin cells, scrape off the outermost layer of dry and rough skin, and moisturize the skin. The use of these natural ingredients in making body scrubs aims to develop skin care products made from natural ingredients.Objective: This study aims to formulate pumpkin juice (C

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12

Basarab, I. M., U. R. Drachuk, I. S. Romashko, B. I. Halukh, I. I. Simonova, and L. K. Moldavanova. "The use of pumpkin crumbs in pate technology and their functional characteristics." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 92 (2019): 23–27. http://dx.doi.org/10.32718/nvlvet-f9205.

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One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the develop

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13

Yavuzer, Emre. "Investigation of the Use of Waste Commercial Plant Pulps as Edible Fish Coating Material." Turkish Journal of Agriculture - Food Science and Technology 11, no. 4 (2023): 768–73. http://dx.doi.org/10.24925/turjaf.v11i4.768-773.5878.

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In this study, the effects of pulps obtained after cold press oil production was tested as edible fish coating material. It was determined by PV and TBARS values that waste pulp prevented undesirable quality changes due to lipid oxidation. While coating process with black cumin, pumpkin seed and poppy pulp stopped YM development, the lowest TVC values were observed in poppy and black seed groups. Sensory results showed that the use of plant pulps extended the shelf life of rainbow trout fillets, with poppy and black cumin pulps being the most effective groups in terms of odor, taste, texture a

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14

Onwuchekwa Amarachi Ihedinachi, Ernest Eguono Emojorho, Ahunna Onyinyechi Amonyeze, et al. "Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp." World Journal of Advanced Research and Reviews 22, no. 3 (2024): 1557–67. http://dx.doi.org/10.30574/wjarr.2024.22.3.1823.

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The study aimed to assess the phenolic, microbiological, and sensory aspects of a supplemental food made from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehulsked before being dried and milled. While to make soybean flour, the seeds were while pumpkins were washed, skinned, and chopped. The fiber and seeds were removed before slicing, then blanched, crushed, and sieved before being oven dried. The phenolic, microbiological, and sensory characteristics of the supplemental food were assessed. The results showed 1.12 to 2.25% phenoli

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15

Degtyareva, Ekaterina Aleksandrovna, Liliya Ivanovna Vyshnevska, Svetlana Vasil'yevna Garnaya, and Ekaterina Aleksandrovna Kalko. "THE STUDY OF PHYSICO-TECHNOLOGICAL FACTORS’ INFLUENCE ON THE OUTPUT OF LIPOPHILIC SUB-STANCES FROM MEDICINAL PLANT MATERIALS." chemistry of plant raw material, no. 3 (April 7, 2019): 299–305. http://dx.doi.org/10.14258/jcprm.2019035098.

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Currently, the lipophilic fractions of well-known medicinal plants are still understudied despite of contains of unique groups of BAS (chlorophylls, carotenoids, tocopherols, sterols, unsaturated fatty acids, phospholipids, etc.), what is the actual task of modern pharmaceutical science. The aim of our work was to perform experimental studies for the choice of optimal conditions of the extraction of lipophilic compounds from the meal of pumpkin pulp. Extraction of lipophilic substances from the meal of pumpkin pulp was carried out in laboratory conditions in the Soxhlet apparatus b

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16

Kulczyński, Bartosz, and Anna Gramza-Michałowska. "The Profile of Carotenoids and Other Bioactive Molecules in Various Pumpkin Fruits (Cucurbita maxima Duchesne) Cultivars." Molecules 24, no. 18 (2019): 3212. http://dx.doi.org/10.3390/molecules24183212.

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Bioactive compounds are significant to human nutrition. They are beneficial to health as they inhibit the development of numerous diseases of affluence. Scientists continuously search for natural sources of these components. At present, the chemical composition of various plants is under investigation. Many researchers are interested in pumpkin (Cucurbita L. spp.). Different organs of this plant (pulp, seeds, flowers, leaves, shoots, roots) are consumed almost all over the world. They contain large amounts of bioactive compounds. Pumpkin pulp is used to prepare various dishes. It is also widel

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17

Kosenko, Valentina Vladimirovna, Sergey Vasil'yevich Ovsienko, Natalia Evgenievna Kuz'mina, Viktor Mikhaylovich Shchukin, and Elena Alexandrovna Khorolskaya. "INVESTIGATION OF THE DISTRIBUTION OF ELEMENTAL CONTAMINANTS IN VARIOUS MORPHOLOGICAL PARTS OF THE PUMPKIN BY INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY." chemistry of plant raw material, no. 2 (June 26, 2023): 215–22. http://dx.doi.org/10.14258/jcprm.20230211579.

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The main purpose of the investigation was to compare by inductively coupled plasma mass spectrometry the accumulation of elemental contaminants Al, As, Cd, Co, Cr, Cu, Fe, Hg, Mn, Mo, Ni, Pb, Sr, Tl, V, Zn in the row roots - stems - leaves - peel - pulp - pumpkin seeds. It was found that Hg and Tl are absent in all objects of research at a level of sensitivity of the method. According to the degree of extraction by pumpkin roots from the soil the elements are arranged in the following order: Cd<Pb<Mn<Sr<Cr<As<Ni<Zn<Co<Cu<Fe<Al<Mo<V. V, Mo, Al, Fe are most

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18

Onwuchekwa, Amarachi Ihedinachi, Eguono Emojorho Ernest, Onyinyechi Amonyeze Ahunna, et al. "Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp." World Journal of Advanced Research and Reviews 22, no. 3 (2024): 1557–67. https://doi.org/10.5281/zenodo.14755516.

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The study aimed to assess the phenolic, microbiological, and sensory aspects of a supplemental food made from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehulsked before being dried and milled. While to make soybean flour, the seeds were while pumpkins were washed, skinned, and chopped. The fiber and seeds were removed before slicing, then blanched, crushed, and sieved before being oven dried. The phenolic, microbiological, and sensory characteristics of the supplemental food were assessed. The results showed 1.12 to 2.25% phenoli

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19

Mbijiwe, Jane, Zipporah Ndung’u, and John Kinyuru. "Enrichment of Fermented Sorghum Flour with Pumpkin Pulp and Seed for Production of A Vitamin A and Iron Enhanced Supplementary Food." Journal of Food Research 10, no. 6 (2021): 36. http://dx.doi.org/10.5539/jfr.v10n6p36.

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Vitamin A and iron deficiencies are prevalent in preschool children being a public health concern. The study aimed at developing a flour blend formulation made of sorghum, pumpkin pulp and seeds and examining its contribution to the daily nutrient requirement for iron and vitamin A among preschool children. Three flour blends were formulated using a mixture of fermented sorghum flour, pumpkin seed flour and pumpkin pulp flour with the following ratios 80:10:10 (FP1), 70:15:15 (FP2) and 60:20:20 (FP3), respectively whereas control was made of 100% fermented sorghum flour. The flour blends and t

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20

Zahra, Naseem, Alim-un Nisa, Sajila Hina, et al. "Exploration of Locally Grown Yellow and Green Pumpkin as a Potential Source of b-Carotene and Vitamin A." Biological Sciences - PJSIR 63, no. 3 (2020): 238–41. http://dx.doi.org/10.52763/pjsir.biol.sci.63.3.2020.238.241.

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Pumpkin is rich in beta-carotene which is used for preventing vitamin A deficiency. About 50 of carotenoids are the "Provitamin A compounds" which are precursors of retinol. Retinol is the active form of vitamin A. It plays an important role in vision. Beta carotene is an important anti-oxidant which protects the damaging of body cells by high free radical content because of its radical scavenging activity. The purpose of this study was to quantify the beta carotene and vitamin A present in yellow and green pumpkins. High performance liquid chromatography (HPLC) was used to analyze beta carote

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21

B.S, Swathi,, and Mini, C. "Characterization of Freeze-dried Pumpkin Powders: Powder Quality and Nutrient Stability." Journal of Advances in Biology & Biotechnology 27, no. 9 (2024): 1146–51. http://dx.doi.org/10.9734/jabb/2024/v27i91385.

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Being a good source of nutrients, viz., ascorbic acid, β-carotene, phenols, and antioxidants, pumpkin pulp (Cucurbita moschata) can be utilised as a functional ingredient in many food products by converting them into a more stable product like pumpkin powder. Hence the present study is focused on the production of freeze-dried pumpkin powder by two different methods (drying in petri plates with 5mm sample thickness and in 250 ml flask). The moisture content and water activity were reduced by 92.50% and 74.73%, respectively, compared to the fresh pumpkin pulp, indicating safe storage limits. Fr

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22

Rozhnov, E. D., M. N. Shkolnikova, V. N. Abbazova, E. V. Averyanova, T. I. Romanyuk, and P. K. Ososko. "Targeted fermentolysis of pumpkin pulp as a tool for developing the quality of semi-finished products." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 2 (2024): 248–54. https://doi.org/10.20914/2310-1202-2024-2-248-254.

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Effective processing of agricultural products using biotechnology methods is one of the global trends in the development of agriculture and the food industry. The use of pumpkin pulp in food formulations increases their biological value due to the micronutrient β-carotene contained in it, reduces the cost of products and increases shelf life. The main goal of the study was the selection of enzyme preparations and conditions for their use to improve the quality of the semi-finished product from pumpkin pulp Cucurbita spp. Fresh pumpkin fruits from the 2020-2023 harvest were used as research obj

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23

Miljić, Milorad, Gabriele Rocchetti, Sanja Krstić, et al. "Comparative In Vitro Antioxidant Capacity and Terpenoid Profiling of Pumpkin Fruit Pulps from a Serbian Cucurbita maxima and Cucurbita moschata Breeding Collection." Antioxidants 10, no. 10 (2021): 1580. http://dx.doi.org/10.3390/antiox10101580.

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Pumpkin is considered a healthy and functional food. The consumption of pumpkins and pumpkin-based foods has been shown to confer several beneficial effects on human health due to their antioxidant capacity and terpenoid content. Consequently, this study aimed to characterize the in vitro antioxidant capacity (using FRAP and ABTS assays), terpenoid profile (using an untargeted lipidomics approach via high-resolution UHPLC-Orbitrap mass spectrometry), and carotenoid content (by HPLC-DAD) in pumpkin fruit pulp from accessions differing for species (11 Cucurbita maxima and 9 Cucurbita moschata),

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24

Samadov, O. B., Sh K. Tukhtaev, A. J. Choriev, B. A. Shomirov, and B. M. Jumaev. "Study of the chemical composition of dried pumpkin." IOP Conference Series: Earth and Environmental Science 1112, no. 1 (2022): 012089. http://dx.doi.org/10.1088/1755-1315/1112/1/012089.

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Abstract The article is devoted to the study of the chemical composition of dried pumpkin. Proteins, carbohydrates and vitamins in the composition of dried seeds, pulp and peel of pumpkin varieties Shifo and Arabatskaya were studied by chromatographic analysis.

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25

Istieuov, M. K., A. B. Ospanov, Zh A. Iskakova, and O. O. Duisenbekova. "The results of studies on the nutritional value of milk-pumpkin yogurt from combined milk." Journal of Almaty Technological University 144, no. 2 (2024): 116–26. http://dx.doi.org/10.48184/2304-568x-2024-2-116-126.

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The research work is aimed at studying the chemical, nutritional and organoleptic properties of pumpkin milk yogurt produced from pumpkin using a mixture of mare and cow milk in various ratios (2/5, 3/5, 1/1) and establishing standardized quality parameters. The chemical properties of the resulting product have improved, including the amount of protein, fat content, fibers, and available carbohydrates. Adding pumpkin to yogurt did not significantly change calories. By adding pumpkin pulp to mixed milk, the pH value decreased and the acidity of the finished yogurt increased (P≤0.05). The conten

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Kulczyński, Bartosz, and Anna Gramza-Michałowska. "The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars." Molecules 24, no. 16 (2019): 2945. http://dx.doi.org/10.3390/molecules24162945.

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Plants and animals are sources of various bioactive compounds that exhibit a broad spectrum of health-promoting effects. Scientists continue studies on the chemical composition of many products in search of foods with high nutritional value. The pumpkin (Cucurbita sp.) is unquestionably a source of valuable nutrients. This vegetable is well-known all over the world and it is appreciated due to its high content of carotenoids, but it is still not much used in the processing industry. The aim of present study was to compare the flesh of 15 pumpkin varieties belonging to the Cucurbita pepo and C.

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Rosales, R., S. Photchanachai, C. Khanobdee, P. Boonyaritthongchai, and C. Wongs-Aree. "Store or not to store: a comparative study on the physicochemical properties of pumpkin." IOP Conference Series: Earth and Environmental Science 1182, no. 1 (2023): 012070. http://dx.doi.org/10.1088/1755-1315/1182/1/012070.

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Abstract The nutritional value of postharvest pumpkin is affected by different factors, including storage which can maintain or reduce quality. This study was conducted to determine the influence of storage on the physicochemical properties and antioxidant capacity of pumpkins. Storage of raw pumpkins under room temperature (28 ± 2 °C and 60 ± 5% RH) conditions for 20 days was beneficial without unfavorable effects on the fruit weight, flesh thickness, dry matter (DM), and total soluble solids (TSS). Storage changed the pulp color from yellow-orange to orange. Likewise, the rind became orange

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28

Golubkina, N. A., G. A. Khimich, M. S. Antoshkina, U. D. Plotnikova, S. M. Nadezhkin, and I. B. Korottseva. "Peculiarities of pumpkin carotenoid composition ‘Konfetka’ variety, prospects of utilization." Vegetable crops of Russia, no. 1 (March 5, 2021): 111–16. http://dx.doi.org/10.18619/2072-9146-2021-1-111-116.

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Relevance. Pumpkin is one of the most important source of carotenoids for humans: β- and α-carotene, lutein and zeaxanthin playing a fundamental role in providing twilight and color vision accordingly.Results. Investigation of pumpkin carotenoid composition, Konfetka variety, revealed for the first time that this cultivar is the only one containing exclusively lutein in pulp with lutein and zeaxanthin in peel and lutein, zeaxanthin and β-carotene in placenta. Lutein concentration in pulp reached 11 mg/100 g, peel – 41.3/100 g, placenta – 51.2 mg/100 g. Zeaxanthin was absent in pulp and reached

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Harsh, Chunara Dr. Pragnesh Patani Dr. Nishkruti Mehta *. "EVALUATION OF ANTIMICROBIAL ACTIVITY OF N-HEXANE EXTRACT OF DIFFERENT PARTS OF PUMPKIN (SEED, LEAVES AND PULP)." Journal of Pharma Research 8, no. 3 (2019): 72–75. https://doi.org/10.5281/zenodo.2594675.

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<strong><em>ABSTRACT</em></strong> <strong><em>T</em></strong><em>he present study deals with the antimicrobial activity of different extracts of pumpkin (Cucurbita pepo L.) (Seed, Leaves and pulp) against seven microorganisms: two Gram-positive  bacteria, i.e. Staphylococcus aureus, Bacillus cereus; three Gram-negative bacteria, i.e.  Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and two yeasts, i.e. Candida albicans & C. parapsilosis.</em> <em>Results revealed that all extracts (Seed, Leaves and pulp) were very effective against P. aeruginosa while some extracts s

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30

Balayan, R., L. Tadevosyan, and A. Pahlevanyan. "Economic Evaluation and Oil Productivity of the Seeds for Different Pumpkin Species." Bulletin of Science and Practice 7, no. 1 (2021): 93–97. http://dx.doi.org/10.33619/2414-2948/62/09.

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Pumpkin belongs to the Cucurbitaceae family. In Ararat valley we are cultivating mainly 3 species: Cucurbita pepo, C. maxima, and C. moschata. Its fruits have many valuable properties. Pumpkin pulp contains minerals, vitamins, starch, sugar. It was envisaged to identify the varietal characteristics of pumpkin, fruit and seed yield in the conditions of the Ararat valley. We studied 6 samples of different types of pumpkins to identify oil productivity of their seeds. Germination of the studied accessions was 91¬–96%. Some of them germinated friendly, while others gradually. Martuni population an

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Alonso-Garrido, Manuel, Noelia Pallarés, Guillermina Font, Paola Tedeschi, Lara Manyes, and Manuel Lozano. "The role of pumpkin pulp extract carotenoids against mycotoxin damage in the blood brain barrier in vitro." Archives of Industrial Hygiene and Toxicology 72, no. 3 (2021): 173–81. http://dx.doi.org/10.2478/aiht-2021-72-3541.

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Abstract Some mycotoxins such as beauvericin (BEA), ochratoxin A (OTA), and zearalenone (ZEA) can cross the blood brain barrier, which is why we tested the anti-inflammatory action of a pumpkin carotenoid extract (from the pulp) against these mycotoxins and their combinations (OTA+ZEA and OTA+ZEA+BEA) on a blood brain barrier model with co-cultured ECV304 and C6 cells using an untargeted metabolomic approach. The cells were added with mycotoxins at a concentration of 100 nmol/L per mycotoxin and pumpkin carotenoid extract at 500 nmol/L. For control we used only vehicle solvent (cell control) o

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Grassino, Antonela Ninčević, Sven Karlović, Lea Šošo, et al. "Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp." Foods 13, no. 4 (2024): 520. http://dx.doi.org/10.3390/foods13040520.

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The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that the drying methods had a significant effect (p < 0.05) on the chemical and textural profiles of pumpkin pulp. The ash content was lower in VAD (up to 7.65%) than in HAD (up to 9.88%) and CD pulp (up to 9.21%). The samples of HAD, CD and VAD had a higher fat content, up to 3.07, 2.66 and 2.51%, respectively, than fresh pulp (1.55%). The total fib

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Subhash, Gore, V. M. Prasad, Annjoe V. Joseph, Vijay Bahadur, and B. Mehra. "Development and Value Addition in Guava (Psidium guajava L.) Cheese through various edible Seed Kernels." Ecology, Environment and Conservation 29, suppl (2023): 500–503. http://dx.doi.org/10.53550/eec.2023.v29i06s.078.

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Field experiment was conducted during year 2022-2023 at the Post Harvest Laboratory of Horticulture Department, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology & Sciences, Prayagraj to study “Development and value addition in Guava (Psidium guajava L.) cheese through various edible seed kernels” The experiment was conducted in Completely randomized design (CRD) with nine treatments replicated thrice. Total number of treatments were nine with different edible seed kernels such as pumpkin, muskmelon watermelon and Cuddapah almond (chirongi) seed. The trea

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Mahmud, Kishan, Dorcas Franklin, Miguel Cabrera, Laura Ney, Subash Dahal, and Anish Subedi. "The Use of Two Locally Sourced Bio-Inocula to Improve Nitrogen and Phosphorus Cycling in Soils and Increase Macro and Micronutrient Nutrient Concentration in Edamame (Glycine max. L.) and Pumpkin (Cucurbita maxima)." Horticulturae 9, no. 11 (2023): 1200. http://dx.doi.org/10.3390/horticulturae9111200.

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Soil macro- and micronutrient nutrient availability and their uptake by plants are critically reliant upon an active presence of the soil microbiome. This study investigated the effect of two locally sourced bio-inocula, local effective microorganisms (LEMs) and false-local effective microorganisms (F-LEMs), on plant available nitrogen (N) and phosphorus (P), and the uptake of calcium (Ca), magnesium (Mg), potassium (K), and zinc (Zn) content in edamame (Glycine max. L.) and pumpkin (Cucurbita maxima) grown in a randomized complete block design with four reps, summer 2017 and 2018, respectivel

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Márquez Cardozo, Carlos Julio, Daniela Molina Hernández, Birina Luz Caballero, Hector Jose Ciro Velásquez, Diego Alonso Restrepo Molina, and Guillermo Antonio Correa Londoño. "Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia." Revista Facultad Nacional de Agronomía Medellín 74, no. 3 (2021): 9735–44. http://dx.doi.org/10.15446/rfnam.v74n3.90820.

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Pumpkin (Cucurbita maxima), also called squash is a mass consumption fruit used in agroindustrial transformations to obtain new food products. This study aimed to evaluate the physical, physiological and physicochemical properties during a storage period of 42 days and the nutritional compounds of the freshly harvested fruit fractions. According to the CIEL*a*b* space, both the pulp and peel did not present significant changes in L* and a* values during the evaluated storage time; however, in the peel, a change in the b* values was evidenced. In addition, there was a decrease in the firmness o

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Ubbor, Stella C., Rosemary I. Elekeh, Vanessa C. Ezeocha, Josephine I. Ekeh, Oluwatoyin O. Ogunsola, and Queen-Felicia N. Johan. "Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean." International Journal of Home Economics, Hospitality and Allied Research 1, no. 2 (2022): 233–45. http://dx.doi.org/10.57012/ijhhr.v1n2.007.

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Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.05) increase in protein, fat, ash

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Ubbor, Stella C., Rosemary I. Elekeh, Vanessa C. Ezeocha, Josephine I. Ekeh, Oluwatoyin O. Ogunsola, and Queen-Felicia N. Johan. "Nutrient and Sensory Attributes of Breakfast Meal (Tom Brown) Produced from Composite Flours of Local Rice, Pearl Millet, Pumpkin Pulp and Soybean." International Journal of Home Economics, Hospitality and Allied Research 1, no. 2 (2022): 233–45. https://doi.org/10.57012/ijhhr.v1n2.007.

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<strong>Abstract: </strong>Tom Brown is a porridge produced from blends of nutritious locally available ingredients. This study aimed at expanding the utilization of some indigenous crops. Tom Brown was made from toasted composite flours of local rice, pearl millet, pumpkin pulp and soybean. A total of seven formulations were obtained in this study (samples 201, 202, 203, 204, 205, 206 and 207). The proximate, mineral, vitamin composition and sensory attributes of the Tom Brown samples were assessed using standard procedures. The proximate composition result revealed significant (p<0.0

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TESLIUK, Hennadii, Volodymyr GOVORUKHA, Olena ZOLOTOVSKA, Oleksandr KOBETS, and Serhiy SOKOL. "RESULTS OF EXPERIMENTAL STUDIES ON THE CLEANER-SEPARATOR FOR FODDER PUMPKIN SEEDS." ENGINEERING, ENERGY, TRANSPORT AIC, no. 1 (128) (March 31, 2025): 55–63. https://doi.org/10.37128/2520-6168-2025-1-6.

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Modern agriculture pays significant attention to the efficient use of plant raw materials for obtaining high-quality seed material and feed products. One of the promising crops in this regard is fodder pumpkin, whose seeds are used for oil production, while the pulp and other residues serve as valuable animal feed. However, the effective extraction of seeds and separation of waste require specialized technical solutions. Therefore, the development and improvement of equipment for the mechanized cleaning and sorting of fodder pumpkin seeds is a relevant area of scientific research. The extracti

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Ghendov-Mosanu, Aliona, Natalia Netreba, Greta Balan, et al. "Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies." Foods 12, no. 21 (2023): 3907. http://dx.doi.org/10.3390/foods12213907.

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The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brig

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Vasiliev, A. V., V. V. Vasilyeva, V. N. Khramova, S. V. Shinkareva, and O. A. Knyazhechenko. "Study of the functional and technological properties of boiled ham products." Agrarian-And-Food Innovations 28 (December 28, 2024): 48–57. https://doi.org/10.31208/2618-7353-2024-28-48-57.

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Purpose. Study of functional and technological properties of the developed samples of ham restructured with plant ingredients. Materials and Methods. The objects of the study were samples of minced ham with plant components: pumpkin pulp and spinach. A set of standard and adapted methods, including physicochemical and organoleptic methods, were used to conduct the studies. The experiments were repeated three times. The obtained data were processed statistically. Results. The introduction of pumpkin pulp and spinach into the mince increased the mass fraction of moisture, while affecting the wat

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Maslennikova, E. S., and E. A. Varivoda. "The study of selection significant traits of intervarietal hybrids of large-fruited pumpkin <i>Cucurbita maxima</i> and nutmeg pumpkin <i>Cucurbita moschata</i>." Vegetable crops of Russia, no. 5 (September 26, 2022): 54–57. http://dx.doi.org/10.18619/2072-9146-2022-5-54-57.

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Relevance. Breeding for resistance to diseases is one of the current trends in melon growing. The work of the Bykovskaya melon selection experimental station includes breeding pumpkin varieties that are not inferior to zoned varieties in terms of economically valuable traits, disease resistance and taste.Materials and methods. The object of the study was hybrid combinations of large-fruited pumpkin and nutmeg pumpkin, obtained as a result of intervarietal hybridization. The research was carried out in the Bykovsky district of the Volgograd region.Results As a result of the work carried out, th

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Wu, Xuetao, and Yufei Yan. "Review on the Glutinous Physiological Quality and SS Genes Polymorphism of Indian Pumpkin Germplasm Resources." Journal of Sustainable Civil Engineering and Technology 3, no. 2 (2024): 167–77. http://dx.doi.org/10.24191/jscet.v3i2.167-177.

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Indian pumpkin, as one of the major cultivars of annual trailing herbaceous plants of the genus Pumpkin in the family Cucurbitaceae, is native to South America and widely grown in China, especially in Zhejiang Province, which is an important garden crop and food crop in China. Starch is an important component of pumpkin pulp and an important basis for the glutinous quality of pumpkin germplasm resources, and its synthesis is mainly determined by the SS (Starch synthases) gene in pumpkin. This review takes Indian pumpkin as an example to summarize the current progress of research on starch and

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Candra Utami, Ni Putu, I. Dewa Gede Mayun Permana, and Agus Selamet Duniaji. "Pengaruh Penambahan Puree Labu Kuning (Cucurbita moschata) Terhadap Karakterisitik Siomay Udang." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 2 (2021): 225. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p06.

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This study aims to determine the effect of adding puree of pumpkin on the characteristics of shrimp dumplings and to determine the appropriate addition puree of pumpkin to produce shrimp dumplings with the best characteristics. The experimental design used in this study was a completely randomized design (CRD) consisting of 5 treatments, namely 0%, 10%, 20%, 30%, and 40%. All treatments were repeated 3 times in order to obtain 15 experimental units. The data obtained were analyzed by means of variance and if the treatment had a significant effect, then proceed with the Duncan Multipe Range Tes

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Carvalho, Marcela Silva, Paulo Cesar Correa, Gutierres Nelson Silva, Samuel de Melo Goulart, and Marta Cristina Silva Carvalho. "KINETIC AND MATHEMATICAL MODELING IN PUMPKIN FOAM-MAT DRYING." AGRI-ENVIRONMENTAL SCIENCES 3, no. 2 (2018): 1–9. http://dx.doi.org/10.36725/agries.v3i2.424.

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The aim of this research was to adjust mathematical models to the pumpkin foam drying process at different drying temperatures, noting the sensitivity of the parameter temperature. A dose of 8% w/w Emustab® were added to the pulp and the mixture was subjected to stirring. The formed foam was placed in the trays and subjected to drying at temperatures of 40, 50, 60, 70 and 80 °C. The average times to reach the water content equilibrium for 40, 50, 60, 70 and 80 °C were 1830, 930, 360, 270 and 150 min, respectively. The Midilli models, the Modified Midilli and the Logarithm fit to the experiment

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Dinu, Maria, Rodica Soare, Konstantina Poulianiti, et al. "Mulching Effect on Quantitative and Qualitative Characteristics of Yield in Sweet Potatoes." Horticulturae 8, no. 3 (2022): 271. http://dx.doi.org/10.3390/horticulturae8030271.

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Sweet potatoes have multiple uses as food, feed, and in industrial production. They are characterized by their need for high temperatures for optimal development. This study aimed to analyze the quantitative and qualitative aspects of growing sweet potato cultivars in southwest Romania using mulching and non-mulching systems. The effects of mulching on the production of tuberous roots and the contents of total soluble substance, vitamin C, starch, total polyphenols, and antioxidant activity (DPPH) were evaluated in three cultivars with white pulp (the ‘Pumpkin’ and ‘Chestnut’ cultivars) and wi

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Kulczyński, Gramza-Michałowska, and Królczyk. "Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)." Sustainability 12, no. 4 (2020): 1305. http://dx.doi.org/10.3390/su12041305.

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Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibi

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Novgorodska, N. V., I. M. Bernyk, and S. M. Ovsienko. "Juice drinks based on vegetable raw materials." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 70–76. http://dx.doi.org/10.32718/nvlvet-f10111.

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Numerous scientific studies have repeatedly proved the importance of consumption of fresh vegetables and fruits for human health. Natural juices from vegetables and fruits are a concentrated form of vitamins, minerals and antioxidants. Vegetable juices help absorb nutrients at a high rate. When consuming vegetables in the form of juice, β-carotene is absorbed faster, which contributes to the normal formation of the skin and strengthening of the mucous membranes. The purpose of the research is to develop a technology for the production of juice drinks based on vegetable raw materials with a bal

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Gnitsevych, V., and Y. Honchar. "INVESTIGATION THE PROCESS OF FERMENTATION OF PUMPKIN PULP." Scientific Works of National University of Food Technologies 24, no. 2 (2018): 202–8. http://dx.doi.org/10.24263/2225-2924-2018-24-2-24.

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Landina, L. N. "Standardization of Dry Extract of Pumpkin Pulp Juice, Which Has a Hypolipidemic Effect on the Content of Β-Carotene". Medicina 9, № 1 (2021): 79–92. http://dx.doi.org/10.29234/2308-9113-2021-9-1-79-92.

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The objective is to standardize the content of β-carotene – one of the principal active substances with sufficient hypolipidemic activity in the resultant original product. Search for natural biologically active substances having a hypolipidemic effect is one of the topical questions in modern pharmacy. Most of the research is carried out by means of isolating individual substances from the plant object. We propose to study a native phytocomplex obtained from pumpkin pulp – a dry extract of pumpkin pulp juice. The following materials and methods were used: laboratory-obtained dry extract of pu

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Zhumalieva, Gulzhan, Urishbai Chomanov, Gulnara Aktokalova, Nurzhan Tultabayev, Rabiga Kasymbek, and Mukhtar Tultabayev. "Development of a highly efficient plant for separating the peel from the pulp of melons." Eastern-European Journal of Enterprise Technologies 3, no. 11 (123) (2023): 16–23. http://dx.doi.org/10.15587/1729-4061.2023.281285.

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The object of study is the development of an installation for separating the peel of melon crops (watermelon, pumpkin) for their further processing. The peel of melons contains important compounds such as minerals, polyunsaturated fatty acids, tocopherols, polyphenols, carotenoids and phytosterols. The peel of watermelon and pumpkin make up a fairly significant proportion of the fruit, varying in watermelon from 15 % to 40 %, pumpkin 5‒20 %, of the total mass of various commercial varieties, which are usually discarded as by-products after commercial processing. Thus, the peel remains a massiv

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