Effects of Ultrasonic Treatment on Color, Carotenoid Content, Enzyme Activity, Rheological Properties and Microstructure of Pumpkin Juice During Storage

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

“…Moreover, the storage period did not affect the color and natural pigments of the pumpkin juice. As ultrasonic processing significantly improved the nutritional, physical, rheological and chemical properties of the pumpkin juice so this technique could be applied as a potential new technology for processing of pumpkin to develop safe and nutritious food products ( Suo et al, 2022 ). Pumpkin based beverage was produced by addition of pumpkin juice concentrate to study the carotenoids retention and degradation during different storage conditions.…”