Impact of processing on the production of a carotenoid-rich Cucurbita maxima cv. Hokkaido pumpkin juice

The antioxidant capacity and nutrient composition characteristics of lotus (Nelumbo nucifera Gaertn.) seed juice and their relationship with color at different storage temperatures

“…The polysaccharide content increased to their highest value at 1 month of storage. The increase in total sugar content in the early stage of storage may be due to the further destruction of the lotus seed matrix, which leads to degradation of cell wall pectin, cellulose, and hemicellulose, promoting the release of some neutral sugars ( Atencio, Verkempinck, Bernaerts, Reineke, Hendrickx, & Van Loey, 2022 ). At high temperatures, soluble polysaccharides were released more strongly than at low temperatures.…”

“…This process accelerated after high-pressure homogenization treatment. Furthermore, since lipids are insoluble in the aqueous phase, some of the lipids released and transferred to the aqueous phase may form micellar structures with other released intracellular active components ( Atencio, Verkempinck, Bernaerts, Reineke, Hendrickx, & Van Loey, 2022 ). Taken together, the lipids release from the sediment were slower at low temperatures.…”

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

“…Pumpkin based beverage was produced by addition of pumpkin juice concentrate to study the carotenoids retention and degradation during different storage conditions. Proper air tight packaging and use of antioxidants optimized the pigments retention in pumpkin based colored beverage during storage ( Atencio et al, 2022 ). Pumpkin was crushed and processed into pumpkin puree and after extraction of juice pomace was separated.…”

“…The impact of different processing treatments on pumpkin juices was studied and findings revealed that 90-98% carotenoids were transferred into the juice from puree due to high pressure homogenization. Instead of artificial juices natural pumpkin juice with high carotenoid contents could be the attractive and healthy natural product for customers desired with functional and medicinal foods ( Atencio et al, 2022 ).…”

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

“…The interest in high-quality food products has resulted in the food industry implementing various processing techniques. For this purpose, many conventional thermal processing technologies, such as advanced ohmic, microwave, dielectric, and radio frequency heating, nonthermal hydrostatic pressure (HPP), high-pressure carbon dioxide (HPCD), ultrasound (US), and pulsed electric field (PEF) techniques are being employed in preserving fruit juices [13][14][15][16][17][18][19]. Compared with other traditional thermal techniques, the PEF technique has shown some usefulness including continuous flow, low energy consumption, shorter processing time, and low processing temperature for clean-label processing of fruit juices [20][21][22][23].…”