Processing effects on the protein quality and functional properties of cold-pressed pumpkin seed meal

Sá, Amanda Gomes Almeida; Pacheco, Maria Teresa Bertoldo; Moreno, Yara Maria Franco; Carciofi, Bruno Augusto Mattar

doi:10.1016/j.foodres.2023.112876

Cited by 12 publications

(3 citation statements)

References 32 publications

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“…The pumpkin seed protein isolate is rich in essential amino acids and contains proteins of good quality in terms of digestibility and nutritional properties and can be consumed as a dietary supplement or incorporated into other food products [7]. Vinayashree and Vasu found that the functional properties of the protein isolate from Cucurbita moschata seeds were compatible with those of soy protein [8].…”

Section: Introductionmentioning

confidence: 99%

Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

Dyankova,

Doneva,

Terziyska

et al. 2024

Applied Sciences

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Pumpkin seed cake, a byproduct of cold-pressed oil production, represents a food waste material with a great potential for valorization. The objective of the present study is to optimize the papain enzymatic hydrolysis process of pumpkin seed cold-pressed oil cake (CPC) to obtain protein hydrolysates with the highest antioxidant activity. Box–Behnken Response Surface Methodology (RSM) was used to optimize the simultaneous effects of an enzyme concentration of papain, a temperature, and a reaction time on the process of enzymatic hydrolysis on pumpkin seed cold-pressed oil cake (CPC). For these three input factors, different values are used—1, 2, and 3% for papain concentration, 20, 30, and 40 °C for temperature, and 60, 120, and 180 min for hydrolysis time. Thus, the design generated a total of 21 experimental runs. The aim is to obtain protein hydrolysates with the highest antioxidant activity. The responses DPPH and ABTS were calculated and the determined regression models were statistically analyzed and validated. The results revealed that optimal conditions included a papain concentration of 1.0%, a temperature of 40 °C, and a hydrolysis time of 60 min to retrieve the highest level of bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

Dyankova,

Doneva,

Terziyska

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

show abstract

“…Human population growth, increasing protein demand, limited availability of protein-rich raw materials, and the safety of animal-based proteins pose challenges for protein supplies that can be overcome through the application of alternative sources of dietary protein [ [1] , [2] , [3] , [4] ]. Thus, the production of proteins derived from agro-industrial wastes, including peels, seeds, and oilseed cakes, is an alternative that also minimizes food waste and environmental pollution [ [5] , [6] , [7] ].…”

Section: Introductionmentioning

confidence: 99%

“…During the processing of gourd seed oil, a large quantity of pressed cake is generated, which is considered a byproduct that is principally used for feed or discarded [ 10 , 11 ]. However, this byproduct represents a potential protein source due to its crude protein concentration of approximately 45–65 % and could be used as a raw material for protein isolate (PI) or protein concentrate (PC) production [ 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%