Pumpkin powder with co-products seeds and peel: effect on the physicochemical and functional properties by spray drying

Pumpkin powder with co-products seeds and peel: effect on the physicochemical and functional properties by spray drying

The incorporation of pumpkin co-products (peel and seed) rich in phenolic and fat-soluble bioactive compounds, together with its pulp, allowed the development of a new pumpkin powder mixture (PPM) by spray drying (SD). The main factors that can affect its physicochemical and techno-functional qualit...

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Bibliographic Details
Main Authors: Birina Luz Caballero-Gutiérrez, Carlos Julio Márquez-Cardozo, Héctor José Ciro-Velásquez, Misael Cortés-Rodríguez
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Pumpkin powder
Antioxidant capacity
β-carotene
α-tocopherol
Process optimization
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225001891
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http://www.sciencedirect.com/science/article/pii/S2772502225001891

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