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Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The cheese was enhanced with varying concentrations of PPP (3% and 6%), and each variant was analyzed for its nutritional content, minerals, phytochemicals, color, and sensory properties. The results demonstrate that PPP addition increased the phytochemicals (45.44–82.83 mg GAE/100 g dw) and antioxidant activity (470.25–977.41 µmol TE/g dw) of the enriched cheese. The findings show that the addition of PPP improved the nutritional, color, and minerals of the enhanced whey cheese. The sensory evaluation indicates that with up to a 3% addition of PPP, the obtained cheese was well-received by consumers, who appreciated the subtle changes in flavor and the enhanced color of the product. The structural analysis reveals that including PPP improved the moisture retention of the cheese, contributing to a creamier texture, which is a desirable attribute in cheese. The study concludes that PPP can be effectively used to enrich cheese, offering a phytochemical-enriched cheese that caters to health-conscious consumers while also addressing the issue of food waste in the pumpkin processing industry. [ABSTRACT FROM AUTHOR]

Water treated with ion ozone improves the technological qualities of food products. Therefore, ion-ozonated water was used in the work, and whole-grain flour from soft wheat of the Almaly variety and pumpkin powder were used as raw materials to improve the quality and nutritional value of the pasta. This study investigated the effects of ion-ozone concentration in ion-ozonated water Cio, water temperature tw, pumpkin powder content Cpp and drying temperature td on various characteristics affecting the quality of pasta, including its organoleptic physical, chemical, and rheological properties. These characteristics were assessed by conducting multiple experiments, a total of 25 indicators were determined, such as humidity, acidity, cooking properties, deformation, and other basic quality indicators. To reduce the number of experiments and obtain a reliable assessment of the influence of individual factors on the quality indicators of pasta, methods involving the multifactorial design of experiments were applied. Data processing and all necessary calculations were carried out using the PLAN sequential regression analysis program. Consequently, our findings indicate that minimizing dry water (DM) loss in cooking water requires a dual approach: increasing ion-ozone concentration and optimizing pasta composition and drying conditions, specifically by reducing pumpkin powder content and drying temperature. As a result, it was established that to obtain high-quality pasta from whole-grain flour with high quality and rheological properties, it is necessary to use the following optimal production modes: ion-ozone concentration in ion-ozonated water Cio = 2.5 × 10−6 mg/cm3, water temperature tw = 50 °C, pumpkin powder content Cpp = 3.0%, and pasta drying temperature td = 50 °C. The resulting pasta is an environmentally friendly product with a high content of biologically active substances. [ABSTRACT FROM AUTHOR]

The first record of the squash and pumpkin bee, Eucera (Peponapis) fervens (Smith 1879) (Hymenoptera: Apidae), is presented for Peru. This species was found in the departments of Apurímac, Ayacucho, Cusco, and Piura, pollinating Cucurbita maxima Duchesne in Lam., C. ficifolia Bouche, and C. pepo L. Additionally, the presence of Eucera (Peponapis) citrullina is reported in the departments of Huancavelica, Ica, Lambayeque, and Lima. This species had previously been recorded in the regions of Lima and Piura. [ABSTRACT FROM AUTHOR]

Biscuit is a type of confectionery popular among all age groups and able to change to become a complete food with necessary nutrients. Pumpkin is a nutritious vegetable that has high post-harvest losses in Sri Lanka. The aim of this research was to analyze the composition of pumpkin powder and evaluate the physical and sensory properties of biscuits made from blended wheat flour and pumpkin powder. Analyses revealed that moisture, protein, fat, ash, crude fiber, and carbohydrate content of pumpkin powder were 8.5%, 5.2%, 1.2%, 3.4%, 4% and 77.7% respectively. Biscuits were made by replacing wheat flour with pumpkin powder at different levels as 0, 5, 10, 20, 30, and 40% (w/w) in the standard formulation. When the percentage of pumpkin powder increased from 10 to 40%, the thickness of biscuits decreased significantly compared to control (0%) There was a significant increment in the spread ratio of biscuits between 10 and 40% levels of pumpkin powder when compared with the control. While 10 to 40% replacement levels of pumpkin powder resulted in significant increase in biscuit hardness, it decreased moisture content significantly compared to control. The color of the biscuits was assessed in terms of lightness, redness, and yellowness. When increasing the pumpkin powder percentage in biscuit, lightness reduced, while redness and yellowness increased gradually. Consumer acceptability test on sensory attributes indicated 5% (w/w) level of pumpkin powder was the most preferred replacement level. The study concludes that pumpkin powder has the potential to be used in biscuit applications. [ABSTRACT FROM AUTHOR]

Melon fruit flies, Zeugodacus cucurbitae infest fruits of cucurbit plants and make them unpalatable. Their ubiquitous presence across the globe is an indication that they are highly adaptive to varying environment. Its larval stage burrows inside the fruits eating soft contents and growing up to its third instar stage. There are ample evidences that food provided at developing stages may cause substantial variation in the external morphology of insects. Since, Z. cucurbitae larvae grow on different vegetable crops, it was aimed to see whether the host species cause variation in the weight and biochemical characteristics during its larval (pre-adult) stage. In the present work, we reared larvae on three different foods, i.e., pumpkin, long gourd and bitter gourd and observed the influence of these varying foods on their weight and the total contents of triglycerides, protein and glucose. The results of this study indicated that the larval weight significantly varied between two genetically different strains grown on varying foods. Within the strain, food provided at larval stage also caused its marked impact on the larval weight. The impact of food consumed at larval development was also analysed on their biochemical parameters. Larval triglyceride level varied significantly between the strains as well as due to varying food provided at their larval development. The rearing food caused variation on total glucose content of the third instar larvae. Larvae fed on bitter gourd possessed maximum content of glucose in both the strains. However, strain and food together did not leave significant effect on the glucose content. The total protein was found to significantly differ between the larvae of the two strains fed on varying food. [ABSTRACT FROM AUTHOR]

Malnutrition has spawned numerous cases of anemia and triggered the emergence of other diseases in West Africa. To combat this issue, affordable production of nutrient-rich food crops must be ensured. Indigenous vegetables offer a cost-effective and high-quality source of nutrition. Despite their nutritional advantages and economic potential, indigenous vegetables remain underutilized due to limited shelf life, low yields, inadequate seed supplies, and conservation challenges. In this review, we discuss advanced methods and contemporary biotechnology approaches that could enhance the production of five selected commonly consumed indigenous vegetables for food, nutrition, and income security in West Africa. [ABSTRACT FROM AUTHOR]

In addition to being used as a snack, pumpkin seeds are an industrial product. It also has the potential to be used in the food, pharmaceutical, and cosmetic industries. Seed yield and quality are traits of economic importance. This study aims to determine the effect of vermicompost and different plant activators on the yield and some parameters of the pumpkin's quality. For this purpose, three plant activators [(ISR-2000 (I), Symbion-Vam (S), and Green-Miracle (G)] together with vermicompost (V) have been used. The experiment was conducted in the field of the Cukurova University Pozantı Agricultural Research and Application Center, Turkey. A total of 8 applications were made. Conventional fertilizer (CF) application was determined as the control group. The results showed that the applications increased the snack pumpkin's fruit, seed yield, and quality. The highest fruit and seed yield was obtained from CF (37.2 t ha-1, 101.42 g-1 m² ) application, followed by V+I (27.1 t ha -1, 80.09 g-1 m² ) application. Additionally, CF applications resulted in the highest fruit width (14.82 cm), length (23.31 cm), seed width (10.21 mm), and length (20.66 mm) of internal weight (74.33 %) measurements. Regarding mineral element and phenolic content, higher results were obtained when vermicompost and plant activators were combined. According to the study results, different doses of vermicompost may be recommended as an alternative to conventional fertilizer application in future studies. [ABSTRACT FROM AUTHOR]

The chaperone system of the cell is the first line of defense in plants under stress. In the present work, the effect of heat stress on the levels of cytoplasmic HSP70 and chloroplast HSP70B chaperones in three Cucurbita species (C. maxima Duchesne, C. pepo L., and C. moschata, Duchesne) differing in their stress resistance was studied. A correlation between the levels of cytoplasmic HSP70 and chloroplast HSP70B chaperones and pumpkin species under heat stress was demonstrated. Under stress, a significant increase in the chaperone levels was observed in the cells of the C. maxima pumpkin, namely, the level of the cytoplasmic HSP70 increased by 3.6 times, and the level of chloroplast HSP70B increased by two times. Heat stress caused a 1.7-fold increase in the level of the cytoplasmic chaperone HSP70 in the cells of the C. pepo pumpkin, while no significant change in the level of the HSP70B protein was observed. However, heat stress led to a decrease in the levels of both HSP70 and HSP70B compared to untreated plants in the C. moschata pumpkin. The dynamics of changes in the levels of cytoplasmic and chloroplast chaperones under heat stress is similar. It should be noted that the constitutive levels of HSP70 and HSP70B under normal conditions are higher in C. moschata and C. pepo compared to C. maxima. The analysis of the obtained data revealed an interesting pattern: high constitutive levels of HSPs result in an insignificant induction of HSPs, and, vice versa, low constitutive levels of these proteins correlate with the high induction rate of these proteins after exposure to heat stress. These findings are important in understanding the mechanisms of plant stress resistance and may be useful for selection and development of highly resistant productive varieties of agriculturally important plants. [ABSTRACT FROM AUTHOR]

Particle size plays an important role in the physicochemical properties of food powders. In this study, the effect of particle size on the quality and characteristics of wheat, pumpkin, melon, and carrot powders was investigated. By changing the particle size, we aimed to improve the solubility rate, increase the surface area and accelerate chemical reactions, which ultimately resulted in high - quality fruit and vegetable powders that can be stored for long periods of time and used to make fresh fruit juices. The results obtained are important for the food industry in Kazakhstan and around the world, where these powders are widely consumed. In particular, the results of this study can be used to develop new processing methods for these powders, which can be used to improve their nutritional value, taste and shelf life. In addition, this study highlights the importance of considering particle size as a critical factor in the production of food powders. Specifically, smaller flour particles were found to create finer texture and denser products, resulting in higher quality breads with superior sensory and textural properties. In addition, the smaller particle size increases the flour's tendency to absorb water and makes carbohydrates more susceptible to enzymatic hydrolysis. The protein content of the flour is also crucial, with a range of 10 - 11.5% considered ideal. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita moschata) can be processed into instant soup. However, the weakness is its low viscosity. Porang flour as a thickening agent is expected to improve the shortcomings of instant pumpkin soup. This study aimed to investigate the effect of porang flour addition on the physical and sensory characteristics of instant pumpkin soup. This study used a non-factorial, completely randomized design, where the concentration of porang flour (0; 0.5; 1; 1.5 and 2%) was the independent variable. The result showed that the addition of porang flour caused an increase in moisture content, dietary fiber, viscosity, water solubility index and water absorption index in instant pumpkin soup. However, there was a decrease in the value of water activity, vitamin E, rehydration ratio, color, and sensory characteristics of instant pumpkin soup. In conclusion, adding 0.5% porang flour is recommended to produce instant pumpkin soup with good sensory and physicochemical properties. [ABSTRACT FROM AUTHOR]

Pumpkins (Cucurbita moschata Duchesne ex Poir) are extensively cultivated in Brazil, gaining prominence due to their importance in nutrition and potential health benefits. The objective of this study was to investigate the influence of harvest time and storage conditions on the postharvest quality and contents of bioactive compounds in 'Brasileirinha' pumpkin. The experimental design employed was a completely randomized design in a 3 × 6 factorial scheme, involving three harvest times (70, 90, and 110 days after planting) and six storage periods (0, 7, 14, 21, 28, and 35 days), with five replicates. The results highlighted variations in the external fruit brightness during storage, with a notable increase at 70 days after planting (DAP) and a consistent decrease in fruits harvested at 110 DAP. The a and b coordinates of the outer skin indicated that the harvest time influenced fruit ripening, with fruits harvested at 110 DAP showing higher values, suggesting a more advanced ripening stage. Fruit firmness decreased over storage time, regardless of the harvest time. Fruits harvested at 110 DAP exhibited higher soluble solids content, while pH increased during storage. Bioactive compounds, such as the ascorbic acid content, increased during storage, being higher in fruits harvested at 110 DAP. Total chlorophyll decreased, while carotenoids increased with storage, especially in fruits harvested at 110 DAP. Phenolic compounds and flavonoid varied with harvest time and storage, emphasizing the importance of considering these factors in assessing the nutritional quality of 'Brasileirinha' pumpkin. This study provided valuable information about changes in the quality and composition of bioactive compounds in 'Brasileirinha' pumpkin during storage, with an emphasis on the influence of harvest time. These results have significant implications for the food and nutrition industry, aiming to optimize the use of this vegetable as a healthy nutrient source in the human diet. [ABSTRACT FROM AUTHOR]

Colour signals play pivotal roles in different communication systems, and the evolution of these characters has been associated with behavioural ecology, integumentary production processes and perceptual mechanisms of the species involved. Here, we present the first insight into the molecular and histological basis of skin colour polymorphism within a miniaturized species of pumpkin toadlet, potentially representing the lowest size threshold for colour polytypism in tetrapods. Brachycephalus actaeus exhibits a coloration ranging from cryptic green to conspicuous orange skin, and our findings suggest that colour morphs differ in their capability to be detected by potential predators. We also found that the distribution and abundance of chromatophores are variable in the different colour morphs. The expression pattern of coloration related genes was predominantly associated with melanin synthesis (including dct, edn1, mlana, oca2, pmel, slc24a5, tyrp1 and wnt9a). Up‐regulation of melanin genes in grey, green and brown skin was associated with higher melanophore abundance than in orange skin, where xanthophores predominate. Our findings provide a significant foundation for comparing and understanding the diverse pathways that contribute to the evolution of pigment production in the skin of amphibians. [ABSTRACT FROM AUTHOR]

Large quantities of pumpkins, rich in valuable nutrients, are lost due to superficial imperfections or size variations. This study explores a solution: transforming this unused resource into a highly functional food ingredient-pumpkin powder obtained from dehydration. This study emphasizes the importance of a detailed particle-level mathematical model in dehydrator design and operation, particularly for drying conditions using air at temperatures between 333 K and 353 K. The model investigates the effect of sample geometry on the moisture reduction rate and the product quality. Here, a model considers mass and energy transport, including the shrinkage ratio of the samples. The results effectively demonstrate the deformation, moisture content, and temperature evolution within the samples throughout the drying process. The findings reveal that both the drying temperature and initial sample geometry significantly influence the moisture loss rate, the final product texture, and the powder's absorption capacity. Notably, the nutritional composition (except for lipids) remains largely unaffected by the drying process. Additionally, the bulk and compacted densities of the powders decrease with increasing temperature. These insights not only illuminate the performance of the drying process but also provide valuable knowledge regarding the dehydrated product's technological behavior and potential functionalities within various food applications. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, the health-promoting properties of plant-derived compounds have garnered increasing scientific interest. Notably, tomatoes and pumpkins (Cucurbita moschata), renowned for their abundant phytochemicals and associated biological activities, have become focal points of research. This study investigated the extraction of phenolic compounds from tomatoes and pumpkins cultivated on Lemnos, an Aegean Island, aiming to enhance the nutritional profiles of food products. We established an extraction protocol for total phenolics and evaluated the antioxidant capacity using response surface methodology. Utilizing a central composite design, we optimized the extraction parameters, with time and ethanol concentration identified as critical factors (p < 0.05). The optimized extracts demonstrated substantial phenolic content (9.47 ± 0.08 and 4.52 ± 0.05 mg GAE/g for tomatoes and pumpkins, respectively) and antioxidant capabilities as determined by DPPH (7.65 ± 0.08 and 5.78 ± 0.05 μmol TE/g, respectively), ABTS (9.27 ± 0.02 and 3.95 ± 0.04 μmol TE/g, respectively), FRAP (5.25 ± 0.09 and 2.99 ± 0.03 μmol TE/g, respectively), and CUPRAC assays (2.3 ± 0.04 and 1.25 ± 0.03 μmol TE/g, respectively). Following extraction, the phenolic compounds were encapsulated using maltodextrin and subsequently freeze-dried, yielding high encapsulation efficiency. In alignment with a comprehensive strategy aimed at fostering functional snacks that enhance local economic and public health outcomes, vegetables sourced from local farms were employed to develop a savory cereal bar enriched with tomato extract and a sweet cookie infused with pumpkin extract. [ABSTRACT FROM AUTHOR]

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Cucurbita pepo cv Dayangua (CPD) is an edible plant with diverse pharmacological properties. The current research on CPD has primarily focused on initial investigations of its chemical composition and pharmacological effects, and no comprehensive toxicity assessment has been conducted to date. Methods: In the present study, the toxicity of CPD was evaluated through both acute and sub-chronic oral toxicity tests in mice. 16S rDNA sequencing was used to analyze the composition of the gut microbiota of mice at different time points to observe the effect of CPD on these microbial communities. Results: In the acute toxicity test, CPD exhibited low toxicity, with a median lethal dose (LD50) > 2000 mg/kg. The sub-chronic toxicity test indicated that CPD administration at doses of 200, 400, and 600 mg/kg did not cause mortality or significant organ damage in mice. Furthermore, analysis of the gut microbiota after gavage administration of CPD at 400 and 600 mg/kg revealed an improved abundance of some beneficial gut bacteria. Conclusions: In summary, no acute or sub-chronic toxic effects were observed in mice following the oral administration of CPD. CPD did not affect the structure and diversity of the gut microbiota and may contribute to an increase in the number of beneficial gut bacteria. [ABSTRACT FROM AUTHOR]

Summary: In the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g−1 (pulp) to 28.75 (pulp) and 67.68 mgGAE/100 g (peel) respectively. Also, total flavonoid quantities of the parts of pumpkin were assigned between 21.07 mg/100 g (pulp) and 220.36 mg/100 g (seed), while antioxidant activities of pumpkin samples range from 0.04 mmol kg−1 (pulp) to 0.82 mmol kg−1 (seed). Catechin and caffeic acid amounts of pumpkin parts varied from 13.25 (seed) and 77.31 mg/100 g (peel) to 4.70 (seed) and 7.60 mg/100 g (peel) respectively. The amount of catechin detected in the pumpkin peel was approximately two and five times higher than the pulp part. Resveratrol content was lowest in the pulp part of the pumpkin. Oleic and linoleic acid values of the oils ranged from 19.23% (peel) to 29.16% (seed) and from 18.15% (peel) to 51.06% (seed) respectively. Stearic, oleic and linoleic acids of pumpkin pulp oil were higher than pumpkin peel oil. Pumpkin seed oils are rich in oleic and linoleic acids. P, K, Mg, S and Fe were the dominant biogenic minerals of pumpkin parts. The most of total carotenoids and total phenols were accumulated in the peel part of the pumpkin fruit. The total flavonoid quantity of pumpkin seeds was approximately three times higher than the pumpkin peel part and ten times higher than the pulp part. [ABSTRACT FROM AUTHOR]

Pumpkin peel is a main by-product produced during pumpkin consumption and processing, which is often disposed of as food waste. Therefore, it is necessary to develop ways to utilize pumpkin peel. In this study, the pectic polysaccharides were extracted from pumpkin peel, and their properties were evaluated. Results indicated that the extraction yield of pectin polysaccharides from Dongsheng pumpkin peel was the highest. Meanwhile, among the pumpkin peel pectic polysaccharides (PPs), Dongsheng PP exhibited the highest methylation degree (22.38%), acetylation degree (15.92%), molecular weight (6.26 × 105 Da) and initial apparent viscosity. Variety had little effect on the microstructure and functional groups of PPs. Compared with the other PP samples, Beibei PP (BBP) had the lowest molecular weight coupled with highest protein content, resulting in the highest emulsifying activity, emulsion stability and antioxidant activity. In addition, all the PPs had the ability to promote the growth of probiotics, and BBP and Banli PP (BLP) shown better capacities to promote the growth of Lactobacillus acidophilus and Bifidobacterium breve. Hence, it could be concluded that extraction pectin from pumpkin peel is a potential method for the utilization of pumpkin peel. [ABSTRACT FROM AUTHOR]

Due to high water content, beverages are prone to microbial spoilage, enzymatic reactions, resulting in short shelf life and quality degradation. Converting into a powder form, makes it effortless to carry around, store, preserve, and use as an ingredient in product formulations. Decreased moisture as well as water activity lend to prolong powder’s shelf life. Spray-drying is a quick, continuous, affordable, and reproducible dehydration technique for transforming liquids into powders by atomization using a hot drying medium, commonly air. Being a plentiful source of vitamins and minerals, pumpkin pulp is a viable option for converting to spray-dried powder thus extending its shelf life. In the current study, different spray-dried powder formulations were prepared with pumpkin pulp: carrier (maltodextrin) ratios as 70:30, 60:40 and 50:50 at 150°C drier inlet temperature and the influence of maltodextrin concentration on physico-chemical characteristics of spray dried pumpkin were analysed keeping outlet temperature, pressure and blower capacity constant at 65°C, 2kg/cm² and 50% respectively. A noteworthy curtailment in the nutritional parameters was discerned in spray dried pumpkin powder compared to the fresh pumpkin pulp. Assessment of physicochemical properties revealed a significant reduction in titratable acidity, ash, antioxidant activity, total polyphenols, ascorbic acid, β-carotene and moisture content of the powders and an increase in total soluble solids, water activity, sugars and bulk density with the increase in maltodextrin concentration. Crude fibre content was not detectable in spray dried powders. [ABSTRACT FROM AUTHOR]

Graft healing is a complex process affected by environmental factors, with temperature being one of the most important influencing factors. Here, oriental melon grafted onto pumpkin was used to study changes in graft union formation and sugar contents at the graft interface under night temperatures of 18 °C and 28 °C. Histological analysis suggested that callus formation occurred 3 days after grafting with a night temperature of 28 °C, which was one day earlier than with a night temperature of 18 °C. Vascular reconnection with a night temperature of 28 °C was established 2 days earlier than with a night temperature of 18 °C. Additionally, nine sugars were significantly enriched in the graft union, with the contents of sucrose, trehalose, raffinose, D–glucose, D–fructose, D–galactose, and inositol initially increasing but then decreasing. Furthermore, we also found that exogenous glucose and fructose application promotes vascular reconnection. However, exogenous sucrose application did not promote vascular reconnection. Taken together, our results reveal that elevated temperatures improve the process of graft union formation through increasing the contents of sugars. This study provides information to develop strategies for improving grafting efficiency under low temperatures. [ABSTRACT FROM AUTHOR]

It has been discovered that the peel of a pumpkin (Cucurbita maxima), regarded as a waste product of pumpkin processing, has significant amounts of carotenoids and other antioxidants. This study aims to identify the most effective extraction parameters for an ultrasonic-assisted extraction method to extract the total carotenoids (TCs) and assess the antioxidant activity (AA) of pumpkin peel. To determine the effects of the extraction time, temperature, and material-to-solvent ratio on the recovery of TCs and AA, a response surface methodology utilizing the central composite design (CCD) was used. The extraction temperature (6.25–98.75 °C), extraction duration (13.98–128.98 min), and solvent ratio (0.23–50.23 mL) were the variables studied in the coded form of the experimental plan. The carotenoid concentration varied from 0.53 to 1.06 mg/g DW, while the AA varied from 0.34 to 7.28 µM TE/g DW. The findings indicated that the optimal extraction parameters were an 80 °C temperature, a 10 mL solvent ratio, and a 100 min extraction time. The study confirmed that the optimum extraction conditions resulted in an experimental TC yield of 0.97 mg/g DW and an AA of 7.25 µM TE/g DW. Overall, it should be emphasized that the extraction process can be enhanced by setting the operating factors to maximize the model responses. [ABSTRACT FROM AUTHOR]

Estimates of combining ability help determine the value of hull-less pumpkin (Cucurbita pepo L. var. styriaca) lines in producing new hybrids with high yield and better quality. This research was conducted to estimate the general and specific combining abilities and heterosis in six inbred lines proposed for hull-less pumpkins at the University of Guilan. Analysis of variance indicated that responses for all traits differed significantly. The highest fruit yield and seed length were related to the hybrid 14x16, the highest number of seeds was related to the hybrid 16x23, the highest percentage of oil was related to the hybrid 11x14 and the highest yield of oil was related to 11x23. Considering the high value of combining ability and the heterosis compared to the average of the parent and high parent, it is possible to increase the oil yield and the seed yield by using the 11x23 hybrid. The 16x23 hybrid proposes to increase the number of seeds. The best specific combining ability (SCA) for seed number was associated with the 16x23. The 11x14 had the best SCA for the oil yield per hectare. The 11x 23 had the best SCA for the seed yield per hectare. Significant specific combining ability and high heterosis for traits indicated low additive and high dominant gene action on hull-less pumpkin traits, therefore crossing between lines to release new hybrid cultivars is necessary for Iran's pumpkin breeding program. [ABSTRACT FROM AUTHOR]

[Objective] Soil contamination by cadmium (Cd) is a problem for agriculture production in many countries. One remediation method is to improve the tolerance of crops to Cd. In this paper, we investigate the tolerance of the seedlings of different pumpkin varieties to Cd contamination and Cd accumulation in the plants. [Method] The experiment compared seven pumpkin varieties: 360-3x041-1, Yanbian-4xLingchuanc1, Yanbian-3x360-3, Yanbian- 2x041-1, Hetou a2x360-3, Yanbian-3xLingchuan c1, and Hetou a2x041-1. They were all grown in pots repacked with soils contaminated by Cd at concentration of 0, 8 and 16 mg/L, respectively. During the experiment, we measured the growth, physiological traits of the plants, as well as Cd accumulation in the plants. [Result] ① Compared to the control without Cd contamination, Cd stress significantly reduced plant height, dry and fresh mass of the Yanbian-3xLingchuan c1 and Hetou a2x041-1 varieties, but had no significant impact on the 360-3x041-1 variety. ② Regardless of Cd stress levels, the 360-3x041-1 had the highest activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT), and the lowest electrical conductivity. ③ The Cd content in the above-ground part of 360-3x041-1 and Yanbian-4xLingchuan c1 was significantly lower than that in other varieties; their associated Cd transfer coefficient was small and the Cd accumulation was low. ④ Comprehensive analysis showed that in soil contaminated by Cd at concentration of 8 mg/L, the tolerance of the seven varieties to Cd was ranked in the order of 360-3x041-1>Yanbian-4xLingchuanc1>Yanbian-3x360-3>Yanbian-2x041-1>Hetou a2x360-3>Yanbian-3xLingchuan c1>Hetou a2x041-1. In soil contaminated by Cd at concentration of 16 mg/L, their tolerance to Cd was ranked in the order of 360-3x041-1>Yanbian-4xLingchuan c1>Yanbian-3x360-3>Hetou a2x360-3>Yanbian-3xLingchuan c1>Yanbian-2x041-1>Hetou a2x041-1. [Conclusion] Comprehensive analysis shows that the varieties 360-3x041-1, Yanbian-4xLingchuan c1 and Yanbian-3x360-3 were more tolerant to Cd stress, especially 360-3x041-1 which had the lowest cadmium transfer coefficient and can healthily grow in Cd contaminated soils. [ABSTRACT FROM AUTHOR]

In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-wheat flour mixture, and the effects of the addition of whole wheat flour, the addition of pumpkin flour, the addition of yeast, and the fermentation time on the sensory, specific volume, and chromaticity of the whole wheat steamed bread. On this basis, the sensory score was used as the response value, and the Box-Behnken experiment was used to optimize to obtain the optimal formulation of whole wheat steamed bread and the nutritional characteristics of whole wheat steamed bread were analyzed. The results showed that the influence of each factor on the sensory scores of whole wheat steamed bread was in descending order: the amount of whole wheat flour added, the amount of yeast added, and the amount of pumpkin flour added. The optimal formulation of whole wheat steamed bread was 55% wheat flour, 45% whole wheat flour, 10% pumpkin flour, 2% yeast, and fermentation time 40 min. The sensory score of whole wheat steamed bread prepared under this formulation was 97.23, which was similar to the predicted value of 97.81. The moisture content of pumpkin whole wheat steamed bread under the optimal formulation was 44.86%, the polyphenol content was 5.47 mg/g, and the flavonoid content was 2.57 mg/g. The steamed bread under the formulation had a golden color, and prominent aroma, fluffy and tasty, and possessed the unique flavors of pumpkin and whole wheat. It provides a useful reference for the deep processing and comprehensive utilization of pumpkins. [ABSTRACT FROM AUTHOR]

Nanofibers made of natural proteins have caught the increasing attention of food scientists because of their edibility, renewability, and possibility for various applications. The objective of this study was to prepare nanofibers based on pumpkin leaf protein concentrate (LPC) as a by-product from some crops and gelatin as carriers for vitamin B12 using the electrospinning technique. The starting mixtures were analyzed in terms of viscosity, density, surface tension, and electrical conductivity. Scanning electron micrographs of the obtained nanofibers showed a slight increase in fiber average diameter with the addition of LPC and vitamin B12 (~81 nm to 109 nm). Fourier transform infrared spectroscopy verified the physical blending of gelatin and LPC without phase separation. Thermal analysis showed the fibers had good thermal stability up to 220 °C, highlighting their potential for food applications, regardless of the thermal processing. Additionally, the newly developed fibers have good storage stability, as detected by low water activity values ranging from 0.336 to 0.376. Finally, the release study illustrates the promising sustained release of vitamin B12 from gelatin-LPC nanofibers, mainly governed by the Fickian diffusion mechanism. The obtained results implied the potential of these nanofibers in the development of functional food products with improved nutritional profiles. [ABSTRACT FROM AUTHOR]

Illicium verum, commonly known as star anise, represents one of the notable botanical species and is recognized for its rich reservoir of diverse bioactive compounds. Beyond its culinary application as a spice, this plant has been extensively utilized in traditional medicine. Given the contemporary emphasis on incorporating natural resources into food production, particularly essential oils, to enhance sensory attributes and extend shelf life, our study seeks to elucidate the chemical composition and evaluate the antibacterial (in vitro, in situ) and insecticidal properties of Illicium verum essential oil (IVEO). Also, microbiological analyses of pumpkin sous vide treated with IVEO after inoculation of Salmonella enterica were evaluated after 1 and 7 days of study. GC/MS analysis revealed a significantly high amount of (E)-anethole (88.4%) in the investigated EO. The disc diffusion method shows that the antibacterial activity of the IVEO ranged from 5.33 (Streptococcus constellatus) to 10.33 mm (Citrobacter freundii). The lowest minimal inhibition concentration was found against E. coli and the minimum biofilm inhibition concertation was found against S. enterica. In the vapor phase, the best antimicrobial activity was found against E. coli in the pears model and against S. sonei in the beetroot model. The application of the sous vide method in combination with IVEO application decreased the number of microbial counts and eliminated the growth of S. enterica. The most isolated microbiota identified from the sous vide pumpkin were Bacillus amyloliquefaciens, B. cereus, B. licheniformis, and Ralstonia picketii. Modifications to the protein composition of biofilm-forming bacteria S. enterica were suggested by the MALDI TOF MS instigations. The IVEO showed insecticidal potential against Harmonia axyridis. Thanks to the properties of IVEO, our results suggest it can be used in the food industry as a natural supplement to extend the shelf life of foods and as a natural insecticide. [ABSTRACT FROM AUTHOR]

Compared to conventional irrigation and fertilization, the Water-fertilizer coupling can significantly enhance the efficiency of water and fertilizer utilization, thereby promoting crop growth and increasing yield. Targeting the challenges of poor crop growth, low yield, and inefficient water and fertilizer utilization in the arid region of northwest China under conventional irrigation and fertilization practices. Therefore, a two-year on-farm experiment in 2022 and 2023 was conducted to study the effects of water-fertilizer coupling regulation on pumpkin growth, yield, water consumption (ET), and water and fertilizer use efficiency. Simultaneously the comprehensive evaluation of multiple objectives was carried out using principal component analysis (PCA) methods, so as to propose an suitable water-fertilizer coupling regulation scheme for the region. The experiment was set up as a two-factor trial using water-fertilizer integration technology under three irrigation volume (W1 = 37.5 mm, W2 = 45.5 mm, W3 = 52.5mm) and three organic fertilizer application amounts (F1 = 3900-300 kg ha-1, F2 = 4800-450 kg·ha-1, F3 = 5700-600 kg·ha-1), with the traditional irrigation and fertilization scheme from local farmers as control treatments (CK). The results indicated that irrigation volume and organic fertilizer application significantly affected pumpkin growth, yield, and water and fertilizer use efficiency (P<0.05). Pumpkin yield increased with increasing irrigation volume. Increasing organic fertilizer levels within a certain range benefited pumpkin plant growth, dry matter accumulation, and yield, however, excessive application beyond a certain level had inhibited effects on those. The increased fertilizer application under the same irrigation volume enhanced the efficiency of water and fertilizer utilization. However excessive irrigation only resulted in inefficient water consumption, reducing the water and fertilizer use efficiency. The Comprehensive evaluation by PCA revealed that the F2W3 treatment outperformed all the others, effectively addressing the triple objectives of increasing production, improving efficiency, and promoting green production. Therefore, F2W3 (Irrigation volume: 52.5 mm; Fertilizer application amounts: 4800-450 kg/ha-1) as a water and fertilizer management scheme for efficient pumpkin production in the arid region of northwest China. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita pepo L.) is a valuable vegetable with a high content of bioactive compounds. The present study aims to optimize the microwave-assisted extraction (MAE) parameters to achieve the highest yield of total phenolic content (TPC) from its pulp (PPU) and peel (PPE). Response surface methodology (RSM) in conjunction with central composite design was used. The factors considered were (i) ethanol concentration, (ii) microwave power level, (iii), irradiation time and (iv) solid to liquid ratio. The models obtained produced a satisfactory fit to the data regarding to TP extraction with desirabilities of 0.99 and 0.83, for PPU and PPE, respectively. The optimum conditions for their extraction were found to be ethanol concentration 60%, microwave power 300 W, extraction time 138.67s and a solid-to-liquid ratio 1/30 g/mL for PPU. And for PPE, they were ethanol concentration of 46.42%, microwave power of 100 W, extraction time of 180 s and a solid-to-liquid ratio of 1/36.33 g/mL. Under these optimized conditions, the experimental maximum yields of TPC were 795.41 ± 20.21 and 548.09 ± 13.68 mg GAE/100 g dry weight, respectively for PPU and PPE which was in close agreement with predicted values, thus indicating the suitability of the developed models. The antioxidant activity of the optimized extracts was determined using DPPH· and ABTS·+ radicals scavenging, ferric reducing power (FRAP) and total antioxidant activity (TAA). In the entire tests, PPU extract exhibited the best capacities with IC50 of 1324.45 ± 16.57, 1992.85 ± 34.55, 476.51 ± 1.63 and 480.67 ± 10.50 µg/mL in DPPH, ABTS, FRAP and TAA assays, respectively. Nevertheless, both optimized extracts revealed a moderate antimicrobial effect. According to FT-IR analysis, all found functional groups support the occurrence of phenolic acids and flavonoid compounds in the optimized extracts. The study revealed the effectiveness of MAE in enhancing the phenolic yield of PPU and PPE in a reduced time and lower solvent consuming. [ABSTRACT FROM AUTHOR]

Objectives: The objective of this research was to investigate the potential anti-inflammatory properties of the Cucurbita pepo fruit. Given the adverse effects associated with long-term use or excessive doses of conventional anti-inflammatory medications, exploring herbal therapies as alternatives has become increasingly important. Methods: Various preliminary tests and antioxidant assays, both enzymatic and non-enzymatic, were conducted on the C. pepo fruit. Bioactive substances present in the fruit, including alkaloids, carbohydrates, flavonoids, tannins, amino acids, triterpenoids, and saponin glycosides, were identified through early analysis. Different extraction solvents, such as chloroform, methanol, and water, were utilized to extract samples. The methanolic extract was subjected to further testing for its in vitro anti-inflammatory characteristics. This involved evaluating their ability to stabilize RBC membranes, inhibit protein denaturation, and suppress proteinase activity using two concentrations (150 µg/ml and 300 µg/ml) of the extract. Results: The methanolic extract of the C. pepo fruit exhibited strong free radical scavenging activity in both DPPH and H2O2 assays. Moreover, it demonstrated the dose-dependent stabilization of RBC membranes, resulting in reduced hemolysis, protein denaturation, and proteinase activity. These findings suggest potent anti-inflammatory effects of the methanolic extract. Conclusion: This research study has found that the C. pepo fruit methanolic extract significantly reduced inflammation. This demonstrates the promise of natural chemicals as less risky substitutes for traditional anti-inflammatory medications. Potentially safe and efficient treatments for inflammatory illnesses could be found in herbal remedies such as the C. pepo fruit. Therefore, this study highlights the significance of exploring herbal remedies as a potential treatment option for inflammation-related diseases. [ABSTRACT FROM AUTHOR]

This study demonstrates a facile solvothermal approach to synthesizing green fluorescent carbon dots (G‐CDs) using baby pumpkin as a natural precursor. The G‐CDs exhibit strong fluorescence emission at 547 nm under excitation at 467 nm, and the highest quantum yield reaching 17.5 % in acetone, making them suitable for a range of applications including sensing, bioimaging, catalysis, and drug delivery. The G‐CDs demonstrate excellent stability under various conditions, such as prolonged light exposure, high salt concentration, extended periods, and elevated temperatures. Furthermore, the G‐CDs show a good linear relationship with Cd2+ within the concentration range of 0 to 16.5 μmol/L, with a linear correlation coefficient of 0.9920. The detection limit (LOD) was calculated to be 0.68 μmol/L. The recovery rate ranges between 85.66% to 97.43%, indicating their potential for use in environmental metal ion detection. This study provides a convenient and economical method for the synthesis of G‐CDs using baby pumpkin as a precursor, offering a sustainable alternative for various applications in sensing, imaging, catalysis, and drug delivery. [ABSTRACT FROM AUTHOR]

Pumpkin (Cucurbita maxima) is one of the best vegetables that meet the needs of a healthy diet. This delicious and valuable vegetable is rich in biologically active compounds, present both in the pulp and in the peel and seeds, which gives it special dietary qualities. Pumpkin is considered, by some scientists, to be a food that meets all the requirements necessary for people to have a healthy diet. Cucurbita maxima can be consumed both fresh and in canned form, including soups, smoothies and juices and he is used in the food industry as a functional food, in bakery products, beverages, meat and dairy products. Pumpkin is considered a valuable food because its pulp contains a large amount of carotenoids, including β-carotene, lutein, potassium, vitamins C, B2 and E. The health benefits of the pumpkin consumption are: anti-inflammatory, antibacterial and anti-carcinogenic action, as well as anti-diabetic and anti-hypertensive properties. Cucurbita maxima seeds represent an excellent economic source of lipids, proteins, carbohydrates, but also other nutrients required in the human diet to maintain health. Pumpkin seeds are rich in macronutrients such as magnesium, phosphorus and calcium, and contain moderate amounts of micronutrients such as manganese, copper and zinc. Pumpkin is an important source of vitamin A and contains significant amounts of vitamin C, vitamin E, lycopene and dietary fiber. [ABSTRACT FROM AUTHOR]

Simple Summary: Pumpkins (Cucurbita moschata), valued for their nutritional, medicinal, and economic contributions, are threatened by root-knot nematodes, notably Meloidogyne incognita. This research explores the impact of M. incognita on the growth and comprehensive physiological responses of pumpkins. The findings reveal that infection leads to significant growth impairment, as indicated by reduced plant height and biomass along with the development of nematode-induced galls. In addition, there is an observable oxidative stress response characterized by elevated levels of hydrogen peroxide and an increase in antioxidant defense mechanisms such as crucial antioxidative enzymes (superoxide dismutase, glutathione reductase, and catalase) and the accumulation of glutathione. These responses demonstrate a dynamic interplay between the plant and the nematode, where pumpkins mobilize robust antioxidant defenses to counteract the stress induced by nematode infection. Despite these defense mechanisms, pumpkin's ability to combat M. incognita raises concerns about the agricultural production challenges posed by this pest in Cucurbita crops. The insights gained from this study improve our understanding of plant–nematode interactions, paving the way for strategies aimed at increasing resistance against these pests, thus promoting sustainable agricultural practices. Pumpkins (Cucurbita moschata), valued for their nutritional, medicinal, and economic significance, face threats from Meloidogyne incognita, a critical plant-parasitic nematode. This study extensively examines the impact of M. incognita on the growth, physiological, and biochemical responses of C. moschata. We demonstrate that M. incognita infection leads to significant growth impairment in C. moschata, evidenced by reduced plant height and biomass, along with the significant development of nematode-induced galls. Concurrently, a pronounced oxidative stress response was observed, characterized by elevated levels of hydrogen peroxide and a significant increase in antioxidant defense mechanisms, including the upregulation of key antioxidative enzymes (superoxide dismutase, glutathione reductase, catalase, and peroxidase) and the accumulation of glutathione. These responses highlight a dynamic interaction between the plant and the nematode, wherein C. moschata activates a robust antioxidant defense to mitigate the oxidative stress induced by nematode infection. Despite these defenses, the persistence of growth impairment underscores the challenge posed by M. incognita to the agricultural production of C. moschata. Our findings contribute to the understanding of plant–nematode interactions, paving the way for the development of strategies aimed at enhancing resistance in Cucurbitaceae crops against nematode pests, thus supporting sustainable agricultural practices. [ABSTRACT FROM AUTHOR]

Flower colour, as an important morphological marker, plays an essential role in improving the identification efficiency of the purity seed in hybrid production. However, the molecular mechanism of white‐flower trait has not been reported in pumpkin (Cucurbita moschata D.). In this study, we obtained a white‐flower mutant (wf) through the ethyl methane sulfonate (EMS) mutagenesis of inbred line N87 (yellow flower). F2 populations were then constructed by crossing wf mutant and N87 plant to fine map the genes controlling white‐flower trait in pumpkin. Phenotypic identification revealed that carotenoid content significantly decreased in the petals of wf mutants compared with N87 plants. Genetic analysis indicated that the white flower mutant trait was controlled by a single recessive gene, Cmowf. Using bulked segregant analysis and KASP phenotyping, Cmowf was mapped to a 762 kb region on chromosome 14 containing three annotated genes. Among them, a nonsynonymous single‐nucleotide polymorphisms mutation was identified only in CmoCh14G005820 gene, which encoded a DUF1997 family protein. Compared with CmoDUF1997 amino acid sequences between the wf mutants and N87 plants, the critical amino acid mutations (early termination of amino acids) occurred in wf mutants, so CmoCh14G005820 was predicted as a potential candidate for controlling the white‐flower trait. RNA‐sequencing analysis revealed that the expression of CmoCh14G005820 and most genes involved in carotenoid biosynthesis was significantly downregulated in wf mutants, whereas the expression of several genes responsible for carotenoid degradation was upregulated in wf mutants. This finding suggested that carotenoid metabolism may participate in the formation of flower colour in pumpkin. Overall, our results provided a theoretical basis for understanding the genetic mechanisms underlying white‐flower formation in pumpkin. [ABSTRACT FROM AUTHOR]

There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties. [ABSTRACT FROM AUTHOR]