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This study aimed to evaluate the potential of maltodextrin (MD) combination with gum arabic (GA), and whey protein isolate (WPI) on the microencapsulation of gurum seeds oil by a spray-drying method. Three formulations of protein-based (PB) (WPI: MD, 2:1), carbohydrate-based (CHOB) (GA: MD, 2:1), and mixed (MIX) (WPI: GA: MD, 1:1:1) wall materials were designed. The moisture content and water activity were in the range of 1.65–3.67% and 0.17–0.31, respectively, which is suitable for long-term storage. The best results were achieved when gurum seed oil was microencapsulated with carbohydrate-based, where it had the highest microencapsulation yield (92.80%) and microencapsulation efficiency (97.38%). Carbohydrate-based showed the highest relative crystallinity (32.25%) and the temperature of the glass transition (58.20 °C). FT-IR revealed that the oil was well encapsulated in the microcapsules. SEM of microcapsules showed spherical shapes without any apparent cracking on the surfaces. During the oxidative stability study, carbohydrate-based microencapsulation was the wall material that best protected the active materials against lipid oxidation.

Recently, the determination of phenolic compounds in edible oils has aroused wide attention because of its beneficial effects on human health. The objective of this study was to determine the phenolic compounds in gurum seed oil obtained by different methods viz. screw press, supercritical CO2, and solvent extraction using HPLC. Results showed that the HPLC characterization of oil obtained by screw press revealed that kaempferol, quercetin, syringic acid, caffeic acid, and rutin were the main phenolic compounds accounting for 60.28 μg/g, 31.78 μg/g, 1.19 μg/g, 1.18 μg/g, and 0.83 μg/g, respectively. The HPLC characterization of oil obtained by supercritical CO2 extraction (SFE) revealed that kaempferol, rutin, epigallocatechin, and syringic acid were the main phenolic compounds accounting for 55.26 μg/g, 18.19 μg/g, 1.75 μg/g, and 1.36 μg/g, respectively. Caffeic acid and ferulic acid were predominant phenolic compounds accounting for 3.21 μg/g and 2.86 μg/g, respectively, in oil obtained by solvent extraction. Results showed that the gurum seed oil appears to be a novel promising source of biologically active constituents and may be incorporated as a functional ingredient in foods. Additionally, gurum seed oil as a rich source of natural antioxidants may play a vital role in decreasing the hazard of chronic infirmities. Thus, the examined gurum seed oil can be used in varied food preparations to supply nutritive and health benefits.

Sorghum sourdough made with lactic acid bacteria (LAB) and fruit products are of interest in the preparation of a variety of fermented baked products. In this study, different levels (10, 20, and 30%) of sorghum sourdough were fermented by a blend of L. plantarum and L. brevis and various levels of dry nabag pulp powder (1, 3, 5, and 7%). Physicochemical properties of dough and bread as well as the sensory evaluation were determined. Sorghum sourdough' pH decreased from 6.30 to 3.54, total titratable acidity (TTA) increased from 2.8 to 15 mL and bacteria count increased from 6.00E + 08 to 1.14E + 09, CFU/mL after 24 h of fermentation. The addition of sorghum sourdough and nabag powder progressively decreased pH and increased TTA values of bread and dough compared to the controls. Nabag powder significantly (p < 0.05) increased maximum dough fermentation height (Hm), compared to the control, however the other samples were lower (p < 0.05). The maximum gas fermentation height (H’m) and gas properties increased (p < 0.05) for all samples with different addition levels. Crust and crumb color were not affected by sorghum sourdough and nabag pulp powder except for 30% sorghum sourdough and 7% nabag pulp powder. These results showed sorghum sourdough and nabag pulp powder can be used in the bread formulations.

Gurum (Citrullus lanatus var. Colocynthoide) seed was evaluated for lipid, amino acid, mineral, proximate, sugar, vitamin composition, volatile compound and functional characteristics in seeking to identify nutritious plant containing a higher amount of nutrients that can be employed in food related industries. The gurum seed was found to be rich in fat (33.05%), crude fiber (26.42%), protein (18.55%), carbohydrates (14.41%), and ash (3.40%) and it has sufficient amino acids content. The gurum seed was found to have a higher content of minerals with potassium 2116.83 mg/100 g among highest followed by sodium 461.23 mg/100 g and magnesium 405.63 mg/100 g. Calcium, zinc, iron, copper and manganese are also present in a significant amount. Gurum seeds could be used as an affluent source of vitamins, mainly B6 and B9 with the amounts of 11.37 and 9.24 mg/100 g respectively, while sucrose constituted 41.5% of the all sugars. Oil of gurum seed has an altitude amount of unsaturated fatty acids, with C18:2 and C18:1 as the major acids, whereas, triglycerides as a major component of lipid classes. The gurum seed showed water absorption 3.46 mL /g and oil absorption 2.39 mL/g. The foaming capacity, stability of foam and emulsifying capacity were 18.5%, 16.55%, and 44.2%, respectively. 49 volatile compounds from the extract of gurum seeds were identified; with organic acids as a prime component. This study has shown the potentials of gurum seed, a by-product with a high nutritional value to provide sufficient economic resourceful raw material alternative to food industrial firms.

Lipid composition, physicochemical, antioxidant, and thermal properties of gurum seed oil obtained from supercritical CO₂, screw pressing and hexane extraction were studied. Results showed that the highest yield of lipids was obtained by the hexane extraction (34.04%) as compared to supercritical CO₂ (30.05%) and screw pressing (27.5%), respectively. The physicochemical properties of oil extracted by different methods are important criteria to select the oil for edible purpose. Supercritical CO₂ gurum oil has higher linoleic acid composition in comparison to the screw press gurum oil and hexane gurum oil. Supercritical CO₂ gurum oil and hexane gurum oil showed lower free fatty acid values (0.60 and 0.46%, respectively). Supercritical CO₂ gurum oil has shown higher amounts of (C18:1‐C18:1‐C18:2)‐TAG. Supercritical CO₂ gurum oil has excellent properties, especially in the terms of polyphenol, β‐tocopherol, ergosta‐7, 22‐dein‐3‐ol, and antioxidant activity. Thus, suggesting the supercritical CO₂ gurum oil as desired alternative for extracting fats with altitude nutritional value, while keeping bioactive compounds intact. PRACTICAL APPLICATIONS: This study is beneficial for extraction of oil from seeds. Supercritical CO₂ fluid extraction (SFE) is quite demanding technique on the industrial scale. SFE is a novel method to extract the oil from gurum seed and can be used in various fields such as food and pharmaceutical industries. The presented results revealed that gurum seed oil extracted by SFE could be the desired alternative for extracting fats with altitude nutritional values while keeping intact healthier bioactive compounds for wellbeing of human health.

Gurum (Citrulluslanatus var. Colocynthoide) seeds were treated with microwave power of 800 W for 6 min at a frequency of 2450 MHz where the inner temperature of the seeds reached 146 °C. The oil was extracted with a screw press to investigate the impact on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum seed oil. The yield of oil extraction increased from 27.6% to 35.4%. Peroxide value was decreased from 0.75 meq of O2/kg of oil to 0.46 meq O2/kg, whereas acid value was increased from 0.68 mg of KOH/g of oil to 0.95 mg of KOH/g of oil. The polyphenol contents increased from 22.6 to 25.3 mg GAE/kg oil. The antioxidant activity increased from 59.2% to 64.7% after 4 min treatment but was 60.7% after 6 min. Oxidative stability increased from 4.01 h to 5.23 h. Triacylglycerol decreased from 96.9% to 92.9%, while the free fatty acids increased from 0.95% to 6.38%. The total of tocopherols contents decreased from 560 mg/100 g oil to 377 mg/100 g oil. The color value was found to increase with an increase in microwave heating at different times.

Seeds from the cucurbitaceae plant family are discarded as the byproducts which generally obtained after extraction of oil during food processing. Recently, found a great deal of interest as cucurbit seeds are found to be rich source of nutrients such as monounsaturated fatty acids, polyunsaturated fatty acids, tocopherols (α-Tocopherol, β-Tocopherol, δ-Tocopherol, γ-Tocopherol), carotenoids, β-carotene, phytosterol, proteins, minerals, vitamins, phenolic compounds, and antioxidants. Despite the potential nutritional benefits, the commercial product of cucurbit plants are lacking in the market. Therefore, there is an urgent need to increase production and utilization of cucurbit seed oil for human nutrition. The main purpose of the present review is to sum up the published information on the nutritional potential of cucurbit seed oils to promote industrial production and stimulates further research on commercial use of cucurbit seeds. PRACTICAL APPLICATIONS: The aims of this review are to highlight the nutritional values and antioxidant properties of cucurbit seed and their impact on the overall human health. These cucurbit seeds are rich source of vitamins and minerals which are necessary for healthy human diet. In addition to other commercial oils, cucurbits oils are equally important and rich in essential active ingredients. Quite abundance of cucurbit seeds in African continents can pave way to enhance production on the industrial scale which can create employability ranging from farmers to skilled workers. In all, the oil produced from the cucurbit seeds can be applied practically to implement large-scale production as a part of food industry and dietary supplement industry in paramedical sector.