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Physical–Chemical, Functional and Antioxidant Properties of Dehydrated Pumpkin Seeds: Effects of Ultrasound Time and Amplitude and Drying Temperature

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Abstract

This study aimed to investigate the influence of ultrasound pretreatment conditions and drying temperature on the quality parameters of pumpkin seeds. Various parameters, including drying time, water content, water activity, pH, total titratable acidity, proteins and lipid content, vitamin C, antioxidant activity and instrumental color, were evaluated. An experimental design (23 + 3 central points) was employed, with independent variables of ultrasound time (5, 10 and 15 min), ultrasound amplitude (30, 50 and 70%), and drying temperature (50, 60 and 70 °C). The water content and water activity showed lower values in samples submitted to higher ultrasound amplitudes and drying temperatures. The pH of the samples ranged from 6.90 to 7.04, and the total titratable acidity ranged from 1.83 to 2.39. Milder ultrasound experiments promoted more remarkable preservation of vitamin C than the others, presenting values ranging from 15.76 to 26.02 mg/100 g. The increase in drying air temperature caused more significant protein denaturation. The antioxidant potential was not affected by the application of the ultrasound process. Among the compounds evaluated in the phenolic profile, Procyanidin B2 and Gallic Acid components were predominantly present. The most abundant fatty acids in the samples were oleic and linoleic. The results provide insights into the optimization of the drying process and the quality attributes of pumpkin seeds.

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Acknowledgements

The first author would like to thank CNPQ (National Council for Scientific and Technological Development) for supporting this study and its research grant. The authors are grateful also to Federal University of Ceará (UFC), Federal Institute of Sertão Pernambucano (IF-Sertão) for technical support.

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Funding was provided by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior.

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Authors and Affiliations

  1. Department of Food Engineering, Federal University of Ceará, Pici, Fortaleza, CE 60440-900, Brazil

    Sâmela Leal Barros, Maryana Melo Frota, Fernando Lima de Menezes & Lucicléia Barros de Vasconcelos

  2. Department of Food Engineering, Federal Institute of Sertão Pernambucano, Petrolina, PE, Brazil

    Ana Júlia de Brito Araújo & Marcos dos Santos Lima

  3. Technological Development Park (PADETEC), Fortaleza, CE, Brazil

    Victor Borges Fernandes & Ícaro Gusmão Pinto Vieira

  4. Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil

    Newton Carlos Santos

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  1. Sâmela Leal Barros
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Contributions

SLB: conceptualization, methodology, investigation, formal analysis, software, data curation, and writing original draft. MMF: conceptualization, methodology, investigation, formal analysis, software, data curation, and writing original draft. AJBAC: Conceptualization; Methodology; Investigation. MSL: Conceptualization; Methodology; Investigation. VBF: Conceptualization; Methodology; Investigation. IGPV: Conceptualization; Methodology; Investigation. NSC: Visualization. FLM: Conceptualization; Methodology, Investigation. LVB: conceptualization, writing, review and editing, funding acquisition, project administration, resources, supervision, and validation. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Sâmela Leal Barros.

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Barros, S.L., Frota, M.M., de Menezes, F.L. et al. Physical–Chemical, Functional and Antioxidant Properties of Dehydrated Pumpkin Seeds: Effects of Ultrasound Time and Amplitude and Drying Temperature. Waste Biomass Valor 15, 1123–1140 (2024). https://doi.org/10.1007/s12649-023-02235-z

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