Scholarlink

<p>This study investigated the valorisation of pumpkin seed flour for the development of sustainable edible films. Films were produced using shelled and unshelled pumpkin seed flour at concentrations of 12%, 14%, and 16%, combined with glycerol (0.4%, 0.6%, 0.8%, and 1.0%) as a plasticizer. The physicochemical and functional properties of the resulting films were systematically characterised. Based on these evaluations, the most suitable formulations were identified as 14% shelled pumpkin seed flour with 0.6% glycerol and 14% unshelled pumpkin seed flour with 1.0% glycerol. Selected film formulations were applied as edible coatings to fresh strawberries using the dipping method. Coated and uncoated samples were stored at 4&#xa0;°C for six days and analysed on days 0, 3 and 6 for moisture content, weight loss, texture profile analysis, colour parameters, total phenolic content and antioxidant activity assessed using FRAP, ABTS and DPPH assays, as well as sensory quality. The pumpkin seed flour-based coatings effectively preserved strawberry quality during refrigerated storage. Among the tested formulations, the coating containing 14% shelled pumpkin seed flour and 0.6% glycerol demonstrated the best overall performance, reducing weight loss from 20.95% in the control samples to 13.15% after six days of storage. Furthermore, coated strawberries retained higher antioxidant activity (2951.01&#xa0;mg TEAC/100&#xa0;g DM) than uncoated samples (2694.42&#xa0;mg TEAC/100&#xa0;g DM) at the end of storage. The coatings also improved colour stability and sensory acceptability. These findings indicate that pumpkin seed flour-based edible coatings represent a promising approach for extending the shelf life of strawberries while maintaining their physicochemical, antioxidant, and sensory attributes. Moreover, the utilisation of pumpkin seed processing by-products as coating materials provides a sustainable value-added application that supports circular economy principles.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Valorisation of shelled and unshelled pumpkin seed by-products into functional edible films for strawberry quality preservation during storage

  • 期刊论文

  • 发表日期：

    2026年7月15日

查看全文
  • Özgül Altay,
  • Özge Filiz,
  • Ahmet Tarık Can,
  • Figen Kaymak-Ertekin

摘要

This study investigated the valorisation of pumpkin seed flour for the development of sustainable edible films. Films were produced using shelled and unshelled pumpkin seed flour at concentrations of 12%, 14%, and 16%, combined with glycerol (0.4%, 0.6%, 0.8%, and 1.0%) as a plasticizer. The physicochemical and functional properties of the resulting films were systematically characterised. Based on these evaluations, the most suitable formulations were identified as 14% shelled pumpkin seed flour with 0.6% glycerol and 14% unshelled pumpkin seed flour with 1.0% glycerol. Selected film formulations were applied as edible coatings to fresh strawberries using the dipping method. Coated and uncoated samples were stored at 4 °C for six days and analysed on days 0, 3 and 6 for moisture content, weight loss, texture profile analysis, colour parameters, total phenolic content and antioxidant activity assessed using FRAP, ABTS and DPPH assays, as well as sensory quality. The pumpkin seed flour-based coatings effectively preserved strawberry quality during refrigerated storage. Among the tested formulations, the coating containing 14% shelled pumpkin seed flour and 0.6% glycerol demonstrated the best overall performance, reducing weight loss from 20.95% in the control samples to 13.15% after six days of storage. Furthermore, coated strawberries retained higher antioxidant activity (2951.01 mg TEAC/100 g DM) than uncoated samples (2694.42 mg TEAC/100 g DM) at the end of storage. The coatings also improved colour stability and sensory acceptability. These findings indicate that pumpkin seed flour-based edible coatings represent a promising approach for extending the shelf life of strawberries while maintaining their physicochemical, antioxidant, and sensory attributes. Moreover, the utilisation of pumpkin seed processing by-products as coating materials provides a sustainable value-added application that supports circular economy principles.