Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

Abstract

This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using a high-efficiency technology that produces no waste and is harmless to the environment. β-Carotene extraction from pumpkin peel was carried out by maceration and ultrasound-assisted technique, with sunflower oil instead of n-hexane as an environment-friendly solvent. Influence of the lecithin:PGPR (polyglycerol polyricinoleate) ratio was studied for microemulsion solvent method on β-carotene extraction. Response Surface Methodoloy was used to optimize the parameters of each performed treatment. The produced sunflower oil was utilized to prepare mayonnaise. Sensory flavor of the product, as well as the change in color and peroxide characteristics after rapid storage were also determined. Under optimal conditions, maceration with sunflower oil, maceration with n-hexane, ultrasound-assisted, and microemulsion solvent methods, extracted β-carotene levels were 99.83, 125.75, 127.93, and 149.71 mg/100 g DM, respectively. Most efficient β-carotene extraction was obtained utilizing a microemulsion system with 0.098% lecithin and 1.902% PGPR as the solvent. Mayonnaise made with β-carotene-rich sunflower oil was well received in terms of sensory quality, with no negative changes in the product's unique features. β-Carotene enhanced mayonnaise was more resistant to oxidation during storage than the control mayonnaise as shown by the results of color and peroxide values.