Pumpkin Waste Research Articles

Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes.

In this study, lactic acid bacteria (LAB) isolation from fermented foods and molecular identification using magnetic bead technology were performed. And then exopolysaccharide (EPS) production possibility was tested in agar medium, and the positive ones were selected for the next step. The bacteria that could produce higher carbohydrate level were grown in MRS medium fortified with whey and pumpkin waste. In our study, 19 different LAB species were identified from fermented products collected from different places in Hatay(Türkiye) province. In molecular identification, universal primer pairs, p806R/p8FPL, and PEU7/DG74 were used for PCR amplification. After that, PCR products purified using paramagnetic bead technology were sequenced by the Sanger sequencing method. The dominant species, 23.8% of the isolates, were identified as Lactiplantibacillus plantarum. As a technological property of LAB, exopolysaccharide production capability of forty-two LAB isolate was tested in agar medium, and after eleven isolates were selected as positive. Two LAB (Latilactobacillus curvatus SHA2-3B and Loigolactobacillus coryniformis SHA6-3B) had higher EPS production capability when they were grown in MRS broth fortified with pumpkin waste and whey. The highest EPS content (1750mg/L glucose equivalent) was determined in Loigolactobacillus coryniformis SHA6-3B grown in MRS broth fortified with 10% pumpkin waste. Besides the produced EPS samples were validated with FTIR and SEM methods.

Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste

This study investigated the effect of pumpkin powder (2 %, 4 %, and 6 %) and Enterococcus faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and sensory properties of yogurt samples during 28 days of storage at 4 °C. The prebiotic effect of pumpkin powder (Cucurbita pepo) and the probiotic effect of Enterococcus faecium and E. faecalis were determined. Adding pumpkin powder to yogurt did not significantly alter the pH, acidity, fat, protein, and ash content (p > 0.05). Water holding was not changed during the storage time in the samples of probiotic yogurts, but as the pumpkin powder content increased, the water holding capacity also increased (p < 0.05). This situation did lead to a reduction in syneresis (p < 0.05). The lowest gumminess value at the end of storage was found in the D2 sample (p < 0.05), and the highest adhesiveness value was found in the D4 sample (p < 0.05). Furthermore, throughout the 28-day storage period, E. faecium and E. faecalis maintained a live cell count of ≥6 log CFU g-1 in the probiotic product. As a result of the statistical evaluation, there was a decrease in E. faecium in the D4, S2, and S4 samples, and then it increased again (p > 0.05) during the storage time. As a result of the statistical evaluation, it was determined that the smell, consistency in the spoon, consistency in the mouth, flavor, and acidity changes during the storage were not substantial (p > 0.05). In conclusion, it was found that pumpkin, a byproduct of the pumpkin seed industry, has the potential to act as a prebiotic and improve the properties of dairy products. Additionally, the study suggests that E. faecium and E. faecalis strains could be suitable for probiotic yogurts.

Experimental Study on Evaluation of Pumpkin Waste in Removal of Textile Dyes: Preparation, Characterization, Adsorption, and Desorption

Experimental Study on Evaluation of Pumpkin Waste in Removal of Textile Dyes: Preparation, Characterization, Adsorption, and Desorption

Antioxidant activity according to bioactive compounds content in dried pumpkin waste

In this study freeze-drying and oven-drying (at 50 and 65 ?C) were applied for the preparation of dried pumpkin waste. The effect of drying methods on physical properties (moisture content, water activity, hygroscopicity, water solubility, bulk and tapped density, flowability and colour), content of bioactive compounds (carotenoids and phenolics) and antioxidant activity were investigated. Also, the influence of one-year storage at ?20 ?C on the bioactive compounds content and the antioxidant activity of dried pumpkin waste was examined. Results indicated that drying method showed a significant impact on the investigated characteristics. Bioactive compounds content and antioxidant activity by DPPH test of freeze-dried were higher than of oven-dried pumpkin waste, while higher antioxidant activity in reducing power assay was determined by oven-dried pumpkin waste. An artificial neural network model was developed, for the anticipation of antioxidant activity according to bioactive compounds content (phenolics and carotenoids), in oven-dried (at 50 and 65 ?C) and in freeze-dried pumpkin waste after one-year storage. These models showed good prediction properties (the r2 value during training cycle for output variables was 0.999). It was demonstrated that pumpkin waste is potentially an important source of bioactive compounds, which can be used after extraction in suitable forms in the development of functional food products.

The impact of wheat straw and alfalfa additives on quality and in vitro digestibility of pumpkin (Cucurbita pepo) waste silage

BackgroundSeed pumpkin waste is a significant portion of the vast quantities of vegetable waste generated annually, which has the potential to be used as feed for livestock. The disposal of pumpkin waste, which is unsuitable for human consumption, has the potential to reduce conflict between humans and cattle for agricultural land. This study examined the quality, aerobic stability, and in vitro organic matter digestion of silage generated by combining seed pumpkin waste with wheat straw and alfalfa in varying proportions. MethodsThe consisted of seven different mixtures of pumpkin seed waste with wheat straw and alfalfa. The mixtures were, control (100% pumpkin), P85S15 (85% pumpkin, 15% wheat straw), P80S20 (80% pumpkin, 20% wheat straw), P75S25 (75% pumpkin, 25% wheat straw), P70S15A15 (70% pumpkin, 15% wheat straw, 15% alfalfa), P60S20A20 (60% pumpkin, 20% wheat straw, 20% alfalfa), and P50S25A25 (50% pumpkin, 25% wheat straw, 25% alfalfa). These mixtures were compressed into 1.5-liter glass jars and then ensiled. The silages were opened after a fermentation period of 60 days. The pH, ammonia nitrogen and volatile fatty acids were determined after the fermentation period. ResultThe pH values of the silage mixtures varied between 3.57 and 4.19. Aerobic stability values (CO2 formation) increased with the addition of straw and alfalfa. Fleig score calculations were ranked as ‘good’ and ‘very good’. ConclusionIt is concluded that pumpkin waste, which has high moisture content, can be used as a source of roughage in animal feeding when the silage is made with the additives of wheat straw and alfalfa. The use of pumpkins as silage is of great significance in Turkey, as it serves to reduce environmental pollution and offers an alternative source of ruminant roughage. This may be achieved by making a silage mixture that incorporates pumpkins, wheat straw, and alfalfa.

Effects of Valorization Processes on Energy Analyzes and Physico-Chemical Properties of Produced Powder from Pumpkin Waste

Effects of Valorization Processes on Energy Analyzes and Physico-Chemical Properties of Produced Powder from Pumpkin Waste

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

Several studies have been found in the literature about the phytochemistry, nutritional profiles, and pharmacological potential of pumpkin and pumpkin-based food products but a very few data have been found about the impact of the addition of pumpkin powders on physical and rheological behaviors of bakery products. The present research work was conducted to investigate that powder of which part of pumpkin and in what percentage could prove the most acceptable to develop good quality biscuits with optimum rheological and physical characteristics, which will be very useful to utilize pumpkin waste streams with effective and efficient mechanism for benefit of mankind in terms of development of new variety of bakery items. Peel, flesh, and seeds of pumpkin were utilized in the form of dried powder at 0, 5, 10, and 15% replacement levels to develop biscuits. Farinographic studies revealed that water absorption and dough development time were significantly increased to 65.69 ± 0.60% and 5.80 ± 0.012 min, respectively, at 15% pumpkin peel powder replacement, whereas dough stability was significantly decreased for 15% replacement level of pumpkin peel, flesh, and seed powders. Mixing tolerance index was significantly increased by these replacements. Mixographic studies revealed that mixing time of control dough was 3.55 ± 0.029 min, which was significantly decreased to 3.03 ± 0.015, 2.94 ± 0.023, and 3.23 ± 0.017 min for 15% replacement level of pumpkin peel, flesh, and seed powders, respectively. Similarly, peak height values were significantly decreased as replacement levels of pumpkin powders were increased up to 15%. Width and spread factor were significantly decreased, whereas thickness was significantly increased by these replacements. These replacements of pumpkin powders with white flour did not pose negative impact on rheological behavior of composite flours, which ultimately resulted in the development of improved quality biscuits.

Fabrication of Natural Gelcoats (Epoxy/ Pumpkin Peels Fibers) Composites with High Mechanical and Thermal Properties

Pumpkin waste powder was used as a coloring and strengthening filler in epoxy to prepare a natural gelcoat . The Pumpkin powder was mixed with different weight ratios (1, 2, 3, 4, 5, 6, 7, and 8%) to the epoxy matrix to select the best value of powder addition. The effect of the pumpkin particle size on the mechanical properties (impact, flexural, hardness, and wear loss) using two different sizes (2.5 and 1.25 microns) was studied. The impact strength increased from (10.09 KJ/ m2) for neat epoxy to (14.79 KJ/ m2) for epoxy with 1% of micron pumpkin fibers ( MPF) with particle size 2.5 micrometer and (14.21 KJ/ m2) for epoxy with 4% (1.25 MPF), flexural strength increased from (41.94 MPa) for neat epoxy to (~ 46 MPa) for epoxy with 1% of 2.5 MPF and to (50.17 MPa) for epoxy with 4% of 1.25 MPF, hardness of neat epoxy was (~ 77) and almost maintained its value for epoxy with 1% of 2.5 MPF and for epoxy with 4% of 1.25 MPF. At almost the weight fractions addition of pumpkin fibers to epoxy, the (EP/1.25MPF) composite shows a higher wear resistance than the (EP/2.5MPF) composite. The density, thermal conductivity, and water diffusion (for 1-4 weeks' immersion) of (EP/2.5MPF) and (EP/1.25MPF) composites were carried out at different weight percentages of pumpkin fibers. SEM and EDS techniques were employed to fix the microstructure and the elemental composition of (EP/2.5MPF) and (EP/1.25MPF) composites, respectively. The internal structure of the composites has been linked with their macroscopic characteristics, such as the color degree of natural gelcoats and their mechanical and thermal properties.

Encapsulation of bioactive compounds extracted from Cucurbita moschata pumpkin waste: The multi-objective optimization study

AIM Artificial neural network (ANN) development to find optimal carriers (pea protein-P, maltodextrin-M, and inulin-I) mixture for encapsulation of pumpkin waste bioactives (β-carotene and phenolics). METHODS Freeze-drying encapsulation and encapsulates characterisation in terms of bioactives contents and encapsulation efficiencies, water activity, hygroscopicity, densities, flowability, cohesiveness, particle size (laser diffraction), solubility, color (CIELab), morphological (SEM), stability and release properties. RESULTS Optimal encapsulates, OE-T (with highest total bioactives contents; P, M, and I of 53.9, 46.1, and 0%w/w) and OE-EE (with highest bioactives encapsulation efficiencies; P, M, and I of 45.5, 32.0, and 22.5%w/w) had particle diameters of 94.561 ± 1.341µm and 90.206 ± 0.571µm, span of 1.777 ± 0.094 and 1.588 ± 0.089, highest release at pH 7.4 of phenolics of 71.03%w/w after 72h and 66.22%w/w after 48h, and β-carotene of 43.67%w/w after 8h and 48.62%w/w after 6h, respectively. CONCLUSION ANN model for prediction of encapsulates’ preparation, showed good anticipation properties (with gained determination coefficients of 1.000).

Wasted pumpkins: a real Halloween horror story

PurposeThis study aims to understand pumpkin waste awareness among people by converting unstructured quantitative data into insightful information to understand the public's awareness of pumpkin waste during Halloween.Design/methodology/approachTo fulfil the study's purpose, we extracted Halloween-related tweets by employing #halloween and #pumpkin hashtags and then investigated Halloween-related tweets via a topic modelling approach, specifically Latent Dirichlet Allocation. The tweets were collected from the UK between October 25th and November 7th, 2020. The analysis was completed with 11,744 tweets.FindingsThe topic modelling results revealed that people are aware of the pumpkin waste during Halloween. Furthermore, people tweet to reduce pumpkin waste by sharing recipes for using leftover pumpkins.Originality/valueThe study offers a novel approach to convert social media data into meaningful knowledge about public perception of food waste. This paper contributes to food waste literature by revealing people's awareness of pumpkin waste during Halloween using social media analytics. Norm activation model and communicative ecology theory are used for the theoretical underpinning of topic modelling.

Chemical composition, aerobic stability and fermentation pattern of tomato pomace and pumpkin waste silage using fibrolytic enzymes and lactic acid bacteria

Chemical composition, aerobic stability and fermentation pattern of tomato pomace and pumpkin waste silage using fibrolytic enzymes and lactic acid bacteria

Production of biofuel precursor molecules (monocarboxylic acids, biohydrogen) from apple and pumpkin waste through an anaerobic fermentation process

Medium-chain fatty acids (MCFA) such as caproic, heptanoic, and caprylic acids are monocarboxylic acids, which can be used as precursor molecules to synthesize biodiesel, bioplastics, antimicrobials, and corrosion inhibitors.

PENGARUH PEMBERIAN TEPUNG LIMBAH LABU KUNING (Cucurbita moschata) DALAM RANSUM TERHADAP PERSENTASE KARKAS, POTONGAN KOMERSIL DAN LEMAK ABDOMINALPADAAYAM PEDAGING

THE EFFECT OF YELLOW PUMPKIN (Cucurbita moschata) MEALIN THE DIET ON THE CARCASS, CARCASS COMMERCIAL CUTTING AND ABDOMINAL FAT OF BROILER CHICKENS. This study aims to determine the effect of pumpkin (Cucurbita moschata) waste in the diet on carcass percentage, commercial cutting of carcass (breasts, thighs, wings) and abdominal fat in broilers. The study used 100 unsexed D.O.C. of broilers, strain Cobb. The experiment used a completely randomized design (CRD) consisting of 4 treatments and 5 replications. The follow-up test used was Honest Real Difference (BNJ). The treatment arrangements are as follows: R0 = Basal Diet (BD) 100% + 0% Yellow Pumpkin Meal (YPM); R1 = BD 95% + 5% YPM; R2 = BD 90% + 10% YPM; R3 = BD 85% + 15% YPM. The results showed that carcass weight and carcass percentage in treatment R0, R1, R2 were significantly higher than treatment R3, but between treatments R0, R1, R2 were not significantly different. The commercial section of the right chest of treatment R1, R2, R3, was significantly higher than the R0 treatment, but between treatments R1, R2, R3 were not significantly different, while on the left chest showed that treatments R0, R2, R3 were significantly higher than R1, however, between treatments R0, R2, R3 were not significantly different. Thigh and wing sections, and abdominal fat percentage showed no significant differences. Based on the results, it can be concluded that15% pumpkin waste mealin broiler diet has a good effect on body weight growth, carcass percentage and part of the commercial cutting percentage of broiler carcass.

Karakterisasi Bioplastik dari Pektin Kulit Labu Kuning (Cucurbita moschata Durch)

Pumpkin (Cucurbita moschata Durch) is one of the vegetable plants that are generally consumed as food. Pumpkin skin is a waste that has potential as a raw material for making bioplastics because it has pectin content. The characteristics of pectin that are gel become a reference in making bioplastics. Bioplastic synthesis consists of four steps, namely the making of pumpkin peel flour, pectin extraction, bioplastic synthesis, and bioplastic characterization. The experimental results show that pumpkin skin waste can be extracted with HCl solution and produce pectin in a ratio of0.1:10 grams (w/w). The results of FTIR spectra characterization showed that bioplastics included pectin which produced absorption of C = O carbonyl groups in 1645 - 1625 cm-1 and C-O stretch groups at 1101 - 1104 cm-1. Bioplastics produced have yellow characteristic. Pumpkin skin waste bioplastics are expected to be an alternative solution to the utilization of waste into products.

Isolation and Characterization of Pectin from Pumpkin (Cucurbita maxima) Waste and Its Food Application

Pectin was extracted using the method of acid hydrolysis followed by ethanol precipitation at various reaction conditions. Effect of blanching prior to acid hydrolysis, acid types (hydrochloric and citric) and extraction time and temperature combinations were tested to maximize the yield of pectin and they were characterized by assessing physiochemical and functional properties. The feasibility of utilizing extracted pectin in food applications was evaluated. The yield of pectin ranged from 7.30 ± 0.07- 11.04 ±0.01% on a dry weight basis. The results suggested that the highest pectin content is in the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80±5℃, 1.25 pH for 1 hour. Water holding capacity, oil holding capacity and emulsifying activity index of pumpkin pectin were 2.5 g/g of pectin (SD 0.46), 1.76 g/g of pectin (SD 0.10) and 0.29 (SD 0.01) respectively. In addition, the degree of esterification, equivalent weight, methoxy content and galacturonic acid content of extracted pectin were 67.64% (SD 0.89%), 978.35 (SD 69.88), 6.55% (SD 0.37%) and 66.46% (SD 1.19%) respectively. Sensory analysis revealed that there is no significant difference in spreadability, surface texture and chewiness of two types of jam prepared using pumpkin and commercial pectin. In conclusion, pumpkin pectin can be categorized as high methoxy pectin.

Pumpkin Waste as Livestock Feed: Impact on Nutrition and Animal Health and on Quality of Meat, Milk, and Egg.

Simple SummaryPumpkin waste are part of the millions of tons of vegetable residues produced yearly that could be used in livestock feeding. Their value not only relies in its nutritional content as its bioactive compounds could modify meat, milk, and egg composition which are of uttermost value for human nutrition. Furthermore, pumpkin waste, which cannot be used in human consumption, may contribute to diminish human-livestock competition for cropland. In this review, we describe the potential of pumpkin waste as animal feedstock as a strategy for more sustainable livestock production while making emphasis on the importance of food from animal origin in human health.Meat, milk, and egg contribute positively to the nutrition and health of humans; however, livestock requires a large number of resources, including land for fodder and grains. Worldwide millions of tons of vegetable waste are produced without any further processing, causing pollution and health risks. Properly managed vegetable waste could provide a source of feed for livestock, thus reducing feeding costs. In this regard, pumpkin waste (Cucurbita sp.) is an alternative. Research on pumpkin waste on animal nutrition is scarce, however, it has potential as animal feed not only for its nutritional value but also for its antioxidants, pigments, and polysaccharides content that could enhance quality of meat, milk, and egg, as well animal health. In this review, we describe the environmental impact of livestock as a result of greater demand for food of animal origin, including the importance of the consumption of animal foods in human nutrition and health. Moreover, we emphasize the potential of plant residues and, particularly, on the characteristics of pumpkins and how their use as feedstuff for livestock could improve productivity and modify the composition of meat, milk, and egg.

PENGARUH PENGGANTIAN SEBAGIAN RANSUM DENGAN TEPUNG LIMBAH LABU KUNING (Cucurbita moschata) TERHADAP PERFORMANS AYAM PEDAGING

EFFECT OF REPLACEMENT SOME RATIONS WITH FLOUR YELLOW PUMPKIN WASTE (CUCURBITA MOSCHATA) AGAINST PERFORMANCE BROILER. This study aims to determine the extent of the partial replacement of rations with pumpkin waste flour (Cucurbita moschata) as measured by broiler performance. Using 100 unsexed broiler Cobb 707 aged 1 day with average body weight ± 45.32 g. The design used was a Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications. The treatment composition is as follows: R0 = 100% basal ration (RB) + 0% pumpkin waste flour (TLLK), R1 = 95% RB + 5% TLLK, R2 = 90% RB + 10% TLLK, R3 = 85% RB + 15% TLLK. Results of analysis of variance showed that the dissecting treatment was not significant (P&gt;0.05) for the consumption, weight and conversion of ration The use of pumpkin waste flour can replace a portion of the ration up to 15%.Key words: Performance, waste pumpkin, broiler.

KECERNAAN BAHAN ORGANIK, SERAT KASAR DAN LEMAK KASAR PAKAN AYAM PEDAGING YANG DIBERI TEPUNG LIMBAH LABU KUNING (Cucurbita moschata)

DIGESTIBILITY OF THE ORGANIC MATTER, CRUDE FIBER AND CRUDE FAT IN BROILERS RATION CONTAINING PUMPKIN WASTE MEAL (Cucurbita moschata). A research was done to determine the digestibility values of feed in term of organic matter, crude fiber and crude fat containing pumpkin waste meal (PWM) fed to broilers. The research was conducted by involving 20 unsexed broilers, strain CP 707 at 5 weeks old with an average body weight of 1073 g. Experiment design of the Completely Randomized Designed (CRD) was applied with 4 treatments and 5 replications at each treatment. Honestly significant difference test (HSD) was used to define higher significant effects of the treatments. The treatments consist of 100% basal ration (BR) + 0% PWM (R0), 95% BR + 5% PWM (R1), 90% BR + 10% PWM (R2) and 85% BR + 15% PWM (R3). Results showed that digestibility of crude fiber was significantly affected by treatments (P&lt;0.01), but digestibility values of organic matter and crude fat were not influenced by these treatments. The statistical test showed that the crude fiber digestibility of R0 (56.92%) was lower than those of R1 (63.10%), R2 (67.71%) and R3 (66.30%). Furthermore, there was no difference among digestibility values of R1, R2 and R3. Based on this research, it can be concluded that pumpkin waste meal could be utilized to replace some parts up to 15% in ration of broilers. Keyword: Pumpkin waste meal, digestibility, broiler

PENGGUNAAN TEPUNG LIMBAH LABU KUNING (Cucurbita moschata) DALAM PAKAN AYAM PETELUR TERHADAP KUALITAS INTERNAL TELUR AYAM RAS

UTILIZATION OF YELLOW PUMPKIN WASTE PRODUCT (Cucurbita moschata) IN RATION OF LAYING HENS ON INTERNAL EGG CHARACTERISTICS. The aim of this research is to know the effect of the use of yellow pumpkin flour/waluh (cucurbita moschata) in laying chicken feed against egg white index, egg yolk index, and yolk color. This study used 100 laying chickens aged 42 weeks. This research was conducted at Animal Product Technology Laboratory, Faculty of Animal Husbandry of Sam Ratulangi University. The observed variables consisted of egg white index, yolk index and yolk color. The method used is a complete randomized design consisting of five treatments and 5 replications. The treatment is the replacement of yellow pumpkin flour, with each treatment is R0 = Basic ration without using yellow pumpkin flour, R1 = Ration 98% 2% yellow pumpkin flour, R2 = base ration 96% + 4% yellow pumpkin flour, R3 = base ration 94% + 6% yellow pumpkin flour, R4 = base ration 92% + 8% yellow pumpkin flour. The results showed that the use of yellow pumpkin flour at level 2%, 4%, 6%, and 8% in the ration gave no significant effect (P&gt; 0.05) on egg white index, yolk index, and yolk color. The conclusion is that the use of pumpkin flour waste up to 8% level in laying chicken feed gives the same result to egg white index, yolk index and yolk color.Key words: Pumpkin waste, egg, hen.

Value Added Products from Agriculture: Extraction of Pectin from Pumpkin (Cucurbita maxima) Waste

Pectin is a complex hetero polysaccharide mainly found in the primary cell wall of dicotyledonous plants and it is extensively employed as a gelling agent, thickener, stabilizer and emulsifier in food industry. This study was designed to extract and characterize pectin from waste of Cucurbita maxima. Pectin was extracted separately from core, peel and whole fruit of Cucurbita maxima by the method of acid hydrolysis. Subsequently, extracted pectin was isolated from acid solution through ethanol precipitation. Extracted pectin was dried at 40 ± 1°C overnight. Physiochemical properties and solubility of dried pectin were evaluated using different tests. The highest yield was reported for the fresh pumpkin peel extracted using 0.1 N hydrochloric acid at 80 ± 5°C, 1.25 pH for 1 hour. In addition moisture content, ash content, crude fibre content, crude fat content, crude protein content and degree of esterification of extracted pectin were 4.53% (SD 1.24%), 3.11 (SD 0.16%), 4.47% (SD 0.3%), 3.22% (SD 0.74%), 1.97% (SD 0.42%) and 67.64 (SD 0.89), respectively. In conclusion, pectin extracted from pumpkin waste can be categorized as high methoxy pectin.