Pumpkin Seed Research Articles

Development and Evaluation of Nutritional and Quality Standard of Beef Burger Supplemented with Pumpkin (Cucurbita moschata) Seed Flour.

The composition of pumpkin seeds includes bioactive compounds, proteins, polyunsaturated fatty acids, and dietary fibers. Thus, the objective of this research was to develop and evaluate the nutritional and quality standard of beef burgers supplemented with pumpkin seeds (Cucurbita moschata) added in different proportions. To process the pumpkin seed flour (PSF), the seeds were sanitized, dried in an oven, crushed, and sieved. Through such means, three formulations of beef burgers were prepared, named S (without the addition of PSF), F5 (with the addition of 5% (w/w) of PSF), and F10 (with the addition of 10% (w/w) of PSF). The respective results for burgers P, F5, and F10 were as follows (w/w): proteins 17.61%, 18.04%, 19.86%; lipids 12.19%, 12.42%, 14.55%; ash 1.77%, 1.86%, 1.94%; fibers 0%, 0.88%, 1.76%; phenolic compounds 39.55, 82.93, 90.30 (mg/g); and total antioxidant capacity 11.09%, 18.48%, 24.45%. Regarding the sensory analysis attributes, tasters gave sample F10 scores lower than 7. However, the standard and F5 samples showed results higher than 7 for all parameters. For the determination of shelf life, an expiration date of 30 days was established. It was observed that adding PSF to industrialized products adds nutritional value with the inclusion of polyunsaturated fats, phenolic compounds, and dietary fibers.

Updated Review on: Cucurbita Maxima (Pumpkin Seed) oil for acne relief patches

Acne being one of the dermatologic problems that affect people at different ages has multiple origins. The purpose of this review is to address whether or not pumpkin seed oil functions as an effective therapy for acne and could be used alongside acne patches. In the introduction, different types of acne are explained with some explanation of how such is developed. This is a crucial introduction to a detailed analysis of how Pumpkin seed oil may be useful in managing acne. The review focuses the diverse types of acne, ranging from non-inflammatory comedowns to inflammatory papules and nodules, highlighting the need for targeted and effective treatment strategies. Pumpkin seed oil, consist of essential fatty acids, antioxidants, and anti-inflammatory properties, emerges as a promising candidate for acne treatment. Review explore about acne patches as a novel and targeted delivery system form pumpkin seed oil. Different types of acne patches are discussed, each designed to address specific aspects of acne pathogenesis.

Development of honey dessert recipes for healthy purposes

With the development of food technology, consumers plan to get as many food products as possible to meet their needs, including healthy food. Wellness desserts are one of the potential options to meet consumer needs, but modern nutrition trends place increased demands on the quality of products and their impact on human health. The use of beekeeping products and products of plant origin with the content of biologically active substances in food technologies of the dessert direction allows you to enrich them with minerals and vitamins, increase their nutritional and biological value, as well as improve their taste properties. Such a product can primarily be used by specific population groups, such as athletes, or people with impaired normal body function (health). Four recipes for health-improving desserts with various additional components were developed in this study. To develop the recipes, the ingredients were experimentally combined in different proportions to determine the optimal composition, consistency, and other organoleptic characteristics. All the developed desserts have been given working names. The products are based on honey or honey cream, dried pumpkin, and pumpkin seeds (meal). Recipes: №1 «Anti-inflammatory» additionally contained spirulina (powder) and propolis aqueous extract; №2 «Revitalizing» – freeze-dried raspberries and beebread in natural granules; №3 «Multi-Complex» – ground fenugreek seeds, freeze-dried sea buckthorn berries and crushed bee pollen; №4 «Youth and Beauty» – sesame seeds, freeze-dried apple (powder) and lactose-adsorbed royal jelly. The technological processes for the production of the new product have been developed. The technology of honey desserts for health purposes includes preparation of raw materials, mixing of ingredients for 20 minutes, aging and maturation (12 hours; t 15–25°C), packaging, labeling, and storage (t 15–25°C; φ 50–75%). Recipes for honey desserts for health purposes have been developed. Prospects for further work include organoleptic, physicochemical studies, and determination of safety indicators during storage to develop technical specifications and instructions for further practical implementation. Recipes for honey desserts for health purposes have been developed. Prospects for further work include organoleptic, physicochemical studies, and determination of safety indicators during storage to develop technical specifications and instructions for further practical implementation.

Pharmacological Profile Analysis of a Vegetable Crop Pumpkin (Cucurbita maxima Linn.) Seeds

The seeds of pumpkin (Cucurbita maxima Linn.) can be utilized as both a conventional and multifunctional dietary constituent. In this study the antioxidant, antibacterial, and cytotoxic effects of various fractions such as petroleum ether soluble fraction (PESF), chloroform soluble fraction (CFSF), dichloromethane soluble fraction (DCMSF), and aqueous soluble fraction (AQF) were obtained from crude extract (CE) of the C. maxima seeds were assessed by using 1,1-Diphenyl-2- Picrylhydrazyl (DPPH) method, disc diffusion technique, and brine shrimp lethality bioassay respectively. The results showed that all the fractions have remarkable antioxidant, antibacterial, and cytotoxic activities. The study revealed that both the AQF and PESF and the CF confirmed significant antioxidant properties. The antibacterial activity of different fractions against Gram-positive and Gram-negative bacteria was examined to determine their significant effect. PESF and CFSF fractions exhibited substantial inhibitory activity against Gram-positive bacteria, particularly Bacillus cereus. Bacillus subtilis exhibited significant susceptibility to both CFSF and AQF. Salmonella typhi and Shigella dysenteriae exhibited significant susceptibility to PESF and CFSF, while Escherichia coli was the Gram-negative bacterium most effectively inhibited by CFSF. The IC50 values revealed that the DCMSF exhibited the highest inhibitory activity, followed by other fractions. The new study emphasizes the significance of pumpkin seeds in terms of their pharmacological and biological properties, which may encourage more research on the potential benefits of this plant for human health. Jagannath University Journal of Life and Earth Sciences, 9(1): 7-18, 2023 (June)

Evaluation of Alternative Sources of Proteins and Other Nutrients with Potential Applications in Fish Nutrition

The European Union’s (EU) agricultural self-sufficiency is challenged by its reliance on imported plant proteins, particularly soy from the Americas, contributing to deforestation and greenhouse gas emissions. Addressing the EU’s protein deficit, this study evaluates alternative protein sources for aquaculture, focusing on their nutritional value, elemental content, and polycyclic aromatic hydrocarbons (PAHs). Protein flours from gastropods (Helix pomatia, Arion lusitanicus, Arion vulgaris) and their hepatopancreas, along with plant-based proteins from food industry by-products (oilcakes, coffee grounds, spent brewer’s yeast), were analyzed. Results revealed that snail flour contained the highest protein content at 59.09%, significantly outperforming hepatopancreas flour at 42.26%. Plant-based proteins demonstrated substantial nutritional value, with coffee grounds flour exhibiting a remarkable protein content of 71.8% and spent brewer’s yeast flour at 57.9%. Elemental analysis indicated high levels of essential minerals such as magnesium in hepatopancreas flour (5719.10 mg/kg) and calcium in slug flour (48,640.11 mg/kg). However, cadmium levels in hepatopancreas flour (11.45 mg/kg) necessitate caution due to potential health risks. PAH concentrations were low across all samples, with the highest total PAH content observed in hepatopancreas flour at 0.0353 µg/kg, suggesting minimal risk of PAH-related toxicity. The analysis of plant-based protein sources, particularly oilcakes derived from sunflower, hemp, flax, and pumpkin seeds, revealed that these by-products not only exhibit high protein contents but present a promising avenue for enhancing the nutritional quality of feed. This study underscores the potential of utilizing gastropod and plant-based by-products as sustainable and nutritionally adequate alternatives to conventional feeds in aquaculture, contributing to the EU’s environmental sustainability goals.

Effect of different pretreatment methods on the stability of pumpkin seed milk and potential mechanism

Pumpkin seeds represent a valuable source of plant protein and can be utilized in the production of plant-based milks. This study aims to investigate the effects of different pretreatment techniques on the stability of Pumpkin Seed Milk (PSM) and explore potential mechanisms. Raw pumpkin seeds underwent pretreatment through roasting, microwaving, and steaming to prepare PSM. Physiochemical attributes such as composition, storage stability, and particle size of PSM were evaluated. Results indicate that stability significantly improved at roasting temperatures of 160 °C, with the smallest particle size (305 ± 40 nm) and highest stability coefficient (0.710 ± 0.002) observed. Nutrient content in PSM remained largely unaffected at 160 °C. Protein oxidation levels, infrared, and fluorescence spectra analysis revealed that higher temperatures exacerbated the oxidation of pumpkin seed emulsion. Overall, roasting raw pumpkin seeds at 160 °C is suggested to enhance PSM quality while preserving nutrient content.

Single target acuity for moving targets in the common sunfish (Lepomis gibbosus).

The common sunfish (Lepomis gibbosus) likely relies on vision for many vital behaviors that require the perception of small objects such as detection of prey items or body marks of conspecifics. A previous study documented the single target acuity (STA) for stationary targets. Under many, if not most, circumstances, however, objects of interest are moving, which is why the current study tested the effect of the ecologically relevant parameter motion on sunfish STA. The STA was determined in two sunfish for targets moving randomly at a velocity of 3.4 deg/s. The STA for moving targets (0.144±0.002 deg) was equal to the STA for stationary targets obtained from the same fish individuals under the experimental conditions of this/the previous study. Our results contribute to a comprehensive understanding of fish vision, extending the large data set available on grating acuity.

The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation

The potential formation mechanism of key volatile compounds in pumpkin seeds performed with different heat processing methods based on Maillard reaction and lipid oxidation

A facile green synthesis of photoluminescent carbon dots using Pumpkin seeds for ultra-sensitive Cu2+ and Fe3+ ions detection in living cells

A facile and efficient green synthesis of photoluminescent carbon dots (CDs) was achieved using pumpkin seeds (PS) through the hydrothermal-carbonization method. Pumpkin seeds, well-known for their nutrient-rich composition, offer potential health benefits, including heightened fertility, enhanced heart health, and improved blood sugar regulation. The as-synthesized PS-CDs characterization through UV–vis, photoluminescence (PL), FTIR, XRD, and HR(TEM) analysis. The PL PS-CDs exhibited an excitation-dependent behavior, with the peak shifting from 410 nm to 475 nm under excitation wavelengths ranging from 270 nm to 400 nm. Notably, the synthesized PS-CDs displayed outstanding advantages, such as a high fluorescent quantum yield of 12.7 % with bright blue emissions when exposed to UV light at 365 nm. High-resolution TEM images revealed an average size of approximately 4.0 ± 0.2 nm for the synthesized PS-CDs, ranging from 2 to 7 nm with interlayer distance of 0.21 nm. PL spectra of PS-CDs solution, with an excitation wavelength of 338 nm and emission wavelength of 420 nm, were examined in the presence of various metal ions (50 μM). The fluorescence lifetime of the PS-CDs showed an exponential curve, with an average lifetime (τav) of 8.47 ns for Cu2+and 3.61 ns for Fe3+ ions, respectively, which is strongly indicates that quenching occurs through a static mechanism. The PS-CDs exhibited high sensitivity and selectivity towards Cu2+ and Fe3+ ions, with a linear relationship observed up to a concentration of 50 μM and detection limits of 0.43 and 0.11 μM (S/N = 3), respectively. Moreover, the low-toxicity and strongly fluorescent PS-CDs were successfully applied for cell imaging. The practical utility of the developed sensor was determined through the analysis of Cu2+ and Fe3+ ions in spiked water samples, highlighting its considerable analytical and bioanalytical applications.

Elaboração, análise físico-química e microbiológica de pão de queijo enriquecido com cenoura e farinha de semente de abóbora

Tapioca starch is widely used in cooking and in the production of cheese bread, one of Brazil's main delicacies. Carrots are one of the most consumed vegetables in Brazil. An important source of carotenoids. Pumpkin seeds are sources of protein and minerals. The objective of the work was to create a cheese bread enriched with carrots and pumpkin seed flour. The F1 formulation, with a higher proportion of pumpkin seeds, presents higher values of proteins, ash and carbohydrates. Microbiological analyzes were within current legislation. The addition of flour provided an increase, especially in protein. Future work may be needed to analyze carotenoids.

Determination of Some Physicochemical Properties of Binary Biodiesel and Binary Biodiesel-Diesel Blend Fuels Obtained from Waste Pumpkin Seed- Camelina Oils

The primary aim of utilizing biodiesel is to reduce dependency on fossil fuels, decrease harmful emissions, and promote the use of renewable energy sources. Studies on biodiesel commonly revolve around singular biodiesel-petroleum diesel blends. Binary biodiesel is generally obtained by mixing different types of biodiesel or blending these mixtures with petroleum diesel. The combination of these diverse feedstocks with distinct properties can offer varying characteristics and benefits. Many studies regarding liquid biofuels primarily focus on blends of singular biodiesel with diesel. Raw materials constitute a substantial portion of the cost in biodiesel production. Hence, efforts have been made to favor non-edible and waste products as raw materials. Additionally, products that are suitable for cultivation in Turkey and easy to obtain as raw materials, supporting domestic biofuel production, have been chosen. Biodiesels obtained from waste pumpkin seeds and linseed oils through the transesterification method were blended at volumetric ratios of 1:1 and 1:3 to obtain binary biodiesel fuels (C50P50, C25P75, and C75P25). The binary biodiesel-diesel blend fuels were achieved by blending different volume ratios of binary biodiesel fuels (C25P25D50 and C10P10D80) with traditional petroleum diesel after their preparation. Subsequent analyses focused on determining the physicochemical properties (density, kinematic viscosity, flash point, water content, calorific value, cold filter plugging point, and copper strip corrosion) of the prepared binary biodiesel and binary biodiesel-diesel blend fuels. Compliance with biodiesel standards (EN 14214, ASTM D-6751) was observed for all fuels, and the results were compared with the reference fuel, diesel (petroleum). According to the analysis results, all the tested fuels met the standards, with the C10P10D80 blend fuel displaying the closest resemblance to diesel.

ANTIMICROBIAL ACTIVITY OF OILS FROM PUMKIN SEEDS, GRAPE SEEDS AND SEA-BUCKTHORN FRUITs

Currently, the search for new alternative effective sources for obtaining compounds with antimicrobial activity does not lose its relevance. Aim. To investigate the antimicrobial activity of oils obtained by cold pressing from pumpkin seeds, grape seeds and sea-buckthorn fruits. Methods. Antimicrobial activity of oils from pumpkin seeds, grape seeds and sea-buckthorn fruits against strains of indicator microorganisms Staphylococcus aureus АТСС 25923, Micrococcus luteus АТСС 4698, Enterococcus faecalis АТСС 29212, Bacillus subtilis АТСС 6633, Kocuria rhizophila DSM 3480, Escherichia coli АТСС 25922, Proteus vulgaris АТСС 6896, Salmonella enterica NCTC 6017, Klebsiella pneumoniae АТСС 10031, Pseudomonas aeruginosa АТСС 27853, Pseudomonas putida KT 2440 and Candida albicans АТСС 18804 was determined on semi-liquid LB medium by the well method. Results. All tested plant oils showed antimicrobial activity against certain strains of Gram-positive and Gram-negative bacteria, but were ineffective against B. subtilis, P. aeruginosa, P. putida and the eukaryotic microorganism C. albicans. Strains of Gram-positive bacteria were more sensitive to the action of all three types of plant oils. The most sensitive strain was M. luteus ATCC 4698, the size of which zones of no growth exceeded 16 mm under the influence of all tested oils. Pumpkin seeds oil was more effective against sensitive test strains of indicator microorganisms. Conclusions. Plant oils obtained by cold pressing from pumpkin seeds, grape seeds and sea-buckthorn fruits showed variable antimicrobial activity, which was better in pumpkin seeds oil. K. rhizophila DSM 3480 and M. luteus ATCC 4698 strains were the most sensitive to its influence, the sizes of the zones of no growth were 16.5 ± 0.1 mm and 16.3 ± 0.2 mm, respectively. Further researches are necessary to determine the chemical composition and quantitative assessment of the bioactive compounds of these oils, as well as the mechanisms of their action on the cells of microorganisms.

Protein identification and potential bioactive peptides from pumpkin (Cucurbita maxima) seeds.

Pumpkin is an economically important crop all over the world. Approximately, 18%-21% of pumpkins, consisting of peels and seeds by-products, are wasted during processing. In addition, the seeds are rich in protein and have the potency of bioactive peptide production. This study aims to recognize the proteins and investigate the potential bioactive peptides from pumpkin (Cucurbita maxima) seeds. Pumpkin seeds were subjected to hot air drying (HAD) at 55°C for 12 h and freeze-drying (FD) at -80°C for 54 h before they were powdered, analyzed, and precipitated by isoelectric point to obtain pumpkin seed protein isolates (PSPI). PSPI comprised 11S globulin subunit beta, 2S seed storage albumin, and chaperonin CPN60-1. To generate hydrolysate peptides, PSPI was hydrolyzed using papain, pepsin, and bromelain. FD group pepsin hydrolysates had the highest peptide content of 420.83 mg/g. ACE inhibition and DPP-IV inhibition activity were analyzed for each enzymatic hydrolysate. The pepsin hydrolyzed sample exhibited the highest ACE inhibition of 70.26%, and the papain hydrolyzed sample exhibited the highest DPP-IV inhibition of 30.51%. The simulated gastrointestinal digestion (SGID) conducted by pepsin and pancreatin increased ACE inhibitory activity from 76.93% to 78.34%, and DPP-IV inhibited activity increased from 58.62% to 77.13%. Pepsin and papain hydrolysates were fractionated using ultrafiltration to measure ACE and DPP-IV inhibition activity. The highest free radical scavenging abilities were exhibited by the <1 kDa hydrolysate fractions with 78.34% ACE inhibitory activities and 79.55% DPP-IV inhibitory activities. This research revealed that pumpkin seeds had the potency to produce bioactive peptides.

Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour

The performance of oat flake flour and pumpkin seed protein powder in gluten-free dough and bread based on rice flours was assessed in this study. After studying the thermo-mechanical properties of the rice and oat flake flours at different water absorption capacities, two composite flours obtained by mixing the rice and oat flake flours with and without pumpkin seed protein powder were investigated. Regardless of the sample subjected to thermo-mechanical behavior analysis, the increase in the water adsorption level when preparing the dough caused a decrease in protein weakening, as well as starch retrogradation. The dough with added oat flake flour had a higher resistance to kneading compared to the control prepared with rice flour. Additionally, the substitution of rice flour with oat flake flour produced important changes in the gelatinization temperature, which decreases from 84–86 °C to 76 °C. The addition of pumpkin seed protein powder increased the maximum torque during kneading at 30 °C and decreased breakdown and starch retrogradation compared to the composite flour based on rice flour and oat flake flour. The higher amount of water used for preparing the dough improved the specific volume and crumb firmness of the bread prepared with the pumpkin seed protein-enriched composite flours.

Detection the quality of pumpkin seeds based on terahertz coupled with convolutional neural network

AbstractPumpkin seeds are nutritious and have some medicinal value. However, the mold and sprouting are produced during the storage of pumpkin seeds. Food safety and quality problems may be caused if they are not removed in time for processing. The traditional testing methods are cumbersome to operate, complex, and destructive in sample preparation. Therefore, terahertz time‐domain spectroscopy (THz‐TDS) technology was proposed to achieve the detection of the internal quality of pumpkin seeds. Firstly, samples of pumpkin seeds of different qualities were crafted, and they were moldy for 3 days, moldy for 6 days, sprouted and moldy, sprouted and normal pumpkin seeds, respectively. Then, the pumpkin seeds of different qualities were dried, ground, and pressed, and their spectral data were collected. The terahertz spectra of the five types of samples were significantly different. The support vector machine (SVM), random forest (RF), and convolutional neural network (CNN) qualitative discriminant models were established with the raw absorbance spectral data, the preprocessed absorbance spectral data, and the preprocessed and band‐screened absorbance spectral data, respectively, where the CNN model based on the raw spectral data has the highest classification accuracy of 96%. The CNN models do not require advance spectral data processing, simplifying the spectral analysis process. And it achieves best classification results in the accuracy of detection compared to traditional chemometric models. The CNN combined with THz‐TDS method has great potential for application in the detection of agricultural products. It provides a new detection method for the field of quality detection of agricultural products.

An overview: health benefits, nutritional profile of Cucurbitaceae family plants (muskmelon and pumpkin) seeds and their possible usage in energy bars for athletes

The motive of this review is to give knowledge about the Cucurbitaceae family plants (muskmelon and pumpkin) seeds. Around the world, athletes are health conscious and they do not get adequate time to eat a full meal. Good nutrition is essential for the health of athletes, as well as the general public. For this, energy bars are nutritious snacks that are easily available, provide nutrients and instant energy to athletes. Energy bars are different from drinks because energy bars are healthier and help to perform better, develop muscle mass, and improve the physical performance of athletes. Energy bars are made with a combination of many ingredients. Cucurbitaceae family plant seeds are necessary ingredients to be added to the energy bars for improved health and physical performance of athletes because these seeds are good in nutritional and therapeutic properties.

Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits

SummaryIn the current work, the effect of pumpkin parts on the oil content, total phenol, flavonoid, carotenoid quantities, antioxidant capacity, phenolic components, fatty acid profiles and mineral profiles of pumpkin parts was investigated. Total carotenoid and phenolic amounts of pumpkin parts were recorded to be from 36.84 (seed) and 29.92 μg g−1 (pulp) to 28.75 (pulp) and 67.68 mgGAE/100 g (peel) respectively. Also, total flavonoid quantities of the parts of pumpkin were assigned between 21.07 mg/100 g (pulp) and 220.36 mg/100 g (seed), while antioxidant activities of pumpkin samples range from 0.04 mmol kg−1 (pulp) to 0.82 mmol kg−1 (seed). Catechin and caffeic acid amounts of pumpkin parts varied from 13.25 (seed) and 77.31 mg/100 g (peel) to 4.70 (seed) and 7.60 mg/100 g (peel) respectively. The amount of catechin detected in the pumpkin peel was approximately two and five times higher than the pulp part. Resveratrol content was lowest in the pulp part of the pumpkin. Oleic and linoleic acid values of the oils ranged from 19.23% (peel) to 29.16% (seed) and from 18.15% (peel) to 51.06% (seed) respectively. Stearic, oleic and linoleic acids of pumpkin pulp oil were higher than pumpkin peel oil. Pumpkin seed oils are rich in oleic and linoleic acids. P, K, Mg, S and Fe were the dominant biogenic minerals of pumpkin parts. The most of total carotenoids and total phenols were accumulated in the peel part of the pumpkin fruit. The total flavonoid quantity of pumpkin seeds was approximately three times higher than the pumpkin peel part and ten times higher than the pulp part.

Edible film preparation by anthocyanin extract addition into acetylated cassava starch/sodium carboxymethyl cellulose matrix for oxidation inhibition of pumpkin seeds

In this study, an edible film was fabricated by incorporating anthocyanin extract from black rice (AEBR) into acetylated cassava starch (ACS)/carboxymethyl-cellulose (CMC) to enhance the shelf life of pumpkin seeds. The effects of AEBR on the rheological properties of film-forming solutions, as well as the structural characterization and physicochemical properties of the film, were evaluated. Rheological properties of solutions revealed that AEBR was evenly dispersed into polymer matrix and bound by hydrogen bonds, as confirmed by Fourier transform infrared spectroscopy analysis. The appropriate AEBR addition could be compatible with polymer matrix and formed a compact film structure, improving the mechanical properties, barrier properties, and opacity. However, with further addition of AEBR, the tensile strength and water vapor permeability decreased and the tight structure was destroyed. After being stored separately under thermal and UV light accelerated conditions for 20 days, the peroxide value and acid value of roasted pumpkin seeds coated with the AEBR film showed a significant reduction. Moreover, the storage stability of AEBR was improved through the embedding of ACS/CMC biopolymers. These results indicated that AEBR film could effectively delay pumpkin seeds oxidation and prolong their shelf life as an antioxidant material.

Technology of the boiled-smoked sausage products is for the use of side foods of processing of oil-bearing production

The article examines the issue of expanding the assortment of sausage products with a combined composition of raw materials, using dietary fibers with functional and technological properties that stabilize the quality of meat raw materials to create products with a functional purpose. Enriching meat products with dietary fibers is advisable to achieve specific technological goals in physiologically significant quantities. Pumpkin seed processing products are characterized as gluten-free; their use is relevant for enriching finished products with a vitamin-mineral complex. Fiber from industrial hemp seeds is a by-product of oil production and a unique source of protein, natural carotene, phytosterols, and phospholipids. The recipe and production technology of cooked-smoked sausage products with a combined composition of raw materials has been experimentally confirmed. It was established that using hydrated fiber from hemp seeds and pumpkin seeds in the recipe of sausage products improves structural and mechanical characteristics, has high organoleptic indicators, and ensures the production of a product of increased biological and nutritional value. Food additives of vegetable origin give sausage products an appetizing appearance, proper texture and consistency, and appropriate taste while significantly reducing their production cost. With the optimal selection of the recipe, food supplements of plant origin allow you to balance products from the point of view of nutrition. The best results are a complex of characteristics for using a hydrated hemp and pumpkin seed fiber mixture. The technology aims to solve the problem of expanding the range of meat products for mass consumption with increased nutritional value. Enrichment of sausage products with fiber from pumpkin seeds and industrial hemp helps improve the products' functional properties. It ensures the formation of the necessary structural and mechanical properties. Using processed products of pumpkin seeds and industrial hemp as raw materials for sausage production solves the food industry's resource conservation problem.

Selenium in plant-based beverages: How can in vitro bioaccessibility contribute to an accurate daily intake?

BackgroundLactose intolerance, cow milk protein allergy, and environmental and ethical concerns drive the global market for plant-based beverages (PPBs). Despite this, data on the occurrence of selenium (Se) in these beverages are scarce. ObjectiveThe objectives of this study were to assess total selenium and determine the bioaccessible fractions in plant-based beverages (PBBs) from cereals, oilseeds, and pumpkin seeds, using an in vitro static method to simulate human digestion; and estimate the contribution these beverages have to the reference daily intake (RDI) for children and adults. MethodologyThe study involved beverages made under laboratory conditions. Samples and extracts were submitted to acid digestion (ultrasonic and block digester); total and bioaccessible Se levels were determined by ICP-MS. In vitro bioaccessibility was assessed using the INFOGEST protocol. ResultsThe results revealed a wide variation in Se content in the studied plant-based beverages from 10.3 µg kg−1 (sunflower seeds) to 3509 µg kg−1 (Brazil nuts). The bioaccessibility of Se was found only in PBBs made from oilseeds with macadamia, cashew and Brazil nut, with a variation in values from 86 to 96 %. The Se content and its bioaccessible fraction of Brazil nut PBB may contribute to 1276 % and 1218 % of the RDI for children and adults, respectively. ConclusionsThe Se content varied among samples of cereals, oilseeds and pumpkin seeds, reflecting the diversity in the studied PBBs. Only PBBs containing oilseeds (macadamia, cashews, and Brazil nuts) exhibited measurable amounts of bioaccessible Se, indicating an association with the raw material. However, the consumption of the PBB containing Brazil nuts may pose a risk of adverse effects, due to its high contribution to the RDI in both children and adults.