Antioxidants and Techno‐Functional Components of Squash ( Cucurbita moschata L.) Pulp Powder From Tunisia
Year: 2025
Type: article
Abstract: Nutrition is a vital process, and the choice of food remains a constant concern for men to maintain a healthy life. Thus, with the evolution of alimentary habits and different nutritional resources, ensuring the quality of food has become a priority for humans to meet their nutritional needs and guarantee their well-being. In this study, we highlighted the physicochemical characteristics and nutritional value of squash pulp powder as a processed product of good nutritional quality. In preliminary studies, powders dried differently were examined for proximate compositions (moisture, ash, total sugar, fat, protein, pigments, vitamin A and mineral) and techno-functional properties. Besides its nutritional quality, pulp contains considerable amounts of total polyphenols, flavonoids, and tannins. Accordingly, it has interesting antioxidant power (IC50 = 1.667 μg/mL), indicating rapid and immediate antioxidant activity. These nutritional values and the presence of phenolic compounds qualify this squash pulp powder as a functional and conservable food product. Sensory analysis of biscuits made from 15% squash confirmed the nutraceutical characterization of squash pulp as a useful alimentary additive favoring the marketing of processed agricultural products. All the results emphasize the interest in using dried squash pulp in the food processing industry given its nutritional richness and easy cultivation.
Source: Food Science & Nutrition
DOI: 10.1002/fsn3.70701
Institution: University of Jendouba
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $3,630
OpenAlex ID: W4413029018