Metabolomics profiling and techno-functional characterization of freeze-dried pumpkin flower (Cucurbita maxima) powder for food fortification
Year: 2025
Type: article
Abstract: Traditionally valued for their aesthetic and aromatic appeal, edible flowers are now recognized for their nutritional and medicinal benefits. They represent an affordable and sustainable plant-based food source with growing potential in functional food applications. This study aimed to determine the most suitable drying method for maintaining the nutritional quality of pumpkin flowers. Freeze-drying emerged as the optimal technique, effectively preserving vital nutrients. The resulting freeze-dried pumpkin flower powder underwent comprehensive evaluation, including physicochemical properties, proximate composition, bioactive compounds, and techno-functional attributes. Advanced characterization techniques such as X-ray diffraction, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and high-resolution mass spectrometry revealed an amorphous structure in the powder, indicated by a broad peak at 2θ = 21.57°. HR-MS analysis showed the presence of different functional compounds such as β-carotene, α-carotene, different types of flavonoids, organic acids, etc. The analysis identified key bioactive compounds, including beta-carotene, alpha-carotene, flavonoids, and organic acids, contributing to its high antioxidant activity (90.52%). Additionally, the powder demonstrated excellent solubility and thermal stability, making it suitable for various food applications. Elemental analysis confirmed a rich composition, with notable proportions of carbon (42.1%), nitrogen (8.1%), oxygen (43.4%), potassium (4.4%), and calcium (1.3%). These findings highlight the potential of freeze-dried pumpkin flower powder as a nutrient-dense, functional ingredient for fortified food products. This research underscores the viability of freeze-drying in enhancing the shelf life and nutritional value of edible flowers, positioning them as a promising ingredient in the health food industry. Graphical Abstract
Authors: Vasundhara Rao, Amrita Poonia, Tejpal Dhewa
Institutions: Banaras Hindu University, Central University of Haryana
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,390
Funder: Banaras Hindu University
OpenAlex ID: W4415606198