Flaviana Coelho Pacheco, Jeferson Silva Cunha, Irene Andressa, Fábio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, Gabriela Aparecida Nalon, Paulo Henrique Costa Paiva, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Bruno Ricardo de Castro Leite Júnior
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Ultrasound-Assisted Intermittent Hydration of Pumpkin Seeds: Improving the Water Uptake, Germination, and Quality of a Clean Label Ingredient
This work investigated the ultrasound (US)-assisted intermittent hydration kinetics (1–4 cycles of 10 min, 38 W/L, 25 kHz, 25 or 45 °C) of pumpkin seed and its impact on the germination kinetics, as well as on the nutritional and biological quality of germinated flours. Sonication reduced hydration time (≤ 54.3%), decreased the germination lag phase (≤ 19.3%), and increased maximum germination capacity (≤ 5%) (p < 0.05). Furthermore, ultrasonic treatment led to greater rootlet length (≤ 19.4%) after germination. Regarding the flour quality, ultrasound increased protein and lipid content (≤ 23% and ≤ 8.4%, respectively), with the best result observed at 45 °C for 4 cycles of 10 min. Additionally, samples sonicated for 2 cycles of 10 min showed higher levels of reducing sugars (≤ 79%), phenolic compounds (≤ 81%), and soluble protein (≤ 19.8%) compared to non-US-treated germinated flour. These findings highlight the potential of ultrasound-assisted hydration, especially above two intermittent sonication cycles, for optimizing pumpkin seed germination and enhancing flour quality.
期刊介绍:
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.