Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study

Adams, 2011, The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines, Food Research International, 44, 862, 10.1016/j.foodres.2011.03.016 Alvarez-Jubete, 2014, Assessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba), Food and Bioprocess Technology, 7, 682, 10.1007/s11947-013-1060-5 Barba, 2013, Physicochemical and nutritional characteristics of blueberry juice after high pressure processing, Food Research International, 50, 545, 10.1016/j.foodres.2011.02.038 Bergantin, 2018, HPLC-UV/Vis-APCI-MS/MS determination of major carotenoids and their bioaccessibility from “Delica” (Cucurbita maxima) and “Violina” (Cucurbita moschata) pumpkins as food traceability markers, Molecules, 23, 2791, 10.3390/molecules23112791 Bouamar, 2017, Anti-inflammatory properties of the carotenoids and polyphenols of pumpkin (Cucurbita moschata Duchesne), South Asian Journal of Experimental Biology, 7, 100 Chauhan, O. P. (Ed.)., 2019 Chen, 2015, Effect of high pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice, LWT- Food Science and Technology, 62, 927, 10.1016/j.lwt.2014.10.068 Chiu, 2019 Chun-li, 2015, Detection of volatile flavor compounds in pumpkin species using solid-phase microextraction-gas chromatography-mass spectrometry and electronic nose, Modern Food Science and Technology, 7 FAOSTAT García-Parra, 2016, High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme, Food and Bioproducts Processing, 98, 124, 10.1016/j.fbp.2016.01.006 García-Parra, 2020, Volatile compounds of a pumpkin (Cucurbita moschata) purée processed by high pressure thermal processing, Journal of the Science of Food and Agriculture, 100, 4449, 10.1002/jsfa.10485 Huang, 2020, Healthy expectations of high hydrostatic pressure treatment in food processing industry, Journal of Food and Drug Analysis, 28, 1, 10.1016/j.jfda.2019.10.002 Kebede, 2017, Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree, Innovative Food Science & Emerging Technologies, 39, 88, 10.1016/j.ifset.2016.10.022 Kostecka-Gugała, 2020, Antioxidants and health-beneficial nutrients in fruits of eighteen Cucurbita cultivars: Analysis of diversity and dietary implications, Molecules, 25, 1792, 10.3390/molecules25081792 Kourkoutas, 2020 Kulczyński, 2019, The profile of secondary metabolites and other bioactive compounds in Cucurbita pepo L. and Cucurbita moschata pumpkin cultivars, Molecules, 24, 2945, 10.3390/molecules24162945 Leffingwell, 2015, Identification of the volatile constituents of raw pumpkin (Cucurbita pepo L.) by dynamic headspace analyses, Leffingwell Rep, 7, 293 Limacher, 2008, Formation of furan and methylfuran by Maillard-type reactions in model systems and food, Journal of Agricultural and Food Chemistry, 56, 3639, 10.1021/jf800268t Liu, 2008, Exergy analysis for a freeze-drying process, Applied Thermal Engineering, 28, 675, 10.1016/j.applthermaleng.2007.06.004 Maarse, 2017 McInerney, 2007, Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables, Innovative Food Science & Emerging Technologies, 8, 543, 10.1016/j.ifset.2007.04.005 Men, 2021, Physicochemical, nutritional and functional properties of Cucurbita moschata, Food Science and Biotechnology, 30, 171, 10.1007/s10068-020-00835-2 Miglio, 2008, Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables, Journal of Agricultural and Food Chemistry, 56, 139, 10.1021/jf072304b Mokhtar, 2021, The influence of ripeness on the phenolic content, antioxidant and antimicrobial activities of pumpkins (Cucurbita moschata Duchesne), Molecules, 26, 3623, 10.3390/molecules26123623 Navarro, 2002, Changes in volatile aromatic compounds of strawberry puree treated by high-pressure during storage, International Journal of High Pressure Research, 22, 693, 10.1080/08957950212413 Nawirska, 2009, Drying kinetics and quality parameters of pumpkin slices dehydrated using different methods, Journal of Food Engineering, 94, 14, 10.1016/j.jfoodeng.2009.02.025 Patras, 2009, Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées, Innovative Food Science & Emerging Technologies, 10, 16, 10.1016/j.ifset.2008.09.008 Perez Gutierrez, 2016, Review of Cucurbita pepo (pumpkin) its phytochemistry and pharmacology, Medicinal Chemistry, 6, 2161, 10.4172/2161-0444.1000316 Provesi, 2015, Carotenoids in pumpkin and impact of processing treatments and storage, 71 Rodriguez‐Gonzalez, 2015, Energy requirements for alternative food processing technologies—principles, assumptions, and evaluation of efficiency., Comprehensive Reviews in Food Science and Food Safety, 14, 536, 10.1111/1541-4337.12142 Różyło, 2014, Wheat bread with pumpkin (Cucurbita maxima L.) pulp as a functional food product, Food Technology and Biotechnology, 52, 430, 10.17113/ftb.52.04.14.3587 Sampedro, 2009, Effect of PEF, HHP and thermal treatment on PME inactivation and volatile compounds concentration of an orange juice–milk based beverage, Innovative Food Science & Emerging Technologies, 10, 463, 10.1016/j.ifset.2009.05.006 Sánchez, 2014, The effect of high pressure and high temperature processing on carotenoids and chlorophylls content in some vegetables, Food Chemistry, 163, 37, 10.1016/j.foodchem.2014.04.041 Sánchez-Moreno, 2003, Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage, European Food Research and Technology, 216, 18, 10.1007/s00217-002-0625-8 Seo, 2005, Extraction and chromatography of carotenoids from pumpkin, Journal of Chromatography A, 1073, 371, 10.1016/j.chroma.2004.10.044 Tangney, 2013, Polyphenols, inflammation, and cardiovascular disease, Current Atherosclerosis Reports, 15, 324, 10.1007/s11883-013-0324-x Viljanen, 2011, Effect of high-pressure processing on volatile composition and odour of cherry tomato purée, Food Chemistry, 129, 1759, 10.1016/j.foodchem.2011.06.046 Wongfhun, 2010, Flavour characterisation of fresh and processed pennywort (Centella asiatica L.) juices, Food Chemistry, 119, 69, 10.1016/j.foodchem.2009.05.072 Yadav, 2010, Medicinal and biological potential of pumpkin: An updated review, Nutrition Research Reviews, 23, 184, 10.1017/S0954422410000107 Zdunić, 2016, Phenolic compounds and carotenoids in pumpkin fruit and related traditional products, Hemijska Industrija, 70, 429, 10.2298/HEMIND150219049Z Zhou, 2014, he effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage., Innovative Food Science & Emerging Technologies, 21, 24, 10.1016/j.ifset.2013.11.002 Zhou, 2017, Evaluation of three pumpkin species: Correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods, Journal of Food Science and Technology, 54, 3118, 10.1007/s13197-017-2748-8