ArticleAntioxidants (Basel, Switzerland)2026
Shelf Temperature and Depressurisation Strategy Affect Bioactive Retention and Functionality of Freeze-Dried Pumpkin Powder.
Article in Antioxidants (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundPumpkin is a source of phenolics and carotenoids, but their retention during freeze-drying may depend on the drying programme.
methodsPumpkin flesh was freeze-dried using two schedules: a stepwise schedule (SWS; gradual pressure decrease and shelf heating) or a rapid schedule (RS; deep vacuum and direct shelf heating). Final shelf temperatures of 20, 30 and 40 °C were tested. The powders were analysed for phenolic and carotenoid profiles, residual moisture, colour and basic powder functionality.
resultsRS produced lower residual moisture (4.7-5.4%) than SWS (6.2-8.8%). Flowability remained poor but improved at higher shelf temperatures. Water-holding capacity increased, while swelling decreased. Higher levels of protocatechuic acid (121-130 μg/g dry weight), (-)-epicatechin (36-39 μg/g dry weight), and ethyl protocatechuate (7.7-8.8 μg/g dry weight) were determined in samples dried at the lowest shelf temperature, regardless of the drying schedule. SWS30 and SWS40 were associated with caffeic acid, syringic acid and trans-2-hydroxycinnamic acid, and all SWS samples had higher quercetin content. RS gave higher carotenoid levels at 20 °C, while responses at 30 and 40 °C depended on the compound.
conclusionsFinal shelf temperature and drying schedule affected antioxidant retention and functional properties of pumpkin powder.
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