Effect of drying methods on the physicochemical composition and microstructure of pumpkin powders
Keywords:
Cucurbita maxima, oven drying, microwave drying, powder, physicochemical characteristics
Abstract
To increase the shelf life of fruit and vegetables, to be able to enjoy them in all four seasons, and to preserve their genetic make-up, drying has been found to be the best technique of conservation. The aim of this work is based on the study of the drying kinetics of pumpkin (Curcubita maxima) by two drying methods namely oven drying at a temperature of 60 °C and microwave drying at 180 W, with the purpose to model the drying kinetics of thin layers of pumpkin by four mathematical models (Two-Term, Modified Henderson and Pabis, Henderson Pabis and Bousselma et al.) and to study the effect of the two drying methods on the nutritional and microstructural properties of pumpkin powders. The results showed that the Microwave drying was faster than oven drying. The Modified Henderson and Pabis and Bousselma et al., models were chosen to adequately describe the drying behavior of oven- and microwave-dried thin pumpkin slices, respectively, due to a high R2 value and low χ2 and RMSE values. The physicochemical composition of the two powders (POD and PMD) was significantly different (p < 0.05) in terms of water content, pH, brix, lipids, and potassium. The analysis of the qualitative composition by FTIR did not show a change between the two powders. Similarly, the structure studied by SEM showed an identical and homogeneous structure. These powders have high nutritional properties, and their incorporation into foods should therefore be recommended.
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References
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Benseddik, A., Benahmed-Djilali, A., Azzi, A., Zidoune, M. N., Bensaha, H., Lalmi, D., & Allaf, K. (2021). Effect of drying processes on the final quality of potimarron pumpkin (Cucurbita maxima) powders. Journal of Dispersion Science and Technology, 43(1), 136-146. https://doi.org/10.1080/01932691.2020.1823233
Bemfeito, C. M., Carneiro, J. D. D. S., Carvalho, E. E. N., Coli, P. C., Pereira, R. C., & Vilas Boas, E. V. D. B. (2020). Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours. Journal of Food Science and Technology, 57, 3920-3925. https://doi.org/10.1007/s13197-020-04590-4
Bousselma, A., Abdessemed, D., Tahraoui, H., & Amrane, A. (2021). Artificial intelligence and mathematical modelling of the drying kinetics of pre-treated whole apricots. Kemija u Industriji, 70(11-12), 651-667. https://doi.org/10.15255/KUI.2020.079
Das, S., & Banerjee, S. (2015). Production of pumpkin powder and its utilization in bakery products development: a review. International Journal of Research in Engineering and Technology, 4(5), 478-481. https://ijret.org/volumes/2015v04/i05/IJRET20150405089.pdf
Dhiman, A. K., Sharma, K. D., & Attri, S. (2009). Functional constitutents and processing of pumpkin: A review. Journal of Food Science and Technology, 46(5), 411-417. https://www.cabidigitallibrary.org/doi/full/10.5555/20093275557
Dubey, S. D. (2012). Overview on Cucurbita maxima. International Journal of Phytopharmacy, 2(3), 68-71. https://www.researchgate.net/publication/271729270_Overview_on_Cucurbita_maxima
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Grassino, A. N., Karlović, S., Šošo, L., Dujmić, F., Sabolović, M. B., Marelja, M., & Brnčić, M. (2024). Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp. Foods, 13(4), 520. https://doi.org/10.3390/foods13040520
Hong, S. J., Lee, D. Y., Park, J. G., Mo, C., & Lee, S. H. (2017). Determination of hot air-drying characteristics of squash (Cucurbita spp.) Slices. Journal of Biosystems Engineering, 42(4), 314-322. https://doi.org/10.5307/JBE.2017.42.4.314
Indrianingsih, A. W., Rosyida, V. T., Apriyana, W., Hayati, S. N., Nisa, K., Darsih, C., Kusumaningrum, A., Ratih, D., & Indirayati, N. (2019). Comparisons of antioxidant activities of two varieties of pumpkin (Cucurbita moschata and Cucurbita maxima) extracts. IOP Conference Series: Earth and Environmental Science, 251(1), p. 012021. https://doi.org/10.1088/1755-1315/251/1/012021
Jabeen, A., Hassan, S., Masoodi, L., Ajaz, N., & Rafiq, A. (2018). Physico-chemical composition and functional properties of blended flour obtained from lentil, pumpkin and barley for development of extrudates. Journal of Food Processing & Technology, 9(1), 1-9. https://doi.org/10.4172/2157-7110.1000713
Kac̆uráková, M., Capek, P., Sasinková, V., Wellner, N., & Ebringerová, A. (2000). FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses. Carbohydrate Polymers, 43(2), 195-203. https://doi.org/10.1016/S0144-8617(00)00151-X
Kalsi, B. S., Singh, S., Alam, M. S., & Sidhu, G. K. (2023). Comparison of ANN and ANFIS modeling for predicting drying kinetics of Stevia rebaudiana leaves in a hot-air dryer and characterization of dried powder. International Journal of Food Properties, 26(2), 3356-3375. https://doi.org/10.1080/10942912.2023.2283380
Leopold, L. F., Leopold, N., Diehl, H. A., & Socaciu, C. (2011). Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis. Journal of Spectroscopy, 26(2), 93-104. https://doi.org/10.3233/SPE-2011-0529
Lucan, C. A., & Mitroi, C. L. (2024). The nutritional value of the pumpkin (Cucurbita maxima) grown in Romania. Research Journal of Agricultural Science, 56(2), 163-168. https://rjas.ro/paper_detail/4022
Malkanthi, A., & Hiremath, U. S. (2020). Pumpkin powder (Cucurbita maxima)-supplemented string hoppers as a functional food. International Journal of Food and Nutritional Sciences, 9(1), 2-6. https://doi.org/10.4103/IJFNS.IJFNS_2_20
Márquez Cardozo, C. J., Molina Hernández, D., Caballero Gutiérrez, B. L., Ciro Velásquez, H. J., Restrepo Molina, D. A., & Correa Londoño, G. (2021). Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia. Revista Facultad Nacional de Agronomia Medellin, 74(3), 9735-9744. https://doi.org/10.15446/rfnam.v74n3.90820
Muntean, E., Muntean, N., & Duda, M. M. (2013). Cucurbita maxima Duch. as a medicinal plant. Hop and Medicinal Plants, 21(1-2), 75-80. https://doi.org/10.15835/hpm.v21i1-2.10076
Nurdjanah, S., Nurbaiti, N., Astuti, S., Utomo, T. P., & Dewi, S. (2023). Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. Jurnal Teknologi & Industri Hasil Pertanian, 28(2), 174-183. https://jurnal.fp.unila.ac.id/index.php/jthp/index
Olabinjo, O. O., Asamu, A. I., & Filani, I. O. (2020). Mathematical modelling of drying kinetics of coriander leaves (Coriandrum sativum L.) using a convective dryer. Annals Food Science and Technology, 21(1), 31-39. https://afst.valahia.ro/wp-content/uploads/2022/09/I.3_Odunayo.pdf
Papanov, S. I., Petkova, E. G., & Ivanov, I. G. (2021). Analysis of some chemical characteristics of pumpkins of the genus Cucurbita moschata and Cucurbita maxima and their dependence on soil indicators. Bulgarian Chemical Communications, 53(3), 275-278. https://www.researchgate.net/publication/355875415_Analysis_of_some_chemical_characteristics_of_pumpkins_of_the_genus_Cucurbita_moschata_and_Cucurbita_maxima_and_their_dependence_on_soil_indicators
Quintana, S. E., Marsiglia, R. M., Machacon, D., Torregroza, E., & García-Zapateiro, L. A. (2018). Chemical composition and physicochemical properties of squash (Cucurbita moschata) cultivated in Bolivar Department (Colombia). Contemporary Engineering Sciences, 11(21), 1003-1012. https://doi.org/10.12988/ces.2018.8384
Rico, X., Gullón, B., Alonso, J. L., & Yáñez, R. (2020). Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Research International, 132, 109086. https://doi.org/10.1016/j.foodres.2020.109086
Santiago-García, P. A., León-Martínez, F. M., Chávez-Gutiérrez, M. C., Aguirre-Loredo, R. Y., Santiago-Urbina, J. A., & Soto-Castro, D. (2023). Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray drying conditions on the anthocyanin content and physicochemical properties. International Journal of Food Science & Technology, 58(12), 6725-6735. https://doi.org/10.1111/ijfs.16529
Sathiya Mala, K., Aathira, P., Anjali, E. K., Srinivasulu, K., & Sulochanamma, G. (2018). Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. International Food Research Journal, 25(3), 1081-1087. http://www.ifrj.upm.edu.my/25%20(03)%202018/(27).pdf
Soysal, Y., Öztekin, S., & Eren, Ö. (2006). Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4), 403-413. https://doi.org.10.1016/j.biosystemseng.2006.01.017
Tunde-Akintunde, T. Y., & Ogunlakin, G. O. (2013). Mathematical modeling of drying of pretreated and untreated pumpkin. Journal of Food Science and Technology, 50, 705-713. http://doi.org.10.1007/s13197-011-0392-2
Yetesha, A., Chandravanshi, B. S., & Yohannes, W. (2023). Major and heavy metals contents and health risk assessment of pumpkin peel, flesh and seed by microwave plasma-atomic emission spectroscopy. Bulletin of the Chemical Society of Ethiopia, 37(3), 533-551. https://dx.doi.org/10.4314/bcse.v37i3.1
Adilah, A. N., Jamilah, B., Noranizan, M. A., & Hanani, Z. A. N. (2018). Utilization of mango peel extracts on the biodegradable films for active packaging. Food Packaging and Shelf Life, 16, 1-7. https://doi.org/10.1016/j.fpsl.2018.01.006
Adoui, F., Bouchebtoul, O. A., Abdelaziz, A., & Zidoune, M. N. (2021). Preparation of summer squash powder (Cucurbita pepo) and winter squash powder (Cucurbita maxima) dehydrated and its use in soup preparation. Algerian Journal of Nutrition and Food Sciences, 1(3),11-16. https://fac.umc.edu.dz/inataa/revue/files/ajnfs0103002.pdf
AFNOR, (1986). Produits dérivés des fruits et légumes-jus de fruits. Recueil de normes françaises. Paris la Défense, France. 343 p
Badr, S. E. A., Shaaban, M., Elkholy, Y. M., Helal, M. H., Hamza, A. S., Masoud, M. S., & El Safty, M. M. (2011). Chemical composition and biological activity of ripe pumpkin fruits (Cucurbita pepo L.) cultivated in Egyptian habitats. Natural Product Research, 25(16), 1524-1539. https://doi.org/10.1080/14786410903312991
Benseddik, A., Benahmed-Djilali, A., Azzi, A., Zidoune, M. N., Bensaha, H., Lalmi, D., & Allaf, K. (2021). Effect of drying processes on the final quality of potimarron pumpkin (Cucurbita maxima) powders. Journal of Dispersion Science and Technology, 43(1), 136-146. https://doi.org/10.1080/01932691.2020.1823233
Bemfeito, C. M., Carneiro, J. D. D. S., Carvalho, E. E. N., Coli, P. C., Pereira, R. C., & Vilas Boas, E. V. D. B. (2020). Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours. Journal of Food Science and Technology, 57, 3920-3925. https://doi.org/10.1007/s13197-020-04590-4
Bousselma, A., Abdessemed, D., Tahraoui, H., & Amrane, A. (2021). Artificial intelligence and mathematical modelling of the drying kinetics of pre-treated whole apricots. Kemija u Industriji, 70(11-12), 651-667. https://doi.org/10.15255/KUI.2020.079
Das, S., & Banerjee, S. (2015). Production of pumpkin powder and its utilization in bakery products development: a review. International Journal of Research in Engineering and Technology, 4(5), 478-481. https://ijret.org/volumes/2015v04/i05/IJRET20150405089.pdf
Dhiman, A. K., Sharma, K. D., & Attri, S. (2009). Functional constitutents and processing of pumpkin: A review. Journal of Food Science and Technology, 46(5), 411-417. https://www.cabidigitallibrary.org/doi/full/10.5555/20093275557
Dubey, S. D. (2012). Overview on Cucurbita maxima. International Journal of Phytopharmacy, 2(3), 68-71. https://www.researchgate.net/publication/271729270_Overview_on_Cucurbita_maxima
Ghendov-Mosanu, A., Netreba, N., Balan, G., Cojocari, D., Boestean, O., Bulgaru, V., Gurev, A., Popescu, L., Deseatnicova, O., Resitca, V., Socaciu, C., Pintea, A., Sanikidze, T., & Sturza, R. (2023). Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies. Foods, 12(21), 3907. https://doi.org/10.3390/foods12213907
Grassino, A. N., Karlović, S., Šošo, L., Dujmić, F., Sabolović, M. B., Marelja, M., & Brnčić, M. (2024). Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp. Foods, 13(4), 520. https://doi.org/10.3390/foods13040520
Hong, S. J., Lee, D. Y., Park, J. G., Mo, C., & Lee, S. H. (2017). Determination of hot air-drying characteristics of squash (Cucurbita spp.) Slices. Journal of Biosystems Engineering, 42(4), 314-322. https://doi.org/10.5307/JBE.2017.42.4.314
Indrianingsih, A. W., Rosyida, V. T., Apriyana, W., Hayati, S. N., Nisa, K., Darsih, C., Kusumaningrum, A., Ratih, D., & Indirayati, N. (2019). Comparisons of antioxidant activities of two varieties of pumpkin (Cucurbita moschata and Cucurbita maxima) extracts. IOP Conference Series: Earth and Environmental Science, 251(1), p. 012021. https://doi.org/10.1088/1755-1315/251/1/012021
Jabeen, A., Hassan, S., Masoodi, L., Ajaz, N., & Rafiq, A. (2018). Physico-chemical composition and functional properties of blended flour obtained from lentil, pumpkin and barley for development of extrudates. Journal of Food Processing & Technology, 9(1), 1-9. https://doi.org/10.4172/2157-7110.1000713
Kac̆uráková, M., Capek, P., Sasinková, V., Wellner, N., & Ebringerová, A. (2000). FT-IR study of plant cell wall model compounds: pectic polysaccharides and hemicelluloses. Carbohydrate Polymers, 43(2), 195-203. https://doi.org/10.1016/S0144-8617(00)00151-X
Kalsi, B. S., Singh, S., Alam, M. S., & Sidhu, G. K. (2023). Comparison of ANN and ANFIS modeling for predicting drying kinetics of Stevia rebaudiana leaves in a hot-air dryer and characterization of dried powder. International Journal of Food Properties, 26(2), 3356-3375. https://doi.org/10.1080/10942912.2023.2283380
Leopold, L. F., Leopold, N., Diehl, H. A., & Socaciu, C. (2011). Quantification of carbohydrates in fruit juices using FTIR spectroscopy and multivariate analysis. Journal of Spectroscopy, 26(2), 93-104. https://doi.org/10.3233/SPE-2011-0529
Lucan, C. A., & Mitroi, C. L. (2024). The nutritional value of the pumpkin (Cucurbita maxima) grown in Romania. Research Journal of Agricultural Science, 56(2), 163-168. https://rjas.ro/paper_detail/4022
Malkanthi, A., & Hiremath, U. S. (2020). Pumpkin powder (Cucurbita maxima)-supplemented string hoppers as a functional food. International Journal of Food and Nutritional Sciences, 9(1), 2-6. https://doi.org/10.4103/IJFNS.IJFNS_2_20
Márquez Cardozo, C. J., Molina Hernández, D., Caballero Gutiérrez, B. L., Ciro Velásquez, H. J., Restrepo Molina, D. A., & Correa Londoño, G. (2021). Physical, physiological, physicochemical and nutritional characterization of pumpkin (Cucurbita maxima) in postharvest stage cultivated in Antioquia-Colombia. Revista Facultad Nacional de Agronomia Medellin, 74(3), 9735-9744. https://doi.org/10.15446/rfnam.v74n3.90820
Muntean, E., Muntean, N., & Duda, M. M. (2013). Cucurbita maxima Duch. as a medicinal plant. Hop and Medicinal Plants, 21(1-2), 75-80. https://doi.org/10.15835/hpm.v21i1-2.10076
Nurdjanah, S., Nurbaiti, N., Astuti, S., Utomo, T. P., & Dewi, S. (2023). Evaluation on the effect of butternut pumpkin (Cucurbita moschata) maturity stage on the bioactive components and antioxidant activity of pumpkin flour. Jurnal Teknologi & Industri Hasil Pertanian, 28(2), 174-183. https://jurnal.fp.unila.ac.id/index.php/jthp/index
Olabinjo, O. O., Asamu, A. I., & Filani, I. O. (2020). Mathematical modelling of drying kinetics of coriander leaves (Coriandrum sativum L.) using a convective dryer. Annals Food Science and Technology, 21(1), 31-39. https://afst.valahia.ro/wp-content/uploads/2022/09/I.3_Odunayo.pdf
Papanov, S. I., Petkova, E. G., & Ivanov, I. G. (2021). Analysis of some chemical characteristics of pumpkins of the genus Cucurbita moschata and Cucurbita maxima and their dependence on soil indicators. Bulgarian Chemical Communications, 53(3), 275-278. https://www.researchgate.net/publication/355875415_Analysis_of_some_chemical_characteristics_of_pumpkins_of_the_genus_Cucurbita_moschata_and_Cucurbita_maxima_and_their_dependence_on_soil_indicators
Quintana, S. E., Marsiglia, R. M., Machacon, D., Torregroza, E., & García-Zapateiro, L. A. (2018). Chemical composition and physicochemical properties of squash (Cucurbita moschata) cultivated in Bolivar Department (Colombia). Contemporary Engineering Sciences, 11(21), 1003-1012. https://doi.org/10.12988/ces.2018.8384
Rico, X., Gullón, B., Alonso, J. L., & Yáñez, R. (2020). Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Research International, 132, 109086. https://doi.org/10.1016/j.foodres.2020.109086
Santiago-García, P. A., León-Martínez, F. M., Chávez-Gutiérrez, M. C., Aguirre-Loredo, R. Y., Santiago-Urbina, J. A., & Soto-Castro, D. (2023). Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray drying conditions on the anthocyanin content and physicochemical properties. International Journal of Food Science & Technology, 58(12), 6725-6735. https://doi.org/10.1111/ijfs.16529
Sathiya Mala, K., Aathira, P., Anjali, E. K., Srinivasulu, K., & Sulochanamma, G. (2018). Effect of pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. International Food Research Journal, 25(3), 1081-1087. http://www.ifrj.upm.edu.my/25%20(03)%202018/(27).pdf
Soysal, Y., Öztekin, S., & Eren, Ö. (2006). Microwave drying of parsley: modelling, kinetics, and energy aspects. Biosystems Engineering, 93(4), 403-413. https://doi.org.10.1016/j.biosystemseng.2006.01.017
Tunde-Akintunde, T. Y., & Ogunlakin, G. O. (2013). Mathematical modeling of drying of pretreated and untreated pumpkin. Journal of Food Science and Technology, 50, 705-713. http://doi.org.10.1007/s13197-011-0392-2
Yetesha, A., Chandravanshi, B. S., & Yohannes, W. (2023). Major and heavy metals contents and health risk assessment of pumpkin peel, flesh and seed by microwave plasma-atomic emission spectroscopy. Bulletin of the Chemical Society of Ethiopia, 37(3), 533-551. https://dx.doi.org/10.4314/bcse.v37i3.1
Published
2025-08-03
How to Cite
Noui, Y., Lekbir, A., Bousselma, A., Haffas, M., & Hameurlaine, S. (2025). Effect of drying methods on the physicochemical composition and microstructure of pumpkin powders. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 42(3), e254237. Retrieved from https://produccioncientifica.luz.edu.ve/index.php/agronomia/article/view/44210
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Food Technology
Copyright (c) 2025 Yassine Noui, Adel Lekbir, Abla Bousselma, Maamar Haffas, Samir Hameurlaine
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