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Article Dans Une Revue Food and Bioprocess Technology Année : 2024

Ultrasound-assisted intermittent hydration of pumpkin seeds: Improving the water uptake, germination and quality of a clean label ingredient

Résumé

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.
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jeudi 26 décembre 2024
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Dates et versions

hal-04625787 , version 1 (26-06-2024)

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Flaviana Coelho Pacheco, Jeferson Silva Cunha, Irene Andressa, Fábio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, et al.. Ultrasound-assisted intermittent hydration of pumpkin seeds: Improving the water uptake, germination and quality of a clean label ingredient. Food and Bioprocess Technology, 2024, ⟨10.1007/s11947-024-03487-w⟩. ⟨hal-04625787⟩
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