• pumpkin seeds commercial use cold press oil extraction in Sri Lanka
  • pumpkin seeds commercial use cold press oil extraction in Sri Lanka
  • pumpkin seeds commercial use cold press oil extraction in Sri Lanka
  • pumpkin seeds commercial use cold press oil extraction in Sri Lanka
  • How are pumpkin seeds processed?
  • Since pumpkin seeds are still mainly used in the food industry as a source of vegetable oil, they are generally processed in a traditional way, which includes in the first step the milling and moistening at 70 °C, followed by roasting at 130 °C for 30 min and cold pressing the seeds at mild processing temperatures lower than 50 °C.
  • How can EAE improve protein extraction from pumpkin seeds?
  • Moreover, this method is well suited to the growing consumer demand for clean-label products and sustainable food processing techniques. By optimizing enzyme selection and processing conditions, EAE can be tailored to maximize the efficiency and specificity of protein extraction from pumpkin seeds.
  • Can hydrolysates improve the nutritional value of pumpkin seed by-products?
  • The optimal conditions (i.e., 1% enzyme concentration, 40 °C, and 60 min) produced hydrolysates with high levels of bioactive compounds, indicating the high efficiency of this method in improving the nutritional value of pumpkin seed by-products (Dyankova et al. 2024).
  • Is pumpkin oil cake protein a new carrier for encapsulation incorporated in food matrix?
  • Pumpkin oil cake protein as a new carrier for encapsulation incorporated in food matrix: Effect of processing, storage and in vitro digestion on bioactivity. International Journal of Food Science & Technology 56 (7):3400–8. doi: 10.1111/ijfs.14964.
  • Can ae be used on pumpkin seed press cakes?
  • When applying AE on pumpkin seed press cakes, it is usually performed with NaOH solutions ranging from pH 8–10, as the resulting isolates are achieving a high protein content of about 80%–90%, as well as a wide variety of the different proteins contained within the seeds (Miedzianka et al. 2021).
  • Does pumpkin seed protein hydrolysate release time-dependent?
  • On the other hand, studies on the release rate of pumpkin seed protein hydrolysates (PSPHs) in simulated gastrointestinal conditions have shown time-dependent increases in both gastric and intestinal environments.