Bhtoya Richa, Dobhal Ankita, Joshi Shweta, Kaur Ravneet
Department of Food Science & Technology, Graphic Era (Deemed to be University), Dehradun, Uttarakhand 248002, India.
Food Chem X. 2025 May 24;28:102582. doi: 10.1016/j.fochx.2025.102582. eCollection 2025 May.
The growing emphasis on sustainable nutrition has encouraged the exploration of underutilized plant by-products for functional food development. This study evaluated the nutritional, phytochemical, and techno-functional attributes of cucumber ( L.) and watermelon () seed powders, and their application in dairy-based dessert. The seed powders demonstrated complementary profiles: watermelon seeds were richer in protein (35.41 ± 0.23 %), fat (40.71 ± 0.10 %), and phenolic compounds, supporting their role in emulsified systems, while cucumber seed powders exhibited higher ash content (5.70 ± 0.05 %) and foaming capacity (2.49 ± 0.03 %), indicating suitability for aerated products. Amino acid analysis revealed a favorable distribution of essential and conditionally essential amino acids across both seed powders. Structural and thermal analyses corroborated their matrix stability and compositional differences. When incorporated into ice cream, cucumber seed powder at a 15 % level enhanced nutritional density, antioxidant activity, and sensory attributes without compromising product quality. These findings support the integration of cucurbit seed flours into functional food systems, contributing to both nutritional enhancement and food waste mitigation.
对可持续营养的日益重视促使人们探索未充分利用的植物副产品用于功能性食品开发。本研究评估了黄瓜（L.）籽粉和西瓜（）籽粉的营养、植物化学和技术功能特性，以及它们在乳基甜点中的应用。籽粉呈现出互补的特性：西瓜籽富含蛋白质（35.41±0.23%）、脂肪（40.71±0.10%）和酚类化合物，这支持了它们在乳化体系中的作用，而黄瓜籽粉的灰分含量（5.70±0.05%）和起泡能力（2.49±0.03%）较高，表明其适用于充气产品。氨基酸分析显示，两种籽粉中必需氨基酸和条件必需氨基酸分布良好。结构和热分析证实了它们的基质稳定性和成分差异。当以15%的水平添加到冰淇淋中时，黄瓜籽粉提高了营养密度、抗氧化活性和感官特性，同时不影响产品质量。这些发现支持将葫芦籽粉整合到功能性食品体系中，有助于提高营养水平和减少食物浪费。
