Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits.

Pumpkin seed oil (PSO), a rich source of nutrients, is extracted from the seeds of different pumpkin varieties for food and medicines. This article aims to provide an evidence-based review of the literature and to explore the extraction technologies, nutritional properties, and biological activity of PSO. From previous literature, PSO contains a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition, and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme-assisted aqueous extraction, and ultrasound-assisted extraction have been replacing the conventional technologies gradually as promising methods for the safe, non-polluting, and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases. © 2023 Society of Chemical Industry.

Physicochemical and functional properties of the protein-starch interaction in Chinese yam.

Protein-starch interaction has an important impact on the properties of starchy foods rich in protein, but the contribution of the interaction to Chinese yam still remains unclear. This study aimed to characterize the physicochemical and functional properties related to the possible interaction between starch and protein in Chinese yam. Differential scanning calorimetry and rapid viscosity analyzer results revealed that the gelatinization temperature increased in protein and starch cross-linked powder, while the peak viscosity and the setback viscosity decreased. The swelling power and solubility at 80°C and 95°C decreased with increasing protein ratio in the powder. In vitro starch digestibility test indicated that a high protein ratio could rapidly reduce digestible starch, but increase both slowly digestible starch and resistant starch. Protein could act as the physical barrier toward starch against heating and digestion to exert the influence on starch properties. Fourier transform infrared spectroscopy test revealed the interaction between protein and starch. These results revealed the role of protein-starch interaction and provided beneficial information for the utilization of Chinese yam.

Physicochemical and structural properties of low-amylose Chinese yam (Dioscorea opposita Thunb.) starches.

Nuoshanyao (NSY), Tiegunshanyao (TSY) and Huaishanyao (HSY) are the main cultivars of Chinese yam (Dioscorea opposita Thunb.) widely grown in China. The composition, physicochemical properties, morphology, and thermal properties of the starches from these cultivars were investigated in this study. NSY starch (17.0%) was much lower in amylose content than other cultivars (33.4-34.5%). The average particle diameter of the starches ranged from 25.83 to 28.93 µm. Weight-average molecular weights (Mw) and number-average molecular weights (Mn) ranged from 1.29 to 1.84 × 105 g/mol and 5.93 to 8.36 × 104 g/mol, respectively. NSY starch had higher gelatinization temperature (71.5 °C), enthalpy (14.14 J/g), peak viscosity (8590 cP) and swelling power (12.0%) than TSY and HSY. X-ray diffraction (XRD) and Fourier transform infrared (FTIR) tests indicated that Chinese yam starches had CB-type crystalline structure with crystallinity ranging from 21.91% to 27.08% and a short-range ordered structure. To, Tp, ΔH, peak viscosity and swelling power at 95 °C were significantly correlated to amylose content. The low-amylose NSY starch was found to have high gelatinization temperature, enthalpy, peak viscosity and swelling power. These specific physicochemical and structural properties indicated the industrial potential of low-amylose yam starch.