Impact of ultrasound-assisted processing on the quality characteristics of quicklime-treated pumpkin dessert.

Authors

Esranur Tan, Esma Nur Seçkin, Nurbanu Cesur, Hüseyin Demircan, Sebahat Özdemir, Nadide Seyhun, Aşkın Birgül, Rasim Alper Oral

Published in

Journal of the science of food and agriculture. Sep 20, 2026. Epub Sep 20, 2026.

Abstract

The characteristic texture of quicklime-treated pumpkin dessert is primarily due to Ca²⁺-mediated cross-linking of pectin in the plant cell walls. However, conventional processing requires prolonged soaking to promote this interaction. This study investigated the effects of ultrasound-assisted quicklime treatment on pectin-Ca²⁺ interactions and the resulting textural structure, as well as on physicochemical properties, bioactive compounds, and sensory acceptance.
Pumpkin slices with two thicknesses (6.5 and 13 mm) were treated in a 0.5% CaO solution using ultrasound at 200 and 400 W for 15 and 30 min, with treatment codes defined as ultrasound power-slice thickness-treatment time (e.g., 200 W-13-30 indicates 200 W ultrasound power, 13 mm slice thickness, and 30 min treatment time). The control samples were coded as C-6.5 and C-13 according to slice thickness. The effects of ultrasound-assisted quicklime treatment on physicochemical properties, texture, color, carotenoid, total phenolic and flavonoid contents, antioxidant activity, and sensory characteristics were evaluated. Treatment reduced the conventional 16 h soaking period to 15-30 min. The highest total phenolic content was observed in the 200 W-13-30 treatment (339.60 mg GAE g^-1 dry matter), whereas the 200 W-6.5-30 treatment exhibited the highest antioxidant activity and flavonoid content (397.34 mg TE 100 g^-1 dry matter and 1497.92 mg QE kg^-1 dry matter, respectively). The control C-13 sample retained the highest carotenoid content (99.31 mg CE kg^-1). Hardness generally increased with ultrasound power, indicating ultrasound-induced changes in the textural structure associated with Ca²⁺-pectin interactions. Sensory evaluation revealed that the 200 W-6.5-15 treatment provided the most desirable color, while the 400 W-13-30 treatment achieved the highest overall acceptability.
Ultrasound-assisted quicklime treatment reduced processing time while improving food quality and maintaining acceptable sensory quality, making it a promising alternative to conventional pumpkin dessert processing. © 2026 Society of Chemical Industry.

PMID:
42764269
Bibliographic data and abstract were imported from PubMed on 21 Sep 2026.

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