RESUMEN
During preparatory operations of pumpkin, for cooking and processing, usually peel and seeds are discarded as waste but pumpkin seeds are rich in macro and micro nutrients, a potential source of pharma foods. In present study biscuits were developed from pumpkin seeds powder, rich in Fe and Zn, for children to strengthen innate and adaptive immune system to combat current COVID 19 outbreak scenarios. Chemical analyses of pumpkin seeds powder, white flour and developed biscuits, with 0, 5, 10 and 15% replacement level of pumpkin seeds powder, were performed. Ash, fat, fiber, Fe and Zn contents were significantly higher in pumpkin seeds powder as compared to white flour. By increasing the replacement level of pumpkin seeds powder with white flour, a significant increase in ash, fat, fiber, Fe and Zn, in biscuits was observed. In control (T0) the contents were, ash (0.57%), fat (30.36%), fiber (0.37%), Fe (2.44 mg/100 g) and Zn (1.45 mg/100 g) but when supplementation level was increased to 15% (T3) these contents were increased as, ash (1.65%), fat (32.46%), fiber (1.24%), Fe (4.23 mg/100 g) and Zn (4.37 mg/100 g). In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the children. Concerns of the food processors has raised the choice of new food products enriched with immunity booster nutrients. These nutritious biscuits can be developed, marketed and consumed at mass levels to provide the basic nutrients to the developing communities.
RESUMEN
Progression of today's world has been given setback due to the adversity of a novel, viral and deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents must be the part of both infected and non-infected person's daily diet. Vitamins, minerals, phenolic acids, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the pathogens. Pumpkins are well equipped with nutraceuticals and functional ingredients therefore, consumption and processing of this remarkable fruit must be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential, and these pharmacological properties of pumpkin are directly or indirectly related to the COVID 19 outbreak. Utilization of pumpkin has a domain in the form of powders, extracts, isolates, and pumpkin incorporated food products. A wide range of healthy, nutritious and functional food products has been developed from pumpkin, which includes juice, soup, porridge, chips, biscuits, bread, cake, bar and noodles. In recent times some innovative and novel technologies have been applied to process and preserve pumpkin for its enhanced shelf life and bioaccessibility of nutrients. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin, and bioactive compounds present in this functional food could play a vital role in developing a healthy community around the globe.
RESUMEN
Pumpkin is an important vegetable, which has potential to be used as medicinal and functional food. Not only the pulp but also the peel and seeds of pumpkin are good sources of phytochemicals and minerals. Pumpkin peel, flesh, and seeds were dried to obtain powders, and 80% of methanolic extracts were prepared for further analyses. Among three fractions of pumpkin, higher content of total phenolics (224.61 ± 1.60‐mg GAE/100‐g powder) and total flavonoids (139.37 ± 1.07‐mg CE/100‐g powder) were recorded in pumpkin seeds as compared with peel and flesh, whereas higher carotenoids (35.2 ± 0.49 mg/100‐g powder) and β‐carotene (6.18 ± 0.04 mg/100‐g powder) were present in pumpkin flesh extract, when compared with peel and seeds. Pumpkin flesh, as compared with peel and seeds, contained higher values of Na, K, and Fe (17.87 ± 0.22, 1592 ± 20.3, and 41.50 ± 0.45 mg/100‐g powder, respectively). Valuable amount of Zn (15.21 ± 0.07 mg/100‐g powder) was present in pumpkin seeds powder.Pumpkin parts (peel, flesh, and seeds) own high nutritional significance due to the presence of total phenolics, flavonoids, total carotenoids, and appreciable amount of macroelements and microelements. Organic waste generated as a result of pumpkin processing could effectively be utilized in different food products for the development of functional and medicinal foods. Notably, pumpkin seeds are high in zinc content, and in this situation of COVID‐19 pandemic, scientific community is well aware of oxidation and mediating role of zinc for activation of enzymes in the body. Phytochemicals present in pumpkin peel, flesh, and seeds can fight against antiaging and enhance immunity. These low‐cost powders from pumpkin parts can be used as a potential source of functional foods and nutraceuticals in food and medicinal industries. [ABSTRACT FROM AUTHOR] Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)