Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient

In the context of side-stream valorization, this study aimed to gain insight into the functionalization of industrially-generated pumpkin pomace as texturizing ingredient. Given the matrix complexity of pumpkin pomace, composed of crushed peels, seeds and mesocarp, this study focused on the impact of different sample preparation, as well as mechanical processing, on the microstructural and rheological properties of pumpkin pomace suspensions. Pumpkin pomace suspensions (4% w/w) possessed a solid-like behavior, demonstrating the potential for structure build-up. The application of heat during sample preparation (85◦C, 30 min) significantly increased the storage modulus of the pumpkin pomace-derived suspensions, which was found to be related to an increased swelling volume of the suspended particles. Moreover, a combination of partial pectin removal and high pressure homogenization at 80 MPa led to improved network structure formation, as obvious from an increased storage modulus. These results are highly useful as scientific basis for exploring the texturizing po-tential of pumpkin pomace with minimal processing or conventional preparation methods (e.g. by heat treatment).