1 citations
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January 2024 in “Journal of Food Processing and Preservation” This study found that adding microcapsulated pumpkin seed protein hydrolysate to aloe vera drinks improved antioxidant activity, taste, and shelf life, with chitosan-alginate microcapsules effectively inhibiting microbial growth during 30 days of refrigerated storage.
8 citations
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January 2024 in “Current Research in Food Science” This study found that using composite alginate hydrogels containing Aloe vera, CMC, and tragacanth can improve the encapsulation efficiency and protect pumpkin seed protein hydrolysates from degradation during simulated gastrointestinal digestion, potentially increasing their applicability as functional food components.
15 citations
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May 2022 in “Fermentation” This study found that fermented camel milk containing 50% pumpkin seed milk significantly improved oxidative stress markers in rats and enhanced sensory and physicochemical properties compared to untreated groups.
1 citations
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August 2025 in “Seeds” This review examines the potential of Cucurbitaceae seeds, such as those from watermelon, melon, and pumpkin, as sustainable and innovative ingredients in cosmetics, highlighting their rich bioactive composition and benefits for skin and hair, despite challenges like environmental instability and low permeability.
January 2025 in “Nanotechnology Reviews” This study reported a green synthesis method for copper oxide nanoparticles using pumpkin seed extract, achieving significant antibacterial activity against Bacillus subtilis and moderate cytotoxic effects against certain cancer cell lines, indicating potential biomedical applications for these eco-friendly nanomaterials.