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Effects of Drying Process on Physical Properties, Active Ingredients and Antioxidant Capacity of Pumpkin Powder
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Yunfeng MO, Zixuan CHEN, Junying PENG, Shengjie LU, Xianliang SONG*
Science and Technology of Food Industry | 2026, 47(9) : 123 - 132
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Science and Technology of Food Industry | 2026, 47(9): 123-132
• Research and Investigation •
Effects of Drying Process on Physical Properties, Active Ingredients and Antioxidant Capacity of Pumpkin Powder
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Yunfeng MO, Zixuan CHEN, Junying PENG, Shengjie LU, Xianliang SONG*
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  • College of Food Science, South China Agricultural University, Guangzhou 510642, China
Published: 2026-05-01 doi: 10.13386/j.issn1002-0306.2025040072
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In order to explore the effects of different drying processes on the physical properties, active ingredients and antioxidant capacity of pumpkin powder, the vacuum freeze drying (VFD), hot air drying (HAD), and heat pump drying (HPD) were used for drying pumpkin and characterized by SEM, XRD, and FTIR. The results showed that the pumpkin powder of VFD had the smallest particle size (the D50 was 54.63±0.90 μm), great intact color, the best adsorption and solubility, but the flow and filling properties were poor. The pumpkin powder of VFD had the highest content of active ingredients such as total phenolics (3.56±0.02 mg/g), and the strongest antioxidant capacity, and in HAD and HPD, the total phenol, total flavonoid and the antioxidant capacity of pumpkin powder were higher at 50~60 ℃, while the content of vitamin C, β-carotene were higher at 40~45 ℃. The pumpkin powder of VFD had smooth surface and internal pores, lower relative crystallinity compared to HAD and HPD, but there was no difference in the types of functional group. The results can provide experimental basis for choosing suitable pumpkin process.

pumpkin powder  /  drying process  /  physical properties  /  active ingredients  /  antioxidant capacity
Yunfeng MO, Zixuan CHEN, Junying PENG, Shengjie LU, Xianliang SONG. Effects of Drying Process on Physical Properties, Active Ingredients and Antioxidant Capacity of Pumpkin Powder[J]. Science and Technology of Food Industry, 2026 , 47 (9) : 123 -132 . DOI: 10.13386/j.issn1002-0306.2025040072
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Year 2026 volume 47 Issue 9
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doi: 10.13386/j.issn1002-0306.2025040072
  • Receive Date：2025-04-07
  • Online Date：2026-05-13
  • Published：2026-05-01
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  • Received：2025-04-07
Affiliations
    College of Food Science, South China Agricultural University, Guangzhou 510642, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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