Pumpkin Peel Valorization Using Green Extraction Technology to Obtain β-Carotene Fortified Mayonnaise

This study aimed to recover β-carotene from peels produced as a by-product during the industrial processing of pumpkins using high-efficiency technology that produces no waste and is harmless environment. β-Carotene extraction pumpkin peel was carried out by maceration ultrasound-assisted technique, with sunflower oil instead n-hexane an environment-friendly solvent. Influence lecithin:PGPR (polyglycerol polyricinoleate) ratio studied for microemulsion solvent method on extraction. Response Surface Methodoloy used optimize parameters each performed treatment. The utilized prepare mayonnaise. Sensory flavor product, well change in color peroxide characteristics after rapid storage were also determined. Under optimal conditions, oil, n-hexane, ultrasound-assisted, methods, extracted levels 99.83, 125.75, 127.93, 149.71 mg/100 g DM, respectively. Most efficient obtained utilizing system 0.098% lecithin 1.902% PGPR Mayonnaise made β-carotene-rich received terms sensory quality, negative changes product's unique features. enhanced mayonnaise more resistant oxidation than control shown results values.