Rheological Characterization of Gum Extracted from Green Squash (Cucurbita pepo) Peel

Document Type : Original Article

Authors

1 Khorasan razavi agricultural and natural resources research and education center, AREEO, Mashad, Iran

2 Azad university. ghooghan branch

3 Azad university

4 Areeo

10.22092/mpt.2025.370533.1199

Abstract

In this study, gum extracted from zucchini (Cucurbita pepo) peel was investigated to evaluate its rheological behavior and its potential applicability in food formulations. The gum was extracted using a solvent-based method and subsequently purified. The flow behavior and apparent viscosity of the gum solutions were measured at three concentrations (1, 2.5, and 5% w/v) and three temperatures (25, 40, and 60°C) using a rotational Brookfield viscometer. The results indicated that all samples exhibited a stable Newtonian flow behavior, with flow behavior index (n) values ranging from 0.93 to 0.97. Apparent viscosity increased significantly with increasing gum concentration (p < 0.05), whereas increasing temperature resulted in reduced viscosity without altering the Newtonian nature of the samples. The highest viscosity (13.30 mPa•s) was recorded at 5% concentration and 25°C. Comparison with previously reported plant-derived gums revealed that zucchini peel gum, unlike many seed gums that typically exhibit pseudoplastic characteristics, demonstrates a consistently Newtonian profile. This behavior suggests its suitability for use in beverages, low-fat products, and formulations requiring uniform flow behavior. Overall, the findings highlight zucchini peel gum as a high-value hydrocolloid derived from agricultural by-products, with promising potential as an economical and sustainable ingredient in food industries.

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