{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T03:02:45Z","timestamp":1789959765942,"version":"4.0.1"},"reference-count":45,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>\n                      The characteristic texture of quicklime\u2010treated pumpkin dessert is primarily due to Ca\n                      <jats:sup>2+<\/jats:sup>\n                      \u2010mediated cross\u2010linking of pectin in the plant cell walls. However, conventional processing requires prolonged soaking to promote this interaction. This study investigated the effects of ultrasound\u2010assisted quicklime treatment on pectin\u2013Ca\n                      <jats:sup>2+<\/jats:sup>\n                      interactions and the resulting textural structure, as well as on physicochemical properties, bioactive compounds, and sensory acceptance.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      Pumpkin slices with two thicknesses (6.5 and 13 mm) were treated in a 0.5% CaO solution using ultrasound at 200 and 400 W for 15 and 30 min, with treatment codes defined as ultrasound power\u2013slice thickness\u2013treatment time (e.g., 200 W\u201313\u201330 indicates 200 W ultrasound power, 13 mm slice thickness, and 30 min treatment time). The control samples were coded as C\u20136.5 and C\u201313 according to slice thickness. The effects of ultrasound\u2010assisted quicklime treatment on physicochemical properties, texture, color, carotenoid, total phenolic and flavonoid contents, antioxidant activity, and sensory characteristics were evaluated. Treatment reduced the conventional 16\u2009h soaking period to 15\u201330\u2009min. The highest total phenolic content was observed in the 200 W\u201313\u201330 treatment (339.60 mg GAE g\n                      <jats:sup>\u22121<\/jats:sup>\n                      dry matter), whereas the 200 W\u20136.5\u201330 treatment exhibited the highest antioxidant activity and flavonoid content (397.34 mg TE 100 g\n                      <jats:sup>\u22121<\/jats:sup>\n                      dry matter and 1497.92 mg QE kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      dry matter, respectively). The control C\u201013 sample retained the highest carotenoid content (99.31 mg CE kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      ). Hardness generally increased with ultrasound power, indicating ultrasound\u2010induced changes in the textural structure associated with Ca\n                      <jats:sup>2+<\/jats:sup>\n                      \u2013pectin interactions. Sensory evaluation revealed that the 200\u2009W\u20136.5\u201315 treatment provided the most desirable color, while the 400\u2009W\u201313\u201330 treatment achieved the highest overall acceptability.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Ultrasound\u2010assisted quicklime treatment reduced processing time while improving food quality and maintaining acceptable sensory quality, making it a promising alternative to conventional pumpkin dessert processing. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71080","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T02:31:23Z","timestamp":1789957883000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of ultrasound\u2010assisted processing on the quality characteristics of quicklime\u2010treated pumpkin dessert"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5854-0622","authenticated-orcid":false,"given":"Esranur","family":"Tan","sequence":"first","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Esma Nur","family":"Se\u00e7kin","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nurbanu","family":"Cesur","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3375-8777","authenticated-orcid":false,"given":"H\u00fcseyin","family":"Demircan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sebahat","family":"\u00d6zdemir","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nadide","family":"Seyhun","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A\u015fk\u0131n","family":"Birg\u00fcl","sequence":"additional","affiliation":[{"name":"Department of Environmental Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rasim Alper","family":"Oral","sequence":"additional","affiliation":[{"name":"Department of Food Engineering Bursa Technical University  Bursa T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,20]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2022.100067"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.4122"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.3329\/jbau.v22i4.78872"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2836"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2014.12.047"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1080\/21622515.2021.1982023"},{"key":"e_1_2_8_8_1","doi-asserted-by":"crossref","unstructured":"CaoX WangZ BaiGandZhuD Effect of different calcium salt on rheology color and odors of pear jam. 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