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The purpose of this experiment was to explore the relationship of protein functional groups (including amide I, amide II, α-helix, and β-sheet) in byproducts of seed-used pumpkin (pumpkin seed cake, pumpkin seed coat, and seed-used pumpkin flesh) with their nutrient profiles and biodegradation characteristics. The experiment was designed to use conventional chemical analysis, combining the Cornell Net Carbohydrate and Protein System (CNCPS) and nylon bag technology to assess the nutritional value and biodegradation characteristics of seed-used pumpkin byproducts. Fourier transform infrared spectroscopy (FTIR) was used to analyze the protein molecular structure properties of byproducts of seed-used pumpkin. In this study, we also applied correlation and regression analysis. The results showed that different byproducts of seed-used pumpkin had different in situ biodegradation, nutrient supplies, and spectral structures in the protein region. Among the byproducts of seed-used pumpkin, acid detergent-insoluble crude protein (ADICP) and neutral detergent-insoluble crude protein (NDICP) contents of the pumpkin seed coat were the highest, resulting in the lowest effective degradabilities (EDs) of dry matter and crude protein. The crude protein (CP) ED values were ranked as follows: pumpkin seed cake > seed-used pumpkin flesh > pumpkin seed coat. Significant differences were observed in the peak areas of amide I and amide II and the corresponding peak heights in the two peak areas in the molecular structure of the protein. The peak areas of amide I and amide II and the corresponding peak heights were at the highest levels for pumpkin seed cake, whereas there was no significant difference between the pumpkin seed coat and seed-used pumpkin flesh. Similarly, the peak heights of α-helices and β-sheets were highest for pumpkin seed cake. Correlation and regression results indicated that amide I and amide II area and height, α-helix and β-sheet heights, and area ratios of amide I: amide II, as well as the height ratios of amide I: amide II, and α-helices: β-sheets effectively estimated nutrient supply and that the height ratio of α-helices: β-sheets was mostly sensitive to biodegradation characteristics in different byproducts of seed-used pumpkin. There were significant differences in CP chemical composition and digestibility of different byproducts of seed-used pumpkin that were strongly related to the changes in protein molecular structures.

Milk contains more than 400 different fatty acids, some of which play a positive role in promoting human health. The profile of fatty acids in milk can be enhanced by providing animals with plant-based resources that possess feeding characteristics adequate for favorable changes in the fatty acid composition and increasing healthy fatty acids in milk. This review summarizes the available 41 research studies on the utilization of oilseed industry byproducts rich in linoleic acid (hemp, pumpkin, sunflower) and alpha-linolenic acid (camelina and linseed) in dairy cow, sheep, and goat nutrition; their impact on milk production characteristics; and potential to improve fatty acid composition of milk through the diet. This review illustrates that incorporating byproducts into the diet for dairy ruminants generally does not have any adverse effects on both milk production and composition. A similar trend of improvement in milk fatty acid profile was observed when ruminants were fed diets supplemented with camelina, linseed, and sunflower byproducts, while no significant changes were noted with pumpkin byproducts. Hempseed byproducts showed potential for use as an alternative ingredient in dairy ruminant diets. Nevertheless, more in-depth research investigating the inclusion of selected byproducts is required before valid conclusions can be drawn regarding their value.

The effects of heating temperatures (50, 60, and 70 °C) and oxygen contents (vacuum degrees of 10 Pa and 10 5 Pa) on the color, carotenoids, and peroxidase degradation of seed-used pumpkins’ byproducts (SUPBs) during drying processes were investigated. Changes of carotenoid monomer contents were analyzed as well. Overall, heating temperatures showed more significant effects on color and carotenoid contents of SUPBs than oxygen content. A higher b* value was desirable after drying process, and the highest b* value (61.62) was obtained under 50 °C (10 5 Pa). Meanwhile, both of total color difference and browning index were mainly influenced by b* value ( p < 0.01). In addition, significant positive correlation between total carotenoid content and peroxidase enzyme activity was observed ( R 2 = 0.95*), and the highest retention ratios were both obtained at 60 °C (10 5 Pa). Among the four carotenoid monomers (lutein, α -carotene, β -carotene, and cryptoxanthin) measured, lutein was the most abundant one in SUPBs with a higher thermal stability, and α -carotene was significantly related to peroxidase enzyme activity ( p < 0.05). All of total carotenoid content, lutein, α -carotene, β -carotene showed positive correlations with b* value, which indicated carotenoids might appropriately determine the yellow color of SUPB samples.

The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04–5.28 MPa; elongation: 13.13–14.37%; water vapour permeability: 3.24 × 10−6–6.24 × 10−6 g/Pa m h).

A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin’s potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste.

Pumpkin fruits are widely appreciated and consumed worldwide. In addition to their balanced nutritional profile, pumpkin species also present valuable bioactive compounds that confer biological and pharmacological properties to them. However, the seeds, peels, and fibrous strands resulting from pumpkin processing are still poorly explored by the food industry. The current study used those fruit components from the genotypes of pumpkin that are economically significant in Portugal and Algeria to produce bioactive extracts. In order to support their usage as preservatives, their phenolic content (HPLC-DAD-ESI/MS) and antioxidant (OxHLIA and TBARS) and antimicrobial properties (against eight bacterial and two fungal strains) were assessed. In terms of phenolic profile, the peel of the Portuguese ‘Common Pumpkin’ showed the most diversified profile and also the highest concentration of total phenolic compounds, with considerable concentrations of (-)-epicatechin. Regarding the antioxidant capacity, the seeds of ‘Butternut Squash’ from both countries stood out, while the fibrous strands of Portuguese ‘Butternut Squash’ and the seeds of Algerian ‘Gold Nugget Pumpkin’ revealed the strongest antimicrobial activity. The bioactive compounds identified in the pumpkin byproducts may validate their enormous potential as a source of bio-based preservatives that may enhance consumers’ health and promote a circular economy.

Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.

Purpose This paper aims to study the use of pumpkin pulp and its by-products in food formulation. Pumpkins are important and useful in the food industry. However, only the pulp is used, and the shell and seeds are wasted, which represents an important food waste. Design/methodology/approach A systematic review was performed by searching electronic databases relating to the physicochemical, textural and sensory effects of the pumpkin pulp and its by-products’ incorporation into foods. No human subjects were involved, and ethical approval was not required. Findings Pumpkin seeds and shell have been included in quite a variety of products. The primary effects on the physicochemical properties of bakery products, dairy products, beverages and snacks are the increase in energy, protein, iron, calcium, carotene content and textural properties (hardness, chewiness, snapping force and viscosity). Research limitations/implications Limitations comprise the heterogeneity of the studies included, which causes varied results. Originality/value It was evidenced that pumpkin is already included in food products, especially in bakery products. However, there are not many products where the shell and seeds are used. Therefore, it is a field to be explored, as these by-products have great potential both to enrich food products and to reduce food waste contributing to sustainability.

Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. The study was conducted to develop cookies and noodles using different pumpkin by-products (such as peels and seeds) powders in different concentrations and to evaluate the changes in quality characteristics. The powders were prepared from pumpkin seeds and peels. In this study, various concentrations of pumpkin peel powder (5%, 10%, and 20%) and seeds powder (5%, 10%, 15%, and 20%) were mixed with commercially available wheat flour to produce cookies and noodles. Furthermore, the nutritional, antioxidant, functional and sensory properties of the developed cookies and noodles were evaluated. Pumpkin peels and seeds powder and their respective products enrich significantly in protein, fiber, beta-carotene, antioxidants such as total phenolic content (TPC), 2,2- diphenyl-1-picrylhydrazyl (DPPH scavenging activity), Ferric reducing ability (FRAP Ferric reducing power assay), ash content and hunter color values. However, pumpkin seed powder had higher protein content (33.25%) than other powders but pumpkin peel powder (16.83%±1.74) had better fiber content than seeds powder. The highest amount of fiber content was found in 10% pumpkin peel cookies. The analysis of the composition of pumpkin peels and seeds powder has been done in order to further promote their functionality in bakery products based, especially, on wheat flour. The best quality and overall acceptable product were obtained when samples were 10% pumpkin peel powder, 15% pumpkin seed powder, and, 10% pumpkin peel powder noodles.

The significant protein and dietary fiber content of cold-pressed pumpkin (PSF) and okra (OSF) seed byproducts are well-known. However, their impact on noodles’ nutritional quality has never been studied. For the first time, noodle formulation was developed employing a genetic algorithm in the R programming language to achieve the most optimal sensory attributes as well as nutritional composition, color, cooking, and textural properties. The optimized noodle formulation was detected for OSF, PSF, gluten-free flour, salt, and egg with the following amounts: 11.5 g, 87.0 g, 0.9 g, 0.6 g, and 40 g, respectively, with 10.5 mL of water. The total protein (TP%), total fat (TF%), total carbohydrate (TC%), total dietary fiber content (TDF%), ash (%), total phenolic content (TPC mg GAE/100 g), and ABTS (%) of PSF were found to be 39%, 17%, 7%, 18%, 3%, 19%, and 48%, respectively, whereas for OSF, 33%, 8%, 21%, 32%, 5%, 16%, and 38%, respectively, were detected. In addition, TP (42.88%), TF (15.6%), ash (5.68%), TDF (40.48%), TPC (25.5 mg GAE/100 g), and ABTS (70%) values were obtained for the noodles. Consequently, the valorization of the cold oil press industry’s byproducts may be used as ingredients that add high value to gluten-free protein and fiber-rich noodle production, and they may gain interest from both processors and consumers.