Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications

• Published in: Foods Vol. 13; no. 17; p. 2694
• Main Authors: Gavril Rațu, Roxana Nicoleta, Stoica, Florina, Lipșa, Florin Daniel, Constantin, Oana Emilia, Stănciuc, Nicoleta, Aprodu, Iuliana, Râpeanu, Gabriela
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26.08.2024
• Subjects: Baked goods; by-products; Byproducts; Cardiovascular disease; Carotenoids; Circular economy; Diabetes mellitus; Dietary fiber; Fibers; Food; food applications; Food composition; Food industry; Food waste; Fruits; Green products; Industrial applications; Phytochemicals; Polyphenols; Proteins; pumpkin; Pumpkins; Raw materials; Seeds; Tocopherols; Vitamins; South America; Mexico; phytochemicals; by-products; food applications; pumpkin
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13172694

A versatile and popular 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.