Value-Added Products from Pumpkin Wastes: A Review

Abstract

Conversion of agricultural residues into valuable products has become an important study in the industry. Generally, they are made up of lignocellulose biomass which requires a particular method such as pretreatment to enhance the desired yield to produce the end product. However, pumpkin is commercialized in very little way in Malaysia, and their processing generates tons of seeds and peels as byproducts. Not to mention the fact that pumpkin wastes have many beneficial nutrients and dry matter that can be utilized in many ways. Pumpkin peel is particularly rich in glucose content and can be converted through several main steps in bioethanol production; pretreatment, enzymatic saccharification, and fermentation which usually uses fungi to obtain fermentable sugar and followed by distillation. Furthermore, bioactive compounds such as carbohydrate, protein, minerals, fatty acid and a significant value on antioxidant compounds like tocopherol, phenols and carotenes are also found in pumpkin seed. On top of that, pumpkin seeds and peels contain quite an amount of pectin that can be extracted through acid hydrolysis and have great potential as gelling agents and thickeners in the food industry as an alternative source from the commercial pectin. These have proven that the usage of pumpkin residuals not only it can provide good benefits to human, in fact, various valuable products can be produced in a cheaper and sustainable way.

Engineering FeOOH/Fe2O3@Carbon Interfaces With Biomass‐Derived Carbon Nanodot/Iron Colloids for Efficient Redox‐Modulated Dopamine Voltammetric Detection

“…The FT-IR spectrum and TGA/DTG thermograms of PS (Figure S1A, Figure S1B, and Figure S1C) exhibit characteristic peaks indicative of a lignocellulosic structure (i. e., LS), as described in reference. [53] During the hydrothermal treatment of PS (Scheme 1), the acetyl group of hemicellulose undergoes dissolution leading to the generation of acetic acid. [54] Consequently, the aqueous phase becomes very acidic as evidenced by the low pH of ~4.69.…”

Physical and Rheological Studies of Biscuits Developed with Different Replacement Levels of Pumpkin (Cucurbita maxima) Peel, Flesh, and Seed Powders

“…Pumpkin peels are extraordinary sources of polysaccharides, pectin, and carotenoids while pumpkin seeds are equipped with bioactive compounds. Pumpkin wastes are capable of providing health benefts directly or through production of valuable nutritional food products [5]. Byproducts of seeds in pumpkin include peel, fesh, seed cake, and seed coat; these parts instead of wasting can be utilized to develop feed and food products, which could play a health-promoting role due to their nutritional values [6].…”

Improved Recovery of Antioxidant Compounds from Refined Pumpkin Peel Extract: A Mixture Design Method Approach

“…It has been reported that pumpkin peels are rich in glucose, which can be converted through multiple steps in bioethanol for energy production, including pretreatment, enzymatic saccharification, and fermentation, which usually employs fungi to obtain fermentable sugar, followed by distillation [10]. In addition, pumpkin peels contain high amounts of β-carotene, which are rarely exploited to their full potential, and pectin that can be extracted through acid hydrolysis and could be used as gelling agent or thickener in the food industry [11,12]. In addition, pumpkin peel is an excellent source of minerals, protein, fibers, and isoforms of vitamin E. These valuable compounds are associated with the nutritional quality of food, as evidenced by Mala et al [13], who showed that peels are rich in minerals, such as phosphorus and iron, as well as indietary fiber.…”