Innovative approaches to transform pumpkin peel-based biowaste into value-added products

Pumpkin (Cucurbita spp.) peel, a byproduct of the pumpkin processing industry, has traditionally been discarded as waste, contributing to environmental concerns. However, pumpkin peel can serve as a nutritious and functional food ingredient. This study underscores the valorization of pumpkin peel, exploring its nutritional composition, bioactive compounds, processing methods, and diverse applications in the food industry. Rich in dietary fiber, vitamins, minerals, and bioactive phytochemicals such as carotenoids and phenolic compounds, pumpkin peel offers various health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties. Innovative processing techniques such as microwave- and ultrasound-assisted extractions and pressurized liquid extraction have enabled efficient and sustainable recovery of valuable compounds from the peel. Pumpkin peel has found applications in various food products, including cooking oils, bakery products, natural food colorants, and pectin-based products, enhancing their nutritional value and functional properties. This study also discusses the challenges and opportunities associated with pumpkin peel valorization, emphasizing the need for standardized processing methods and consumer education to fully realize its potential as a sustainable and nutritious food ingredient.