From Waste to Wellness: Exploring the Nutritional and Functional Significance of Pumpkin Seeds (Cucurbita pepo L.)

Abstract

The valorization of non-conventional, underutilized ingredients is becoming increasingly important due to the awareness regarding sustainable nutrition and functional food innovation. A vertical of such contemporary concept is the consumption of pumpkin seeds, which are often discarded as a processing waste. They exhibit multiple health-promoting properties, including anti-diabetic, anti-inflammatory, neuroprotective, and anti-depressive effects, making them valuable for functional foods and nutraceutical applications in the industry. Several scientific evidences validate the presence of high-quality proteins and a wider range of bioactive components in them, which contributes in making it a nutrient dense natural ingredient. Pumpkin seeds have known to be a versatile ingredient which acquires its incorporation into various food products such as bakery and confectionery, fermented foods, functional beverages and traditional breads. This review highlights the nutritional significance and diverse applications in various industries, emphasizing their role as a sustainable ingredient in modern food systems.