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Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation

Ruby-Alejandra Villamil (Facultad de Ciencias, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana, Bogotá, Colombia)
Natalia Escobar (Facultad de Ciencias, Semillero Alimentos Funcionales Como Parte del Tratamiento Integral de las Enfermedades Crónicas, Pontificia Universidad Javeriana, Bogotá, Colombia)
Laura Natalia Romero (Facultad de Ciencias, Semillero Alimentos Funcionales Como Parte del Tratamiento Integral de las Enfermedades Crónicas, Pontificia Universidad Javeriana, Bogotá, Colombia)
Ribka Huesa (Facultad de Ciencias, Semillero Alimentos Funcionales Como Parte del Tratamiento Integral de las Enfermedades Crónicas, Pontificia Universidad Javeriana, Bogotá, Colombia)
Anny Valentina Plazas (Facultad de Ciencias, Semillero Alimentos Funcionales Como Parte del Tratamiento Integral de las Enfermedades Crónicas, Pontificia Universidad Javeriana, Bogotá, Colombia)
Carina Gutiérrez (Escuela de Turismo y Gastronomía, Fundación Universitaria Cafam, Bogotá, Colombia)
Gloria Elizabeth Robelto (Facultad de Ciencias, Departamento de Nutrición y Bioquímica, Pontificia Universidad Javeriana, Bogotá, Colombia)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 20 June 2022

Issue publication date: 7 February 2023

315

Abstract

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.

Keywords

Acknowledgements

The authors would like to express their gratitude to Pontificia Universidad Javeriana for their funding.

Author Contributions: Ruby Alejandra Villamil: funding acquisition, conceptualization, resources, methodology, supervision, writing review and editing. Natalia Escobar, Laura Natalia Romero, Ribka Huesa, and Anny Plazas: writing-original draft and editing. Carina Gutiérrez and Gloria-Elizabeth Robelto: supervision, and conceptualization.

Citation

Villamil, R.-A., Escobar, N., Romero, L.N., Huesa, R., Plazas, A.V., Gutiérrez, C. and Robelto, G.E. (2023), "Perspectives of pumpkin pulp and pumpkin shell and seeds uses as ingredients in food formulation", Nutrition & Food Science, Vol. 53 No. 2, pp. 459-473. https://doi.org/10.1108/NFS-04-2022-0126

Publisher

:

Emerald Publishing Limited

Copyright © 2022, Emerald Publishing Limited

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