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This study aims to understand pumpkin waste awareness among people by converting unstructured quantitative data into insightful information to understand the public's awareness of pumpkin waste during Halloween.

To fulfil the study's purpose, we extracted Halloween-related tweets by employing #halloween and #pumpkin hashtags and then investigated Halloween-related tweets via a topic modelling approach, specifically Latent Dirichlet Allocation. The tweets were collected from the UK between October 25th and November 7th, 2020. The analysis was completed with 11,744 tweets.

The topic modelling results revealed that people are aware of the pumpkin waste during Halloween. Furthermore, people tweet to reduce pumpkin waste by sharing recipes for using leftover pumpkins.

The study offers a novel approach to convert social media data into meaningful knowledge about public perception of food waste. This paper contributes to food waste literature by revealing people's awareness of pumpkin waste during Halloween using social media analytics. Norm activation model and communicative ecology theory are used for the theoretical underpinning of topic modelling.

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.

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.

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).

Limitations comprise the heterogeneity of the studies included, which causes varied results.

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.

Fluted pumpkin seed shell, an abundant and inexpensive natural resource in Nigeria, was used as a precursor to adsorbent production for the removal of suspended and dissolved particle (SDP) from initially coagulated coal washery effluent (CWE). Key parameters such as contact time, adsorbent dose, pH and temperature were investigated using batch mode. The adsorption equilibrium, thermodynamics and kinetics of SDP on H₃PO₄ treated shell (FPA) and NH₄Cl treated shell (FPS) were examined at specified temperatures. Equilibrium data sufficiently fit the Langmuir isotherm model (R² > 0.99; SSE < 0.09). The pseudo-second order kinetic model provides the best correlation (R²>0.99;SSE<0.1) with the experimental data. The evaluated ΔG○ and ΔH○ indicate the spontaneous and endothermic nature of the process. This study demonstrates that pumpkin seed shell could be utilized as low cost, renewable, ecofriendly bioadsorbent for the removal of SDP from CWE.

Internal fluffy portion along with fibrous strands of ripe pumpkin is considered as waste in processing industries though it contains sufficient amount of ß-carotene pigment. The purpose of this paper is to use the leftover fluffy portion of ripe pumpkin (Cucurbita maxima) after the use of its flesh for the purpose of processing.

The data were analyzed statistically by following a complete randomized design (CRD). All analysis were performed using the software OPSTAT.

One hour pre-enzymatic treatment before solvent extraction showed significant improvement in extraction yield in comparison to the isolation of ß-carotene pigment through solvent only. Temperature time combination was optimized as 40°C for 2 h during solvent extraction to obtain maximum yield irrespective of the type of extraction method used.

Extracted carotene pigment can further be used as a natural food colorant in processed food products not only to enhance the color appeal but also it improves the nutritional value of the product as ß-carotene acts as a precursor of vitamin A.

Coloring agents of natural origin are becoming famous among society due to their health benefits. Consumers are becoming reluctant to use synthetic colors because of the undesirable allergic reactions caused by them, so carotene bio-pigment produced is a natural coloring compound with wide application in the food sector.

Even though few researchers have worked on the extraction of carotene pigment from pumpkin, but no researcher has reported the use of a waste fluffy portion of C. maxima for extraction of ß-carotene pigment.

This paper aims to characterize the pumpkin (Cucurbita sp) seed oil from the varieties Nova Caravela, Mini Paulista, Menina Brasileira (Cucurbita moschata) and Moranga de Mesa (Cucurbita maxima) as to their physicochemical properties, vitamins and fatty acid and triacylglycerols profiles.

The oils were extracted from oilseeds by the Bligh and Dyer (1959) method, and chemical characterization was performed by using standard methods for oils and fats. The vitamin A and E content, fatty acid profile and triacylglycerols profile also were determined.

About the chemical properties, the oils showed values within the range for edible vegetable oils. The oil from variety Nova Caravela stood out for presenting better quality, as it showed lower values of free fatty acids, acidity and peroxides. However, it was found that the Moranga de Mesa oil was the most unsaturated, due to the high refractive and iodine index, and was also reported to have lower oxidative stability. Among the unsaturated fatty acids, ranging from 70 to 78 per cent of the total obtained, linoleic and oleic acids stood out, while among the saturated ones, palmitic and stearic did.

These seeds are rich in high-quality lipids; therefore, their use could help to reduce the amount of waste produced in the industries, and consequently reduce environmental contamination. This study showed that the seeds could be used as a raw material for oil extraction, and also could be used for developing functional foods instead of being discarded.

This study provides valuable information about the quality and fatty acid contents of pumpkin seed oils consumed in Brazil.

This work aims to assess the potential of a Bio-District as a model for applying the circular economy concerning the waste scope. It aims to understand the capability of organic farms to manage waste with a circular perspective, starting with the use of indicators that directly or indirectly impact the waste scope.

This study is based on previous work that identified and systematised the circular indicators of the agri-food sector within a dashboard. With this research as a basis, the indicators within the waste scope in the dashboard were extracted. Cross-linked indicators with an indirect connection to the waste scope were also systematised and tested in a case study. Primary and secondary data were used for the study. The primary data came from a semi-structured interview, and the secondary data were from official databases.

The work highlights two important results. The first allows the definition of a subclassification of indicators by product and organisation, extracting those with a cross-linked characteristic concerning the waste scope. Secondly, the indicators' application shows the farm's circular and waste valorisation potential within the Bio-District. The study also made it possible to test a new indicator, the “Potential Energy Biomass Recovery”, to measure the farm's potential to produce energy from waste.

This research proposes a new circular economy approach to evaluate waste management in the agri-food sector.

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.

The paper presents an English translation of the short story The Stub‐book by Pedro Antonio de Alarcón, one of the great literary figures of ninteenth century Spain. The paper also offers some introduction and explanation to this delightful story, which ultimately deals not merely with accounting but even one of its modern off‐springs, “forensic accounting”. It closes with some notes about de Alarcón.

The purpose of the paper is to emphasize on contamination sources of freshly cultivated vegetables commonly consumed by the Bangladeshi people. Several local studies have been conducted to detect the microbial contamination within fresh vegetables, plantation lands and the irrigation waters separately; however, the correlation of microbial contamination between the fresh produces and the surrounding environment has not been clarified.

Bottle gourd (Lagenaria siceraria), pumpkin (Cucurbita pepo), radish (Raphanus sativus) and eggplant (Solanum melongena); their plantations soils and the fertilizers applied across the agricultural lands; and, finally, the irrigation waters used were analyzed from nine districts of Bangladesh using conventional microbiological and biochemical methods.

Almost all vegetable samples studied were found to be immensely contaminated with bacteria and fungi. Among the pathogens, Klebsiella spp., Staphylococcus spp. and Pseudomonas spp. were found to be dominant. Besides, massive microbial growth was also observed in the plantation soils and fertilizers, including Klebsiella spp., Pseudomonas spp., Bacillus spp., Listeria spp., Escherichia coli and Vibrio spp. Existence of the fecal coliforms, E. coli, Klebsiella spp., Salmonella spp. and Listeria spp., was noticed in the irrigation waters.

Although the present study revealed the combined results connecting the vegetable contamination aspect with the knowledge on microbiology ultimately in the food chain, implementation of molecular studies detecting the virulence genes both in the fresh produces and the plantation soils, fertilizers and the irrigation waters would further clarify the microbial dissemination mechanism.

Earlier studies demonstrated the ability of water bodies to disseminate numerous microorganisms into the plantation soils, and to some extent unraveled the ability of organic fertilizers to propagate pathogenic bacteria into the vegetation objects. These microorganisms may pose as a threat to vegetables, particularly by limiting crop production as well as the shelf life of the fresh produces.

The scenario of microbial divergence not only in the vegetables but also within the surroundings is gradually being heightened in Bangladesh principally due to the malpractice of sanitation, dumping the agricultural lands with feces, improperly controlled septic systems, waste water runoff across the agricultural lands, etc. Therefore, the preliminary and replicable experimental approach described in the current study would be feasible for all other developing countries to maintain the public health safety.

Growth and proliferation of microorganisms both in the vegetable samples and the environmental samples nearly to a similar extent indeed projected for the first time in Bangladesh, the agricultural perspective of the contamination sources of vegetables. Such knowledge would aid in the existing knowledge on the hygienic processing during crop production and harvesting for the sake of better consumer safety management.

Non-communicable diseases such as type 2 diabetes, hypertension, cancers and cardiovascular diseases have become a major health concern globally. As literature claims that frequent consumption of fruits and vegetables can delay the onset of type 2 diabetes and its complications, this paper aims to evaluate the potential hypoglycemic properties in five types of non-leafy vegetables (pumpkin, sweet potato, bitter gourd, onion and lady’s finger), which are commonly available in Malaysia.

Articles were identified through several main search engines, including Pubmed, Google Scholar, Taylor and Francis Online, EDS, Wiley, ScienceDirect and Scopus. The search was limited to selected keywords to refine the outcome.

All the five types of non-leafy vegetables demonstrate hypoglycemic properties to some extent. Emerging findings indicate that there are several phytonutrients in the non-leafy vegetables contributing to the hypoglycemic effects. To date, the underlying mechanism of action remains to be elucidated, although a number of potential mechanisms of action have been proposed in the literature.

This review provides some insights into the hypoglycemic properties in non-leafy vegetables. In addition, phytonutrients that are responsible for the hypoglycemic effects and their mechanism of action are also highlighted.