Determination of total phenolic, flavonoid, carotenoid, and mineral contents in peel, flesh, and seeds of pumpkin ( Cucurbita maxima )

Valorization of corn silk through incorporation in instant mix and analyzing its shelf life by kinetic modelling

Corn silk (Zea mays L.), an abundant agricultural waste, contains various bioactive compounds that exhibit promising health benefits. The current study focuses on development and optimization of corn silk-based instant mix using response surface methodology. The optimized product, with 14.66% corn silk, 10% sugar and 0.22% xanthan gum in a skim milk powder base, scored 0.925 desirability. The physico-chemical and sensory parameters of optimized mix closely aligned with expected values. The instant mix packaged in metallised polyester yielded superior preservation of quality indicators over 120 days compared to low-density polyethylene (LDPE) and high-density polyethylene (HDPE). The microbial load in corn silk instant mix was observed across packaging materials and highlighting hydroxyl methyl furfural (HMF) as the primary predictor of product stability, the study calculated a 94.95 days half-life at 10 °C. Corn silk's rich bioactive compound supports its integration into nutraceuticals and instant mixes, mitigating food waste while enhancing nutritional value. Novelty statement. In this study, corn silk powder was utilized for the development of the instant mix. This innovative approach transforms corn silk, typically discarded as agricultural waste, into a commercially sustainable product that delivers the nutrients of corn silk to a broader population. Despite fresh corn silk being a perishable commodity, it has very low storage shelf life. The developed instant mix effectively preserves its nutritional value for up to six months, offering a sustainable and nutritious option for consumers.

Comprehensive metabolomics and chemometrics unravel potential anti-diabetic metabolites of pumpkin (Cucurbita pepo L.) fruits through UPLC-QqQ-MS and GC-MS analyses

This comprehensive study explores the phytoconstituents of different parts of pumpkin (Cucurbita pepo) including flesh, peel, seeds, pumpkin juice, and pumpkin seed oil. Utilizing advanced analytical techniques including UPLC-QqQ-MS and GC-TSQ-MS combined with multivariate statistical analysis, 94 distinct chromatographic peaks from various chemical classes were annotated. Predominant classes included phenolic acids, flavonoids, cucurbitacins, amino acids, triterpenoids, fatty acids, sterols, carotenoids, and other compounds. For more comprehensive chemical profiling of the tested samples, fractionation of the different parts of the fruit was attempted through successive solvent extraction. The unsaponifiable part of the oils, analyzed by GC, showed that the phytosterols, namely ß-sitosterol, and stigmasterol are in the majority. All pumpkin extracts showed significant inhibition of carbohydrase enzymes and glucose uptake promotion by cells. Pumpkin flesh butanol fraction exhibited potent α-glucosidase inhibition, while pumpkin defatted seed methylene chloride fraction showed strong α-amylase inhibition. Additionally, pumpkin seed oil and defatted seed petroleum ether fraction demonstrated high glucose uptake activity. Bioactive metabolites including vaccenic acid, sinapic acid, kuguacin G, luteolin hexoside, delta-7-avenasterol, cucurbitosides and others were unveiled through OPLS multivariate models elucidating the anti-diabetic potential of pumpkin. These findings support the use of pumpkin as a functional food, offering insights into its mechanisms of action in diabetes management.

Pumpkin and Pumpkin By-Products: A Comprehensive Overview of Phytochemicals, Extraction, Health Benefits, and Food Applications

A versatile and popular Cucurbitaceous vegetable, pumpkin has recently gained much attention because of its variety of phytochemicals and health advantages. Pumpkins are a type of winter squash, traditionally with large, spherical, orange fruits and a highly nutrient food. Pumpkin by-products comprise various parts, such as seeds, peels, and pulp residues, with their bioactive composition and many potential benefits poorly explored by the food industry. Pumpkin and their by-products contain a wide range of phytochemicals, including carotenoids, polyphenols, tocopherols, vitamins, minerals, and dietary fibers. These compounds in pumpkin by-products exhibit antioxidant, anticancer, anti-inflammatory, anti-diabetic, and antimicrobial properties and could reduce the risk of chronic diseases. This comprehensive review aims to provide a detailed overview of the phytochemicals found in pumpkin and its by-products, along with their extraction methods, health benefits, and diverse food and industrial applications. This information can offer valuable insights for food scientists seeking to reevaluate pumpkin's potential as a functional ingredient. Reusing these by-products would support integrating a circular economy approach by boosting the market presence of valuable and sustainable products that improve health while lowering food waste.

Effect of Cowpea and Pumpkin Powders on the Physicofunctional Properties, Total Phenolic Content, Antioxidant Activity, and Consumer Acceptability of Soup

Cowpea (Vigna unguiculata) and pumpkin (Cucurbita maxima) play a pivotal role as affordable, nutritious food sources for humans. Low-income households can significantly benefit from supplementing their diet with nutritious and cost-effective locally available ingredients. The aim of this research was to develop a cost-effective soup formulation using ingredients that are readily available from a household garden and suitable for use in the kitchens of families with limited financial resources. The effect of cowpea and pumpkin powders on physicofunctional properties, total phenolic content (TPC), antioxidant activity (AA), and consumer acceptability of the soup were determined. Three composite soup mixes were prepared using various parts of cowpea and pumpkin at a ratio of 1:1. A control soup sample was developed, and the experimental soups were prepared by supplementing the control soup with 5%, 10%, or 15% of each composite soup mix, respectively. The physical properties, functional properties, TPC, AA, and consumer acceptability of soup were determined. The control soup had an appealing golden brown colour. Formulations 1 and 3 showed the highest relative viscosity (80.67-88.91 cP). All the experimental soup formulations had higher rehydration ratios (8-14.7 g/g) and water absorption capacities of 185.7-263.3 g/g compared to the control at 7.7 g/g and 65.7 g/g, respectively. The TPC of Formulation 2 (F2) (0.32-0.54 mg of gallic acid equivalent (GAE)/100 g powder) and Formulation 3 (F3) (0.54-0.63 mg GAE/100 g powder) was higher than Formulation 1 (F1) (0.25-0.32 mg GAE/100 g powder) and the control (0.44 mg GAE/100 g powder). Overall, the cowpea seed powder plus pumpkin fruit powder added at 10% in F2 appeared nearly optimal as a soup mix. It produced an attractive golden brown soup with increased swelling power (SP) and viscosity to assist in swallowing. Soup F1 and F2 scored high in appearance (7.27 and 7.0), aroma (7.1 and 6.7), taste (6.6 and 6.3), and overall acceptability (6.5 and 6.4). Despite having TPC and AA lower compared to F3, F2 containing 15% cowpea seed powder and pumpkin fruit has the potential to be further developed and commercialised due to the relatively high overall consumer acceptability and high acceptability in all sensory attributes.

Biosorption of Remazol Brilliant Blue R textile dye using Clostridium beijerinckii by biorefinery approach

The current study proposes RBBR biosorption by Clostridium beijerinckii DSMZ 6422 biomass remaining after biobutanol production from pumpkin peel (PP) by a zero-waste approach. Efficient biobutanol production was achieved by investigating initial PP concentrations (5-20% without or with enzymatic hydrolysis) and fermentation time. According to this, the highest concentrations of biobutanol and total ABE were obtained as 4.87 g/L and 8.13 g/L in the presence of 10% PP without enzymatic hydrolysis at 96 h. Furthermore, based on the zero-waste approach, C. beijerinckii DSMZ 6422 biomass obtained after biofuel production was used as a biosorbent for the removal of RBBR dye. Response surface methodology (RSM), commonly utilized for the experimental design, was used to specify the optimized biosorption conditions of RBBR, including initial dye concentration (50-200 mg/L), initial pH (2-6), biosorbent concentration (1-3 g/L), and contact time (0-240 min). The highest biosorption under optimized conditions with RSM was 98% in the presence of 194.36 mg/L RBBR and 2.65 g/L biosorbent at pH 2 and 15 min. This is the first report in the literature about the biosorption of RBBR dye by anaerobic C. beijerinckii biomass after the biobutanol production process. This study also shows the efficient usage of agricultural and microbial wastes in different areas based on zero-waste applications.

Isolation of bioactive compounds from low-cost agricultural resources and its utilization in daily life

The ethanolic (80 %), methanolic (80 %) and aqueous decoction (100 % distilled water) of whole plant of Oxalis corniculata Linn (Indian Sorrel) was evaluated for its anti-microbial and antioxidant properties by in vitro methods. Methanolic (80 %) and ethanolic (80 %) decoctions showed significant antibacterial property against Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Salmonella typhi bacterial strains. In comparison to Chloramphenicol (C30) against bacteria, 80 % ethanolic decoctions showed significant effect, among the decoctions. Nowadays though the standard soap is in huge demand but it's also facing major backlash due to the presence of synthetic compounds in it, which over long use may cause harmful effects on the skin health. Therefore, the organic soaps which are made up of natural ingredients, herbs or any sort Ayurvedic compound have fewer side effects on the human skin and are much safer than standard daily soap. The formulated therapeutic soap exhibits a significant amount of reducing potential (high FRAP and TAC values) and antioxidant activity (DPPH, ABTS assay).

Nutritional Variation on Sequentially Harvested Shoots and Fruits of Lagenaria siceraria Landraces

Lagenaria siceraria (Molina) Standley, a member of the Cucurbitaceae family, is valued for its medicinal and nutritive properties. The nutrient status of sequentially harvested shoots and fruits at various growth stages in L. siceraria has not been documented to date. This study aimed to compare the nutritional status of L. siceraria landrace shoots and fruits harvested at different maturity stages. Micronutrients, macronutrients, and proximate composition of shoots and fruits were determined using inductively coupled plasma-optical emission spectrometry (ICP-OES). Data were subjected to multivariate statistical analysis. The nutrient attributes differed significantly (p < 0.05) within and among landraces at different growth stages. Correlation of nutritional traits was primarily based on shared absorption sites and comparable chemical composition. The first five principal components in shoots and fruits had 90.218 and 89.918% total variability, respectively. The micronutrients Ca, Mg, K, P, and N in shoots and the macronutrients Fe, Zn, Cu, and Al in fruits were the main contributors to variability. The biplot and dendrogram clustered landraces with comparable nutrient values. Shoot traits classified landraces into three major clusters, where clusters I and II grouped landraces with superior and inferior Mg, P, K, N, Fe, K/Ca+Mg, ADL, and protein levels at 42-63 DAS. Cluster III consisted of landraces with more Ca, Na, Mn, Zn, and Cu. However, the fruit nutrient status classified landraces into two major clusters. Cluster I comprised landrace KSC (as a singlet) with the highest Ca, P, N, Mn, Fe, Zn, and Cu contents at various stages of growth (7-21 DAA). Cluster II had landraces with higher K, C/N ratio, Na, moisture content, ash, protein, and fat. The nutritional status of shoots and fruits determined at different stages of growth is essential for selecting the best harvest time and landrace(s) for required daily nutrient intake.

Bioaccessibility of Carotenoids and Polyphenols in Organic Butternut Squash (Cucurbita moschata): Impact of Industrial Freezing Process

Butternut squash (Cucurbita moschata) is recognized as a functional food due to its abundant content of health-promoting compounds, including carotenoids and polyphenols. The aim of this study was to examine the impact of industrial freezing stages on the bioaccessibility of carotenoids and polyphenols in organic Butternut squash supplied for baby food. Identification and quantification of bioactive compounds were carried out using UPLC-ESI-MS/MS and HPLC-PDA, respectively. The results revealed that industrial freezing of squash did not cause a significant change in bioaccessibility of α- and β-carotene. On the other hand, frozen squash was found to contain higher levels of bioaccessible epicatechin (main flavonoid) (117.5 mg/kg) and syringic acid (main phenolic acid) (32.0 mg/kg) compared to fresh internal fruit. Moreover, the levels of bioaccessible epicatechin and syringic acid were found to be the highest in discarded pomace and seed sample (454.0 and 132.4 mg/kg, respectively). Overall, this study emphasized that industrial freezing could be an effective strategy for preserving carotenoid bioaccessibility in organic Butternut squash, while also enhancing the levels of bioaccessible polyphenols. In addition, we also demonstrated that pomace and seed, which are discarded as waste, have significant potential to be utilized as a food source rich in bioactive compounds.

Antibacterial effect of ultrasound and β-citronellol against Listeria monocytogenes and its application in carrot preservation

This study investigated the antibacterial effects of ultrasound (US), β-citronellol (CT), and a combination of the two treatments on Listeria monocytogenes. Results showed that US or CT alone did not show apparent antibacterial effect (0.02-0.76 log CFU/mL reduction). The combined treatment showed obviously inactivate effect of L. monocytogenes, the populations of L. monocytogenes decreased by 8.93 log CFU/mL after US (253 W/cm2, 20 kHz) + 0.8 mg/mL CT treatment. US + CT treatment also had a significant (P < 0.05) antibacterial effect on isolates of L. monocytogenes from three different serotypes. In this study, the damage of US + CT on cell morphology had been observed using field emission scanning electron microscopy, while the damage to cell membranes by US + CT was observed by confocal laser scanning microscopy and flow cytometry. Meanwhile, the uptake of N-phenyl-l-naphthylamine and the absorbance at 260 and 280 nm also indicated that the combined treatment disrupted the permeability and integrity of L. monocytogenes membranes. Reactive oxygen species and malondialdehyde assays showed that US + CT exacerbated cellular oxidative stress and lipid peroxidation. In addition, the US + CT treatment reduced L. monocytogenes by 3.14-4.24 log CFU/g on the surface of carrots. Total phenolic and carotenoid contents in carrots were elevated after US + CT treatment. During storage, compared to control, US + CT did not significantly (P > 0.05) change the surface color of carrots but significantly (P < 0.05) decreased both hardness and weight, and has an impact on the sensory. This study showed that US + CT is a promising cleaning method that will provide new ideas for the preservation of fresh agricultural produce.

Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments

Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different pumpkin varieties belonging to C. moschata (Butternut, Lunga di Napoli, Moscata di Provenza, and Violina rugosa) and C. maxima (Delica, Delica vanity, Hokkaido, and Mantovana) species in terms of total carotenoid content, antioxidant activity, and carotenoid profiling. The research revealed that peels and filaments were a good source of β-carotene and other non-esterified carotenoids, as well as esterified carotenoids. Considering the growing market demand for safe and healthy food products, pumpkin byproducts, having also an interesting antioxidant bioactivity, could be useful in the development of novel functional products.

Effect of Bioactive Compounds from Pumpkin Powder on the Quality and Textural Properties of Shortbread Cookies

The problem of food with functional ingredients, characterized by low energy intake and a variety of phytonutrients with biological activity, is one of the concerns of the population. The objectives of this study were to investigate the effect of pumpkin powder and its bioactive components on the quality, color and textural properties of shortbread cookies. In the drying process of pumpkin powder (Cucurbita moschata) at 60 ± 2 °C, the physicochemical parameters did not change significantly in relation to fresh pulp. The chromatic parameters L*, a* and b* showed that the pumpkin powder was brighter than the pulp, with a greater presence of yellow pigments. Pumpkin powder presented a rich source of bioactive compounds (polyphenols flavonoids, carotenoids) with an antioxidant potential of 161.52 mmol TE/100 g DW and 558.71 mg GAE/100 g DW. Antimicrobial activity against Gram-positive (Staphylococcus aureus, Bacillus cereus), Gram-negative (Escherichia coli, Salmonella Abony and Pseudomonas aeruginosa) bacteria and high antifungal activity against Candida albicans were attested. The sensory, physicochemical, texture parameters and color indicators of shortbread cookies with yellow pumpkin powder (YPP) added in a proportion of 5-20% were analyzed. The optimal score was given to the sample of 15% YPP. The use of 15-20% YPP contributed to improved consistency due to the formation of complexes between starch and protein.

Phytoconstituents, GC-MS Characterization of Omega Fatty Acids, and Antioxidant Potential of Less-Known Plant Rivina humilis L

Rivina humilis L. (Petiveriaceae), commonly known as the pigeon berry, accumulates betalains in berries. The present study was focused on identifying the phytoconstituents, mineral content, fatty acid composition, phenolics, flavonoids, antinutritional factors, and antioxidant activities of different plant parts (leaf, stem, root, and seeds), which are otherwise not well explored. Phytoconstituent analysis revealed seeds as a potential source of carbohydrates (50.15 g/100 g), proteins (10.96 g/100 g), and fats (11.25 g/100 g). Roots showed the highest fat (17.66 g/100 g) and dietary fiber (81.49 g/100 g). Leaves and roots contain more iron (29.59 and 29.39 mg/100 g), whereas seed has high zinc content (12.09 mg/100 g). Leaf oil showed 47.83 g/100 g of omega-3-fatty acid, confirmed by GC-MS analysis. Seed oil showed 22.23 g/100, 44.48 g/100, and 24.04 g/100 g of palmitic, oleic, and linoleic acids, respectively. The leaf extract has the highest TPC (597.55 mg/100 g), followed by the seed (421.68 mg/100 g). The leaf's 80% ethanolic extract had high TFC (2442.19 mg/100 g), followed by 70% methanolic extract (1566.25 mg/100 g). The antinutritional profile indicated significant phytic acid and oxalates in the leaf (9.3 g/100 and 2.07 g/100 g) and stem (6.9 and 1.58 g/100 g) and low tannin content (<0.5 g/100 g). The leaf's 80% ethanolic extract exhibited double the TAA than 70% methanolic extract (1.52 g/100 g). The leaf with an 80% ethanolic extract had the lowest DPPH and ABTS radical scavenging EC50 (2.22 and 0.37 mg/mL). The leaf with an 80% ethanolic extract (479.73 mg/100 g) and seed (391.14 mg/100 g) had the highest FRAP activity. Our study proves that different parts of R. humilis had a good content of phytoconstituents, bioactives, and antioxidant activities. Hence, R. humilis leaves and seeds are a novel source of omega fatty acids and minerals reported for the first time and have potential applications in the food and pharmaceutical industries.

Nutritional, bioactive components and health properties of the milpa triad system seeds (corn, common bean and pumpkin)

The milpa system is a biocultural polyculture technique. Heritage of Mesoamerican civilizations that offers a wide variety of plants for food purposes. Corn, common beans, and pumpkins are the main crops in this agroecosystem, which are important for people's nutritional and food security. Moreover, milpa system seeds have great potential for preventing and ameliorating noncommunicable diseases, such as obesity, dyslipidemia, type 2 diabetes, among others. This work reviews and analyzes the nutritional and health benefits of milpa system seeds assessed by recent preclinical and clinical trials. Milpa seeds protein quality, vitamins and minerals, and phytochemical composition are also reviewed. Evidence suggests that regular consumption of milpa seeds combination could exert complementing effect to control nutritional deficiencies. Moreover, the combination of phytochemicals and nutritional components of the milpa seed could potentialize their individual health benefits. Milpa system seeds could be considered functional foods to fight nutritional deficiencies and prevent and control noncommunicable diseases.

Nutritional characterization and antioxidant properties of various edible portions of Cucurbita maxima: A potential source of nutraceuticals

Pumpkin (Cucurbita maxima) is a widely grown vegetable in Bangladesh and is known as the sole supplier of various nutrients. Many studies evidence the nutritional value of flesh and seed while peel, flower, and leaves were reported scarcely with limited information. Therefore, the study aimed to investigate the nutritional composition and antioxidant properties of flesh, peel, seed, leaves, and flowers of Cucurbita maxima. The seed had a remarkable composition of nutrients and amino acids. Flowers and leaves possessed higher content of minerals, phenols, flavonoids, carotenes, and total antioxidant activity. The order of IC₅₀ value (peel > seed > leaves > flesh > flower) indicates higher DPPH radicals scavenging activity of the flower. Moreover, a significant positive relationship was observed among these phytochemical constituents (TPC, TFC, TCC, TAA) and DPPH radicals scavenging activity. It could be concluded that these five parts of the pumpkin plant have an intense potency to be an exigent component of functional food or medicinal herbs.

Assessment of Phenolic Acid Content and Antioxidant Properties of the Pulp of Five Pumpkin Species Cultivated in Southeastern Poland

Antioxidant properties and phenolic acid content in the pulp of five pumpkin species were evaluated. The following species cultivated in Poland were included: Cucurbita maxima 'Bambino', Cucurbita pepo 'Kamo Kamo', Cucurbita moschata 'Butternut', Cucurbita ficifolia 'Chilacayote Squash', and Cucurbita argyrosperma 'Chinese Alphabet'. The content of polyphenolic compounds was determined by ultra-high performance liquid chromatography coupled with HPLC, while the total content of phenols and flavonoids and antioxidant properties were determined by spectrophotometric methods. Ten phenolic compounds (protocatechuic acid, p-hydroxybenzoic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, syringic acid, ferulic acid, salicylic acid, kaempferol) were identified. Phenolic acids were the most abundant compounds; the amount of syringic acid was found to be the highest, ranging from 0.44 (C. ficifolia) to 6.61 mg∙100 g^-1 FW (C. moschata). Moreover, two flavonoids were detected: catechin and kaempferol. They were found at their highest level of content in C. moschata pulp (catechins: 0.31 mg∙100 g^-1 FW; kaempferol: 0.06 mg∙100 g^-1 FW), with the lowest amount detected in C. ficifolia (catechins: 0.15 mg∙100 g^-1 FW; kaempferol below the limit of detection). Analysis of antioxidant potential showed significant differences depending on the species and the test used. The DPPH radical scavenging activity of C. maxima was 1.03 times higher than C. ficiofilia pulp and 11.60 times higher than C. pepo. In the case of the FRAP assay, the multiplicity of FRAP radical activity in C. maxima pulp was 4.65 times higher than C. Pepo pulp and only 1.08 times higher compared to C. ficifolia pulp. The study findings show the high health-promoting value of pumpkin pulp; however, the content of phenolic acids and antioxidant properties are species dependent.

Traditional Mexican Food: Phenolic Content and Public Health Relationship

Phenolic compounds have a positive effect on obesity, diabetes, and cardiovascular diseases because of their antioxidant and anti-inflammatory capacity. The prevalence of these diseases has increased in the last years in the Mexican population. Therefore, the Mexican diet must be assessed as provider of phenolic compounds. To assess this, a survey of phenolic compound intake was validated and applicated to 973 adults (798 females) between 18 and 79 years old. We compared the phenolic compound intake of 324 participants with more diseases (239 females) and 649 participants with healthier condition (559 females). The groups differed in sex, age, and scholarship. Males, older participants, and those with lower schooling reported suffering from more diseases. Regarding phenolic compound intake analyses, the participants with healthier conditions displayed a higher phenolic compound intake than the other group in all foods assessed. In addition, the regression model showed that the phenolic compounds intake of Mexican dishes, such as arroz con frijol or enchiladas, positively affected health status, suggesting that this traditional food is beneficial for the participant’s health condition. However, the weight effect of PCI was different for each disease. We conclude that, although PCI of Mexican food positively affects health conditions, this effect depends on sex, age, and participants’ diseases.

A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry

The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.

Valorization of Food Waste to Produce Value-Added Products Based on Its Bioactive Compounds

The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. Food waste contains rich organic matter, which, if not managed properly, can pose a serious threat to the environment and human health, making the proper disposal of food waste an urgent global issue. However, various types of food waste, such as waste from fruit, vegetables, grains, and other food production and processing, contain important bioactive compounds, such as polyphenols, dietary fiber, proteins, lipids, vitamins, organic acids, and minerals, some of which are found in greater quantities in the discarded parts than in the parts accepted by the market. These bioactive compounds offer the potential to convert food waste into value-added products, and fields including nutritional foods, bioplastics, bioenergy, biosurfactants, biofertilizers, and single cell proteins have welcomed food waste as a novel source. This review reveals the latest insights into the various sources of food waste and the potential of utilizing bioactive compounds to convert it into value-added products, thus enhancing people’s confidence in better utilizing and managing food waste.

Vitamin-A enriched yogurt through fortification of pumpkin (Cucurbita maxima): A potential alternative for preventing blindness in children

Vitamin-A deficiency associated with night blindness in children is a global health problem that could be prevented or reduced by promoting the intake of β-carotene in food. The fortification of β-carotene in yogurt using pumpkin flesh (PF) could be a very cost-effective public health intervention. The current study aimed to analyze the proximate, functional, microbial, textural, and sensory properties of yogurt fortified with PF to evaluate its suitability as a β-carotene enriched food. The research was conducted with three treatments, control set-type yogurt (CSY) with no PF, 15% PF-fortified set-type yogurt (15PFSY), and 20% PF-fortified set-type yogurts (20PFSY) followed by pumpkin pie spice and ground pumpkin seed to improve consumer acceptability. The fortified yogurt with 20PFSY and 15PFSY contained a higher amount of β-carotene, protein, fiber, and ash, and lower carbohydrate, fat, and energy in compression with CSY, which might attract health-conscious people. In addition, viable bacterial count, firmness, consistency, cohesiveness, and viscosity index were found better in fortified yogurt. Based on reports of sensory panellists, 15PFSY achieved a significantly (p < 0.01) highest overall acceptability than 20PFSY and CSY. These findings suggest that pumpkin-fortified yogurt could be used widely as a nutrient-enriched fermented food. In addition, as a β-carotene (vitamin-A) fortified yogurt, it could be a potential alternative to prevent or reduce blindness in children with minimal cost.

Carotenoid Content and Profiles of Pumpkin Products and By-Products

The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin. β-Carotene is the major carotenoid in most pumpkin species. The number and content of total carotenoids are higher when minor carotenoids and ester forms are considered. The use of carotenoids in the development of functional foods has been the topic of many versatile studies in recent years, as they add significant value to foods associated with numerous health benefits. In view of this, pumpkin and pumpkin by-products can serve as a valuable source of carotenoids.

Phenolic compounds and antioxidant activity in Cucurbita ficifolia fruits, an underrated fruit

The fruits and seeds of Cucurbita ficifolia Bouché are sources of minerals, vitamins, and functional compounds with nutraceutical and preventive potential against cardiovascular diseases and diseases derived from eating disorders. C. ficifolia is native from Mesoamerica and is currently cultivated in temperate zones from Mexico to South America and Asia. This study evaluated the fruit mesocarps of C. ficifolia for physicochemical parameters, antioxidant activity, and phenolic compound contents in a collection of farmers' landraces. Germplasm is cultivated by traditional farmers in the temperate zones of two municipalities from Oaxaca, Mexico. The results show that the content of soluble solid contents (SSC), pH, total sugars (TS), and flavonoids are influenced by the fruit geographical origin (municipalities) and implicitly by their agroecological cultivation conditions (Huamelúlpam: SSC = 6.22 °Brix, pH = 5.44, TS = 0.52 mg G g-1, flavonoids = 1.24 mg CE g-1; Yanhuitlán: SSC = 6.69, pH = 5.33, TS = 0.55, flavonoids = 1.30). Among populations preserved by traditional farmers, significant differences, and wide variability were found for all parameters evaluated (Huamelúlpam: SSC = 4.9-7.3, pH = 5.5-5.8, TS = 0.4-0.7, protein = 5.8-11.4, polyphenols = 1.9-4.8, flavonoids = 1.0-1.5, DPPH = 4.3-10.6, and FRAP = 4.8-11.8; Yanhuitlán: SSC = 4.3-8.9, pH = 4.8-5.6, TS = 0.4-0.7, protein = 5.0-15.3, polyphenols = 1.9-4.9, flavonoids = 0.8-1.9, DPPH = 5.3-10.5, and FRAP = 4.5-12.6). Eight compounds were identified by UPLC-MS: L-phenylalanine, an amino acid that is regularly associated with proteins; vanillin, a phenolic aldehyde with its functional groups including aldehyde, hydroxyl, and ether; and six phenolic acids: 4-hydroxybenzoic acid, 4-hydroxyphenylacetic acid, vanillic acid, 4-coumaric acid, ferulic acid, and salicylic acid, all with potential health effects. The C. ficifolia fruit mesocarp has bioactive compounds with high antioxidant activity with the potential to both improve diet and to obtain other benefits against nontransmissible diseases derived from food and its associated risk factors.

A review on biochemical constituents of pumpkin and their role as pharma foods; a key strategy to improve health in post COVID 19 period

Progression of today’s world has been given setback due to the adversity of a novel, viral, deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Now world is coming out of the destructive pandemic era, the choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents could be the part of both infected and non-infected person’s daily diet. Vitamins like A, C and E, minerals like zinc, iron and selenium, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the viral pathogens. In current post COVID 19 scenario adequate supply of healthy diet, balanced with pharma foods could play a basic role in boosting immune system of the populations. This review covers the pharmacological activities of pumpkin functional constituents in relation with COVID 19 pandemic. Pumpkins are well equipped with nutraceuticals and functional bioactives like tocopherols, polyphenols, terpenoids and lutein therefore, consumption and processing of this remarkable vegetable could be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin could play a vital role in developing a healthy community around the globe.

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

Progression of today's world has been given setback due to the adversity of a novel, viral and deadly outbreak COVID 19, which raised the concerns of the scientists, researchers and health related officials about the inherent and adaptive immune system of the living body and its relation with healthy diet balanced with pharma foods. Choice of right food can help to build and boost adaptive immunity and pumpkin due to excellent profile of functional and nutraceutical constituents must be the part of both infected and non-infected person's daily diet. Vitamins, minerals, phenolic acids, essential oils, peptides, carotenoids and polysaccharides present in pumpkin could accommodate the prevailing deficiencies in the body to fought against the pathogens. Pumpkins are well equipped with nutraceuticals and functional ingredients therefore, consumption and processing of this remarkable fruit must be encouraged as pharma food due to its antihyperlipidemic, antiviral, anti-inflammatory, antihyperglycemic, immunomodulatory, antihypertensive, antimicrobial and antioxidant potential, and these pharmacological properties of pumpkin are directly or indirectly related to the COVID 19 outbreak. Utilization of pumpkin has a domain in the form of powders, extracts, isolates, and pumpkin incorporated food products. A wide range of healthy, nutritious and functional food products has been developed from pumpkin, which includes juice, soup, porridge, chips, biscuits, bread, cake, bar and noodles. In recent times some innovative and novel technologies have been applied to process and preserve pumpkin for its enhanced shelf life and bioaccessibility of nutrients. Need of healthy eating in current post COVID 19 period is very crucial for healthy population, and medicinal foods like pumpkin, and bioactive compounds present in this functional food could play a vital role in developing a healthy community around the globe.

In Vitro Role of Pumpkin Parts as Pharma-Foods: Antihyperglycemic and Antihyperlipidemic Activities of Pumpkin Peel, Flesh, and Seed Powders, in Alloxan-Induced Diabetic Rats

Pumpkin is a well-known vegetable, among the members of Cucurbitaceae family, due to its importance as pharma food. Keeping in view the antidiabetic and plasma lipids lowering potential of pumpkin, the present study was conducted to investigate that, which part of pumpkin (peel, flesh, and seeds), possess more bioactive compounds, exhibiting antihyperglycemic and antihyperlipidemic potential. Albino rats with 190-210 g body weight were divided into 11 groups. Five rats were included in each group; group A was negative control, group B was positive control, and groups C to K were diabetic rats fed with pumpkin peel, flesh, and seed powders. Diabetes was induced in rats with the help of alloxan monohydrate. During 28 days of experimental period, blood glucose level of different rat's groups was checked with the help of glucometer, at every 7 days interval and at the end of 28 days study, plasma lipids were checked with the help of commercial kits. A significant decrease in blood glucose level (128.33 ± 1.67 mg/dl), TC (88.43 ± 0.66 mg/dl), TG (69.79 ± 0.49 mg/dl), and LDL-C (21.45 ± 0.08 mg/dl) was recorded in rat groups fed with 15 g pumpkin seed powder, at the end of study. After pumpkin seeds, second significant antihyperglycemic and antihyperlipidemic effect was recorded in rat's groups fed with 15 g pumpkin peel powder. Pumpkin flesh powder effect in lowering blood glucose level and plasma lipids was less significant as compared to seeds and peel powder. As the dose of the pumpkin powders was increased from 5 to 10 and then 15 g, the blood glucose-lowering and plasma lipid-lowering effect became more significant. Similarly, as the experimental duration was expanded from first week to 28 days, this antihyperglycemic and antihyperlipidemic effect became more significant. These results were sufficient to conclude that pumpkin has high potential to be used in human diet to cope with noncommunicable diseases like diabetes and hypercholesterolemia.

Pumpkin (Cucurbita spp.): A Crop to Mitigate Food and Nutritional Challenges

The world’s food and agricultural programs have gradually declined into an unsustainable situation due to challenges such as increase in world population, varied agro-climatic regions, increase temperature, extreme sole-culture growing techniques, and water shortage. A considerable emphasis has been put on few staple food crops coupled with repeated dieting, food scarcity, and essential mineral deficits, frequently inducing dietary disorders. Because relying on staple crops may lead to serious food shortages in the future, we must adjust our dietary habits to include a diverse range of non-staple foods and maximize their use in order to achieve food security and reduce the nutritional gap. To assure healthy meals around the world, an authentic and reasonable strategy is presented to draw additional awareness towards variations in agricultural production techniques and dietary preferences. The EAT-Lancet declaration highlighted the importance of increasing agri-based foods to achieve sustainable health. Expanding overlooked crops with abundant genetic stocks and possibly beneficial characteristics is an approach that might meet food and nutritional security challenges. Although undervalued, pumpkin is a valuable vegetable herbaceous plant that contributes to global food and nutritional security. This crop has already been identified as a revolutionary age crop, balanced food, and more adapted to low soil and atmospheric circumstances than other major crops. This review paper focuses on the potential uses of pumpkin as an underutilized crop; diversification and development of hybrids, particularly hybridization breeding through diallel mating design; and how implementation of this “modern” technology would contribute to the breeding of the neglected pumpkin vegetable and stimulate productivity and nourish the world’s largest malnourished, deprived, and starved populations.