Pumpkin seed as a sustainable source of plant-based protein for novel food applications
Milad Hadidi, Mohammad Tarahi, Martin Günther Innerhofer, Iris Pitscheider, Amadeus Löscher, Marc Pignitter
Abstract
The growing global population and the environmental impact of traditional livestock farming have made the need for sustainable and nutritious protein sources more urgent than ever. Pumpkin seed cake (or meal), a major by-product of oil extraction from pumpkin seeds, is rich in high-quality protein. Despite its nutritional value, this resource remains largely underutilized in industrial food formulations. This literature review explores the nutritional composition and health benefits of pumpkin seed proteins (PSPs), alongside their extraction methods, potential applications, and modification strategies, highlighting their potential as sustainable protein sources for innovative food products. Specifically, it examines the use of PSPs as nanocarriers for bioactives, emulsifiers, edible inks for 3D food printing, and biomaterials for biodegradable packaging. This approach not only addresses the growing demand for protein but also promotes resource efficiency and environmental sustainability.