Insights into potential value and sustainable utilisation of pumpkin peel: A review
Guoqiang Zhang, Litai Liu
Abstract
• The valorisation of pumpkin peel is crucial to food sustainable development and Industry 5.0. • The nutrition profile, valorisation strategies, and applications of pumpkin peel was reviewed. • Pumpkin peel is good source of polysaccharides, carotenoids, and minerals. • High value-added compounds could be recovered from pumpkin peel. • Pumpkin peel and its extracts can be utilised as promising ingredient in food sector. Pumpkin is a widely cultivated and consumed vegetable; meanwhile, pumpkin peel (PL) is usually regarded as a majority by-product from the pumpkin processing chain and discarded into landfills. This disposal method adversely affects the environment and food security. In line with sustainable development goals and Industry 5.0, PL has been received much attention since it contains high potential value, such as polysaccharides, phenolics, and carotenoids, which could be re-utilised as promising ingredient in many sectors. On the other hand, resourceful utilisation of food by-products can reduce food waste and environmental burden and increase source efficiency, which is the key part toward sustainable food development and a balanced future. This review highlights the potential value of PL and provides an overview of current utilisation strategies and advances. Overall, this review could provide useful information to promote a complete valorisation of PL and contribute to a more sustainable food system.