Pumpkin seed as a sustainable source of plant-based protein for novel food applications.

Authors

Milad Hadidi, Mohammad Tarahi, Martin Günther Innerhofer, Iris Pitscheider, Amadeus Löscher, Marc Pignitter

Published in

Critical reviews in food science and nutrition. Pages 1-26. May 21, 2025. Epub May 21, 2025.

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.

PMID:
40397058
Bibliographic data and abstract were imported from PubMed on 21 May 2025.

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