{"title":"Insights into potential value and sustainable utilisation of pumpkin peel: A review","authors":"Guoqiang Zhang , Litai Liu","doi":"10.1016/j.fufo.2025.100575","DOIUrl":null,"url":null,"abstract":"<div><div>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.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"11 ","pages":"Article 100575"},"PeriodicalIF":7.2000,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Future Foods","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2666833525000383","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
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.
Future FoodsAgricultural and Biological Sciences-Food Science
CiteScore
8.60
自引率
0.00%
发文量
97
审稿时长
15 weeks
期刊介绍：
Future Foods is a specialized journal that is dedicated to tackling the challenges posed by climate change and the need for sustainability in the realm of food production. The journal recognizes the imperative to transform current food manufacturing and consumption practices to meet the dietary needs of a burgeoning global population while simultaneously curbing environmental degradation.
The mission of Future Foods is to disseminate research that aligns with the goal of fostering the development of innovative technologies and alternative food sources to establish more sustainable food systems. The journal is committed to publishing high-quality, peer-reviewed articles that contribute to the advancement of sustainable food practices.
Abstracting and indexing：
Scopus
Directory of Open Access Journals (DOAJ)
Emerging Sources Citation Index (ESCI)
SCImago Journal Rank (SJR)
SNIP
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
