A review of pumpkin seeds as a nutritional boost in innovations and fortifying flavors

Abstract

Pumpkin seeds (Cucurbita spp.) have evolved from agricultural by-products into prized ingredients in functional food innovation and nutrition. This review examines their botanical background, nutritional composition, and bioactive phytochemicals, highlighting roles in cardiovascular, metabolic, bone, immune, and prostate health. We detail advances in processing—roasting, germination, dehulling, oil and protein extraction—and show how these enhance nutrient bioavailability and sensory appeal. Key applications in bakery, spreads, plant-based meat analogues, and gluten-free foods are surveyed alongside sensory evaluation and consumer acceptance trends. Finally, we discuss technical and commercial barriers—extraction efficiency, protein solubility, flavor optimization, and agronomic limitations—and propose future directions for scalable, sustainable utilization. Integrating the latest research and market insights, this review underscores pumpkin seeds’ potential as a versatile, health-promoting ingredient in modern food systems.