Next-generation functional pumpkin ice cream systems

Abstract

Pumpkin (Cucurbita spp.) has gained attention as a functional food ingredient due to its rich composition of carotenoids, dietary fiber, phenolics and other bioactive compounds. This review highlights its potential application in ice cream systems, where it contributes to both nutritional enhancement and functional performance. β-carotene, the predominant carotenoid, provides strong antioxidant activity and provitamin A functionality, supporting immune health and vision. When incorporated into ice cream, pumpkin improves total solids, fiber content and antioxidant capacity and also acts as a natural stabilizer due to its pectic substances. Processing conditions such as heating, freezing and storage significantly influence the stability of pumpkin bioactives, particularly carotenoids, which are prone to degradation. Microstructure engineering approaches, including the use of hydrocolloids and advanced homogenization techniques are essential to maintain product quality and stability. Additionally, the development of probiotic and synbiotic frozen systems also highlight the potential of pumpkin for sustainable and health-oriented innovations. Despite the advantages, there are challenges related to texture optimization, bioactive retention and probiotic viability which forms the foundation for further research for the development of next-generation functional frozen desserts.