A sustainable approach in pumpkin seed oil processing line: Recent advances in pumpkin seed oil and oil processing by-products
Pumpkin seed oil (PSO) has gained popularity worldwide for its nutritional profile and biological effects, significantly increasing its market demand and consumption. However, pumpkin seed oil cake (PSOC), as the secondary by-product from oil processing, contains high potential value and is scarcely...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-02-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001063 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Pumpkin seed oil (PSO) has gained popularity worldwide for its nutritional profile and biological effects, significantly increasing its market demand and consumption. However, pumpkin seed oil cake (PSOC), as the secondary by-product from oil processing, contains high potential value and is scarcely utilised. With the PSO increase in production, a large amount of PSOC will be generated. The key to achieving a sustainable food system is maximising value from the food supply chain. This review aims to summarise the nutritional profile of PSO and PSOC and highlight the current advance in the biological activity of PSO and the valorisation strategies of PSOC. This review also concludes the current advance in food applications of PSO and PSOC in meat and bakery products, respectively. A better understanding of their value and current advances can help to achieve the maximisimg value from PSO processing line in an effective and sustainable approach. |
|---|---|
| ISSN: | 2590-1575 |