Literature review of pumpkin processing

Abstract

In addressing the country's food security, it is important to ensure a stable supply of safe and high-quality food to all citizens in sufficient quantities and assortment. Environmental pollution and intensive technologies can lead to the deterioration of food quality and a less healthy lifestyle whose component is inadequate nutrition. The specified negative factors can cause the appearance of diseases, such as obesity, diabetes, ulcers, gastritis, cardiovascular, cancer and others. An alternative is the consumption of natural products. Pumpkin provides a valuable source of carotenoids that play an important role in nutrition in the form of provitamin A. Being a rich source of carotenoids, pumpkin-based food products can help prevent skin diseases, eye disorders and cancer. Incorporating β-carotene-rich ingredients in the development of food products is considered a cost-effective approach to vitamin A-related health problems. Furthermore, the antidiabetic and anticancer properties of pumpkin have generated interest in consuming this fruit and using it as a source of various bioactives for the development of value-added and nutraceutical products.