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Plant Science Today (PST)

Review Articles

Vol. 13 No. 3 (2026)

Sweet pumpkin powder: A promising plant-based ingredient for nutritional enhancement, food reformulation and health-oriented products

DOI
https://doi.org/10.14719/pst.14400
Submitted
4 March 2026
Published
02-06-2026 — Updated on 06-07-2026
Versions

Abstract

Due to the high amount of beta-carotene, 5400–1800 medians among 45 cultivars, 6–14 % dietary fibre and high-quality bioactive polyphenols, sweet pumpkin powder is now a common ingredient in modern diets. Concentrations are altered by farming, processing and crop selection. Nutrients are preserved by various drying techniques. According to previous studies freeze-drying maintained 92 % of carotenoids, while hot-air drying preserved 60–75 %. The economic viability of freeze-drying is limited by its 30 kWh/kg of water removed compared to 2.5–4.5 for hot-air drying and its  24–48 hr processing time compared to 6–12 hr. Studies on animals and in vitro show glycaemic-modulating, anti-inflammatory and antioxidant properties. With a 13 : 1 beta-carotene to retinol bioconversion ratio, only one randomised controlled trial demonstrated vitamin A bioavailability in impoverished communities. Because of differences in dose-response and metabolic pathways, animal research is harmful to humans. Effective in vitro dosages of 0.1–1.0 mg/mL surpass physiological plasma concentrations of less than 10 µg, raising doubts about disease models. For taste, nutrition and functionality, 5–15 % sweet pumpkin powder is used in bakeries, pasta, dairy substitutes and dietary supplements. Major technological and research challenges include standardising the composition of raw materials across cultivars and growing regions, optimising bioavailability through formulation and processing, creating energy-efficient scalable drying technologies and carrying out carefully planned, sufficiently powered human clinical trials. For 80 % statistical power, these trials need 100–200 people each arm and cost between $800000–$2500000. Develop hybrid drying technologies that save energy and retain nutrients, cultivars with carotenoid profiles greater than 8000 µg/100 g and decreased hygroscopicity, rigorous randomised controlled trials that evaluate health outcomes beyond vitamin A status and a commitment to sustainable development goal (SDG) 2's Zero Hunger.

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