# Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
Limited research has been conducted on using pumpkin pomace or powder to enhance the flavor and nutritional composition of dairy products [13; 14; 15]. [PERSON] et al. [15] obtained functional beverages enriched with pumpkin pulp that showed significant levels of total carbohydrates, fibers, total phenolic components, and antioxidant activity. Dairy products are suitable complex food systems that can be utilized to evaluate the qualities of natural food colorants. This is because phenolics and other components can interact with one another, which can decrease their abundance and limit their health advantages. Cheese, a highly versatile and globally popular dairy product, presents an excellent opportunity for innovation in both flavor and nutritional content [16]. out risking safety standards or sensory attributes and acceptance among consumers [19]. Other research mostly concentrates on cheese fortification through the direct integration of various by-products. Dried powdered mango peel was investigated by [PERSON] et al. [8] for its potential in cheese production as a source of dietary fiber and to augment antioxidant activity. Mango peel or kernels can serve as a substitute for fat in cheese. The substitution of fat with mango kernels in Gouda cheese enhances its taste attributes, total phenolic content, DPPH free radical scavenging activity, total flavonoids, and trans fatty acid concentrations. [PERSON] et al. [20] examined the application of a polyphenic extract sourced from olive oil by-products (250 and 500 \(\upmu\)g/mL) to enhance the storage durability of \"Fior di latte\" cheese during preservation. The results indicate that the incorporation of the extract markedly enhanced the overall phenolic content of the cheese, hence augmenting its functional value and health-promoting attributes. [PERSON] et al. [21] discovered that cheese fortified with grape pomace powder demonstrated a markedly greater enhancement in total phenolic content, flavonoids, and antioxidant activity relative to the control cheese. Additional natural biosources, including broccoli, artichokes, corn bran, and tomato peel, were also identified to enhance these actions. [PERSON] et al. [22] noted that incorporating grape pomace powders (Barbera and Chardonnay) into semi-hard cheeses (Italian Toma-like) at a concentration of 1.6% (\(w/w\)) markedly enhanced their phenolic content, radical scavenging activity, and antioxidant activity. Also, the integration of tomato powder enriches cheese with lycopene, known for its anti-inflammatory and antioxidant properties, while grape powder can enhance the polyphenol content [8]. Similarly, PPP is expected to enhance the fiber content and antioxidant capacity of cheese, potentially making it a healthier choice for consumers. Among these, pumpkin pomace powder (PPP) emerges as a particularly promising additive due to its rich nutritional profile and potential health benefits [23]. Pumpkin fiber could also improve the physical quality, nutritional value, flavor, and textural properties of enhanced products [24]. From a sustainability perspective, using pumpkin pomace in cheese aligns with global initiatives to reduce food waste and promote the use of whole-plant ingredients [24]. Due to their high bioactive content and potential nutritional value, agricultural and food by-products hold considerable importance in the development of new, sustainable, functional foods and the production of animal feed [25]. This research aims to explore the feasibility of incorporating PPP into whey cheese formulations during the production process, examining its impact on nutritional enhancement, phytochemicals, color, texture, microstructure properties, sensory qualities, and consumer acceptability. By integrating this by-product into whey cheese production, this study addresses both an environmental concern and consumer demand for healthier, innovative dairy products. Such an avenue is in tune with global efforts to curb food waste and embrace a more circular economy in the food system.