# Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production
[PERSON]  
2 Department of Plant Science, Faculty of Agriculture, \"[PERSON]\" Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; [EMAIL_ADDRESS] (A.-M.F.) 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania  
4 Research Institute for Agriculture and Environment, \"[PERSON]\" Iasi University of Life Sciences, 14 Sadoveanu Alley, 700490 Iasi, Romania; [PERSON]
5 Department of Exact Sciences, Faculty of Horticulture, \"[PERSON]\" Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania  
6 Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food, 13 Science and Engineering, Duniare de Joes University of Calati, 800201 Galati, Romania; [EMAIL_ADDRESS]  
*Correspondence: [EMAIL_ADDRESS] (R.N.R. ); florina.stocia@foods and meet consumer preferences for food that contains fewer synthetic components, is more natural, and is abundant in beneficial nutrients [1]. Pumpkin (_Cucurbita_ spp.) is a nutrient-rich vegetable, high in vitamins, minerals, and bioactive compounds, particularly \(\beta\)-carotene, a precursor to vitamin A, essential for vision, skin health, and immune function. It also provides antioxidants, vitamins C and E, potassium, and fiber [3]. From 1994 to 2017, global pumpkin production exceeded 27 million tonnes [4], with Asia, particularly China and India, leading as the top producers. In 2020, China produced 7.43 million tonnes, followed by India with 5.11 million tonnes. In Europe, EU member states contributed 2.41 million tonnes, representing 49.39% of total production [5]. Despite the widespread use of pumpkins, a considerable amount of pumpkin material is relegated to waste during the processing of pumpkins for various food products. The processing of pumpkins into puree, juice, candided fruit, and pumpkin seed oil generates a substantial quantity of by-products. The by-products generated during the processing of pumpkins, including shells, seeds, and husk, are typically disposed of. The rapid reproduction of microbes and subsequent environmental degradation is attributed to the ample moisture present in these waste materials [6]. The components of pumpkins resulting from processing are the pulp (72-76%), peel (2.6-16%), and seeds (3.1-4.4%). Pumpkin wastes contain a significant amount of bioactives, such as carotenoid compounds. The waste that consists of the fibrous pulp and carotenoids constitutes pumpkin pomace. Pumpkin pomace, generated by juice extraction, is a significant agro-food waste in Romania. This particular vegetable waste is widely recognized for its substantial content of polyphenic chemicals, which possess a significant antioxidant capacity, as well as nutritional fibers [7]. It is necessary to implement strategies and initiatives that promote the recovery of solid waste at its source, resulting in the generation of valuable components in subsequent stages, all within the framework of a sustainable economic model, namely, a circular economy [8]. Traditionally seen as an agricultural by-product with limited applications, pumpkin pomace is, in fact, rich in dietary fibers and phytochemicals, particularly potent antioxidants, such as \(\beta\)-carotene. These compounds are crucial for combating oxidative stress in the body, which can lead to inflammation and is linked to a myriad of health issues, including arthritis, cardiovascular diseases, and age-related macular degeneration [9]. Carotenoids are widely recognized for their vibrant red, orange, and yellow hues, predominantly found in fruits and vegetables, which play a significant role in imparting appealing tastes to many food and beverage products [10]. The food industry has utilized pumpkin by-products as a natural pigment and a nutritious fiber source. Pumpkin powders find application in several bakery items, including bread, pies, and cakes [11]. [PERSON] et al. [12] developed pumpkin pomace-incorporated crackers and reported that pumpkin pomace is a valuable source of ash and dietary fibers that can be used as a useful ingredient in baked foods.