This article aimed at examining how pumpkin and its by-products can be used as a source of bioactive substances, such as amino acids, phytosterols, antioxidants, polyphenols, and polysaccharides in RTS/RTE foods. The nutritional value of conventional and traditional foods can be improved with the addition of fruit and vegetable by-products like pumpkin seeds. To counteract reactive oxygen species, the food sector is actively working on increasing the antioxidant capacity of foods. Despite their lack of culinary relevance, pumpkin seeds have been shown to be a promising source of bioactive components for improving the healthiness of RTS/RTEs. Incorporating pumpkin by-products into these products can give a useful and conveniently accessible nutraceutical enhancer and nutritional superfood replacement. This article also provides insight into various pre-treatments, processing techniques, packaging materials used, and product development using pumpkin as an ingredient. The scope of pumpkin-based RTS and RTE has been discussed, along with the relevant literature. Overall, pumpkin by-products may play an encouraging role in popularizing healthy lifestyles if used in RTS/RTEs.
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