Strategies for processing and valorization of ash gourd byproducts: A comprehensive review

Ash gourd (Benincasa hispida) is cultivated for its medicinal benefits, with processing enhancing its health properties and shelf life. The processing industries generate significant byproducts, with peel and seeds common across all methods, along with lime (from petha sweet production), brine wastewater (from fermented foods), and pulp from juice processing. This review focuses on peel, seeds, and lime wastewater, which contain valuable compounds like polyphenols, terpenoids, essential oils, and ribosome-inactivating proteins known for their antioxidant and antibacterial properties. The review explores the bio-functionalities of these byproducts, highlighting applications in wastewater treatment, bioenergy production, edible coatings, prebiotics, medicinal products, and enzyme production. Rich in polyphenols, flavonoids, and essential oils, these byproducts offer versatile uses, such as biosorption, bio-coagulation, nanoparticle synthesis, bioenergy production, and medicinal formulations. Further research into their potential for functional foods and high-value applications is essential to maximize their benefits for human health, environmental sustainability, and economic growth.