Plant-Based Innovation: Using Kabocha Pumpkin Peels for Sustainable Starch

Starch is the main source of carbohydrates in human and animal diets. The extraction of this polysaccharide from unconventional residues of minimally processed foods represents an innovation in the production chain and promotes an appropriate destination for organic waste. Kabocha pumpkin produces minimally processed products, but the discarded peel is not processed and becomes organic waste. In this study, starch was obtained from kabocha pumpkin residues and characterized according to its physicochemical composition, morphology, and thermal properties. Kabocha pumpkin peel starch (KPPS) showed variations in granule morphology. X-ray diffraction analysis revealed about 22% crystallinity. The pasting temperature of KPPS was 69.1 °C and the peak, trough, breakdown, final, and setback viscosities were 5293 cP, 2804 cP, 2849 cP, 3550 cP, and 746 cP, respectively. The stability (120 and 260 °C) observed on the thermogravimetric analysis of KPPS allows it to be used as an interesting ingredient in the production of new foods and non-food products, such as packaging. Moreover, using a product that would otherwise be discarded minimizes residue generation, reducing environmental impact and promoting an alternative source of income for the minimal processing food industry.