Formulation and Evaluation of Antioxidant, Physicochemical, Microbial, and Sensory Properties of Instant Functional Drink Powders Developed from Pumpkin (Cucurbita maxima) By-Products

Pumpkin (Cucurbita maxima) by-products, particularly seeds and peels, are rich in nutrients and possess high antioxidant potential. However, their utilization in functional beverages remains underexplored. This study addresses this gap by formulating and evaluating instant functional drink powders incorporating pumpkin by-products with mango. The research assesses these formulations’ physicochemical, antioxidant, microbiological, and sensory attributes to enhance the nutritional profile of traditional fruit-based beverages. Three formulations were developed: pure mango, pumpkin seed powder, and pumpkin peel powder. Proximate analysis revealed that the pumpkin seed-enriched formulation had the highest protein (8.4%), fat (12.5%), and energy (435.3 kcal/100g) content, whereas the peel-based variant provided enhanced fiber and mineral content. Antioxidant profiling revealed significant increases in total flavonoid (42.8 mg QE/100 g) and phenolic content (45.6 mg GAE/100 g) in the pumpkin seed-enriched formulation, enhancing its free radical scavenging potential. Microbiological assessment confirmed that all formulations remained within safe consumption limits over a 90-day storage period. The sensory evaluation identified the pumpkin seed-enriched formulation as the most preferred due to its superior taste and acceptability. These findings highlight the potential of pumpkin by-products in functional beverage innovation, offering improved nutritional benefits while promoting sustainability in food production. In conclusion, pumpkin by-products serve as a viable functional ingredient in instant beverages, offering nutritional benefits, sustainability advantages, and commercial potential.