Unlocking the potential of muskmelon seeds as sustainable ingredients for the food industry

• Muskmelon seeds are rich in protein, oil, minerals, amino acids, and fatty acids. • Protein and oil can be extracted from muskmelon seed matrices. • Muskmelon seed flour is suitable for enriching bread, cake, and other bakery products. • Replacing 10 % of wheat flour with muskmelon seed flour gives the best results. • Muskmelon seed meal can be used to make biodegradable films. The recovery of valuable products from food waste and their conversion into useful materials has garnered increasing attention in the field of food science and technology. This review explores the potential of muskmelon seeds (commonly discarded as waste in muskmelon processing industries) as a source of high-value products. Specifically, it discusses their application in enhancing the nutritional quality of bakery products and in the development of biodegradable packaging films, aligning with the values of the United Nations' Sustainable Development Goals. Muskmelon seeds are a rich source of dietary fiber, amino acids, proteins, oils, and essential minerals, making them suitable for food fortification and industrial applications. The extracted protein and oil possess considerable commercial value, while the residual seed meal can be used into biodegradable films, offering an environmentally sustainable alternative to conventional plastic packaging. Beyond advancing scientific innovation, this approach contributes to waste reduction, promotes circular economy practices, and supports food security by utilizing underexploited resources. The integration of such waste valorization strategies into food systems can lead to environmental preservation, economic empowerment through new value chains, and improved public health through more nutritious food options.