Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

Abstract

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

“…The oxidation of the lipids and proteins in muscle foods is undesirable because it leads to rancid odours, off-flavours, discolouration of the products [ 138 , 139 , 140 ]. Again, lipid oxidation by different means produces free radicals (such as alkyl, alcoxyl, and peroxyl radicals) which have been observed to induce protein oxidation [ 141 ].…”

Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants

“…The peels of pomegranate (Punica granatum L.) comprise roughly half of the fruit's weight and are not directly consumed and discarded as waste. The peels are rich in bioactive compounds, such as polyphenols, flavonoids, proanthocyanidins, and hydrolyzable tannins compared to pomegranate juice and seeds [7][8][9][10]. It is reported that pomegranate peels possess strong antioxidant [11], antimicrobial [5,12], antiviral [13], anti-inflammatory [14], antimutagenic [15], and anticarcinogenic activities [16] and could be used for preservation and therapeutic applications.…”

Microenvironmental Reactive Oxygen Species in Colorectal Cancer: Involved Processes and Therapeutic Opportunities

“…One relevant polyphenol-containing fruit is pomegranate, which has strong antioxidant effects. The active principle is ellagitannin, which is converted into urolithin A in the human gut, increasing peroxiredoxin expression which regulates peroxide levels [143]. Some human studies are focused on the effect of urolilthin A.…”