De residuo industrial a ingrediente funcional: el potencial de la cáscara de granada

Abstract

During the industrial production of pomegranate juice, peel is generated as a by-product. The aim of this work was to valuate this by-product through the green extraction of soluble antioxidants while recovering insoluble fiber. Pomegranate by-product once dried and ground was subjected to a water extraction process (65 ℃ for 30 min), obtaining two fractions: soluble and insoluble ones. The insoluble fraction had a high fiber content (52,28 ± 2,99 g/100g) while the soluble fraction had a high total polyphenol content (1049,98 ± 3,98 mg gallic acid/100g) and an antioxidant capacity against ABTS radicals of 1486,57 ± 0,05 μmol Trolox/g. Using the soluble fraction, a jelly and a beverage were formulated, while cookies and muffins were formulated with the insoluble fraction. All products were formulated without sugar, and cookies and muffins also complying with the claim "source of fiber". Acceptability was evaluated by consumers (n = 100), being cookies and muffins the most accepted (7,0 and 6,3, respectively). Pomegranate by-product was revalued in a sustainable and low cost way, obtaining new functional ingredients, so representing an opportunity for industry.