Effects of pomegranate juice and pomegranate peel powders on quality properties and antioxidant activity of pork sausage

Abstract

The consumption of nutritious foods can sustain an ever-growing world population more healthily. Western eating habits consist of high amounts of saturated fat, refined carbohydrates, sugars, and low fiber levels (Butler & Barrientos, 2020). This type of malnourishment, along with primary risk factors such as tobacco and alcohol use, physical inactivity, and obesity, has been associated with deaths from heart disease, diabetes, and various types of cancer (Li-Chan, 2015;Tu et al., 2018). In this health context, obesity and type 2 diabetes have been associated as risk factors of mortality in the new coronavirus called severe acute respiratory syndrome coronavirus 2, suggesting the importance of nutrition and a healthy immune system (Bousquet et al., 2020;Calder, 2020).It has been evidenced that optimal nutrition impacts the immune system through several action mechanisms such as gene expression, cell activation, and signaling molecules modification (Aman & Masood, 2020). This healthier eating comprises a wellbalanced diet containing high amounts of vitamins, antioxidants,

Bioactive Compounds, Pharmacological Properties, and Utilization of Pomegranate (Punica granatum L.): A Comprehensive Review

“…Gutiérrez-Pacheco et al 88 assessed the impact of incorporating pomegranate juice (PJ) and pomegranate peel (PP) powders on the physical, chemical, sensory, and antioxidant attributes of pork sausage was investigated. The study encompassed five treatment groups: control (without PJ or PP), PJ1 (1% PJ), PJ2 (2% PJ), PP1 (1% PP), and PP2 (2% PP).…”