Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

Kumar, Nishant; Daniloski, Davor; Pratibha, .; Neeraj, ..; D’Cunha, Nathan M.; Naumovski, Nenad; Petkoska, Anka Trajkovska

doi:10.1016/j.foodres.2022.111378

Cited by 33 publications

(23 citation statements)

References 107 publications

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“…Pomegranate peel (in powders, liquid extract, and/or encapsulated, among others) have been reported in several food matrixes [ 98 ] such as F&V-based ( Table 5 ), meat-based [ 15 ], fish-based [ 99 , 100 ], oil [ 101 ], dairy-based [ 102 ], confectionary [ 103 ], and baking products [ 82 , 104 , 105 ], among others. Packaging evidence have been reported by other authors, which has proven to be a good tool to preserve foods without altering their composition [ 106 ].…”

Section: Potential Applications In the Food Industrymentioning

confidence: 99%

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

Cano‐Lamadrid

Martínez-Zamora

Castillejo

et al. 2022

Foods

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The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.

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Section: Potential Applications In the Food Industrymentioning

confidence: 99%

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

Cano‐Lamadrid

Martínez-Zamora

Castillejo

et al. 2022

Foods

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“…Neste sentido, a romã (Punica granatum L.) é uma fruta com numerosos bioativos fitoquímicos, como alcaloides e taninos, que vêm sendo relatados como eficientes atuantes antimicrobianos, entre outras propriedades farmacológicas [20]. O extrato da casca da romã, inserido em uma matriz comestível, assim como o filme de quitosana, pode melhorar propriedades mecânicas, estruturais e bioquímicas do filme, bem com retardar a oxidação lipídica e a contaminação microbiana [21]. A atividade desse extrato foi observada em fungos da espécie Alternaria alternata, e a aplicação do mesmo levou a malformação micelial, interferiu no crescimento fúngico e deformou a parede celular desse micro-organismo [22], revelando seu potencial uso no controle microbiano.…”

Section: Introductionunclassified

Efeito de coberturas comestíveis a base de quitosana e extrato de romã em parâmetros de qualidade de queijo coalho

Melo¹,

Freire²,

Araújo³

et al. 2023

Sci. Plena

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O queijo coalho apresenta uma alta perecibilidade, tornando essencial a exploração de métodos capazes de atuar na sua conservação. Neste escopo, os produtos naturais empregados na produção de coberturas biopoliméricas têm merecido destaque. Dessa forma, o seguinte estudo teve por objetivo avaliar o efeito de coberturas comestíveis a base de quitosana e extrato de romã na qualidade de queijo coalho. Os grupos estudados foram: controle, solução de quitosana 2%, extrato hidroalcoólico de romã 5% e solução de quitosana 2% e extrato hidroalcoólico de romã 5%. Os dados das avaliações microbiológicas foram comparados pelo teste de Tukey ao nível de 5% de probabilidade, enquanto os valores obtidos na análise sensorial foram submetidos ao teste não-paramétrico de Kruskal-Wallis ao nível de 5% de significância. Como resultado, as coberturas biopoliméricas a base de quitosana e extrato de romã foram responsáveis pela diminuição do crescimento fúngico e manutenção dos parâmetros sensoriais do queijo coalho armazenado nas condições estudadas.

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“…Pomegranate ( Punica granatum L.) peel is a standard by-product from the production of pomegranate juice, and the peel makes up 40–50% of the total weight of the pomegranate. There are numerous studies about the composition of pomegranate peel extract (PPE), and it was previously reported that PPE is rich in bioactive compounds, for example polyphenols, flavonoids, anthocyanin and tannins such as ellagic acid, tannins, gallic acid, and punicalagin A and punicalagin B [ 7 ]. Moreover, the antioxidant, antimicrobial, antiviral, antifungal, and anti-diabetic properties of PPE are highly related with these bioactive compounds.…”

Section: Introductionmentioning

confidence: 99%

“…The reason for choosing PPE in this study is that pomegranate peels, which are an important by-product of the fruit juice industry, have a very rich polyphenolic and tannin content when compared to other vegetables and fruits by-products. Additionally, the composition of the PPE and its effects on health have been clarified by many studies [ 7 , 8 ]. However, polyphenols and other bioactive compounds in PPE are highly sensitive to light, oxygen, pH, heat, pressure, etc., and encapsulation is a promising technique to protect these components not only from such environmental conditions but also from gastrointestinal digestion conditions.…”

Section: Introductionmentioning

confidence: 99%

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

Dundar

Uzuner

Parlak

et al. 2022

Foods

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“Boba balls” or pearls have recently gained popularity for beverages or food toppings. “Boba balls” could be developed into functional foods by the encapsulation of bioactive compounds. In this study, gelatin/sodium alginate composite “Boba balls” enriched with pomegranate peel extract (PPE) at different concentrations (0, 1, 2, and 3%) were prepared. They were characterized in terms of physical, rheological, textural, morphological, and sensory properties, as well as in vitro digestion, bio-accessibility, and release kinetic of PPE. Adding PPE improved the “Boba” mix’s viscoelasticity and decreased the “Boba balls”’ hardness. The increasing PPE ratio significantly (p < 0.05) increased the antioxidant capacity and total phenolic content. The addition of PPE preserved the spherical shape of the “Boba balls”, and as the PPE ratio increased, new junction zones were observed in SEM images. The in vitro digestibility of PPE was significantly (p < 0.05) improved by preserving PPE from the mouth and gastric medium, and “Boba balls” showed the highest release and bio-accessibility in the intestinal medium. Consequently, PPE as a by-product could be successfully used at 2% concentration for enhancing the functionality and bio-accessibility of “Boba balls” without affecting sensory properties.

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Pomegranate peel extract – A natural bioactive addition to novel active edible packaging

Cited by 33 publications

References 107 publications

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

Efeito de coberturas comestíveis a base de quitosana e extrato de romã em parâmetros de qualidade de queijo coalho

Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched “Boba Balls”

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