Seasonal changes of carbohydrates in fruit peels, leaves and shoots of three pomegranate (Punica granatum L.) cultivars grown in upper Euphrates basin

Turker, S.; Polat, A. Aytekin; Bindak, Recep

doi:10.1016/j.scienta.2022.111315

Cited by 1 publication

(1 citation statement)

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“…The food industry and researchers are interested in reducing the environmental impact, and then focus on the recovery of the target compounds [ 6 ]. Carbohydrates (around 60%) [ 11 ], pectin (yield range from 6 to 25%) [ 12 , 13 ], proteins (around 3%) [ 14 , 15 ], and fats (<1%) [ 15 ] have been previously identified in pomegranate peel. Since this review is focused on the extraction of secondary metabolites from pomegranate peel, especially phenolic compounds, Figure 2 shows the classification of the main ones found [ 5 , 15 ].…”

Section: Nutritional Composition Of Pomegranate Byproductsmentioning

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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