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Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review

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Abstract

Purpose of the Review

Pomegranate is one of the super fruit and a storehouse of several antioxidants and health-promoting compounds which can act as a natural food additive. The pomegranate processing industry generates huge quantities of by-products, particularly peels (50% of fresh fruit weight), that cause environmental pollution due to improper disposal. In this perspective, the present review article focuses on the chemical composition of pomegranate peel and its application as a natural food additive in different food products such as bakery, dairy, meat/meat products, fish/fish products, edible oils, and packaging materials.

Recent Findings

There is a continuous demand for processed foods exhibiting natural food additives over foods containing synthetic additives/colorants, which can cause serious health implications such as cancer with regular consumption. The food industry is looking for an alternative to synthetic/artificial food additives. To overcome these problems, pomegranate peel or its extract can be used as a natural biopreservative in food products that are prone to fat oxidation and microbial growth.

Summary

Pomegranate peel contains bioactive compounds, especially tannins, phenolic acids, and flavonoids, which have nutraceutical value and possess higher antioxidant activity and antimicrobial properties. Due to these properties, pomegranate peel prevents lipid oxidation in fatty foods and can also retard the microbial growth.

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Data Availability

The datasets generated during and/or analysed during the current study are available from the corresponding author on reasonable request.

Abbreviations

MT:

Metric tonnes

ZnSO4 :

Zinc sulfate

spp.:

Species

UV:

Ultraviolet

MPa:

MegaPascal

kHz:

One thousand hertz

GAE:

Gallic acid equivalents

CATE:

Catechins equivalents

FRAP:

Ferric reducing antioxidant power

ABTS:

2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)

DPPH:

2,2-Diphenylpicrylhydrazyl

ORAC:

Oxygen radical absorbance capacity

BHA:

Butylated hydroxyanisole

BHT:

Butylated hydroxytoluene

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Acknowledgements

The authors are thankful to the Director, ICAR-National Research Centre on Pomegranate, Solapur, Maharashtra, for providing the research facilities to conduct the research.

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  1. ICAR-National Research Center On Pomegranate, NH-65, Pune Highway, Kegaon, Solapur, Maharashtra, 413 255, India

    Namrata Ankush Giri, N. N. Gaikwad, Pinky Raigond, Rahul Damale & R. A. Marathe

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Giri, N.A., Gaikwad, N.N., Raigond, P. et al. Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review. Curr Nutr Rep 12, 270–289 (2023). https://doi.org/10.1007/s13668-023-00466-z

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