Abstract
Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.
Highlights
Pomegranate (Punica granatum L.) plants are among the first cultivated plants by humanity; its consumption had been limited most commonly as a result of the hassle of extracting the juicy arils [1]
Pomegranate fruits are consumed as both fresh and processed mainly in the forms of juice, oil, wine, and jams. Both the fruits and its peel are known to have high levels of numerous phytochemicals, including phenolic acids, flavonoids, and tannins. is diverse characteristic of phytochemicals is thought to be responsible for its high antioxidant potential and health benefits [2]
Numerous scientific studies have suggested that pomegranate peel extract (PPE) exhibits excellent antimicrobial activity against several foodborne pathogens and improves the postharvest storability of food products [6, 7]. is paper will describe and discuss the recent advancements about the biochemical composition, antimicrobial potential, and food preservation characteristics of PPEs
Summary
Pomegranate (Punica granatum L.) plants are among the first cultivated plants by humanity; its consumption had been limited most commonly as a result of the hassle of extracting the juicy arils [1]. Due to the increasing number of scientific studies about its health benefits, production and consumption of pomegranate fruits have been increasing since the beginning of the 21st century. Pomegranate fruits are consumed as both fresh and processed mainly in the forms of juice, oil, wine, and jams. Both the fruits and its peel are known to have high levels of numerous phytochemicals, including phenolic acids, flavonoids, and tannins. By-products of pomegranates, especially pomegranate peel extract (PPE), have been increasing attention due to its scientifically confirmed therapeutic properties such as antioxidant, antimicrobial, anticancer, antiulcer, and anti-inflammatory activities [4, 5]. Numerous scientific studies have suggested that PPE exhibits excellent antimicrobial activity against several foodborne pathogens and improves the postharvest storability of food products [6, 7]. is paper will describe and discuss the recent advancements about the biochemical composition, antimicrobial potential, and food preservation characteristics of PPEs
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