Abstract
In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
Highlights
Muscle foods, in particular meat and fish, are considered as excellent sources of high quality proteins containing balanced amino acids, vitamins (B group), minerals, and a number of other nutrients [1,2,3,4]
Muscle foods, being rich in favourable nutrients, are prone to lipid oxidation, protein decomposition, and microbial contaminations, and spoil rapidly compared to other fresh foods during processing and storage [13,30]
Several researchers have reported the effects of pomegranate coproducts on the colour stabilization, as well as the effects of inhibiting surface discolouring in various muscle food that include frankfurters treated with white and red pomegranate juice concentrates and pomegranate rind powder extract [135], sardine (S. aurita) fillets treated with Pomegranate peel extract (PPE) [142], goat meat patties prepared with pomegranate rind powder and pomegranate seed powder [145], Pacific white shrimp (Litopenaeus vannamei) treated with PPE [35], beef meatballs incorporated with lyophilized pomegranate peel nanoparticles [31], and raw ground goat meat treated with pomegranate seed powder [126]
Summary
In particular meat and fish, are considered as excellent sources of high quality proteins containing balanced amino acids, vitamins (B group), minerals, and a number of other nutrients [1,2,3,4]. Even though having high nutrient contents, muscle foods contain metal catalysts, haem pigment, various oxidizing agents, and abundant unsaturated fatty acids, which are unstable, especially when exposed to extreme environmental conditions such as constant high temperature, air, and light [5] These food products with high water content and moderate pH are perishable in nature, cannot be stored for longer periods without any preservatives [6]. Pomegranate fruit is used in fruit processing and beverage industry for preparation of juice and soft drinks, and during the production process, a large quantity of fruit-derived low-cost nonedible waste (mostly peel and seed) is generated These wastes are valuable sources of bioactive compounds and could either be used as functional food ingredients or as food additives, nutraceuticals, and supplements to enrich phenolic content in diets [29,30]. The authors vividly discuss these issues, and highlight the use of pomegranate by-products and the effects of their phenolic composition on human health
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