Abstract
Pomegranate (Punica granatum L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications. Recent studies have demonstrated the potent antioxidant and antimicrobial effects of using pomegranate rind and seed as natural food additives, thus making researchers incorporate them into bioplastics and edible coatings for food packaging. Additionally, these components have shown great plasticizing effects on packaging materials while extending the shelf life of food through active packaging. Even within skin health applications, pomegranate seed oil and its bioactive compounds have been particularly effective in combating UV-induced stresses on animal skin and in-vitro models, where cells and microorganisms are separated from the whole organism. They have also aided in healing wounds and have shown major anti-inflammatory, analgesic, and anti-bacterial properties. This review highlights all of the relevant and recent food and skin health applications found in the value-added conversion of pomegranate biowaste. The lack of research in particular areas and future outlook are also discussed.
Highlights
The United States disposes of roughly 133 billion pounds (31%) of its food supply [1]
Pomegranate, as a natural source of pectin and fiber, has effects that are comparable to commercial pectin in terms of emulsifying and gelling properties while providing health benefits from its increased fiber content as a food additive
There has been a focus in recent studies on ellagic acid in pomegranate rind, especially in skin health applications for its protective effect against UV irradiation-induced stresses, such as hyperpigmentation, skin aging, sunburns, and skin cancer
Summary
The United States disposes of roughly 133 billion pounds (31%) of its food supply [1]. Contributing further to food waste and methane emissions are the 30% to 40% of fruits and vegetables that end up in waste [3] Among these fruits and vegetables is pomegranate, the majority of which is considered to be waste after extracting juice. Pomegranate’s rind and seeds, which account for roughly 54% of the fruit, are the waste components of pomegranate after juice extraction. 218,000 tons of pomegranates, making roughly 118,000 tons of pomegranate rind and seed waste [6] This problem is compounded when the resources and energy that are used in producing the wasted food are taken into consideration [2].
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