Pomegranate Arils Research Articles

Effect of Different Chemical Pretreatments and Packaging Systems on Quality Characteristics of Fresh-Cut Pomegranate Arils (Punica granatum, L.)

Aims: Pomegranate (Punica granatum) is considered as challenging to consume due to its hard structure, hence used for fresh-cut production. Extending the shelf life of fresh-cut pomegranate arils would improve their marketability, transport efficiency, and reduce post-harvest losses. Study Design: Completely Randomized Design by using GRAPES (General R based Analysis Platform Empowered by Statistics). Place and Duration of Study: College of Agriculture, Kerala Agricultural University, February 2022-July 2024. Methodology: Pomegranate arils were extracted and treated with different pre-treatment solutions viz., 0.5% ascorbic acid, 0.5% citric acid, 1% calcium chloride and 1% calcium ascorbate for 4 minutes. The best pre-treatment solution was selected and arils were packaged in different packaging systems viz., shrink wrapping in 15µ polyolefin film, vacuum packaging in laminated pouches, MAP with N2 flushing in laminated pouches, aluminium tray wrapped with cling film and stored under two different storage conditions, after treating with 1% calcium ascorbate. Results: 1% calcium ascorbate was selected as the best pre-treatment solution and pre-treated arils kept in MAP with N2 flushing in laminated pouches stored under low temperature condition was found to be the best packaging and storage system. 1% calcium ascorbate treated arils in MAP with N2 flushing in laminated pouches stored under low temperature condition (10±5oC) had a shelf life of 6 days with superior physiological (PLW, percent leakage), chemical (acidity, vitamin C, phenol) and sensory characters (color, flavour, texture, appearance, taste and overall acceptability) as compared to control (2.00 days). Maximum vitamin C content of 23.02 mg 100g-1 and least phenol content of 214.16 mg 100g-1 were recorded on 6th day of storage. Conclusion: Pomegranate arils pre-treated with 1% calcium ascorbate for 4 minutes, kept in MAP with N2 flushing in laminated pouches stored under low temperature condition (10±5oC) can be considered as a protocol for shelf life extension of pomegranate arils.

Efficacy of active modified atmosphere packaging containing thymol on fortification of antioxidant capacity and reducing the microbial contamination of pomegranate arils

Pomegranate arils pose a significant challenge when it comes to preserving their nutritional value and preventing microbial contamination. This study aimed to explore the impact of thymol fumigation and active modified atmosphere packaging (MAP) on enzymatic activity and microbial contamination prevention in pomegranate arils. The results indicated that arils stored in a high O2 atmosphere (HO2A) with thymol had notably different catalase (CAT) and peroxidase (POD) activity levels compared to other treatments. These arils exhibited the highest CAT activity and the lowest POD activity. The highest phenylalanine ammonia-lyase (PAL) activity was observed in arils stored in HO2A with thymol, although it was not significantly different from those stored in a high CO2 atmosphere (HCO2A) with thymol (P<0.05). Arils stored in a low oxygen atmosphere (LO2A) and HCO2A with thymol showed the highest polyphenol oxidase (PPO) activity levels, while arils in HO2A with thymol had the lowest. The HO2A with thymol treatment resulted in the lowest presence of psychrophilic bacteria, although it was not significantly different from arils stored in LO2A with thymol (P<0.01). Based on cluster analysis results, HO2A with thymol, LO2A with thymol, and HCO2A with thymol could be considered the most effective treatments for extending the storage life of packaged pomegranate arils.

Shelf-life extension of pomegranate arils using banana powder-based nanocomposite coatings functionalized with cellulose nanofiber and zinc-oxide nanoparticles

ABSTRACT This study explored a novel nanocomposite comprising banana powder (BP), cellulose nanofiber (CNF), and 0.6% zinc oxide nanoparticles (ZnO NPs). The treatment involved immersing arils in the respective nanocomposite coatings for 4 min, followed by air-drying at room temperature (25°C) and subsequent storage in polyethylene terephthalate punnets at 4°C and 85% relative humidity for 21 d. Results demonstrated that the nanocomposites significantly (p < .05) reduced total plate and yeast counts, delayed colour and texture degradation, and decreased weight loss and respiration rates while maintaining levels of total soluble solids and titratable acidity compared to the control (water) and standard BP/CNF treatment. The BP/CNF/ZnO-PPW was more effective as it displayed a lower respiration rate (50 mL CO2 kg−1 h −1), weight loss (0.4%), and maintained higher firmness (12.4 N) compared to the control treatment. Overall, the nanocomposite treatments with ZnO NPs resulted in a 6-day shelf-life extension, offering a promising solution through nanotechnology applications.

Enhancement of bioactive compounds and nutritional quality of pomegranate arils during storage by ultrasound pretreatment

We investigated the efficacy of different ultrasound pretreatments on the physicochemical attributes and decay of pomegranate arils during cold storage. Arils were treated using an ultrasonic processor with an intensity of 45 kHz at different temperatures (4, 20, and 30°C) and times (5 and 10 min). The results indicated that with an increase in temperature and duration of ultrasound (US), most physicochemical traits of arils preserved better than control. However, appearance quality was higher in lower temperature and duration treatments. US treatment, at 30°C for 5 and 10 min resulted in the lowest percentage of weight loss (0.71%) and decay (9.66%), respectively. The lowest bacterial (0.39 log CFU/g) and yeast and mold (0.56 log CFU/g) counts were recorded in US-treated arils at 30°C for 5 and 10 min after 7 days of cold storage. The highest titratable acidity (1.80%) and antioxidant capacity (70.66%) found at 5 min under 20°C and 10 min under 30°C, respectively. The highest phenolic content (129.1 mg 100g−1 F.W.), anthocyanin content (151.76 mg 100g−1 F.W.), and desirable taste (4.66), were obtained at 30°C for 10 min treatment. The results indicated the potential of US pretreatment to maintain quality and sensory characteristics and reduce the decay of pomegranate arils.

Osmotic assisted convective drying of pomegranate arils: Process optimisation, structural characterisation, and bioactive compound evaluation

Convective drying of pomegranate arils is time-consuming, energy-intensive, and affects the quality. Osmotic pre-treatment has been resorted prior to convective drying to improve drying performance and quality. In the present work, the osmosis factors such as temperature (30 - 60°C), time (50 - 250 min), and total soluble solids (TSS) (40 - 60°B) were studied using Box-Behnken design of response surface methodology. The quadratic models obtained adequately explained the process, and the optimum conditions were temperature (48.52°C), time (209.65 min), and TSS (51.31°B). The osmotic pre-treatment at optimum conditions followed by the convective tray drying reduced the drying time by nine hours, and the mean energy consumption by 0.172 MJ/g. Light microscopy revealed rupture and breakage of the honeycomb-like cellular structure of the pomegranate aril. Quality analysis of dried arils revealed that the texture (softness) and TSS improved by 11.75 N and 4.2°B, respectively. Likewise, sensorial quality parameters such as taste, mouth feel, and overall acceptability of the OATD (osmo-assisted tray-dried) arils significantly improved over the TD (tray-dried). However, there was a minor higher loss of 15.48, 12.52, and 15.88% in anthocyanin, phenols, and antioxidant capacity in OATD compared to TD. The OATD arils can be stored for up to six months in a modified atmosphere package (MAP).

Phytochemistry of Punica granatum Fruit: Its Nutritional and Biological Potential

The present review provides a comprehensive overview of the phytochemistry, nutritional composition, and therapeutic implications associated with the consumption of pomegranate (Punica granatum) fruit, renowned for its dual role as a taste delicacy and a medicinal agent. A detailed exploration of the phytochemical composition is undertaken. Recognized for its myriad health benefits, this fruit has been historically employed as a remedy for diverse disorders, with its leaves, peel, and bark demonstrating efficacy in treating gastrointestinal issues leading to diarrhea. Notably, pomegranate juice has been utilized in treating cholera, while the oil extracted from seeds exhibits notable efficacy in addressing skin and breast cancer. The review underscores the presence of bioactive compounds, including flavonoids, tannins, ellagitannins, catechin, and phenols, across various species of P. granatum. In addition to its rich phytochemical profile, pomegranate emerges as a nutritionally rich fruit, boasting significant quantities of vitamins C and D, magnesium, potassium, and dietary fibers. Its nutritional composition aligns with its therapeutic properties, encompassing anti-inflammatory, antioxidant, anticancer, and antimicrobial attributes. Notably, a single cup of pomegranate arils contains 72 calories, 16 g of carbohydrates, and 3 g of dietary fiber. This review serves to deepen our understanding of the multifaceted nature of pomegranate, and addresses emerging and technological advancements in pomegranate phytochemistry.

To Evaluate the Phytochemicals, Antioxidant Activity and Antibacterial Activity of Pomegranate Arils Juice

Background: Pomegranate, belonging to the Punicaceae family, thrives in semi-arid, mild temperate to sub-tropical climates. Known for its health-promoting properties, pomegranate juice contains a variety of bioactive compounds that contribute to its antioxidant and antibacterial activities. Objective: This study aimed to evaluate the impact of storage on the phytochemical, antioxidant, and antibacterial properties of juice from three pomegranate varieties—Ghandhri, Bedana, and Tarnab Gulabi. Methods: Fresh juices were extracted from the arils of the three pomegranate varieties and stored at 5-10°C. Phytochemical analysis was performed using the Folin-Cioalteu reagent for total phenols and tannins, while antioxidant activity was assessed via the DPPH assay. Antibacterial activity was evaluated using standard microbiological techniques. Mineral content (iron, zinc, and calcium) was analyzed using atomic absorption spectrophotometry (model 2380). Statistical analysis was conducted with Statistic 8.1, utilizing ANOVA with a two-factorial design. Results: Tarnab Gulabi juice exhibited the highest phenolic content (571.3611±3.41 mgGaE/100ml) and antioxidant activity (81.12%). Ghandhri juice had the highest flavonoid (145.425±2.08 mgQuE/100ml) and anthocyanin concentrations (16.119±4.87 mgCyE/100ml), while Bedana showed the greatest tannin content (14.6046±11.5 mg/100ml). The study highlighted a significant reduction in phytochemicals due to storage, with marked antibacterial efficacy noted against E. coli and Citrobacter. Conclusion: Storage negatively affects the phytochemical content and antioxidant capacity of pomegranate juice. Fresh juice retains more bioactive compounds and exhibits higher antibacterial activity compared to stored juice. Varietal differences significantly influence the nutritional and functional qualities of the juice.

To Study the Physico Chemical Characteristics and Mineral Contant of Pomegranate Arils Juice

Background: Pomegranate arils juice is renowned for its nutritional qualities, which are influenced by various storage conditions and varietal characteristics. This study explores the physico-chemical properties and mineral content of three distinct pomegranate varieties—Ghandhri, Bedana, and Tarnab Gulabi—under different storage conditions. Objective: The primary goal of the research was to examine the impact of storage on the TSS, pH, acidity, and mineral content (iron, zinc, and calcium) of pomegranate arils juice from three regional varieties. Methods: The study was conducted at the Human Nutrition and Agriculture Chemistry laboratory at the University of Agriculture, Peshawar, and the Food Science division of the Agriculture Research Institute Tarnab. Fresh and stored juices from the three varieties were analyzed to assess changes in physico-chemical properties and mineral content. Results: Storage led to an increase in the levels of zinc and iron, with recorded increases in zinc to 0.568±0.04 ppm in Ghandhri and iron peaking at 0.19±0.2 ppm in Tarnab Gulabi. However, calcium content decreased during storage, with a notable reduction to 3.13±2.93 ppm in stored juices. TSS was highest in Ghandhri and Tarnab Gulabi at 15.6±1.02, while acidity was highest in Ghandhri at 2.139±0.19. Conclusion: The study confirms that storage significantly alters the physico-chemical properties and mineral content of pomegranate arils juice, with detrimental effects on calcium levels but beneficial impacts on zinc and iron content. Notable varietal differences were observed, with Tarnab Gulabi displaying the highest phenolic content.

Sulfur dioxide generating pads containing different concentrations of sodium metabisulfite maintains postharvest quality of ‘Hicaznar’ pomegranate

This study investigated the effects of different sulfur dioxide (SO2) generating pads containing different concentrations of sodium metabisulfite (Na2S2O5) on the storage of ‘Hicaznar’ pomegranate fruit. For this purpose, the pomegranates were harvested at optimal harvest maturity (total soluble solids (TSS): 17.70 %, titratable acidity (TA): 1.57 % citric acid). The first, second and third groups were treated with SO2 generating pads containing different concentrations of Na2S2O5 (1.5, 3.0 and 4.5 g). The fourth group was control which received no treatment. The SO2 generating pads were placed on top of the fruit with butter paper containing holes were kept between the fruit and pads. All the treatments were packaged under modified atmosphere packages (MAP) and stored at 6 °C and 90–95 % relative humidity (RH). The fruit samples for quality analysis were taken at 45, 90, 120, 150 and 180 days (d) of cold storage (CS). Post removal, the samples from each treatment were kept at 20 °C for additional 3 d to determine shelf life (SL) performance of fruit. Extending storage duration showed increase in weight loss, h° values, total flavonoid content, carbon dioxide (CO2) levels and decay index while decrease in L*, C* values, appearance and taste scores, TSS content, TA, total phenolic content, total antioxidant activity, total anthocyanin, ascorbic acid, organic acids (citric, malic, succinic and oxalic acids) contents, phenolic compounds (gallic, protocatechuic and chlorogenic acid), oxygen (O2) levels and SO2 production in MAP. SO2 generating pads reduced weight loss and decay index. The highest taste value was recorded in 3.0 g SO2 generating pads. The highest h° value was in 1.5 g SO2 generating pads while the greatest total anthocyanin content in CS was in 3.0 and 4.5 g with maximum total anthocyanin content in SL was recorded in 1.5 and 4.5 g SO2 generating pads. SO2 generating pads exhibited maximum total phenolic content, total antioxidant activity and gallic acid content as compared to control. There were no SO2 residues in pomegranate arils throughout the storage. It can be concluded that SO2 generating pads can be a potential tool to preserve the postharvest quality of ‘Hicaznar’ pomegranate for 180 d of CS.

Efficacy of active and passive modified atmosphere packaging on quality preservation and storage life of pomegranate fruit and arils: A review

Pomegranate has nutritional value and health benefits due to its bioactive compounds and antioxidant properties. Fruit consumption is strongly recommended due to its high content of vitamins, fiber, minerals, and polyphenols. Supplying ready-to-eat pomegranate can be a beneficial technique to increase consumption with regard to its nutritional properties. However, maintaining nutritional quality and preventing microbial spoilage is a major challenge. Fruit quality is lost with visible symptoms such as weight loss, shriveling, husk scald, chilling injury, fungal rot, aril color degradation, and off-flavor during long-term storage. Therefore, it is very important to use appropriate strategies to maintain pomegranate whole fruit and aril quality. Gases around the product create a suitable environment for oxidative reactions and aerobic microorganism growth. Therefore, changing the atmosphere around the product can help maintain its quality. One of the effective methods to increase the postharvest life of products is to use modified atmosphere packaging (MAP), which reduces microbial spoilage and chilling injury, preserves the quality, and extends the shelf life by reducing the respiration rate. Modified atmosphere packaging, which uses natural atmospheric components (O2, CO2 and N2), has been widely accepted due to the lack of toxic residues on the product. This review discusses on recent research in terms of MAP application on quality properties and postharvest life of pomegranate fruit and arils during storage.

Enhancing Antioxidant Potential and Bioactive Compounds Preservation of Ready-to-eat Pomegranate Arils Through Modified Atmosphere Packaging Enriched with Thymol

Enhancing Antioxidant Potential and Bioactive Compounds Preservation of Ready-to-eat Pomegranate Arils Through Modified Atmosphere Packaging Enriched with Thymol

Effects of pretreatments on quality attributes and antioxidant contents of dried pomegranate arils

Effects of pretreatments on quality attributes and antioxidant contents of dried pomegranate arils

The potential of postharvest zinc treatment for preservation of pomegranate aril quality

A short shelf life usually limits the distribution and supply of pomegranate arils. Since zinc (Zn) has an indispensable role in the nutrient integrity of our diet and is effective in suppressing pathogens, this study was done as two separate experiments of pre-harvest spraying and postharvest dipping of arils with two zinc supplements, including nano zinc oxide (nZnO) and zinc sulfate (ZnSO4). The optimized concentration of both sources was used in the experiment. The pre-harvest treatment failed to extend the shelf life of arils, and, ultimately, the arils decayed after 15 days. However, the postharvest zinc treatment significantly (P < 0.01) affected all measured indices. Also, zinc sulfate was more effective than nZnO. Zn uptake was higher in postharvest treatments because exogenous Zn was in direct contact with the aril surface. After dissolving in water, Zn ions in sulfate bind to the membrane of microorganisms and thus delay cell division and microbial growth cycle. The solubility of zinc oxide nanoparticles in water is poor. Using the ZnSO4 treatment (0.8%W/V) effectively maintained the values of titratable acidity (TA), total phenolic content (TPC), total soluble solids (TSS), anthocyanin content, and antioxidant activity. Also, this treatment significantly controlled weight loss in the arils.

Storage and Packaging Material Effects on Pomegranate (Punica granatum) Arils Quality Attributes during Storage

Background: Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics and health benefits. The main objective of this key research is to understand the effect of packaging materials and the quality profile of pomegranate arils (Bhagwa) storage at 5-7°C, 85-90% RH till 18 days was tested. Methods: Minimally processed arils at three-day intervals throughout storage, the antioxidant and phytochemical characteristics were assessed. There has been a variable change in the ascorbic acid concentration level, phenolic, antioxidant and anthocyanin content due to the packaging material with minimum processed arils in sensory analysis. Result: When the pomegranate Arils packed in breathable film indicated high retention of phenols antioxidants, anthocyanins, ascorbic acid and total than arils packed in LDPE or PP. Breathable film shown better quality attributes for minimally processed arils over an 18-day storage period as compared to other packaging materials.

Effect of melatonin treatment on the quality of minimally-processed pomegranate arils during cold storage

Effect of melatonin treatment on the quality of minimally-processed pomegranate arils during cold storage

Role of Plant Growth Regulators and Eco-Friendly Postharvest Treatments on Alleviating Chilling Injury and Preserving Quality of Pomegranate Fruit and Arils: A Review

Role of Plant Growth Regulators and Eco-Friendly Postharvest Treatments on Alleviating Chilling Injury and Preserving Quality of Pomegranate Fruit and Arils: A Review

Development and optimization of methylcellulose-based edible coating using response surface methodology for improved quality management of ready-to-eat pomegranate arils

ABSTRACT In this study, the methylcellulose edible coating additives, namely, salicylic acid (SA) (1–2.5 mM), canola oil (0.05–0.1%) and tween-80 (0.05–0.1%) were optimized using RSM to improve quality management of pomegranate arils. The central composite design was used, and the response variables included mass loss (ML), total soluble solids (TSS), total phenolic content (TPC) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH scavenging activity). The results showed that ML was affected by the quadratic terms of canola oil, tween-80 and SA, whereas TSS was affected by the quadratic terms of canola oil and tween-80. The interaction of SA and canola oil showed a significant effect on TSS and TPC, whereas DPPH scavenging activity was affected by linear terms of SA and canola oil. The optimized conditions for the independent variables were 1.55 mM, 0.079% and 0.079% for SA, canola oil and tween-80, respectively. The predicted responses were consistent with experimental values, indicating the model accuracy and suitability.

Edible coatings based on guar gum and peppermint essential oil alter the quality enhancement of Zagh pomegranate arils during the postharvest supply chain

Edible coatings based on guar gum and peppermint essential oil alter the quality enhancement of Zagh pomegranate arils during the postharvest supply chain

Biodegradable cellulose acetate/layered double-hydroxide composite film for active packaging of fresh food

Biodegradable and active packaging films able to positively interact with fresh foods are extremely important to enhance the quality and the sustainability of the modern food industry. In this study, a novel biodegradable active packaging film is developed using thermoplastic cellulose acetate (CAT) and modified layered double hydroxide (LDH) as a filler. The active molecules, potassium sorbate, are ionically bonded to the LDH lamellae, resulting in delayed and controlled release system. By analysing the thermal and mechanical properties of the composites, it is found that the presence of the hybrid LDH-sorbate filler has a minor impact on the processability of the material, up to a concentration of 5% wt/wt. The kinetic release of the sorbate molecule from the composites films is evaluated using UV–Vis Spectroscopy, and analyzed by Brouers-Sotolongo kinetic equation. The active films are shown to be effective in preserving the physicochemical qualities of Pomegranate arils during storage. Overall, these results suggest that CAT active films have potential for use in the food industry to improve the shelf life and quality of fresh fruit.

Effects of Ultrasonication and Modified Atmosphere Packaging on the Physicochemical Characteristics and Quality of Ready-to-Eat Pomegranate Arils

The demand for ready-to-eat pomegranate arils has increased due to the high nutritional value and quality of this valuable fruit. However, the shelf life of arils is short. Therefore, we examined the effect of ultrasonication treatment (35 kHz power) for varying times (5, 10, and 15 min) at 25 °C, and their combination with different packaging types, i.e., vacuum and passive modified atmosphere packaging (passive MAP), on the physical, chemical, and sensory properties of pomegranate arils. The results showed that the combined treatment of ultrasonic and vacuum packaging leads to improving pomegranate arils’ quality and shelf life. The treatments significantly reduced weight loss (30%) and decay (16%) compared to the control. At the end of the storage time, the lowest bacterial count (0.25 log CFU/g) and the lowest yeast and mold count (0.37 log CFU/g) were obtained in ultrasound-treated arils for 15 min that were vacuum packed. In addition, they preserved the total soluble solids, titratable acidity, antioxidant capacity, phenolic compounds, and anthocyanin, leading to improving the organoleptic properties of arils. However, in terms of taste and overall quality, greater scores were recorded by panelists in vacuum-packed arils than in passive MAP. Overall, arils that were treated with ultrasound for 10 min and then vacuum packed had the best results compared to the control and other combination treatments.