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Review
. 2021 Jan 17;26(2):467.
doi: 10.3390/molecules26020467.

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

Arun K Das  1 , Pramod Kumar Nanda  1 , Nilabja Roy Chowdhury  2 , Premanshu Dandapat  1 , Mohammed Gagaoua  3 , Pranav Chauhan  4 , Mirian Pateiro  5 , Jose M Lorenzo  5   6
Affiliations
Review

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

Arun K Das et al. Molecules. .

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.

Keywords: bioactive compounds; fish; lipid and protein oxidation; meat; pomegranate; shelf life.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Chemical structure of major phenolic compounds from pomegranate fruit: (a) gallic acid, (b) caffeic acid, (c) chlorogenic acid, (d) ellagic acid, (e) apigenin, (f) quercetin, (g) pelargonidin, (h) cyanidin, (i) punicalin, (j) punicalagin, (k) granatin A, and (l) granatin B.
Figure 2
Figure 2
Health benefits associated with pomegranate by-products.
Figure 3
Figure 3
Effect of biomolecules from pomegranate by-products on quality attributes of muscle foods.
See this image and copyright information in PMC

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