Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2025 May 29;13(6):e70250.
doi: 10.1002/fsn3.70250. eCollection 2025 Jun.

Upcycling of Pomegranate By-Products: Pomegranate Juice Enrichment With Phenolics-Rich Pomegranate By-Product Extracts Obtained by Green Extraction Methods

Merve Aydin  1 , Ismail Tontul  1 , Selman Turker  1
Affiliations

Upcycling of Pomegranate By-Products: Pomegranate Juice Enrichment With Phenolics-Rich Pomegranate By-Product Extracts Obtained by Green Extraction Methods

Merve Aydin et al. Food Sci Nutr. .

Abstract

The objective of this study was to produce high-added-value and upcycled pomegranate juices (PJs) enriched with extracts obtained from pomegranate by-products using innovative green extraction methods. The physicochemical properties of PJs stored for 60 days at 4°C and 25°C were analyzed. The incorporation of extracts into the juice resulted in a notable enhancement in the bioactive content and antioxidant activity of the samples when compared to the control. Conversely, the addition of extracts into juices resulted in a reduction in L* value, appearance and color values, and elevated turbidity. The sensory evaluation indicated that the PJ containing extract obtained from enzymatic and solvent-assisted extraction exhibited the most sensory appreciation in terms of odor, taste, aftertaste, and general acceptability. The prolongation of storage time and elevation of temperature resulted in a decline in a*, b*, and hue angle values, accompanied by a reduction in phenolics, total monomeric anthocyanin, and antioxidant activity. All sensory properties of the samples decreased during the storage period. To maintain the quality of enriched PJs, they should be stored at 4°C. Consequently, the production of upcycled PJs with a high concentration of bioactive components and a sensory profile that was acceptable was achieved. Furthermore, enrichment of the PJ with H extract, with its low addition rate and brief extraction time, was an optimum option in terms of chemical, physical, and sensory properties and industry.

Keywords: enzymatic extraction; homogenization; phenolic compounds; pomegranate juice; storage; upcycling.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Turbidity results of pomegranate juice (PJ) samples (a), interaction between temperature, storage time, and pomegranate juice variety on the turbidity values of the samples (b). There is a statistical difference between the mean values shown with different letters in the same color (p ≤ 0.05). ESHPJ: The PJ containing extract obtained from enzymatic, solvent, and homogenizer‐assisted extraction. ESPJ: The PJ containing extract obtained from enzymatic and solvent‐assisted extraction. HPJ: The PJ containing the extract obtained from homogenizer‐assisted extraction. SPJ: The PJ containing extract obtained from solvent extraction. TSPJ: The PJ containing the extract obtained from total liquefaction and solvent‐assisted extraction.
See this image and copyright information in PMC

References

    1. Alighourchi, H. , Barzegar M., and Abbasi S.. 2008. “Anthocyanins Characterization of 15 Iranian Pomegranate ( Punica granatum L.) Varieties and Their Variation After Cold Storage and Pasteurization.” European Food Research and Technology 227, no. 3: 881–887. 10.1007/s00217-007-0799-1. - DOI
    1. Altunkaya, A. , Hedegaard R. V., Harholt J., Brimer L., Gökmen V., and Skibsted L. H.. 2013. “Palatability and Chemical Safety of Apple Juice Fortified With Pomegranate Peel Extract.” Food & Function 4, no. 10: 1468–1473. 10.1039/C3FO60150A. - DOI - PubMed
    1. Andishmand, H. , Azadmard‐Damirchi S., Hamishekar H., et al. 2023. “Nano‐Delivery Systems for Encapsulation of Phenolic Compounds From Pomegranate Peel.” Advances in Colloid and Interface Science 311: 102833. 10.1016/j.cis.2022.102833. - DOI - PubMed
    1. Andishmand, H. , Masoumi B., Torbati M., Homayouni‐Rad A., Azadmard‐Damirchi S., and Hamishehkar H.. 2023. “Ultrasonication/Dynamic Maceration‐Assisted Extraction Method as a Novel Combined Approach for Recovery of Phenolic Compounds From Pomegranate Peel.” Food Science & Nutrition 11, no. 11: 7160–7171. 10.1002/fsn3.3642. - DOI - PMC - PubMed
    1. Andrade, M. A. , Lima V., Silva A. S., et al. 2019. “Pomegranate and Grape By‐Products and Their Active Compounds: Are They a Valuable Source for Food Applications?” Trends in Food Science & Technology 86: 68–84. 10.1016/j.tifs.2019.02.010. - DOI

LinkOut - more resources