From Pomegranate Byproducts Waste to Worth: A Review of Extraction Techniques and Potential Applications for Their Revalorization

Abstract

The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop ‘clean label’ foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, and their potential application via the supplementation/fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.

Pomegranate Peel Phytochemistry, Pharmacological Properties, Methods of Extraction, and Its Application: A Comprehensive Review

“…Deactivation of the enzyme complex occurs, the mixture is filtered through four layers of gauze, and the procedures, as mentioned earlier, are repeated on the insoluble residue. − Pectinase, protease, and cellulase are the enzymes employed in the literature, and the temperature ranged from room temperature to 45 °C. After enzymatic pretreatment, the hydrolyzed peels undergo extraction utilizing green technologies, including high pressure and ultrasound . Researchers investigated the synergistic use of two unconventional extraction techniques, microwave-assisted extraction (MAE) and enzyme-assisted extraction (EAE), using a cellulolytic enzyme preparation to effectively recover phenolics from pomegranate peels using 30% ethanol as the solvent.…”

Valorization of Punica granatum L. Leaves Extracts as a Source of Bioactive Molecules

“…Fruit and vegetable biowastes (peels, seeds, shells, pomace, and leaves) are rich sources of bioactive beneficial components. Those compounds contain agricultural, food, cosmetic, and pharmaceutical properties, being a promising way to achieve this goal [ 4 , 5 , 6 , 7 ].…”

Effect of spray‐dried pomegranate peel polyphenols on the inhibition of lipid oxidation

“…After juice processing, peel and other residues are generated, with a great amount of biologically active compounds (Akhtar et al ., 2015). Pomegranate peel (PP) is a natural source of phenolic compounds such as hydrolysable tannins, phenolic acids, flavan‐3‐ols, flavanols, flavanones, flavones, and anthocyanins, and their obtention depends on the method of extraction (Magangana et al ., 2020; Cano‐Lamadrid et al ., 2022). Therefore, the application of PP antioxidants to food products and supplements has been recorded in order to enhance stability, preservation, and increase shelf life.…”

“…The use of PP antioxidants in food matrixes generally is applied as a powder, and strategies for drying the peels are key for optimal results (Marra et al ., 2022). Drying techniques such as air, oven, freeze drying and spray drying involve the use of high thermal energy and long time to remove the moisture but cause changes in the phytochemical compounds of the product that affect their properties (Mphahlele et al ., 2016; Cano‐Lamadrid et al ., 2022). In the present work, spray drying use has been proposed because, unlike the other methods mentioned, this is a method that has been proposed to produce good quality particles from different plant extracts provided with polyphenolic compounds and is cost‐effective, flexible, and suitable for parameters optimisation (Kaderides et al ., 2015).…”