Oxidative and Microbial Stability of Pomegranate Peel Extracts and Bagasse Supplemented Cookies

Abstract

This study aimed at exploring pomegranate peel (PoP) for its potential as an ingredient of choice in baked products primarily to stabilize lipids and inhibit microbiological spoilage. Pomegranate peel extracts (PoPx) and pomegranate peel bagasse (Pbg) were supplemented to wheat flour cookies at 0.25–1.0% and 1.5–7.5%, respectively. Cookies supplemented with 7.5% Pbg reduced caloric contents and significantly (P < 0.05) enhanced dietary fiber and inorganic residues of the product. Positive correlation was observed for cookies phenolics contents with 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay. Total phenolics recovery from Pbg and PoPx was shown to range from 78.35 to 315.7 mg GAE/100g), respectively. PoPx supplemented cookies, holding significant antioxidant properties, inhibited thiobarbituric acid number by 67% and reduced growth of aerobic counts (2.04–1.30 log10 cfu/g) and yeasts/molds (1.70–1.05 log10 cfu/g). Sensory evaluation of Pbg supplemented cookies indicated relatively lower score for texture and crispiness while other treatment combinations were ranked acceptable at 9‐point hedonic scale for all sensory parameters. Practical Applications Synthetic antioxidants and antimicrobials being injudiciously exploited as food preservatives are hampering quality of food and life. Programmed replacement of preservative cum intoxicating agents with relatively least to nontoxic natural phytochemicals is referred to be the sustainable and safe approach in food preservation. On account of its tremendous food quality enhancement features, PoP vide its ethnobotanical extracts deliver significant antioxidant, antimicrobial and nutraceuticals properties. As witnessed in current study, PoPx supplementation in bakery products has a prospective role in inhibiting lipid oxidation and microbiological spoilage and, hence can be considered as viable substitute of synthetic preservatives. Nutritional enhancement features of peel bagasse further endeavors underutilized fruit waste as ingredient of choice in formulating virtually balanced therapeutic formulation against certain critical ailments.

Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics

“…8 These increments were kept throughout storage ( p > 0.05). Ismail et al (2016) also reported an increase of 1.64-fold on TPC when PPE was incorporated in wheat flour cookies at a concentration of 2.5 mg PPE per g flour. 13 Similar results were found when PPE was added to dealcoholized wine, 42 icecream, 54 curd, 55 and carabeef nuggets.…”

“…Ismail et al (2016) also reported an increase of 1.64-fold on TPC when PPE was incorporated in wheat flour cookies at a concentration of 2.5 mg PPE per g flour. 13 Similar results were found when PPE was added to dealcoholized wine, 42 icecream, 54 curd, 55 and carabeef nuggets. 56 The similarity of TPC between both treatments can be explained by the presence of other subfamilies of phenolic compounds, such as phenolic acidsknown to be present in pomegranate peel.…”

“…The extract concentration of 5 mg mL −1 was selected as reported by other studies, which supplemented different food products with PPE. [12][13][14][15] About 30 mL of juice aliquots were placed in PA/PE bags and pressurized at 600 MPa for 10 min. This processing condition was selected since the residual enzymatic activity of polyphenol oxidase was the lowest (11%) within the pressure range tested by Kim et al (2001).…”

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

“…Pomegranates are commonly consumed in the form of juices, jams, jelly squash, syrup, and nectar. Pomegranate peels are the main byproduct obtained through juice processing, together with pulp and bagasses [53]. Recent studies on the functional and nutraceutical properties of pomegranate peel suggest a significant presence of ellagitannins, flavonoids and anthocyanins, which have important health significance [53].…”

“…Pomegranate peels are the main byproduct obtained through juice processing, together with pulp and bagasses [53]. Recent studies on the functional and nutraceutical properties of pomegranate peel suggest a significant presence of ellagitannins, flavonoids and anthocyanins, which have important health significance [53]. Ellagitannins, the main hydrolysable tannins of pomegranate, possess antimicrobial, antioxidant, anti-mutagenic, anticancer, anti-inflammatory, anti-diabetic, and other properties beneficial to health [16].…”