Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

Abstract

In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.

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

“…Muscle foods (meat and fish), being rich in favourable nutrients, are prone to lipid oxidation, protein decomposition, and microbial contaminations, and spoil rapidly compared to other fresh foods during processing and storage [ 13 , 30 ]. The oxidative changes not only result in accumulation of toxic compounds, but also bring in undesirable changes in the colour, flavour, and texture properties, reducing the acceptability and shelf life of muscle food products [ 4 , 12 , 20 , 37 ].…”

“…The oxidative changes not only result in accumulation of toxic compounds, but also bring in undesirable changes in the colour, flavour, and texture properties, reducing the acceptability and shelf life of muscle food products [ 4 , 12 , 20 , 37 ]. In order to inhibit the undesirable changes and maintain the physicochemical quality and safety of products, bioactive components derived from pomegranate wastes, in the form of powder and or extract, have been used as valuable additives in various muscle food products [ 30 ]. Figure 3 also highlights the beneficial effect on quality attributes of muscle foods and associated health benefits of biomolecules derived from pomegranate by-products.…”

“…Pomegranate fruit is used in fruit processing and beverage industry for preparation of juice and soft drinks, and during the production process, a large quantity of fruit-derived low-cost nonedible waste (mostly peel and seed) is generated. These wastes are valuable sources of bioactive compounds and could either be used as functional food ingredients or as food additives, nutraceuticals, and supplements to enrich phenolic content in diets [ 29 , 30 ]. These bioactive compounds, apart from being natural, exert antioxidant and antimicrobial activity and are reported to improve the quality, safety, and extend the shelf life of different types of food products such as oils [ 5 ], meat [ 23 , 31 , 32 , 33 ], fish [ 34 , 35 , 36 ], and dairy products like cheese, curd, fermented milk [ 37 ], cereal based cookies [ 38 ].…”

Value-Added Compound Recovery from Invasive Forest for Biofunctional Applications: Eucalyptus Species as a Case Study

“…In addition to the antioxidant properties associated with phenolic extracts derived from different biomass of the Myrtaceae family, several studies also reported their role as antimicrobial agents [ 14 , 37 , 41 ]. This is especially interesting because more and more microorganisms are becoming resistant to available antibiotics; thus, there is an urgent need to search for alternative biomolecules that can inhibit the broad spectrum of multidrug-resistant microorganisms [ 20 , 86 ]. Boulekbache-Makhlouf et al [ 4 ] demonstrated the antimicrobial potential of crude extract from the fruit of E. globulus against three bacteria, namely, Staphylococcus aureus , Bacillus subtilis , and Klebsiella pneumoniae .…”

“…Consequently, in recent years, there has been an increase in the development of eco-friendly and sustainable avant-garde technologies combined with smart solvents to preserve the functionality of the extracted compounds. In the last decade, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), and subcritical water extraction (SWE) were outlined as safe and effective technologies in the field of recovery of biomolecules from forest biomass [ 19 , 20 , 21 , 22 , 23 ].…”