Affiliation:
1. University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan
2. University Institute of Food Science and Technology, Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan
3. Department of Food Sciences Government College University Faisalabad Faisalabad Pakistan
4. Department of Food Science and Technology Khwaja Fareed University of Engineering and Information Technology Rahimyar Khan Pakistan
5. Department of Food Sciences College of Agriculture, University of Basrah Basrah Iraq
Abstract
AbstractPomegranate (Punica granatum L.), commonly known as a seeded or granular apple, is a delectable fruit eaten worldwide. Pomegranate is one of the healthiest fruits, with a high concentration of phenolic compounds. Large quantities of byproducts, such as seeds and peels, are produced during the pomegranate juice extraction process, which causes disposal problems and environmental contamination. Pomegranate peel (PoP), which accounts for around 30%–40% of the fruit component, is a byproduct of the fruit juice manufacturing industry. PoP is a rich source of polyphenols including phenolic acids, tannins, and flavonoids, especially anthocyanin. These peels offer several functional and nutraceutical qualities owing to their bioactive ingredients, including lowering blood pressure, reducing oxidative stress, lowering cholesterol levels, and restoring heart health. PoPs have a variety of biological effects, including the ability to resist pathogenic microbes effectively, and used as an additive in various food applications. The current review focuses on the PoP's nutritional and practical attributes, as well as their functions as food additives and functional food preparations.
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11 articles.
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