ReviewMolecules (Basel, Switzerland)2020
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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Who cites it
35 citing papers in PubMed.
- Pomegranate extract in polyphosphate-fluoride mouthwash reduces enamel demineralization.Clinical oral investigations · 2024Trial
- The Versatility of Pomegranate: From Phytochemical Diversity to Antimicrobial and Translational Applications.Microorganisms · 2026Review
- The role of tannin-based products in mitigating enteric methane emissions in ruminant livestock: A review.Journal of advanced veterinary and animal research · 2026Article
- Evaluation of Alginate-Gum Arabic Coating and Pomegranate (Food science & nutrition · 2025Article
- Identification of Punicalagin as a Key Bioactive Compound Responsible for the Antimicrobial Properties ofJournal of agricultural and food chemistry · 2025Article
- Green synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat.Scientific reports · 2025Article
- Evaluating dried pomegranate peel as a functional feed additive: effects on growth, carcass traits, and gut health in broilers.Tropical animal health and production · 2025Article
- Recycling Agricultural Waste: Sustainable Solutions for Enhancing Livestock Nutrition.Veterinary medicine and science · 2025Review
- Prickly Pear and Pomegranate Peel Extracts as Natural Antioxidants: Effects on Colour, Lipid, and Protein Oxidation in Refrigerated Cooked Chicken Models.Foods (Basel, Switzerland) · 2025Article
- Ellagic Acid and Pomegranate (Aquaculture nutrition · 2025Article
- Trends in Plants Phytochemistry and Bioactivity Analysis.Plants (Basel, Switzerland) · 2024Article
- The effect of pomegranate peel extract added as a natural preservative on the quality parameters of thornback ray (Food science & nutrition · 2024Article
- Phytochemical profile, nutritional composition of pomegranate peel and peel extract as a potential source of nutraceutical: A comprehensive review.Food science & nutrition · 2024Review
- Multifunctional Pomegranate Peel Microparticles with Health-Promoting Effects for the Sustainable Development of Novel Nutraceuticals and Pharmaceuticals.Plants (Basel, Switzerland) · 2024Article
- The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science.Foods (Basel, Switzerland) · 2023Review
- Nutritional importance and industrial uses of pomegranate peel: A critical review.Food science & nutrition · 2023Review
- The Therapeutic Alliance between Pomegranate and Health Emphasizing on Anticancer Properties.Antioxidants (Basel, Switzerland) · 2023Review
- Anticancer Effect of Pomegranate Peel Polyphenols against Cervical Cancer.Antioxidants (Basel, Switzerland) · 2023Review
- Modulatory effect of pomegranate peel extract on key regulators of ovarian cellular processesFrontiers in endocrinology · 2023Article
- Natural Antioxidant, Antibacterial, and Antiproliferative Activities of Ethanolic Extracts fromPlants (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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