ReviewMolecules (Basel, Switzerland)2021
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.Food science & nutrition · 2026Article
- Green valorization of melon and prickly pear byproducts for functional use in minced beef.NPJ science of food · 2026Article
- Extracts from By-Products of the Fruit and Vegetable Industry as Ingredients Improving the Properties of Cleansing Gels.Molecules (Basel, Switzerland) · 2025Article
- Evaluation of Alginate-Gum Arabic Coating and Pomegranate (Food science & nutrition · 2025Article
- Recent Insights into the Research of (Bio)Active Additives for Advanced Polymer Materials.Polymers · 2025Review
- Identification of Punicalagin as a Key Bioactive Compound Responsible for the Antimicrobial Properties ofJournal of agricultural and food chemistry · 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
- Effect of Pomegranate Juice and Sildenafil on Intrauterine Growth Retardation: A Randomized Controlled Trial.International journal of fertility & sterility · 2025Article
- Effect ofFoods (Basel, Switzerland) · 2025Article
- Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages.Food chemistry: X · 2025Article
- Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation Strategies.Antioxidants (Basel, Switzerland) · 2024Article
- Cell Type-Specific Anti- and Pro-Oxidative Effects ofMembranes · 2024Article
- Pomegranate Peel and Olive Leaf Extracts to Optimize the Preservation of Fresh Meat: Natural Food Additives to Extend Shelf-Life.Microorganisms · 2024Article
- Pomegranate Peel Phytochemistry, Pharmacological Properties, Methods of Extraction, and Its Application: A Comprehensive Review.ACS omega · 2023Review
- Nutritional importance and industrial uses of pomegranate peel: A critical review.Food science & nutrition · 2023Review
- Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods.Foods (Basel, Switzerland) · 2023Article
- Potential of phenolic compounds from pomegranate (Saudi journal of biological sciences · 2023Review
- Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs.Foods (Basel, Switzerland) · 2023Article
- Developmental landscape of computational techniques to explore the potential phytochemicals fromFrontiers in molecular biosciences · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
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