ArticleFood science & nutrition2025
Incorporation of Pomegranate (
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Encapsulation of Pomegranate Peel Phenolic Extract Using Orange Peel and Pectin: Stability Evaluation in Baked Products.Food science & nutrition · 2026Article
- Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility.Food science & nutrition · 2026Article
- Production of microencapsulated cinnamon extract using spray drying and evaluation of its effects on bread quality.Scientific reports · 2025Article
- Incorporation of Pomegranate (Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumer demand for food without synthetic additives has considerably increased in recent years. The aim of this study was to evaluate the effect of pomegranate extract (PE) on bread shelf life and properties. PE was added at different concentrations: 10% (10PE), 12% (12PE), 15% (15PE), and 17% (17PE). Positive (PC) and negative (NC) control bread were also produced with calcium propionate and no antifungal additive, respectively. The breads were characterized in terms of physical properties, phenolic compounds content, antioxidant activity, and fungal and mold counts. No significant differences were observed among the samples in terms of water content, water activity (Aw), and pH during the 15-day storage period. An increase in PE concentration resulted in a decrease in the specific volume and height of the breads. Bread containing PE exhibited significantly higher levels of phenolic compounds and antioxidant activity compared to the control formulations, and no fungal growth was observed throughout the 15-day storage period.
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Registered trials
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