Work

Pomegranate fruit peel: A sustainable bioresource in food preservation

Year: 2024

Type: article

Abstract: The global push for sustainable development and improved dietary quality has led to an increasing focus on minimizing environmental impacts within the food industry. Despite industrial advancements to meet growing population demands, substantial food waste remains critical. This review explores the potential of pomegranate fruit peel, a by-product rich in bioactive compounds, as a sustainable solution for food preservation. The occurrence of pomegranate peel waste along the supply chain, its bioresource potential, and its applications as a natural preservative are examined. Various extraction and encapsulation techniques for these bioactive compounds and the regulatory and practical challenges of integrating pomegranate peel into food products are discussed. In conclusion, the significant role of pomegranate peels in extending food shelf life and enhancing quality is highlighted, offering a promising approach to reducing food waste and supporting sustainability goals.

Source: Food Bioscience

DOI: 10.1016/j.fbio.2024.105532

Authors: Motlatsi J. Mohlamonyane, Jerry O. Adeyemi, Olaniyi A. Fawole

Institution: University of Johannesburg

Language: English

Topic: Pomegranate: compositions and health benefits

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Responsible consumption and production, Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,210