Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation
Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/8850339 |
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| author | Jing Chen Chunling Liao Xiaolu Ouyang Ibrahim Kahramanoğlu Yudi Gan Mingxi Li |
| author_facet | Jing Chen Chunling Liao Xiaolu Ouyang Ibrahim Kahramanoğlu Yudi Gan Mingxi Li |
| author_sort | Jing Chen |
| collection | DOAJ |
| description | Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia. |
| format | Article |
| id | doaj-art-62732391041c462898766d9a78bb3e73 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-62732391041c462898766d9a78bb3e732025-02-03T01:00:13ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/88503398850339Antimicrobial Activity of Pomegranate Peel and Its Applications on Food PreservationJing Chen0Chunling Liao1Xiaolu Ouyang2Ibrahim Kahramanoğlu3Yudi Gan4Mingxi Li5Jiangxi Medical School, Nanchang 330200, ChinaJiangxi Medical School, Nanchang 330200, ChinaJiangxi Medical School, Nanchang 330200, ChinaEuropean University of Lefke, Gemikonagi, Northern Cyprus, Mersin 10, TurkeyResearch Center of Tea and Tea Culture, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaResearch Center of Tea and Tea Culture, College of Agronomy, Jiangxi Agricultural University, Nanchang 330045, ChinaPomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. The peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. This health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.http://dx.doi.org/10.1155/2020/8850339 |
| spellingShingle | Jing Chen Chunling Liao Xiaolu Ouyang Ibrahim Kahramanoğlu Yudi Gan Mingxi Li Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation Journal of Food Quality |
| title | Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation |
| title_full | Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation |
| title_fullStr | Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation |
| title_full_unstemmed | Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation |
| title_short | Antimicrobial Activity of Pomegranate Peel and Its Applications on Food Preservation |
| title_sort | antimicrobial activity of pomegranate peel and its applications on food preservation |
| url | http://dx.doi.org/10.1155/2020/8850339 |
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