Combining the Powerful Antioxidant and Antimicrobial Activities of Pomegranate Waste Extracts with Whey Protein Coating-Forming Ability for Food Preservation Strategies.

Different solvents water, ethanol and ethanol/water (6:4 /), were compared in the extraction of pomegranate peels and seeds (PPS) in terms of recovery yields, antioxidant properties, and antimicrobial action against typical spoilage bacterial and fungal species. The best performing extract (ethanol/water (6:4 /) was shown to contain mostly ellagic acid and punicalagin as phenolic compounds (5% overall) and hydrolysable tannins (16% as ellagic acid equivalents) and was able to inhibit the growth of the acidophilic at a concentration as low as 1%. The preservation of the organoleptic profile of -inoculated apple juice with extract at 1% over 20 days was also observed thanks to the complete inhibition of bacterial growth, while the extract at 0.

Best Combination of Vegetable By-Products for the Shelf-Life Extension of Fresh Pasta.

A combination of by-products was studied in fresh handmade pasta. Pomegranate peels and olive oil by-products were used in the range 0-6% (/) and properly combined in a total of nine combinations with an equal amount of broccoli by-products (10% /). The broccoli by-products were added to improve the sensory acceptance, which was compromised when the two above by-products were added to the dough.

Pomegranate Peel Powder: In Vitro Efficacy and Application to Contaminated Liquid Foods.

In this study the recycling of pomegranate peel powder (PPP) was proposed. In particular, the use of powder loaded in a silk fibroin polymeric matrix to create an active pad was tested. For the sake of comparison, the powder alone was also analysed.