Improving oxidative stability of cream powder using pomegranate concentrate and peel extract.

In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate (PC) on improving the oxidative stability of cream powder in comparison with synthetic antioxidant (Butylated hydroxytoluene (BHT)) during the storage period at 20°C (8 weeks) and 45°C (4 weeks) was evaluated. The finding exhibited that peroxide, -anisidine, and total oxidation (TOTOX) values increased during the storage period. Samples containing PPE and PC showed suitable performance in controlling the cream powder oxidation.