RT Journal Article
T1 Pomegranate peel as suitable source of high-added value bioactives: tailored functionalized meat products
A1 Gullon Estevez, Patricia
A1 Astray Dopazo, Gonzalo
A1 Gullon Estevez, Beatriz
A1 Tomasevic, Igor
A1 Lorenzo Rodríguez, José Manuel
K1 3309.90 Microbiología de Alimentos
K1 3309.21 Alimentos Proteínicos
K1 3206 Ciencias de la Nutrición
AB In the last few years, the consumer’s concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
PB Molecules
SN 14203049
YR 2020
FD 2020-06-21
LK http://hdl.handle.net/11093/1758
UL http://hdl.handle.net/11093/1758
LA eng
NO Molecules, 25(12): 2859 (2020)
NO GAIN (Axencia Galega de Innovación) | Ref. IN607A2019/01
DS Investigo
RD 18-sep-2024