RT Journal Article
T1 Application of pomegranate by-products in muscle foods: oxidative indices, colour stability, shelf life and health benefits
A1 Das, Arun K.
A1 Nanda, Pramod Kumar
A1 Chowdhury, Nilabja Roy
A1 Dandapat, Premanshu
A1 Gagaoua, Mohammed
A1 Chauhan, Pranav
A1 Pateiro Moure, Mirian
A1 Lorenzo Rodríguez, José Manuel
K1 3309.13 Conservación de Alimentos
K1 3309.90 Microbiología de Alimentos
K1 3309.20 Propiedades de Los Alimentos
AB In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.
PB Molecules
SN 14203049
YR 2021
FD 2021-01-17
LK http://hdl.handle.net/11093/2835
UL http://hdl.handle.net/11093/2835
LA eng
NO Molecules, 26(2): 467 (2021)
NO Axencia Galega de Innovación | Ref. IN607A2019 / 01
DS Investigo
RD 09-dic-2023