Pomegranate fruit peel: A sustainable bioresource in food preservation

Motlatsi J. Mohlamonyane, Jerry O. Adeyemi, Olaniyi A. Fawole

Research output: Contribution to journalReview articlepeer-review

Abstract

The global push for sustainable development and improved dietary quality has led to an increasing focus on minimizing environmental impacts within the food industry. Despite industrial advancements to meet growing population demands, substantial food waste remains critical. This review explores the potential of pomegranate fruit peel, a by-product rich in bioactive compounds, as a sustainable solution for food preservation. The occurrence of pomegranate peel waste along the supply chain, its bioresource potential, and its applications as a natural preservative are examined. Various extraction and encapsulation techniques for these bioactive compounds and the regulatory and practical challenges of integrating pomegranate peel into food products are discussed. In conclusion, the significant role of pomegranate peels in extending food shelf life and enhancing quality is highlighted, offering a promising approach to reducing food waste and supporting sustainability goals.

Original languageEnglish
Article number105532
JournalFood Bioscience
Volume62
DOIs
Publication statusPublished - Dec 2024

Keywords

  • Bioactive compounds
  • Encapsulation
  • Extraction
  • Food
  • Pomegranate peel
  • Waste

ASJC Scopus subject areas

  • Food Science
  • Biochemistry

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