The Benefits of Using Pomegranate Powder China Manufacturer

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Pomegranate (Punica granatum L.), commonly known as a seeded or granular apple, is a delectable fruit eaten worldwide. Pomegranate is one of the healthiest fruits, with a high concentration of phenolic compounds. Large quantities of byproducts, such as seeds and peels, are produced during the pomegranate juice extraction process, which causes disposal problems and environmental contamination. Pomegranate peel (PoP), which accounts for around 30%–40% of the fruit component, is a byproduct of the fruit juice manufacturing industry. PoP is a rich source of polyphenols including phenolic acids, tannins, and flavonoids, especially anthocyanin. These peels offer several functional and nutraceutical qualities owing to their bioactive ingredients, including lowering blood pressure, reducing oxidative stress, lowering cholesterol levels, and restoring heart health. PoPs have a variety of biological effects, including the ability to resist pathogenic microbes effectively, and used as an additive in various food applications. The current review focuses on the PoP's nutritional and practical attributes, as well as their functions as food additives and functional food preparations.

1. INTRODUCTION

Annually, the United States dumps approximately 31% (almost 133 billion pounds) of its food supply (Lins et al., 2021). About 61.2 billion pounds of food waste are in landfills. Not only is this excessive waste harmful to the environment, but it is also a significant contributor to climate change problems, as food waste accounts for 18% of all methane emissions from landfills in the United States. Even more food waste and methane emissions are 30%–40% from fruit and vegetables in the trash (Bayram et al., 2021). As one of the biggest businesses in the world, the food industry is crucial to numerous economies. In any case, the quick development of the world's population and the requests of the food supply chain will lead to a quick increase in nourishment generation within 50 years. Agreeing to a report by the Food and Agriculture Organization of its member countries (FAO, 2011), almost one‐third of the food for human utilization is misplaced or squandered around the world (Despoudi et al., 2021).

Food scraps comprise materials proposed for human utilization, which are then taken out, lost, disintegrated, or tainted. The issue of food squandering is getting increasingly dire and influences all spaces of waste administration from assortment to removal. Like retailers and end clients, all members of the food inventory network, agribusiness and industry are engaged in the quest for feasible arrangements (Girotto et al., 2015). Food waste is tormented by environmental factors (along with weather alternatives and air, water, and land pollution) and social factors (which include the aforementioned populace boom and new intake trends) (Garcia‐Garcia et al., 2015). The loss and waste of fruits and vegetables are not only related to food waste but also indirectly include the loss of essential resources (such as land, water, fertilizers, chemicals, energy, and labor). They generate most environmental waste (Sagar et al., 2018).

A large amount of fruit and vegetable waste can be recycled in various ways, including immediately discarding it in a landfill, drying to a stable state (humidity 10%) for off‐season feed, and processing by biotechnology to produce superficial chemical peels. Vinegar, citrus extract and acidic corrosive are gotten from side‐effects of the leafy foods industry. Squander from potato and wheat starch‐preparing plants can be matured into ethanol (Khedkar & Singh, 2014). When handling foods grown from the ground, many wastes like skins, seeds, fluids, and molasses are created. These squander are a decent wellspring of sugars, proteins, fibers, nutrients, and minerals. The waste can be used to make natural blossoms through maturation (Kaur et al., 2019). The utilization of leafy food squanders, mainly shrubs, in the improvement of significant worth‐added items are harmless to the ecosystem approach to set out new organizations open doors and highlight, and economic courses in organizations that produce valuable waste (Kumar et al., 2020).

Phenolic contents in the strip of lemon, orange and grapefruit are 15% lower than the all‐out phenol in the strip. Lemon and lime strip oils are generally used as flavor enhancers in delicate and alcoholic food varieties and fluids (Gorinstein et al., 2001).

Pomegranate (Punica granatum) is a small tree native to the Middle East and is now found in the Mediterranean, China, India, South Africa, and the United States. In the past decade, the prevalence of pomegranate has increased significantly, especially after it has been proven to have antimicrobial and antiviral properties. It has anti‐cancer properties, powerful antioxidants and resistance to mutations. The pomegranate fruit consists of three parts: seed, juice, and peel (Figure  ). In particular, peeling is traditionally used as a natural remedy for infectious diseases (Elfalleh et al., 2012; Kharchoufi et al., 2018).

1.1. Pomegranate peel

Many researchers have affirmed that pomegranate peel (PoP) is a rich wellspring of bioactive mixtures, including ellagitannins, catechins, rutin, and epicatechins (Figure  ). Previously, pomegranate was broadly used in daily medication to destroy parasites and to treat and fix ulcers, wounds, acidosis, loose bowels, microbial contaminations, and respiratory illnesses. PoP has higher cancer prevention agent movement than heart and juice (Mphahlele et al., 2016). Pomegranate skin accounts for 40% of the whole fruits, and its antioxidant activity is higher than that of the edible (Abid et al., 2017).

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The peel and seeds of pomegranate account for about 54% of the fruit and the pomegranate were lost after pressing. Pomegranate is composed of 43% of bark, 11% of seeds, and 46% of juice (Ko et al., 2021). In particular, PoP comprises nearly 30%–40% of the fruit. The skin is rich in polyphenols, and because polyphenols are cancer prevention agents, they can show the pharmacological capability of pomegranate (Ijaz et al., 2020). Literature demonstrated that peel contains more bioactive compounds than other parts of the fruit (Akhtar et al., 2015; Rahnemoon et al., 2016; Ullah et al., 2012; Wang et al., 2011).

PoP is a rich wellspring of hydrolyzable tannins in ellagitannins. It tends to be closed from past examinations that the pomegranate strip is wealthy in comparative fixings and has cell reinforcement potential. Dyes are made from PoP. An extract or a powder from the peel of pomegranates, this dyestuff is high in tannin and improves the light and wash fastness of any dye with which it is mixed. PoP yields soft yellows to green yellows when used as a dye (Ajmal et al., 2014). The industry price of PoP is very low. It can be used as an added value for various products such as biscuits, pasta and cakes (Saroj et al., 2020), fresh and concentrated fruit juice, herbal tea, and jam. (Karimi et al., 2017).

1.2. Nutritional and chemical composition

Every day, PoPs are used in various food varieties owing to their great nutritional and chemical composition (Kandylis & Kokkinomagoulos, 2020). PoP contains high levels of carbohydrates (59.60%) followed by moisture content (5.40%–5.95%), protein content (4.90%–8.97%), ash content (3.40%–4.22%), fiber content (16.30%–19.41%), and fat content (0.85%–1.26%) (El‐Hamamsy & El‐khamissi, 2020; Khan et al., 2017). The chemical and nutritional composition of PoP were presented in Table  .

TABLE 1

MoistureTotal sugar/CHOReducing sugarProteinAshFiberPectinFatTotal solidsReferencePomegranate peel per 100 g5.4017.70–4.903.4016.30–1.2694.50(Khan et al., 2017)Pomegranate peel (%)67.26%–73.23%30.65%–34.83%–3.96%–7.13%3.71%–4.97%28.10%–33.93%6.8%–10.1%––(Ko et al., 2021)Pomegranate peels (%)6.9559.60–8.974.2219.41–0.85–(El‐Hamamsy & El‐khamissi, 2020)Pomegranate peel per 100 g5.4017.704.344.903.4016.30–1.2694.50(Middha et al., 2013)Open in a separate window

1.3. Punicic acid in pomegranate peel

Punicic acid, a bioactive compound of pomegranate seed oil, has gained wide attention because of its therapeutic potential. Polyunsaturated fatty acid composition, predominantly comprising of punicic acid, is highly present in pomegranate seed oil. Punicic acid is named after its principal source pomegranate. Among all the sources of punicic acid, it is most abundantly present in pomegranate seed oil. The other sources of punicic acid are snake gourd seed oil. Punicic acid has been proven to protect collagen fibers found in the skin, accelerating wound healing, and reducing the appearance of scars. The anti‐inflammatory property of punicic acid has also effectively addressed skincare ailments like eczema and psoriasis (Shabbir et al., 2017). Punicic acid decreases oxidative damage and inflammation by increasing the expression of peroxisome proliferator‐activated receptors. Punicic acid is an important nutraceutical compound in the prevention and treatment of neurodegenerative diseases such as Alzheimer's, Parkinson's, and Huntington's disease (Guerra‐Vázquez et al., 2022).

DPPH assay is the most adopted procedure to assess the antioxidant capacity of corresponding samples mainly due to its short run time, simplicity, and stability during the whole experimental process. Principally, the antioxidant potential of respective samples is analyzed depending on their potential to reduce DPPH• by donating hydrogen atom that can also be authenticated spectrophotometrically due to the loss of dark violet color of the tested solution. The results help in inferring that PoP antioxidant extracts retard food deterioration which mainly initiates due to the production of free radicals. Punicalagin content in PoP extracts revealed significantly strong antioxidative capacity when evaluated using DPPH assay, validating its therapeutic role (Khalil et al., 2017).

Pomegranate juice was used in human and rat diet against atherogenicity and atherosclerosis, respectively. Findings of the investigation concluded that pomegranate juice has the potential to combat these disorders owing to its antioxidative properties (Aviram et al., 2000).

1.4. Antioxidant activity of pomegranate peel

Pomegranate has become one of the foods richest in polyphenols. It has a high antioxidant capacity and health benefits, so it is very popular, which is why it is often called “super fruit.” Because of the great substance of phenolic acids, flavonoids, and other polyphenol compounds, pomegranate can be used as a successful safeguard of different dynamic oxygen. As such, ordinarily happening phenolic mixtures can restrain food oxidation and increment the timeframe of realistic usability and nature of food. Moreover, the food business desires to supplant synthetic substances with regular mixes to improve food handling (Derakhshan et al., 2018). The presence of mixtures with antioxidant characteristics in PoP is a vital wellspring of more dynamic cell reinforcements (Singh et al., 2002).

Cell reinforcements are compounds added to food varieties, particularly lipids and lipid‐containing frameworks. They can broaden the timeframe of realistic usability of food sources by hindering the lipid peroxidation measure instead of simply making substances harm food sources. However, they additionally produce free extremists, for example, peroxy‐free revolutionaries and hydroxyl‐free revolutionaries, which are believed to be engaged in carcinogenesis, mutagenesis, and maturing (Yasoubi et al., 2007).

A few examinations have shown the antioxidant characteristics of the side effects of pomegranate extract. PoP removal is applied to mackerel to repress the lipid oxidation of fish unsaturated fats. The cell reinforcement impact of the concentrate was analyzed with the antioxidant agent impact; butylated hydroxyl toluene, an incredibly engineered cancer prevention agent broadly used in the food business (Andrade et al., 2019).

Natural antioxidants are better than synthetic antioxidants because of their lower activity; the amount of natural antioxidants added is much larger than that of active antioxidants. However, the simple action depends on the particular conditions and food arrangement (Pokorný, 2007).

Contrasted with different concentrates, the methanol removed in the pomegranate strip has the most elevated cell reinforcement action and phenol content (Tehranifar et al., 2011). 2,2‐Diphenyl‐1‐picylhydrazine (yellow) is a stable free radical that can accept electrons or hydrogen‐free radicals from antioxidants. In this study, the inhibitory activity of PoP extracts on DPPH free radicals is very different. It showed the highest antioxidant activity in all extracts, so it was chosen to test its effects on lipid peroxidation, hydroxyl radical scavenging activity and human low‐density lipoprotein oxidation (Malviya et al., 2014).

1.5. Flavonoids in pomegranate peel

Pomegranate is made from different flavonoids, representing 0.2%–1.0% of the organic product. About 30% of all anthocyanins contained in pomegranate are in the peel (Omer et al., 2019). The flavonoid content in PoP is about 12.4 times higher than in juice and seed (Kalaycıoğlu & Erim, 2017).

Flavonoids (mainly anthocyanins) determine the color of pomegranate fruit, but the content of tannins in the whole pomegranate skin is also higher than the total flavonoids (Singh et al., 2018).

PoP may be a potential supply of flavonoids, equivalent to catechins, epicatechins, quercetin, anthocyanins, and procyanidins. The composition of flavonoids varies with the fetus's biological process stage, and the concentration within the PoP varies with the sort of pomegranate. The compound and rutin are thought to be the very best content of flavonoids in contemporary dishes from Granada (Mphahlele et al., 2017). The composition of polyphenols and total phenolic content of PoP extract was shown in Table  .

TABLE 2

Polyphenolic compounds (mg/g)Source: Ibrahium (2010)Source: Gullón et al. (2020)Punicalagin296–Delphinidin34–Cinnamic acid422.5Punicalin15–Pelargonidin21–Coumaric acid320.91Ellagic acid1812.56Quercetin40–Ferulic acid28–Gallic acid712.5Kaempherol62–Sinapic acid17–Cyanidin26–Luteolin33–Caffeic acid11–Chlorogenic acid–1.56Total phenolic compounds867 mg/gmg/gOpen in a separate window

                          Pomegranate Extract

Latin Name            

       

Punica Granatum L.

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Family

                      

 Punicaceae

Part of the Plant Used

          Skin/Seeds/Fruit juice

Active Ingredients             

Polyphenols, Ellagic acid, Vitamin C

Product Specification

Polyphenols 40%, 80%

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Ellagic acid 10%, 40%, 60%

Pomegranate Fruit Powder

Different specs available

Product Introduction

The pomegranate is a fruit with healthful benefits. both pomegranate skin and seeds can be used  in Chinese traditional medicine in ancient times in China. The recent study shows pomegranate contains high levels of polyphenols. The active constituent that appears to be responsible for its multiple health benefits is ellagic acid. Ellagic acid is a naturally occurring phenolic compound. Pomegranate extract is a superior way to reap the benefits of this fruit ,which has demonstrated a variety of beneficial functions including antioxidant and anti-viral activity.The polyphenols extracted from pomegranate seeds and skin is a powerful antioxidant which helps to improve joint flexibility and skin elasticity, strengthen capillaries, arteries, and veins. Its activity in fighting inflammation in arthritis and sports injuries has also been reported. Eye disorders such as diabetic retinopathy (inflammation of the retina associated with diabetes mellitus) and reduced visual acuity can also benefit from it. The pomegranate fruit powder is spray dried from the pomegranate concentrate juice. It can be freely used in food and beverage. The nutrients in the pomegranate fruit powder increase blood flow. This reduces blood pressure, helps circulation, provides healthier hair and skin.

 

Physiological Functions

1)Improves Capillary Activity and Strengthens Capillary Membranes;

2)Improves Skin Smoothness and Elasticity;

3)Reduces Diabetic Retinopathy and Improves Visual Acuity;

4)Reduces Varicose Veins

5)Helps Improve Brain Function;

6)Fights Inflammation In Arthritis And Reduces The Risk Of Phlebitis.

Applications

• Pharmaceutical stuff

• Functional food and food additive

• Cosmetics additive

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