Next Article in Journal
Development of Cycloaliphatic Epoxy-POSS Nanocomposite Matrices with Enhanced Resistance to Atomic Oxygen
Previous Article in Journal
‘Acridines’ as New Horizons in Antifungal Treatment
Previous Article in Special Issue
Potential Application of Hippophae Rhamnoides in Wheat Bread Production

This is an early access version, the complete PDF, HTML, and XML versions will be available soon.

Open AccessFeature PaperArticle

Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product

1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Departamento Acadêmico de Alimentos (DAALM), Universidade Tecnológica Federal do Paraná, Campus Medianeira, Parana 85884-000, Brazil
*
Authors to whom correspondence should be addressed.
Molecules 2020, 25(7), 1481; https://doi.org/10.3390/molecules25071481
Received: 18 February 2020 / Revised: 22 March 2020 / Accepted: 23 March 2020 / Published: 25 March 2020
(This article belongs to the Special Issue Natural Additives in Food II)
Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-residues, despite containing bioactive compounds. Accordingly, the epicarp of two pomegranate varieties (Mollar de Elche and Purple Queen) was tested as a potential source of bioactive compounds with food application. The phenolic profile was identified by HPLC–DAD–ESI/MS, revealing fourteen phenolic compounds in both varieties (Purple Queen showed also three anthocyanins), with punicalagin isomers as the major compounds. Nonetheless, Mollar de Elche presented greater antioxidant and antibacterial activities. Despite this result, Purple Queen was selected to be tested as a new natural colouring and functionalizing ingredient in a Brazilian pastry product. The incorporation of the selected extract maintained the nutritional profile and provided a higher antioxidant activity compared to the traditional product. In this way, this work confirmed the possible use of pomegranate epicarp as a natural ingredient in the food industry, conferring dyeing and functionalizing effects, and anticipating a possible valorisation of this bio-residue.
Keywords: Punica granatum L.; phenolic compounds; pectin; bioactivity; food application Punica granatum L.; phenolic compounds; pectin; bioactivity; food application
MDPI and ACS Style

da Silva Veloso, F.; Caleja, C.; Calhelha, R.C.; Pires, T.C.; Alves, M.J.; Barros, L.; Genena, A.K.; Barreira, J.C.; Ferreira, I.C. Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product. Molecules 2020, 25, 1481.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop