Incorporation of pomegranate rind powder extract and pomegranate juice into frozen burgers: oxidative stability, sensorial and microbiological characteristics

Development of chicken tender pops by utilizing pomegranate peel powder

Pomegranate peel powder (PPP) is a rich source of many bioactive components particularly polyphenols that are interlinked to various technological and functional properties. In the present study, chicken tender pops were developed with incorporation of PPP, and its effect on quality attributes and storage stability of the product were evaluated. The treatments were formulated using 0%, 3%, 6%, and 9% PPP in replacement of chicken. The physicochemical properties, texture profile, instrumental color, sensory attributes, and storage stability were assessed for 21 days at refrigeration temperature, at a regular interval of 7 days. The results indicated that the inclusion of PPP significantly (p < .05) increased the dietary fiber from 0.25% in T0 to 1.45% in T3 at Day 0 and WHC 43.60% ± 0.02 in T0 to 49.36% ± 0.02 in T3 at Day 0, whereas the moisture content significantly reduced from 60.05% ± 0.03 in T0 to 55.08% ± 0.01 in T3 at the start of the study. In addition, the values of TBARS were significantly (p < .05) reduced for treated samples 0.72 mg MDA/Kg in T3 as compared to control 1.17 mg MDA/Kg on the 21st day of storage, whereas a significant increase (p < .05) in TPC from 0.90 mg GAE/g to 3.87 mg GAE/g in T0 to T3 was observed at the start of the study. For TPA, a significant (p < .05) increase was noticed in hardness, chewiness, and gumminess, whereas cohesiveness and springiness showed a non-significant (p > .05) change in treated samples in relation to control, and the instrumental color (L* and a*) decreased significantly. However, pH, crude fiber, fat, ash, and protein content showed non-significant (p > .05) variations over time. The sensory evaluation suggested that chicken tender pops supplemented with 6% PPP (T2) presented high overall acceptability and balanced organoleptic properties. Hence, it can be concluded that PPP can be effectively utilized as a natural fiber source, antioxidant, and antimicrobial agent in novel functional foods.

Genome-wide alternative polyadenylation dynamics underlying plant growth retardant-induced dwarfing of pomegranate

Dwarfed stature is a desired agronomic trait for pomegranate (Punica granatum L.), with its advantages such as lower cost and increased yield. A comprehensive understanding of regulatory mechanisms underlying the growth repression would provide a genetic foundation to molecular-assisted dwarfing cultivation of pomegranate. Our previous study induced dwarfed pomegranate seedlings via exogenous application of plant growth retardants (PGRs) and highlighted the important roles of differential expression of plant growth-related genes in eliciting the dwarfed phenotype of pomegranate. Alternative polyadenylation (APA) is an important post-transcriptional mechanism and has been demonstrated to act as a key regulator in plant growth and development. However, no attention has been paid to the role of APA in PGR-induced dwarfing in pomegranate. In this study, we characterized and compared APA-mediated regulation events underlying PGR-induced treatments and normal growth condition. Genome-wide alterations in the usage of poly(A) sites were elicited by PGR treatments, and these changes were involved in modulating the growth and development of pomegranate seedlings. Importantly, ample specificities were observed in APA dynamics among the different PGR treatments, which mirrors their distinct nature. Despite the asynchrony between APA events and differential gene expression, APA was found to regulate transcriptome via influencing microRNA (miRNA)-mediated mRNA cleavage or translation inhibition. A global preference for lengthening of 3' untranslated regions (3' UTRs) was observed under PGR treatments, which was likely to host more miRNA target sites in 3' UTRs and thus suppress the expression of the corresponding genes, especially those associated with developmental growth, lateral root branching, and maintenance of shoot apical meristem. Together, these results highlighted the key role of APA-mediated regulations in fine-tuning the PGR-induced dwarfed stature of pomegranate, which provides new insights into the genetic basis underlying the growth and development of pomegranate.

Pomegranate peel as a source of antioxidants for the control of lipid and protein oxidation during the ripening of Iberian dry uncured sausages

This study aimed to evaluate a pomegranate peel extract (PPE), selected for its level of phytochemical compounds and antioxidant activities, as a nitrite substitute in dry sausages, as well as its effect on lipid and protein oxidative changes and instrumental colour during the drying period (28 days). Of the extraction solvents screened, water: acetone 3:7 (v/v) was the most effective extraction solvent, yielding extracts with the highest content of phenolic compounds, flavonoids and condensed tannins and antioxidant activities (ABTS, DPPH and FRAP). Four batches of dry sausages were produced with different incoming amounts of sodium nitrite (NaNO₂) and PPE: 1) 150 ppm NaNO₂; 2) 0 ppm NaNO₂; 3) 0 ppm NaNO₂ + 1% PPE (v/w) and 4) 0 ppm NaNO₂ + 2% PPE (v/w). Nitrite removal increased lipid oxidation in uncured dry sausages, while nitrite and PPE caused lower TBA-RS values in cured and PPE treated sausages. During drying, both nitrite and PPE addition significantly decreased carbonyl and thiol contents compared to the uncured dry sausages. A dose-response was found for PPE, with lower carbonyl and thiol concentrations, the higher the level of PPE added. PPE significantly modified instrumental colour coordinates L*a*b* producing significant total colour changes compared to cured dry sausages.

Characterization of the ABC Transporter G Subfamily in Pomegranate and Function Analysis of PgrABCG14

ATP-binding cassette subfamily G (ABCG) proteins play important roles in plant growth and development by transporting metabolites across cell membranes. To date, the genetic characteristics and potential functions of pomegranate ABCG proteins (PgrABCGs) have remained largely unknown. In this study, we found that 47 PgrABCGs were divided into five groups according to a phylogenetic analysis; groups I, II, III, and IV members are half-size proteins, and group V members are full-size proteins. PgrABCG14, PgrABCG21, and PgrABCG47 were highly expressed in the inner seed coat but had very low expression levels in the outer seed coat, and the expression levels of these three PgrABCG genes in the inner seed coats of hard-seeded pomegranate ‘Dabenzi’ were higher than those of soft-seeded pomegranate ‘Tunisia’. In addition, the expression of these three PgrABCG genes was highly correlated with the expression of genes involved in lignin biosynthesis and hormone signaling pathways. The evolution of PgrABCG14 presents a highly similar trend to the origin and evolution of lignin biosynthesis during land plant evolution. Ectopic expression of PgrABCG14 in Arabidopsis promoted plant growth and lignin accumulation compared to wild type plants; meanwhile, the expression levels of lignin biosynthesis-related genes (CAD5, C4H, and Prx71) and cytokinin response marker genes (ARR5 and ARR15) were significantly upregulated in transgenic plants, which suggests the potential role of PgrABCG14 in promoting plant growth and lignin accumulation. Taken together, these findings not only provide insight into the characteristics and evolution of PgrABCGs, but also shed a light on the potential functions of PgrABCGs in seed hardness development.

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.

Molecular Dissection Unveiling Dwarfing Effects of Plant Growth Retardants on Pomegranate

Dwarfed stature is a desired trait for modern orchard production systems. One effective strategy for dwarfing cultivation is exogenously applying plant growth retardants (PGRs) to plants. However, for many economic fruit trees, the current knowledge on the regulatory mechanisms underlying the dwarfing effect of PGRs is limited, which largely restricts the agricultural application of PGRs. In this study, we exogenously applied three kinds of PGRs [paclobutrazol, daminozide (B9), and mannitol] to the seedlings of pomegranate (Punica granatum L.) and performed comparative transcriptome analysis to elucidate the molecular features of PGR-induced dwarfing in pomegranates. Our results showed that all the three PGRs could significantly suppress plant growth of pomegranate. The inhibition of auxin biosynthetic processes, as well as auxin-mediated shoot development, may be considered as the main reason for the dwarfing. Besides that, different PGRs were also found to induce dwarfing via specific mechanisms, for example, cellular response to strigolactone was particularly suppressed by the application of paclobutrazol, while the level of carbohydrate homeostasis and metabolism were downregulated in conditions of either B9 or mannitol treatments. Furthermore, exogenous PGR application was supposed to cause adverse impacts on the normal physiological process of pomegranate seedlings, which may bring extra burden to pomegranate plants. These novel findings unveiled the genetic basis underlying the dwarfing in pomegranates, which provides deeper insights into PGR-mediated dwarfing cultivation of pomegranates.

Evaluation of antimicrobial activities of plant aqueous extracts against Salmonella Typhimurium and their application to improve safety of pork meat

Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industrial steam-distilled oregano hydrolate acquired as by-products of essential oils purification were screened for their in vitro antimicrobial activity against three Salmonella Typhimurium strains (4/74, FS8, FS115) at 4 and 37 °C. Susceptibility to the extracts was mainly plant- and temperature-dependent, though strain dependent effects were also observed. Industrial oregano hydrolate eliminated strains immediately after inoculation, exhibiting the highest antimicrobial potential. Hydro-distilled extracts eliminated/reduced Salmonella levels during incubation at 4 °C. At 37 °C, oregano, centrifuged oregano, thyme, calendula and basil were bactericidal while spearmint, rosemary and corn silk bacteriostatic. A strain-dependent effect was observed for laurel. The individual or combined effect of marinades and edible coatings prepared of industrial hydrolate and hydro-distilled oregano extracts with or without oregano essential oil (OEO) was tested in pork meat at 4 °C inoculated with FS8 strain. Lower in situ activity was observed compared to in vitro assays. Marinades and edible coatings prepared of industrial oregano hydrolate + OEO were the most efficient in inhibiting pathogen. Marination in oregano extract and subsequent coating with either 50% oregano extract + OEO or water + OEO enhanced the performance of oregano extract. In conclusion, by-products of oregano essential oil purification may be promising alternative antimicrobials to pork meat stored under refrigeration when applied in the context of multiple hurdle approach.

Nutritional and Bioactive Components of Pomegranate Waste Used in Food and Cosmetic Applications: A Review

Pomegranate (Punica granatum L.) is a fruit that is rich in bioactive compounds that has a biowaste (rind and seed) with the potential to be converted into value-added products in a wide variety of applications. Recent studies have demonstrated the potent antioxidant and antimicrobial effects of using pomegranate rind and seed as natural food additives, thus making researchers incorporate them into bioplastics and edible coatings for food packaging. Additionally, these components have shown great plasticizing effects on packaging materials while extending the shelf life of food through active packaging. Even within skin health applications, pomegranate seed oil and its bioactive compounds have been particularly effective in combating UV-induced stresses on animal skin and in-vitro models, where cells and microorganisms are separated from the whole organism. They have also aided in healing wounds and have shown major anti-inflammatory, analgesic, and anti-bacterial properties. This review highlights all of the relevant and recent food and skin health applications found in the value-added conversion of pomegranate biowaste. The lack of research in particular areas and future outlook are also discussed.

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

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.

Unravelling the molecular mechanisms of abscisic acid-mediated drought-stress alleviation in pomegranate (Punica granatum L.)

Pomegranate (Punica granatum L.), a fruit tree of great economic and nutritional importance, is sensitive to drought stress, which largely affects its transplantation survival rate, fruit yield and quality. Abscisic acid (ABA) treatment can reduce the drought-induced adverse impacts on plants. However, our knowledge on the molecular mechanisms behind ABA-mediated drought tolerance in pomegranates is still limited. In this study, we treated the pomegranates under drought stress with exogenous ABA of different concentrations (30, 60 and 90 μM) and found that, compared to those without treatment, ABA can improve pomegranate's growth condition and related physiological responding processes. We also performed comparative transcriptome analysis between the ABA-treated and untreated pomegranates to reveal the ABA-induced mechanisms in response to drought-stress. Our results showed that exogenous ABA application substantially enhanced pomegranate drought resistance by strengthening some metabolic pathways, such as brassinosteroid synthesis, peroxisome biogenesis, photosynthesis and hemicelluloses synthesis. Furthermore, the over-dose treatment of exogenous ABA was found to trigger ABA degradation process and a feedback loop in pomegranate to balances the ABA accumulation that exceeds the optimal ABA requirement, at the cost of suppressed growth process and stress resistance. Our findings provide new insights into the molecular regulation mechanisms underlying the ABA-mediated drought-stress resistance in pomegranates.

Shelf Life Extension of Veal Meat by Edible Coating Incorporated with Zataria multiflora Essential Oil

The present research aimed to investigate the preservative effects of a sodium caseinate (SC) coating enriched with Zataria multiflora Boiss. essential oil (ZMEO) at 0.5, 1, or 1.5% on the product life of meat during storage at 4°C. Over a 15-day period, the meat samples were refrigerated and analyzed every five days. The treated samples had markedly less psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, and total viable counts relative to the control throughout storage. In terms of the sensory, chemical (PV, TBARS, and pH), and microbial characterization, undesirable results were attained in the control sample after 10 days of refrigerated storage, whereas samples coated with SC/ZMEO, especially at higher essential oil concentrations (1 and 1.5%), proved to be significantly more stable (P<0.05). However, high concentration of ZMEO (1.5%) gave an unpleasant effect on sensory attributes of meat samples. Notably, the SC/1% ZMEO coating led to good overall acceptability of the veal specimens even after 15 days of refrigeration. Hence, this coating is recommended as a replacement for synthetic preservatives and flavorings for meat products given that it preserved the quality of refrigerated veal samples for over two weeks.

Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products

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.