Characterization and antioxidant activity of bitter vetch protein-based films containing pomegranate juice

Innovative Skin Product Emulsions with Enhanced Antioxidant, Antimicrobial and UV Protection Properties Containing Nanoparticles of Pure and Modified Chitosan with Encapsulated Fresh Pomegranate Juice

In the present study, a chitosan (CS) derivative with the 2-(Methacryloyloxy)ethyl]dimethyl-(3-sulfopropyl)ammonium hydroxide (SDAEM) zwitterionic monomer was prepared through chemical modification. The successful synthesis of CS-SDAEM was confirmed by Fourier-transform Infrared (FTIR) and Nuclear Magnetic Resonance (¹H-NMR) spectroscopies. Its crystallinity was studied by X-ray Diffraction (XRD), while in vitro cytotoxicity and cell viability assays established its biocompatibility. Filtered fresh pomegranate juice (PJ) was loaded in nanoparticles of neat CS and its derivative via ionic gelation method. Dynamic Light Scattering (DLS) revealed nanoparticles sizes varying between 426 nm and 4.5 μm, indicating a size-dependence on the polymer concentration used during encapsulation. High-performance liquid chromatography coupled with photodiode array and electrospray ionization mass spectrometry detection (LC-PDA-ESI/MS) revealed that PJ active compounds were successfully and in sufficient amounts encapsulated in the nanoparticles interior, whereas XRD indicated a crystalline structure alteration after nanoencapsulation. The resulted PJ-loaded nanoparticles were further utilized for the preparation of innovative O/W cosmetic emulsions. All produced emulsions exhibited good pH and viscosity stability for up to 90 days, while the sun protection factor (SPF) was enhanced due to the presence of the PJ. Enhanced antioxidant and antimicrobial properties due to the phenolic compounds of PJ were also observed.

Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization

This study investigated the effects of high-pressure homogenization (HPH) on microbial, nutritional, and organoleptic qualities of pomegranate juice. Juices subjected to HPH at 100 and 150 MPa were compared to those subjected to thermal pasteurization at 55, 65, and 75 °C for 15 s, and to combined treatments. Physicochemical properties of pomegranate juices, such as color, pH, acidity, and total soluble solids, were marginally affected by either treatment. Significant microbial inactivation for the juices inoculated with Escherichia coli and yeast was achieved during 28 days of shelf life by HPH at 150 MPa, followed by thermal treatment at 65 °C. There was no significant difference in ascorbic acid levels between the treated and fresh juice. Total polyphenol content and antioxidant activity were measured to be higher in case of both treatment methods. Analyzing treated HPH samples with electronic tongue and nose showed similar flavor profiles to the fresh juice. PRACTICAL APPLICATION: The work shows the benefits of using the advanced high-pressure homogenization (HPH) compared to common thermal treatment used today in fruit juice pasteurization. HPH is capable to provide sufficient reduction in microbial with better nutritional and organoleptic quality. In this manuscript, we showed the potential of HPH as alternative method for pasteurization on a highly healthy fruit like pomegranate. The work describes the advantages in HPH process through comprehensive analysis for nutritional, microbial, and sensorial quality.

Food Applications and Potential Health Benefits of Pomegranate and its Derivatives

Pomegranate (Punica granatum L.) is an ancient fruit that is particularly cultivated in west Asia, though it is also cultivated in the Mediterranean region and other parts of the world. Since ancient years, its consumption has been associated with numerous health benefits. In recent years, several in vitro and in vivo studies have revealed its beneficial physiological activities, especially its antioxidative, antimicrobial and anti-inflammatory properties. Furthermore, human-based studies have shown promising results and have indicated pomegranate potential as a protective agent of several diseases. Following that trend and the food industry's demand for antioxidants and antimicrobials from natural sources, the application of pomegranate and its extracts (mainly as antioxidants and antimicrobials), has been studied extensively in different types of food products with satisfactory results. This review aims to present all the recent studies and trends in the applications of pomegranate in the food industry and how these trends have affected product's physicochemical characteristics and shelf-life. In addition, recent in vitro and in vivo studies are presented in order to reveal pomegranate's potential in the treatment of several diseases.

Impact of Punicalagin on the Physicochemical and Structural Properties of Wheat Flour Dough

The study explored punicalagin (PGN) as a wheat flour enhancer. The impact of PGN on the physicochemical and structural properties of wheat flour have been investigated. It turned out that PGN increased the formation time, stability, tensile resistance, extension, and viscoelasticity of the dough at the concentrations of 0.13 and 0.26 mg/g. Scan electron microscope images of the cross section of the dough displayed a more compact and ordered network structure with the addition of 0.13 and 0.26 mg/g PGN. Fourier transform infrared spectroscopy spectra indicated an increase of α-helix and β-sheet content. However, nonlinear enhancing effects of PGN on the stretching properties, rheology, and structural properties of the dough were observed at concentrations of 0.39 and 0.52 mg/g. Correspondingly, cleavages were observed on the cross section of the dough and the content of β-sheet showed a trend of reduction in the dough with addition of PGN at high concentrations. Taken together, these results indicated the potential usage of PGN as a wheat flour enhancer of natural origin at the concentration below 0.39 mg/g in the flour.