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

机译：石榴皮是高附加值生物活性物质的合适来源：量身定制的功能化肉制品

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摘要

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.
机译：在过去的几年中，消费者对健康与饮食之间关系的关注导致人们寻求了功能性食品而不是营养食品。在此框架下，石榴的消费量由于其感官特性和大量生物活性化合物而增加，而这些生物活性化合物同时会产生大量副产物。在过去10年中对Scopus数据库进行的搜索显示，人们对石榴皮（PP）的兴趣与日俱增，石榴皮是这种水果的主要残留物。肉类行业是食品行业，必须寻找新的替代方法，以新的天然添加剂替代合成防腐剂的使用，以延长其使用寿命并保持其加工产品的质量属性。这项审查列出了PP提取物的主要生物活性，并阐述了它们在肉制品中的掺入。 PP是生物活性化合物的良好来源，包括酚酸，类黄酮和可水解的单宁酸，对健康有益。可以得出结论，除了赋予肉类产品更健康的功能特性并可能为消费者所接受之外，用PP提取物重新配制肉类产品是增强其技术特性的合适策略。

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