The food industry is quite interested in the use of (techno)-functional bioactive compounds from by-products to develop ‘Clean label’ foods in a circular economy. The aim of this review is to evaluate knowledge, scientific evidence, and practical application on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel by-products, and their potential application via the supplementation / fortification of vegetal matrixes to improve their quality, functional properties, and safety. Most studies are mainly focused on ultrasound extraction, which has been widely developed compared to microwave or enzymatic extractions, which should be deeply studied including combinations. After extraction, pomegranate peel by-products (in powders, liquid extract, and/or encapsulated, among others) have been incorporated into several food matrixes, as a good tool to preserve ‘Clean label’ foods without altering their composition and improving their functional properties. Future studies must clearly evaluate the energy efficiency/consumption, the cost, and the environmental impact leading to sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction to help taking decisions along the supply chain
In accordance with Food and Agriculture Organization of the United Nations (FAO) definition, ‘food waste’ is the decrease in the quantity and/or quality of food obtaining from decisions and/or actions by retailers, food service providers and consumers, while ‘food loss’ refers to any food that is discarded along the previous food supply chain steps from harvest up to retail sale [1]. FAO indicates that around one third of the food production is globally lost or wasted at some step in the food chain. Depending on the state and the basket item, the losses level greatly varies.
In the case of fruit and vegetables (F&V) at the whole supply chain could reach up to ~50 % (Figure 1). FAO’s future challenges by 2050 is to reduce ~50 % of food waste, as one of the objectives for sustainable development (OSD). Circular economy has been considered as the principles for eco-innovation, being focused on a ‘zero waste’ society and economy, using wastes as raw materials.
Between 2016 and 2018, FAO Statistics Division developed a food loss estimation model called “The Food Loss and Waste database”, an online collection of data including food loss and food waste. Figure 1 shows the % loss of F&V (food loss + food waste) worldwide in each value chain step in the first 20 years of XXI century [2]. The boxes show where ~50 % of the collected data falls into, the mid-value of the percentage loss at every stage in the supply chain is shown by a line. In this sense, postharvest and retailing are the main steps in the food chain where the F&V losses represent the highest mean percentages. Mean percentage during processing is less than 10 %, but in some cases, it reaches ~40 %. Moreover, although the mean percentage during distribution represent less than 10 %, the range is from < 5 % to > 30 %. Therefore, several strategies of creating active packaging with encapsulated key compounds have been developed, to avoid high percentage of food waste/loss [3]. The range of each step is wide since the value depends on the type of F&V, the country, and the year.
Although, this review is focused on pomegranate by-products, percentage of food loss related to this fruit is not available in the mentioned official database. Nevertheless, knowing that the total production of pomegranate worldwide is three million tons, and its peel and seeds approximately represent the ~54 % of the fruit, these results in ~1.62 million tons of waste [4,5]. Therefore, it is a huge amount of waste produced, so it is crucial to find suitable methods to revalorize them by optimizing the bioactive compounds extraction of pomegranate residues and then, convert them into value-added products. Consequently, savings can also be made on other resources involved during production, harvesting, preservation and distribution, such as energy, water, and land, as well as contributing to the environment [5]
Parallelly, health, well-being, and sustainability are the current trend in the food market. Consumers and food producers are interested in ‘Clean label’ foods or ingredients [6,7]. It means that they are interested in foods or ingredients obtained by green-processing technologies (non-thermal, green-solvents), and bioactive compounds with health promoting properties (nutraceuticals), among others. The bioactive compounds obtained from F&V by-products present technological and functional features and can be incorporated within other food matrixes to enhance their nutritional, functional, and sensory quality [6,8]. Also, the use of bioactive compounds from F&V by-products has previously been classified as potential green-ingredients for the cosmetic and pharmaceutical industries, developing different products intended for specific populations such as sport-people [9].
The present review aims to evaluate scientific evidence and knowledge on the use of green technologies for the extraction of phenolic compounds from pomegranate by-products, and its further incorporation techniques and potential applications via the supplementation / fortification of F&V matrixes to improve their quality and safety in a circular economy. For this purpose, a literature review was conducted, focusing on ultrasound-, microwave-, and enzymatic-assisted technology to enhance phenolic compounds extraction from pomegranate peel by-products. Moreover, different incorporation techniques and applications have been reviewed. Results may provide the scientific community with the state of the art on pomegranate peel revalorization. The study may also help scientists, and food industry to develop solutions to better suit society demands.
This entry is adapted from the peer-reviewed paper 10.3390/foods11172596