Cano-Lamadrid Marina, Martínez-Zamora Lorena, Castillejo Noelia, Artés-Hernández Francisco
Postharvest and Refrigeration Group, Department of Agronomical Engineering and Institute of Plant Biotechnology, Universidad Politécnica de Cartagena, 30203 Cartagena, Spain.
Department of Food Technology, Nutrition, and Food Science, Faculty of Veterinary Sciences, University of Murcia, Espinardo, 30071 Murcia, Spain.
Foods. 2022 Aug 26;11(17):2596. doi: 10.3390/foods11172596.
The food industry is quite interested in the use of (techno)-functional bioactive compounds from byproducts to develop 'clean label' foods in a circular economy. The aim of this review is to evaluate the state of the knowledge and scientific evidence on the use of green extraction technologies (ultrasound-, microwave-, and enzymatic-assisted) of bioactive compounds from pomegranate peel byproducts, 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 studied in depth, including their combinations. After extraction, pomegranate peel byproducts (in the form of powders, liquid extracts, 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 the sustainable extraction of the key bio-compounds. Moreover, predictive models are needed to optimize the phytochemical extraction and to help in decision-making along the supply chain.
食品行业对利用副产品中的（技术）功能性生物活性化合物在循环经济中开发“清洁标签”食品颇感兴趣。本综述的目的是评估关于石榴皮副产品生物活性化合物绿色提取技术（超声辅助、微波辅助和酶辅助）的知识现状和科学证据，以及它们通过添加/强化植物基质来改善其品质、功能特性和安全性的潜在应用。大多数研究主要集中在超声提取上，与微波或酶提取相比，超声提取已得到广泛发展，而微波或酶提取应进行深入研究，包括它们的组合。提取后，石榴皮副产品（以粉末、液体提取物和/或包囊物等形式）已被添加到多种食品基质中，作为一种在不改变其成分的情况下保存“清洁标签”食品并改善其功能特性的良好手段。未来的研究必须明确评估能源效率/消耗、成本以及对环境的影响，以实现关键生物化合物的可持续提取。此外，需要预测模型来优化植物化学物质的提取，并在供应链中协助进行决策。
