Incorporation of Pomegranate () Extract Enhanced the Concentration of Bioactive Compounds and Shelf Life of Bread.

Consumer demand for food without synthetic additives has considerably increased in recent years. The aim of this study was to evaluate the effect of pomegranate extract (PE) on bread shelf life and properties. PE was added at different concentrations: 10% (10PE), 12% (12PE), 15% (15PE), and 17% (17PE). Positive (PC) and negative (NC) control bread were also produced with calcium propionate and no antifungal additive, respectively. The breads were characterized in terms of physical properties, phenolic compounds content, antioxidant activity, and fungal and mold counts. No significant differences were observed among the samples in terms of water content, water activity (Aw), and pH during the 15-day storage period. An increase in PE concentration resulted in a decrease in the specific volume and height of the breads. Bread containing PE exhibited significantly higher levels of phenolic compounds and antioxidant activity compared to the control formulations, and no fungal growth was observed throughout the 15-day storage period.