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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Research Project #432043

Research Project: Development of Novel Antioxidant-Rich Healthy Food Products Fortified with Pomegranate Peel Powder and Extract

Location: Healthy Processed Foods Research

Project Number: 2030-41000-064-16-R
Project Type: Reimbursable Cooperative Agreement

Start Date: Oct 1, 2016
End Date: Mar 31, 2019

Objective:
The goal of this project is to develop pomegranate peel powder and water-soluble extract that will be incorporated as key functional ingredients for a series of antioxidant-rich food products. The specific objectives of this project are (1) to develop processing methods to obtain desirable pomegranate peel powder and water-soluble peel extract, (2) to fortify food products with the new ingredients and characterize their functionality and product quality, (3) to investigate the bioavailability of the peel phenolic compounds in food products in vivo, and 4) to promote pomegranate peel fortified products to consumers.

Approach:
The project is for two years. The following four activities will be performed to meet the objectives of this project. 1. To develop processing methods to obtain desirable pomegranate peel powder and water-soluble peel extract: The peel fractions will be separated from the pomace before and after drying, followed by milling. The extraction conditions of water-soluble extract from the peel will be optimized by studying the effects of processing parameters, such as drying temperature, particle sizes, water solvent to peel ratio, and extraction temperature on the quality and yield. The chemical characteristics of peel powder and liquid extract, including color, total phenolic content, antioxidant activity, polyphenols compositions, cytotoxicity and storage stability will be evaluated; 2. To formulate food products with the new ingredients and characterize their functionality and product quality: The powder and extract will be used to produce fortified products such as baked foods, herbal tea bags, juice and yogurt. The effects of processing methods and formulations on sensory qualities, antioxidant delivery efficacy, and shelf life of the novel products will be studied; 3. To investigate the bioavailability of peel phenolic compounds in food products in vivo: Functional properties of the peel and extract fortified products, in terms of bioavailability, anti-inflammatory capabilities, and nutritional properties will be assessed through in vivo animal studies; 4. To promote the peel and extract fortified products to food industry and consumers: New products will be introduced to the general public to evaluate their acceptance and results will be disseminated. Collaborations with California League of Food Processors (CLFP) and food industry will be established to commercially produce the products.