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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Research Project #432213

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

Location: Healthy Processed Foods Research

Project Number: 2030-41000-064-17-A
Project Type: Cooperative Agreement

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

1. Develop processing methods to obtain desirable pomegranate peel powder and water-soluble peel extract high in antioxidant and fiber content. 2. Design food products fortified with pomegranate peel and extract and characterize product functionality and quality. 3. Investigate bioactive properties of pomegranate peel and extract through animal models. 4. Promote novel pomegranate peel fortified food products to industry partners and consumers.

Task 1: Develop processing methods to produce pomegranate peel powder and water-soluble peel extract: The peel fraction 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 on the quality and yield. The chemical characteristics of peel powder and liquid extract, including color, total phenolic content, antioxidant activity, polyphenols compositions, dietary fiber, cytotoxicity and storage stability will be evaluated; Task 2. 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; Task 3. Investigate bioactive properties of pomegranate peel and extract through animal models. Functional properties of the peel and extract fortified products, in terms of bioavailability, anti-inflammatory capabilities, improvements in risk factors for cardiovascular disease and diabetes, prevention of obesity, and nutritional properties will be assessed with animal models of obesity and metabolic diseases; Task 4. Promote the peel and extract fortified products to food industry and consumers: Collaborations with California League of Food Processors and food industry will be established to commercially produce the products.