Journal of Current Research in Food Science
2025, Vol. 6, Issue 1, Part F
Impact of pomegranate polyphenols on food preservation and shelf life
Author(s): Samira Al-Khafaji, Ahmed J Al-Dulaimi and Noor H Al-Basri
Abstract: Pomegranate (Punica granatum L.) has gained growing attention as a natural source of bioactive compounds with potential applications in food preservation. This study investigated the impact of pomegranate polyphenol extract (PPE) on extending shelf life and maintaining the quality of perishable food products. PPE was prepared from pomegranate peel using hydroethanolic extraction and evaluated for total phenolic content, antioxidant potential, and antimicrobial activity. Results demonstrated high phenolic concentrations and strong radical-scavenging properties, with effective inhibition of foodborne bacteria such as Listeria monocytogenes, Escherichia coli, and Salmonella enterica. Application of PPE in meat, milk, and juice significantly delayed microbial proliferation, reduced lipid oxidation, and preserved sensory attributes compared to untreated controls. Packaging trials incorporating PPE into biodegradable films further confirmed its potential in active food packaging. Statistical analyses (ANOVA and Tukey’s HSD) validated significant differences in microbial counts, TBARS values, and sensory scores across treatments, highlighting dose-dependent efficacy. The findings support the hypothesis that PPE can replace or complement synthetic preservatives while aligning with clean-label and sustainability demands. Overall, this research demonstrates the utility of pomegranate polyphenols as multifunctional, natural agents capable of enhancing food safety, extending shelf stability, and reducing reliance on synthetic additives.
Pages: 485-489 | Views: 416 | Downloads: 167
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How to cite this article:
Samira Al-Khafaji, Ahmed J Al-Dulaimi, Noor H Al-Basri. Impact of pomegranate polyphenols on food preservation and shelf life. J Curr Res Food Sci 2025;6(1):485-489.
