Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C

Detection of pathogenic bacteria in retailed shrimp from Bangladesh

The presence of pathogenic bacteria is a problem that might be present in farmed shrimp due to exposure in the environment or post-harvest handling. Retail farmed shrimp in Bangladesh (Penaeus monodon and Macrobrachium rosenbergii) were tested for common pathogenic bacteria namely Salmonella, L. monocytogenes, Vibrio spp., and E. coli. None of these bacteria were found and instead Enterobacter cloacae, Escherichia fergusonii, Proteus penneri, Klebsiella aerogenes, Enterococcus faecalis, Serratia marcescens, Citrobacter freundii, and Aeromonas dhakensis were detected. Pathogenic bacteria found in Bangladeshi shrimp may be due to the farm environment, poor handling during harvest or post-harvest, or unhygienic market conditions. The results indicate that retail shrimp from Bangladesh have food safety concerns. Proper laws and policies need to be enforced and implemented to ensure food safety related to fish and shrimp.

Preparation and Characterization of Polycaprolactone (PCL) Antimicrobial Wound Dressing Loaded with Pomegranate Peel Extract

In recent years, medicinal plant extracts have received remarkable attention due to their wound-healing properties. In this study, polycaprolactone (PCL) electrospun nanofiber membranes incorporated with different concentrations of pomegranate peel extract (PPE) were prepared. The results of the SEM and FTIR experiments demonstrated that the morphology of nanofiber is smooth, fine, and bead-free, and the PPE was well introduced into the nanofiber membranes. Moreover, the outcomes of the mechanical property tests demonstrated that the nanofiber membrane made of PCL and loaded with PPE exhibited remarkable mechanical characteristics, indicating that it could fulfill the essential mechanical requisites for wound dressings. The findings of the in vitro drug release investigations indicated that PPE was instantly released within 20 h and subsequently released gradually over an extended period by the composite nanofiber membranes. Meanwhile, the DPPH radical scavenging test confirmed that the nanofiber membranes loaded with PPE exhibited significant antioxidant properties. Antimicrobial experiments showed higher PPE loading, and the nanofiber membranes showed higher antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans. The results of the cellular experiments showed that the composite nanofiber membranes were nontoxic and promoted the proliferation of L929 cells. In summary, electrospun nanofiber membranes loaded with PPE can be used as a wound dressing.

Bioactive Compounds from Fruits as Preservatives

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.