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The effect of pomegranate whole and inside peels before and after extraction of the tannic acid have been carried out in stimulated media and in gastrointestinal conditions

Adding pomegranate peels with and without tannins at different levels to bio-stirred yoghurt to study its effect as prebiotic, in addition to evaluating the effect on physiochemical, sensorial and rheological properties

The results reveal that pomegranate peels before and after removing tannins had no effect on the viability of a single strain of Lb. acidophilus in stimulated media, while the growth of mixed probiotic culture (Lb.acidophilus and Bifidobacterium bifidum) was enhanced when pomegranate peels (whole and inside part) free from tannins were used. Tannin-free pomegranate peels enhanced the viability of probiotic culture under gastrointestinal conditions. In this study, all probiotic cultures were maintained counts around log 8 cfu /g in stirred bio-yoghurt supplements with pomegranate peels after 21days. Bio-yoghurt supplemented with pomegranate peels at 0.5% gained high scores for overall acceptability.

Pomegranate has been recognized as a good source of antioxidant and antimicrobial activities. Some researchers have utilized pomegranate peel in fermented milk, but most of the studies have found that tannins inhibit the bacterial culture. This study recommended that the supplementation of low-fat bio-yoghurt with tannin-free pomegranate peels enhanced the texture properties, viscosity of the product, as well as the viability of probiotic culture during shelf life. Therefore, the tannin-free pomegranate peel could be used as a prebiotic in functional fermented dairy products.

The purpose of this study was to characterize fruit properties of pomegranate cultivars grown in South Africa in order to provide information to assist in selecting cultivars for food and industrial purposes, as well as to optimize postharvest handling and processing.

The physical, textural and chemical properties as well as volatile profile and free radical scavenging capacity of eight cultivars (cvs “Acco”, “Arakta”, “Bhagwa”, “Ganesh”, “Herskawitz,” “Molla de Elche”, “Ruby”, and “Wonderful”) were quantified to demonstrate the diversity among the characters of the commercially grown cultivars.

Statistically significant differences were found between cultivars for most of the evaluated characters, primarily highlighting the genetic diversity among the cultivars. The classification of fruit cultivars based on quality traits (such as size, texture, colour, soluble solids, acidity, juiciness and phenolics) showed the great potential of the cultivars for processing and fresh market. The relationship among these quality traits was analysed by principal component analysis (PCA) resulting in the separation of the investigated cultivars into two groups (cluster 1=Ruby, Arakta and Ganesh; Class 2=Bhagwa, Acco and Herskawitz) and two ungrouped cultivars (Molla de Elche and Wonderful). Specific understanding about quality traits of each cultivar was established using the correlation coefficients obtained.

This study provides valuable fundamental information that can be useful for commercial and industrial purposes, as well as the development of optimal postharvest handling and processing parameters for the investigated South African grown pomegranate cultivars.

The purpose of this paper is to identify the most dominant pigment of pomegranate explants for natural color coatings and detect the presence of phytochemical constituents and comparison of the antioxidant activities.

Extracts of leaf, stem, peel and seed of in vitro and in vivo growth cultures were prepared for phytochemical constituent and antioxidant activity. The supernatant from 95 per cent methanol was mixed with 15 per cent polyvinyl alcohol (PVA) with the ratio of 1:1 to form a coating system.

Although glycosides was not found in this species, tests for tannins and flavonoids were positive in all samples. The IC50 values were also comparable to commercial antioxidant ascorbic acid with 34.92 per cent inhibition. Chlorophyll a and b were detected in stem and leaf using UV-photospectrometer in 420 and 645 nm wavelengths ranges. The effects of heat and salt on the stability of natural dye colorants mixed with polyvinyl alcohol to form a basic coating system were indicated negatively in in vivo and in vitro growth cultures.

The paper shows that further improvement with co-pigmentations may give a notable mixture from pomegranate extraction for the paint materials or nail varnish. It was also indicated that pomegranate contains some compounds such as polyphenolics that can donate electron/hydrogen easily.

The purpose of this study is to investigate the corrosion inhibition of mild steel alloy in 2 M H₃PO₄ solution by the pomegranate peel extract as a friendly inhibitor was studied at various temperatures, inhibitor concentrations and immersion times.

A weight loss method was used to evaluate the corrosion rate. The experimental Taguchi design method was used for the distribution of experiments. The experimental design gave results which were impossible to show graphically. However, this problem was solved effectively with the aid of regression analysis.

Corrosion rate increased with temperature according to Arrhenius equation. It was found that the efficiency of inhibition was increased with an increase in the concentration of inhibitor and immersion time. However, this diminishes with increased temperature. According to Langmuir isotherm, the inhibitor was adsorbed physically on steel surface. The negative sign of estimated heat of adsorption suggests a stable spontaneous inhibition process. Combination of mathematical and statistical analysis was proposed to demonstrate the results of corrosion rate with high correlation coefficients. In addition, Fourier transform infrared spectrometer examinations confirmed that the organic inhibitor consists of phenolic components as main materials.

Using unconventional approach for evaluation of environmentally friendly inhibitor for corrosion of mild steel in phosphoric acid solution.

This work aims to study the effect of mordanting method as pre-mordanting (on-chrome), meta-mordanting (meta-chrome) and post-mordanting (after-chrome) on wool dyeing with madder natural dye without tannin and pomegranates peel, as a natural dye contains tannin.

The woolen yarn was dyed with madder and pomegranate peel natural dyes by three methods as pre-mordant, meta-mordant and pos-mordant. The color parameters and reflectance spectra of dyed samples were analyzed by using derivative spectroscopy and the principal component analysis (PCA) techniques.

The obtained results indicate that the color difference between the samples dyed with madder by pre-mordanting, and the samples dyed by other methods is more than the color difference between the samples dyed by meta-mordanting and post-mordanting. However, the color difference between samples dyed with pomegranate peel by pre-mordanting and meta-mordanting methods is less compared to other pairs. Also, analysis of reflectance spectra and color depth (K/S) values indicate that the color depth of dyed sample with madder by pre-mordanting method is more than other dyeing methods. But, the color depth of sample dyed with pomegranate peel by post-mordanting method is less compared to other methods. The analysis of first-, second-, third- and fourth-order derivatives of reflectance spectra and the study of the first, second, third and fourth PCs of reflectance spectra indicate that the reflectance of dyed samples with madder and pomegranates peel depends on the mordanting method.

Evaluation of the effect of mordanting method on color and reflectance of wool dyed with madder and pomegranates peel natural dyes using derivative spectroscopy and the PCA techniques

This paper aims to focus on the absorption behaviour of single and binary mixtures of natural dyes on wool. Natural dyes are multi-components with different structures and properties.

In this research, the absorption behaviour of single and binary mixtures of natural dyes was investigated on wool fibre. Study was conducted via some natural dyes, including pomegranate peel as a yellow natural dye with tannin, weld as a yellow natural dye without tannin and madder as a red natural dye without tannin. Applied mordant was alum, which was used in the pre-mordant method. Different shades were obtained by varying dye concentration in the binary mixture. The effect of tannin on absorption behaviour of binary mixture of natural dyes was investigated by spectral reflectance and colour parameters of dyed samples measurements.

Obtained results indicate that tannin affects the absorption behaviour of natural dyes in binary mixtures.

Because natural dyes are multi-components with different structure and properties, the study of compatibility and absorption behaviour of natural dyes in binary mixture on wool is important in applied researches.

The study of compatibility and absorption behaviour of binary mixture of natural dyes on wool is novel.

The purpose of this study is to evaluate the possibility of utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets.

The study was designed to incorporate and evaluate the effect of pomegranate seed powder and tomato powder on the quality characteristics of the chicken nuggets. The products were developed by incorporating different levels of pomegranate seed powder (1, 2, 3 per cent) and tomato powder (1, 2, 3 per cent) separately and were analyzed for various physicochemical and sensory parameters.

The pomegranate seed powder and tomato powder significantly (p < 0.05) increased the fiber content of the chicken nuggets besides improving various sensory attributes of the products. A significant (p < 0.05) effect of the pomegranate seed powder was observed on the pH, emulsion stability, cooking yield and proximate parameters of the chicken nuggets. Tomato powder also showed a significant (p < 0.05) effect on the emulsion stability, moisture and fat content of the products. No significant (p > 0.05) effect of tomato was observed on the pH and cooking yield of the products.

Fiber-enriched chicken nuggets could be developed by incorporating pomegranate seed powder and tomato powder in the formulation besides improving various sensory attributes of the products.

The purpose of this study is to look at the application of ellagitannin (ET) powder in sharbet (sugar syrup-based drink) as an additive to produce a polyphenol-enriched drink. ETs are important polyphenols extracted from pomegranate peel (an underutilized juice industry waste). ETs are known for many functional properties such as antioxidative, antibacterial and coloring agent. Naturally, sharbet lacks in polyphenol content; hence, there is a large scope to enhance the functional property of sharbet by addition of ellagitannin powder (ETP) as an additive.

ETP at different concentrations (2, 10, 20, 30, 40 and 50 mg/100 ml sharbet) was applied in plain sharbet (EPS) and lemon-flavored sharbet (ELS). Each concentration of both types of sharbet was analyzed for physicochemical parameters and sensory attributes by sensory panel. Data were analyzed by using statistical tools (t-test, ANOVA, PCA and graphs) and finding the acceptability of ETP application in sharbet.

Each concentration of both sharbets was analyzed for chemical attributes, i.e. color (L, a, b) ranges (65.81-51.33, −0.24-0.24, −1.57-2.06, respectively), pH (6.30-3.95), titrable acidity as citric acid (0.01-0.1 per cent), total soluble solids (14.7-14.9 per cent), antioxidant activity as DPPH (12.6-71.6 per cent in EPS and 15.5-75.3 per cent in ELS) and sensory analysis (on Hedonic Scale) for sensory attributes, i.e. color, odor, taste and overall acceptability by a sensory panel (n = 24) of food technologists. Principal component analysis and sensory evaluation score have revealed that sharbet-flavored with lemon extract was liked more in comparison to plain sharbet. ELS containing 30 and 40 mg ETP per 100 ml sharbet was showed to have the highest acceptability index (92.13 and 91.67 per cent) in terms of overall acceptability by sensory panel. It is evident that the addition of ET in polyphenol-deficient beverages could be a market potential toward production of neutraceutical beverages which have antioxidative effects, good taste and are widely accepted.

In view of the neutraceutical food development, ETs could be a major polyphenolic component to fulfill the human health requirement. This research can be helpful for commercialization of ETs by the beverage industry.

This study aims to dye silk with natural pigments extract of Coreopsis tinctoria, by treating the fabrics with appropriate mordant under suitable dyeing conditions, to achieve good dyeing depth, fastness and ultraviolet (UV) protection.

Firstly, single factor experiments were used to determine the basic dyeing conditions of Coreopsis tinctoria. The optimal process conditions for direct dyeing were determined through orthogonal experiments. After that, the dyeing with mordant was used. Based on the previously determined optimal process conditions, silk fabrics were dyed with different mordanting methods, with different mordants and mordant dosages. The dyeing results were compared, in terms of the K/S values of the dyed fabrics, to determine the most appropriate dyeing conditions with mordant.

The extract of Coreopsis tinctoria can dye silk fabrics satisfactorily. Good dyeing depth and fastness can be obtained by using suitable dyeing methods and dyeing conditions, especially when using the natural mordant pomegranate rind and the rare earth mordant neodymium oxide. The silk fabrics dyed with Coreopsis tinctoria have good UV resistance, which allows a desirable finishing effect to be achieved while dyeing, using a safe and environmentally friendly method.

The composition of Coreopsis tinctoria is complex, and the specific composition of colouring the silk fibre has not been determined. There are many factors that affect the dyeing experiment, which have an impact on the experimental results.

The results of this study may help expand the application of Coreopsis tinctoria beyond medicine.

To the best of the authors’ knowledge, this paper is the first report on dyeing silk with the extract of Coreopsis tinctoria achieving good dyeing results. Its depth of staining and staining fastness were satisfactory. Optimum dyeing method and dyeing conditions have been identified. The fabric dyed with Coreopsis tinctoria has good UV protection effect, which is conducive to improving the application value of the dyeing fabric. The findings help offer a new direction for the application of medicinal plants in the eco-friendly dyeing of silk.

The amount of food wasted every year is 1.3 billion metric tonne (MT), out of which 0.5 billion MT is contributed by the fruits processing industries. The waste includes by-products such as peels, pomace and seeds and is a good source of bioactive compounds like phenolic compounds, flavonoids, pectin lipids and dietary fibres. Hence, the purpose of the present study is to review the novel extraction techniques used for the extraction of the bio active compounds from food waste for the selection of suitable extraction method.

Novel extraction techniques such as ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction, supercritical fluid extraction, pulsed electric field extraction and pressurized liquid extraction have emerged to overcome the drawbacks and constraints of conventional extraction techniques. Hence, this study is focussed on novel extraction techniques, their limitations and optimization for the extraction of bioactive compounds from fruit and vegetable waste.

This study presents a comprehensive review on the novel extraction processes that have been adopted for the extraction of bioactive compounds from food waste. This paper also summarizes bioactive compounds' optimum extraction condition from various food waste using novel extraction techniques.

Food waste is rich in bioactive compounds, and its efficient extraction may add value to the food processing industries. Hence, compressive analysis is needed to overcome the problem associated with the extraction and selection of suitable extraction techniques.

Selection of a suitable extraction method will not only add value to food waste but also reduce waste dumping and the cost of bioactive compounds.

This paper presents the research progress on the extraction of bioactive active compounds from food waste using novel extraction techniques.