Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products

Abstract The growing demand for natural food preservatives has promoted investigations on their application for preserving perishable foods. Consequently, the meat market is demanding natural antioxidants, free of synthetic additives and able to diminish the oxidation processes in high-fat meat and meat products. In this context, the present review discuss the development of healthier and shelf stable meat products by the successful use of pomegranate peel extracts containing phenolics as natural preservative agent in meat and meat products. This paper carries out an exhaustive review of the scientific literature on the main active phenolic compounds of pomegranate peel identified and quantified by advances in the separation sciences and spectrometry, and its biological activities evaluation. Moreover, the impact of pomegranate peel use on the quality and oxidative stability of meat products is also evaluated. As natural preservative, pomegranate peel phenolics could improve stored meat products quality, namely instrumental color retaining, limitaion of microflora growth, retardation of lipid and protein oxidation.