Pomegranate Peel Extract as a Natural Antimicrobial Agent: Extraction Methods, Biochemical Composition, Mechanism of Action, and Application in Food Packaging

Abstract

Natural antimicrobial substances from plants are starting to be used in the food industry as more safe and sustainable alternatives to synthetic additives for food preservation. One of these is the pomegranate peel extract (PPE), which is starting to be used as a bioactive ingredient due to its antimicrobial and antioxidant properties driven from the phenolic acids, flavonoids, and tannins (among other phytochemicals) it possesses. The phytochemical composition, and resultant antimicrobial of PPE is particularly dependent on the pomegranate cultivar, geographical origin and extraction method of the peel. This highlights the need to further optimize extraction methods of PPE. PPE is being incorporated into edible films and coatings to improve food safety and quality. PPE has antimicrobial activity against a number of Gram-positive and Gram-negative bacteria. The addition of PPE to food packaging has been found to improve and maintain the physicochemical and organoleptic qualities of the food (during storage) while causing less microbial growth and providing a longer shelf life. The addition of PPE to food packaging materials is consistent with sustainable packaging principles and 'clean-label' requirements. This article provides a review on the extraction methods of PPE, the antimicrobial mechanisms, phytochemical constituents of PPE and its use in food packaging to promote the use of PPE in sustainable food production.