Emerging Valorization of Pomegranate Peel: A Multifunctional Agro-Food Waste Resource
DOI:
https://doi.org/10.24925/turjaf.v13i10.3133-3143.7845Keywords:
Citrus limon, Punica granatum, Peels, agro–food, phytochemistryAbstract
Pomegranates are among the most widely cultivated fruit trees in the world. Their processing and consumption generate a significant amount of by-products, particularly peels, which can represent up to 50% of the fruit’s fresh weight. These peels are rich in bioactive compounds such as polyphenols, carotenoids, vitamins, essential oils, and fibers, giving them notable nutritional value and potential health benefits. This review presents a synthesis of scientific studies focusing on the phytochemical composition of pomegranate peels and their incorporation into functional food products. Data were gathered from publications published between 2004 and 2025 using specialized databases related to agro-food applications of fruit co-products. The results highlight the strong antioxidant and antimicrobial activities of pomegranate peels, primarily attributed to their high content of phenolic compounds and essential oils. Their application in bakery, beverage, meat, and dairy products has been shown to enhance the functional properties of these foods while extending their shelf life. Such valorization strategies provide new value to organic waste traditionally discarded, aligning with the principles of circular economy and sustainable food production. Pomegranate peels offer numerous opportunities for the development of value-added foods while contributing to the reduction of agri-food waste and its environmental impact.
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