Abstract

STUDIES ON EXTRACTION, DEGRADATION AND UTILIZATION OF FUNCTIONAL COMPONENTS FROM POMEGRANATE PEEL

Mini Sharma* and Manbir Singh

.

Abstract

The study aimed to investigate the stability of color pigment under different pH levels and temperatures and evaluate the sensory attributes of jelly formulations containing the extracted functional components. To collect the samples, pomegranate fruits were obtained from a local market and their peels were carefully peeled off and stored at low temperature. Beneficial components were removed by homogenizing the thawed strips and exposing them to different fixed salt corrosion regimes. The resulting extracts were filtered and concentrated for further analysis. The stability tests examined the impact of pH and temperature on the color pigment. The pH stability test involved evaluating the degradation of functional components at different pH levels using appropriate analytical techniques. Similarly, the temperature stability test assessed the degradation of functional components under varying temperatures and light conditions. The extracted functional ingredients were also used to create different formulations by varying pH and concentration. Sensory evaluations were conducted to assess the effects of the functional components on attributes such as color, appearance, texture, flavor, taste, and overall acceptability. Analysis of the data revealed that the stability of color pigments was affected by pH value and concentration. At 2% concentration, the color pigment demonstrated relatively stable behavior across all pH levels, while at 10% concentration, the stability varied significantly. The aggregation values indicated the stability of the color pigment under different temperatures, with lower values indicating better stability. In terms of sensory evaluations, sample III consistently received higher average scores across all attributes, suggesting its superior sensory characteristics compared to samples I and II. Overall, this study provides insights into the extraction, stability, and utilization of functional components from pomegranate peel. The findings can contribute to further research, optimization, and development of products using pomegranate peel extracts for various applications.

Keywords: Pomegranate peel, Functional components, Extraction, Solvent extraction, Supercritical fluid extraction, Microwave-assisted extraction, Degradation.