Quality and antioxidant properties of a reduced-sugar pomegranate juice jelly with an aqueous extract of pomegranate peels

► We produced a reduced-sugar pomegranate juice jelly added with pomegranate peel (PE). ► Guar, xanthan and tragacanth gums and aqueous PE extract were used. ► The combination of three gums presented the better rheological behaviour. ► The addition of PE increased the antioxidant content and activity. ► PE did not affect the physical, rheological and sensory properties.