Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product

The aim of this work was to determine the chemical, physico-chemical and functional properties of pomegranate juice extraction bagasses, which were obtained in two different ways: (i) direct extraction that involved arils and peel (WFB) and (ii) only from arils (AB). The proximate composition analysis showed higher protein, fat and ash content in AB samples (p < 0.05) than WFB. However total dietary fibre, insoluble dietary fibre and soluble dietary fibre content is higher in WFB samples (50.3, 30.4 and 19.9 g/100 g d.w. respectively) than AB samples (45.6, 29.0 and 16.6 g/100 g d.w.). AB showed a pH of 4.40 while WFB showed a pH of 4.5. AB and WFB exhibited a water holding capacity of 4.5 and 4.9 g water/g d.w. respectively while the oil holding capacity was 5.9 g oil/g d.w. for AB sample and 5.9 g oil/g d.w. for WFB. Pomegranate bagasses powder co-products may be considered a potential functional ingredient in food products.

► Pomegranate co-products can be an important ingredient for food industry.
► Extracts obtained from fruits and vegetables can be used as functional ingredients because they provide numerous health benefits.
► Pomegranate bagasse powder co-products have potential applications in products requiring hydration, viscosity development, and freshness preservation.