Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins.

This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089-1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42-72.72 µm and area range of 511.03-15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27-30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

Exploring the Potential of Pomegranate Peel Extract as a Natural Food Additive: A Review.

PURPOSE OF THE REVIEW: Pomegranate is one of the super fruit and a storehouse of several antioxidants and health-promoting compounds which can act as a natural food additive. The pomegranate processing industry generates huge quantities of by-products, particularly peels (50% of fresh fruit weight), that cause environmental pollution due to improper disposal. In this perspective, the present review article focuses on the chemical composition of pomegranate peel and its application as a natural food additive in different food products such as bakery, dairy, meat/meat products, fish/fish products, edible oils, and packaging materials. RECENT FINDINGS: There is a continuous demand for processed foods exhibiting natural food additives over foods containing synthetic additives/colorants, which can cause serious health implications such as cancer with regular consumption. The food industry is looking for an alternative to synthetic/artificial food additives. To overcome these problems, pomegranate peel or its extract can be used as a natural biopreservative in food products that are prone to fat oxidation and microbial growth. Pomegranate peel contains bioactive compounds, especially tannins, phenolic acids, and flavonoids, which have nutraceutical value and possess higher antioxidant activity and antimicrobial properties. Due to these properties, pomegranate peel prevents lipid oxidation in fatty foods and can also retard the microbial growth.

Identification and validation of SSR markers for Xanthomonas axonopodis pv. punicae an incitant of bacterial blight of pomegranate.

This study reports genome wide characterization and development of first set of microsatellite markers through in silico analysis of eight sequenced Xanthomonas axonopodis pv. punicae strains available in the public database. SSR survey resulted in identification of ~ 4638 perfect SSRs, with mean marker frequency 901 SSRs/Mb and densitiy of 11,006 bp/Mb aross the eight genomes. Frequency distribution graphs revealed hexa-nucleotide repeats were more prominent fowllowed by tri-, tetra-, di- and penta-nucleotides in the analysed genomes. We desinged 2927 SSR primers that are specific to the strain LMG 859 and ePCR confirmed on seven other Xap genomes. This resulted in identification of 542 informative SSRs that are producing single amplicons, from which 66 primers were successfully validated through wet lab experiments on eight Xap isolates of pomegranate. Furthermore, utility of these SSRs were demostrated by analysing molecular diversity among 22 Xap isolates using 20 Xap_SSR primers. SSRs revealed moderate genetic diversity among Xap isolates (61%) and grouped 11 isolates that are repersenting six different states into one cluster. This proved the earlier evidence of wider spread of ST3 type Xap acoss India using Multi locus Sequence Typing (MLST) technique. In summary, Xap_SSR will serve as powerful genomics tools that would helps in monitoring of population dynamics, taxonomy, epidomology and quarantine aspects in bacterial blight pathogen through development of microsatellite based Multilocus Variable number of Tandem repeat analysis (MLVA) in future. Supplementary Information: The online version contains supplementary material available at 10.1007/s13205-022-03209-z.

Response of Nagpur mandarin (Citrus reticulata Blanco) to high density planting systems.

High density planting system i.e. accommodating a higher number of plants than routine in a given area is an innovative agro-technology to increase yield and thereby early net returns. Due to conventional wide spacing plantation in Nagpur mandarin (Citrus reticulata Blanco), the land remains unutilized as the plant canopy gradually increases over the years. In the present study, Nagpur mandarin (Citrus reticulata Blanco) budded on Rangpur lime rootstock was evaluated under six different planting spacings. It was observed that the organic carbon (1.10-1.82%) and major nutrients viz. N (309-430 kg ha-1), P (20-54 kg ha-1) and K (291-810 kg ha-1) increased vis-à-vis plant density and was highest under 2 × 2 m spacing. Plants were tallest at 2 × 2 m spacing with the higher PAR interception (88.2) and the lowest leaf area index (1.09). Fruit yield on area basis, under 2 × 2 m spacing was 26, 7.1, 4.6 times more as compared to conventional plantation during the first, second and third year, respectively. At fifth year of crop harvest, the highest B:C ratio (6.36) was recorded in 6 × 3 m followed by 4 × 2 m and 2 × 2 m.