Pomegranate peel (Punica granatum L.): potential use as a source of functional ingredients in emulsified cooked meat products

The industrial processing of fruits and agricultural products produces a wide range of by-products which may constitute a source of contamination. However, today it has been recognized that the fruit and vegetable residues consisting mainly of leaves, shells and seeds, constitute an important source of fiber and antioxidants, which can be used as functional ingredients in the elaboration of different foods. In particular, peel of the pomegranate fruit is a very promising agro-industrial co-product to be used as a functional ingredient due to its high content of fiber and polyphenolic compounds. On the other hand, the meat industry faces new challenges due to the growing interest of consumers to acquire healthier meat products. Therefore, it is presented a review of the main components present in the shell of pomegranate fruit, as well as their inclusion in the formulation of emulsified cooked meat products, as an alternative to add value to an agro-industrial residue and to generate meat products that promote the consumers health