석류과일 껌질을 활용하는 새로운 기능성 식품의 최근 연구 동향
- 저자
- 김*기
- 게재저널
- 한국식품영양학회지 30권 2호(2017)
- 키워드
- pomegranate pel, pomegranate pel extracts, polyphenolic compounds, bioactive substances, functional fods
- 개요
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Functional fods are of great significance since our society is acelerating into aging. An aging society has many physiological metabolic diseases such as hypertension, diabetes, heart disease, cancer, dementia and geriatric diseases.
Fundamental treatments for the elderly are almost imposible and the social burden is heavy. If these diseases can be prevented or aleviated by improving dietary habits using functional fods, the significance would be very large.
Pomegranate has ben found to have 124 diferent kinds of phytochemicals. Polyphenols have a wide range of protective efects including various physiological metabolic diseases and cancers. It is necesary to develop functional fods such as preservatives and fod extenders which can contribute to fod safety, required in the fod industry, by using such bioactive substances. Pomegranates have ben reported to decrease the impact of many serious ilneses. There is a considerable
amount of bioactive substances in the pel of a pomegranate, which has potent anticancer, antioxidant, antimicrobial and anti-apoptotic properties. Unfortunately, the pel is typicaly discarded after procesing. Despite knowledge regarding the
bioactive substances in the pomegranate pel and pel extracts, including their functionality and diversity, the knowledge is not wel known by consumers in general.
The aim of this study was to review up to date research trends for procesing and developing new functional fods by utilzing nutritonal functional substances, favourite fod materials, and materials for procesing fod contained in pomegranate pels and pomegranate pel extracts. This study wil summarize the data found in pomegranate pel and pomegranate pel extract literature mainly recently published in Science Direct. There are polyphenolic compounds (elagitanins, punicalagin, proanthocyanidin, flavonoids, polysacharides, etc.) in the fruit pel, making up about 50% of the pomegranate’s weight. The polyphenol content of a pomegranate fruit pel is 149.91 mg/g, which is about 10 times higher than the juice. Paying atention to the fact that the elagitanin content (14.2 mg/g) in the fruit pel is also twice as high as that of the fruit juice and seds, that confirms the posibilty of utilzing the pel as a fod ingredient capable of developing new functional bioactive fods
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