{"title":"Extraction and stabilization of pomegranate seed oil: a functional oil for the food industry","authors":"Tolulope Joshua Ashaolu, D. Esther Lydia, Abdur Rehman, Aiman Karim, Seid Mahdi Jafari","doi":"10.1007/s11694-024-02956-2","DOIUrl":null,"url":null,"abstract":"<div><p>Several innovative strategies are being explored to obtain and apply essential and functional oils to human lifestyle such as food. These oils are extracted from different raw materials while prospecting for greener and sustainable options. Pomegranate stands out in this regard, with its seed constituting 20% of the total seed weight. In this review, we examined the profile of pomegranate seed oil (PSO) and different extraction techniques to obtain PSO in its purest form. Since encapsulation systems play a role in safeguarding bioactive compounds such as fatty acids, phytosterols, tocopherols, and phenolics in PSO from oxidative degradation, we discussed the formulation and encapsulation of PSO. This then dovetailed with the applications of PSO in the food industry. The reviewed literature showed that more studies dealing with the pilot scale production of PSO are warranted and crucial to the food sector.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"167 - 184"},"PeriodicalIF":2.9000,"publicationDate":"2024-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02956-2","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Several innovative strategies are being explored to obtain and apply essential and functional oils to human lifestyle such as food. These oils are extracted from different raw materials while prospecting for greener and sustainable options. Pomegranate stands out in this regard, with its seed constituting 20% of the total seed weight. In this review, we examined the profile of pomegranate seed oil (PSO) and different extraction techniques to obtain PSO in its purest form. Since encapsulation systems play a role in safeguarding bioactive compounds such as fatty acids, phytosterols, tocopherols, and phenolics in PSO from oxidative degradation, we discussed the formulation and encapsulation of PSO. This then dovetailed with the applications of PSO in the food industry. The reviewed literature showed that more studies dealing with the pilot scale production of PSO are warranted and crucial to the food sector.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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