Pomegranate peel powder for the sustainable development of a novel date jam: Texture profile, color parameters, microstructure features, antioxidant activity, and sensory properties

Abstract

Using natural ingredients and upgrading low-value products in manufacturing new foods are promised trends for healthy and sustainable foods. Pomegranate peels, the main by-product of the pomegranate juice industry, have higher antioxidants, dietary fibers, and pectin contents. Therefore, this research aims to investigate the impact of pomegranate peel powder (PPP) addition on the optical measurements, texture, organoleptic properties, microstructure characteristics, polyphenols content, and antioxidant activity of date jams. The PPP was added at gradual levels of 0, 1.5, 3, 4.5, and 6% (w/w). The hardness, cohesiveness, adhesiveness, and gumminess of the jams increased significantly with increasing PPP concentration. As PPP concentration increased, L∗ values decreased, whereas a∗, b∗, and ΔE increased. The total polyphenols and antioxidant activity rose with increasing PPP concentration. The microstructure investigation and sensory evaluation showed that adding PPP up to 4.5% improved the morphological and sensory properties of the jams; a further increase of PPP to 6% showed negative effects. Generally, the sample containing 4.5% PPP was most acceptable. The current study suggests that PPP could be used as a promised, natural, and low-cost ingredient in the jam industry to improve the texture, antioxidant activity, and overall acceptance. • Pomegranate peel powder (PPP) can be used as a promised component for jam product. • Phytochemical properties of date jam improved with the addition of PPP. • PPP enhanced the textural properties of date jam. • The inclusion of PPP to the date jams up to 4.5% improved sensorial properties.