Pomegranate peel (PoP), a juice byproduct often considered as a waste, comprises nearly
around 30–40% portion of the fruit. Phenolic compounds (one class of bioactive …

Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable
tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and …

Prevention of food spoilage and food poisoning pathogens is usually achieved by use of
chemical preservatives which have negative impacts including: human health hazards of the …

Pomegranate (Punica granatum L.) is extensively cultivated in Middle East especially in Iran.
For centuries, this fruit has been used in Iranian herbal medicine. Pomegranate peel, seed …

The use of natural antimicrobial compounds in food has gained much attention by the
consumers and the food industry. This is due primarily to two major factors. First, the misuse …

ETHNOPHARMACOLOGICAL RELEVANCE: Punica granatum L.(Punicaceae) has been
used for centuries in many cultures for the prevention and treatment of a wide number of …

The antimicrobial and antioxidant effects of two spice extracts and their combination on raw
chicken meat during storage for 15 days at 4° C were studied. Raw chicken meat was …

Pomegranate (Punica granatum L.) is an ancient fruit that is widely consumed as fresh fruit
and juice. The use of pomegranate fruit dates from ancient times and reports of its …

Food-borne diseases such as listeriosis and diseases caused by the emergence of multi-
drug resistant pathogens (eg Staphylococcus aureus) are globally recognized as …

The growing demand for natural food preservatives has promoted investigations on their
application for preserving perishable foods. Consequently, the meat market is demanding …