A review on antimicrobial film packaging from pomegranate peel waste / Nurul Izzati Othman

This paper highlights the potential of pomegranate peel waste as an alternative preservatives food packaging. The purpose of this study is to conduct a thorough review of the most recent research on the use of alternative preservatives derived from pomegranate peel waste for antimicrobial film food packaging. This article describes current developments in the biochemical composition, antimicrobial potential, and food preservation features of pomegranate peel extracts, as well as a discussion of those developments. The pomegranate peel can be an effective and natural option for synthetic preservative agents. The efficiency of extraction compounds derived from plant tissues can be affected by various factors, such as the method of extraction used, the type of solvents used for the extraction, and the differences in the mixture of solvents used for different materials. The antimicrobial activity of PPE was more substantial than that of other parts, which was related to the total amount of flavonoids and tannins in PPE. Several foodborne pathogens, such as Escherichia coli, Fusarium sambucinum, Penicillium italicum, and Bacillus subtilis, were found to be susceptible to the antibacterial actions of PPE. The findings indicated that the peels of pomegranate fruits are the primary by-products produced during the food processing of pomegranate. These peels are rich in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even when exposed to high temperatures.