Error
  • The authentification system partialy failed, sorry for the inconvenience. Please try again later.
Open Access
Issue
BIO Web Conf.
Volume 191, 2025
The 6th International Conference on Environmentally Sustainable Animal Industry and The 6th Animal Production International Seminar (ICESAI APIS 2025)
Article Number 00016
Number of page(s) 10
DOI https://doi.org/10.1051/bioconf/202519100016
Published online 20 October 2025
  • Arun, K. B., Madhavan, A., Anoopkumar, A. N., Surendhar, A., Liz Kuriakose, L., Tiwari, A., Sirohi, R., Kuddus, M., Rebello, S., Kumar Awasthi,M., Varjani, S., Reshmy, R., Mathachan Aneesh, E., Binod, P., & Sindhu, R. (2022). Integrated biorefinery development for pomegranate peel: Prospects for the production of fuel, chemicals and bioactive molecules. Bioresource Technology, 362, 127833. doi: 10.1016/j.biortech.2022.127833 [Google Scholar]
  • Siddiqui, S. A., Singh, S., & Nayik, G. A. (2024). Bioactive compounds from pomegranate peels - Biological properties, structure–function relationships, health benefits and food applications – A comprehensive review. Journal of Functional Foods, 116, 106132. doi: 10.1016/j.jff.2024.106132 [Google Scholar]
  • Lara-Espinoza, C., Carvajal-Millán, E., Balandrán-Quintana, R., López-Franco, Y., & Rascón-Chu, A. (2018). Pectin and pectin-based composite materials: Beyond food texture. Molecules, 23(4). doi: 10.3390/molecules23040942 [Google Scholar]
  • Ibrahim, A., Awad, S., & El-Sayed, M. (2020). Impact of pomegranate peel as prebiotic in bio-yoghurt. British Food Journal, 122(9), 2911–2926. doi: 10.1108/BFJ-04-2019- 0296. [Google Scholar]
  • Jany, J. F., Nupur, A. H., Akash, S. I., Karmoker, P., Mazumder, M. A. R., & Alim, M. A. (2024). Fortification of functional yogurt by the phytochemicals extracted from pomegranate peel. Applied Food Research, 4(2), 100479. doi: 10.1016/J.AFRES.2024.100479. [Google Scholar]
  • Bakhti, S., Bekada, A., Bouzouina, M., & Benabdelmoumene, D. (2025). Pomegranate Peel Extract Fortified Yogurt: Effect on Physicochemical, Microbiological and Sensory Quality of Functional Dairy Product. Asian Journal of Dairy and Food Research, 44(1), 8–15. doi: 10.18805/AJDFR.DRF-426. [Google Scholar]
  • Pore, S., Thorat, Y., Gaikwad, N., & Hosmani, A. (2024). Pomegranate peel extract as an eco-friendly acid–base indicator and pH indicator paper. Journal of the Iranian Chemical Society, 21(4), 1151–1162. doi: 10.1007/s13738-024-02989-w. [Google Scholar]
  • Deshwal, G. K., Tiwari, S., Kumar, A., Raman, R. K., & Kadyan, S. (2021). Review on factors affecting and control of post-acidification in yoghurt and related products. Trends in Food Science and Technology, 109, 499–512. doi: 10.1016/j.tifs.2021.01.057. [CrossRef] [Google Scholar]
  • Temiz, H., & Ersöz, E. B. (2023). Determination of Some Quality Characteristics and Rheological Properties of Yoghurts Made Using Cow Milk and Soy Drink Mixture Enriched with Pomegranate Peel Extract. Journal of Agricultural Sciences, 29(2), 561–572. doi: 10.15832/ankutbd.1015063. [Google Scholar]
  • Celik, O. F., Kilicaslan, M., Akcaoglu, S., & Ozturk, Y. (2023). Improving the antioxidant activity of yogurt through black and green tea supplementation. International Journal of Food Science and Technology, 58(11), 6121–6130. doi: 10.1111/ijfs.16722. [Google Scholar]
  • Hu Zhuang, Shang Chu, Ping Wang, Bin Zhou, Lingyu Han, Xiongwei Yu, Qinli Fu, and S. L. (2019). Study on the Emulsifying Properties of Pomegranate Peel Pectin from Di erent Cultivation Areas. Molecules, 24(1819), 1–14. doi: http://dx.doi.org/10.3390/molecules24091819. [Google Scholar]
  • Zeng, J., Ren, X., Zhu, S., & Gao, Y. (2021). Fabrication and characterization of an economical active packaging film based on chitosan incorporated with pomegranate peel. International Journal of Biological Macromolecules, 192(July), 1160–1168. doi: 10.1016/j.ijbiomac.2021.10.064. [Google Scholar]
  • Man, G., Xu, L., Wang, Y., Liao, X., & Xu, Z. (2022). Profiling Phenolic Composition in Pomegranate Peel From Nine Selected Cultivars Using UHPLC-QTOF-MS and UPLC-QQQ-MS. Frontiers in Nutrition, 8, 807447. doi: 10.3389/FNUT.2021.807447/BIBTEX. [Google Scholar]
  • Magangana, T. P., Makunga, N. P., Fawole, O. A., & Opara, U. L. (2020). Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review. Molecules 2020, Vol. 25, Page 4690, 25(20), 4690. doi: 10.3390/molecules25204690. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.