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The effects of alcoholic extract from pomegranate (Punica granatum) peel on some hematological and biochemical parameters, including RBC, Hb, Hct, MCV, MCH, MCHC, WBC, TP, CHO, GLU, LDL, HDL, Glb, TG, GOT, GPT, Alb, ALK, LDH, and lysozyme activity of common carp )Cyprinus carpio( fingerlings (11.73 ± 1.81g) were studied for a period of 75 days. Treatments included different concentrations of ethanol extract of pomegranate peel (Zero: control, 50, 150, 300 and 600 mg/kg of diet). At the end of experiment, all fish were sedated for morphometric measurement and blood sampling. Significant increases in Hb, Hct and RBC in groups 300 and 600 mg/kg of diet were observed (P<0.05). Total protein in groups 150, 300 and 600 mg/kg of diet showed a significant difference with other groups (P<0.05). Lysozyme activity was significantly enhanced in all diet containing pomegranate peel extract compared to the control group (P<0.05). In brief, the present study revealed an overall improvement in hematological parameters and lysozyme activities and total protein when 300 mg pomegranate peel extract was used in the diet.

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Alicyclobacillus acidoterrestris has recently obtained great attention in fruit juice industry due to its high resistance to juice pasteurization. Several methods for inhibition of this bacterium have been proposed. Pomegranate peel, as a byproduct of fruit juice factories, has antibacterial and functional properties. Pomegranate peel extracts containing effective compounds were extracted by methanol (MeOH), ethanol (EtOH) and acetone. In comparison within different extracts, pomegranate peel extracted by acetone (PPEA) had the highest content of phenolic, flavonoid and flavonol contents, (i.e. 226, 70 and 61 mg/g, respectively). Furthermore, 250μg/ml PPEA showed strong anti-Alicyclobacillus acidoterrestris property on orange serum agar and apple juice without any side effects on apple juice turbidity. The extracts obtained by EtOH and acetone during 24 days showed side effects on apple juice turbidity in 1000 μg/ml but the extracts obtained by MeOH did not affect apple juice turbidity at the same time.

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Pomegranate fruits peel is an inedible part obtained during processing of pomegranate juice. Pomegranate peel is a rich source of tannins, flavonoids and other phenolic compounds. The palm syrup has unique odor and taste; it has high potential to be a new sweetener which is natural and chemical-free. In this study, the effect of aqueous extract of pomegranate peel adding at levels 10%, 20%, 30% and palm syrup adding at levels 2%, 4%, 6% on some physicochemical (pH, titratable acidity, total solid and viscosity) and overall acceptability of functional flavored milk was investigated during 21-day cold storage. The milk used for producing functional flavored milk samples was preheated at 50ºC, palm syrup and pomegranate peel extract were added to milk and were mixed for 5 minutes; then, The mix was heated at 75ºC for 15 minutes. After cooling at 25°C, flavored milk samples were hold at 4ºC. Acording to present research, with adding pomegranate peel extract pH, viscosity and total solid decreased (p<0.01); however, titratable acidity increased (p<0.01). Reduction in pomegranate peel extract levels improved overall acceptability of functional flavored milk samples (p<0.01). With adding palm syrup, titratable acidity (p<0.05) and total solid (p<0.01) decreased; however, pH  and viscosity increased (p<0.01). With adding different amounts of palm syrup, there was no different in sensory properties of flavored milk samples (p>0.05). In terms of overall acceptability, functional flavored milk sample containing 10% pomegranate peel extract and 4% palm syrup gained the highest score in comparison with the other samples.

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Advanced glycation end products (AGEs) are a group of compounds formed during the Maillard reaction, which can have adverse effects. This study aims to investigate the formation of fluorescent AGEs using the response surface method (RSM). Factors such as protein type ((whey protein 2.0, 3.5, and 5.0 %w/v) and casein (1.0, 2.0, and 3.0 %w/v)), three types sugar ((glucose and frouctose (0.2, 0.6, and 1.0 M) and lactose (0.1, 0.3, and 0.5 M)), and pomegranate peel (PPE) concentration (250.0, 500.0, and 750.0 ppm) along with their interactions are analyzed. The results of this study showed that, the type of protein, type of sugar, and concentration of phenolic extract from pomegranate peel were effective in preventing the formation of AGEs, and the pomegranate peel extract (specially at 750.0 ppm) was able to effectively prevent glycation reaction. According to the results, protein type and concentration significantly influence AGEs formation. The inhibitory activity of the extract in the model system containing casein was lower than the system containing whey protein, and overall, the inhibitory power decreased with an increase in protein concentration. By changing the type of sugar present in the model system, the inhibitory behavior of the pomegranate peel extract became complex, showing increased, decreased, or no effect in some cases. Further investigations can suggest the use of this extract, especially in the formulation of food products, including infant formulas.
 

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Nowadays, due to the interest in consuming extra-beneficial foods and the increasing spread of cardiovascular diseases, the desire to consume extra-beneficial products has increased. Therefore, researchers are looking for the optimization of new formulations of products with practical features in this direction. The study aimed to produce a functional energy drink containing tannin-linoleic acid-conjugated chitosome. After extracting bioactive compounds (especially tannin) from pomegranate peel, they were included in the structure of chitosomes along with conjugated linoleic acid. The results showed the significant effect of different concentrations of pomegranate biological extract on the oxidative stability of linoleic acid. The results showed the significant effect of different concentrations of pomegranate biological extract on the oxidative stability of linoleic acid. The examination of nano-chitosome groups showed the presence of structures in pomegranate bioactive along with linoleic acid in chitosomes. The uniformly chitosan spherical particles were observed with sizes of 77.66 and 79.90 nm. The addition of nano chitosomes showed a significant increase in pH (decrease in acidity), increase in turbidity, viscosity, two phases, and phenolic content. Also, a decrease in the L* value and an increase in a* and b* values were reported. The present results showed that biopolymers play a key role in the stability of the liposome membrane structure. They have a stable release of molecules trapped by a spatial barrier on the surface. This nano chitosome will provide a potential platform for the carrier's design for nutrients or preservatives, to increase the shelf life and safety of food matrices.