alexa Pomegranate Processing and Value Addition: Review
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Review Article

Pomegranate Processing and Value Addition: Review

Dhinesh KV* and Ramasamy D

CFDT, TANUVAS, Chennai, India

*Corresponding Author:
Dhinesh KV
Research Scholar, CFDT
TANUVAS, Chennai-600052, India
Tel: 09677702377
E-mail: [email protected]

Received Date: January 14, 2016; Accepted Date: February 02, 2016; Published Date: February 05, 2016

Citation:Dhinesh KV, Ramasamy D (2016) Pomegranate Processing and Value Addition: Review. J Food Process Technol 7: 565. doi:10.4172/2157-7110.1000565

Copyright: © 2016 Dhinesh KV, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Minimally processed ready-to-eat pomegranate arils have become popular due to their convenience, high value, unique sensory characteristics, and health benefits. Pomegranate is one of the most important fruit crops in India because of its adaptable nature, high profitability and being cultivated on a commercial scale in India and the fruits are good source of nutrients and bioactive compounds, mainly anthocyanins which exhibit strong chemo-preventive activities such as anti-mutagenicity, anti-hypertension, anti-oxidative potential and reduction of liver injury. The research on the development of the new pomegranate derived products such as minimally processed pomegranate seeds, jams, marmalades, single strength juices, jellies, juice concentrates, frozen seeds, refrigerated seeds, seeds in syrup, candied arils, arils in brandy and in vinegar, carbonated beverages, pomegranate wine, pomegranate syrup etc. has been carried out. The processed products such as anardana, juice, concentrate; syrup and jelly were highly acceptable because of their nutritive and dessert qualities and palatability. The modified atmosphere packaging offered an additional innovative tool for the optimal use and value addition of lower grade pomegranate fruits. The minimally processed pomegranate arils and frozen arils packed in punnets and pomegranate juice are the most appealing products to consumers than whole fruit. Pomegranate juice can be used in beverages, for jellies, for preparation of pomegranate juice concentrate, as flavouring and colouring agents and for dietetic and prophylactic treatment purposes. This new sector of pomegranate industrial processing will allow the use of non commercial pomegranate fruits with some physical defects and fruit disorders, having the good quality juice and seeds, to the preparation of these new products, thus improving pomegranate utilization for human health.


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