pomegranate aril

“Heat treatments have been used to extend storability of several fruits, although no information is available about their effects on nutritive and functional properties in pomegranates, which was the objective of this research. Thus, pomegranate fruits were heat treated (dips at 45 degrees C for 4 min) and stored at 2 degrees C for 90 days.”

heat treatment → improves → nutritive and functional properties of pomegranate arils

“PJ, POMxl, POMxp, POMf, or POMa consumption resulted in a significant decrement, by 53, 42, 35, 27, or 13%, respectively, in MPM total peroxides content”

pomegranate aril extract (POMa) → reduced MPM total peroxides content by → 13%

“After consumption of PJ, POMxl, POMxp, POMa, or POMf by E (0) mice, the atherosclerotic lesion area was significantly decreased by 44, 38, 39, 6, or 70%, respectively, as compared to placebo-treated group”

pomegranate aril extract (POMa) → decreased atherosclerotic lesion area by → 6%

“Two concentrations of cold-pressed seed oil at a 300 and 600 ppm of Nigella sativa incorporated into starch-based edible coating were applied onto pomegranate arils.”

starch-based edible coating → applied → pomegranate arils

“Treatments with 300 and 600 ppm oil + starch coating greatly reduced softening of pomegranate arils, weight loss and % of browning index, loss of vitamin C, loss of anthocyanin content and delayed microbial decay.”

starch-based edible coating → reduced → softening of pomegranate arils