A review on sustainable use of pomegranate waste in vegan food formulations

Abstract

The increasing demand for dairy alternatives has been driven by concerns related to lactose intolerance, milk allergies, environmental sustainability, and health risks associated with high-fat dairy consumption. This review explores the potential of pomegranate peel as a functional ingredient in vegan paneer, a dairy-free alternative that traditional paneer in texture and nutritional value while offering additional health benefits. Plant-based milk substitutes offer comparable nutritional benefits, including immune support, cardiovascular protection, and improved bone health. Among plant-based innovations, pomegranate peel byproduct, rich in bioactive compounds like punicalagin, ellagic acid, and flavonoids, gained attention for its antioxidant, anti- inflammatory, antimicrobial, and anticancer properties. This review explores the potential of pomegranate peel as a functional ingredient in vegan paneer, a dairy-free alternative that traditional paneer in texture and nutritional value while offering additional health benefits. Vegan paneer, made from soy, nuts, or coconut, provides a sustainable, cholesterol-free protein source. Incorporating pomegranate peel enhances its shelf life, antioxidant capacity, and therapeutic potential, aligning with clean-label trends. The study also highlights pomegranate peel’s applications in food preservation, meat products, animal feed, and bakery items, underscoring its versatility.