TY  - BOOK
AU  - Deena  Bijoy
AU  - Mini, C (Guide)
TI  - Utilization of pomegranate (Punica granatum L.)peel as a natural food colourant
U1  - 631.56 
PY  - 2023///
CY  - Vellayani
PB  - Department of postharvest management, college of agriculture 
KW  - Natural food colour
KW  - Anthocyanins as natural colourants
KW  - Pomegranate peel
KW  - Anthocyanins as antioxidant
KW  - Postharvest management
N1  - Msc
N2  - The present study titled “Utilization of pomegranate (Punica granatum L.) peel 
as a natural food colourant” was carried out in the Department of Postharvest 
Management,College of Agriculture,Vellayani during the period 2021-2023, with the 
objective of standardizing food formulations using pomegranate peel as a natural 
colourant. 
 The study was carried out as two experiments with anthocyanin pigment extracted 
by acidified ethanolic maceration of dehydrated peels of pomegaranate (Punica 
granatum L.) fruits which were collected as a byproduct from processing unit. 
 Three processed food products viz., lime squash, jackfruit jelly and ashgourd 
candy, each of liquid, semisolid and solid nature were prepared with incorporation of 
anthocyanin pigment at 1%, 2% and 3% concentration along with control in the first 
part of the experiment and were subjected to evaluation of chemical, nutritional and 
sensory quality parameters for selecting the most acceptable pigment concentration. 
 Lime squash with 2% anthocyanin pigment had highest antioxidant activity 
(89.44%) and higher anthocyanin content (7.42 mg100g-1
) with highest mean scores 
for appearance (7.86), colour (8.22) and overall acceptability (7.52); hence, 2% was 
selected as the optimum concentration of anthocyanin pigment for incorporation in lime 
squash. 
 Jackfruit jelly incorporated with 3% anthocyanin pigment had lowest 
acidity(0.89%), highest anthocyanin content (5.52 mg100g-1
) and a comparatively 
higher antioxidant activity (41.00%) with maximum mean score of appearance (8.30), 
colour(8.70) and overall acceptability score (8.13) and hence 3% was selected as the 
optimum concentration of anthocyanin pigment for incorporation in jelly. 
 The optimum concentration of anthocyanin pigment for candy preparation 
was found to be 2%, as it had high antioxidant activity (59.09%), higher anthocyanin 
(6.24 mg 100g-1
) and highest ascorbic acid content (65 mg 100g-1 ) as well as best 
appearance (7.80), color (7.90), and overall acceptability (8.0) score among the colored 
candies. Anthocyanin content and antioxidant activity were lowest for colourless candy 
and pigment incorporation did not adversely affect the flavour, taste and texture, but 
colour and appearance of candies with no pigment were highest. Computation of overall 
acceptability also showed the superiority of colourless candy with highest overall 
acceptability score (8.30). Among the coloured candies, candy with 2% pigment 
recorded the highest overall acceptability of 8.00; hence 2% was selected as the 
optimum concentration of anthocyanin pigment for incorporation in candy.
Incorporation of anthocyanin pigment resulted in production of products rich in 
anthocyanin contents and antioxidant activity. As the concentration increased from 1-
3%, anthocyanin content was increased and antioxidant activity was same for all the 
pigment incorporated products. 
 The three products were prepared by incorporating the respective optimum 
concentration of anthocyanin and pigment stability in products was assessed by storing 
the products in glass containers under ambient and low temperature condition for a 
period of 3 months in the second part of the study. 
Ascorbic acid, anthocyanin content and antioxidant activity were higher under 
low temperature compared to ambient storage in all the three pigment incorporated 
products. The quality parameters of all the products were affected by storage period. A 
reduction of 11.02%, 6.32% and 3.53% anthocyanin content was recorded in lime 
squash, jackfruit jelly and ashgourd candy respectively, indicating a reasonably higher 
pigment stability during storage. 
The present study could formulate three different antioxidant rich processed 
products incorporated with natural anthocyanin from pomegranate peel, with 
comparatively better pigment stability for a period of three months, proving the 
potential of pomegranate peel as a natural colourant in processing industry

ER  -