PreNat a Natural Selflife Extender

PreNat, a powdered plant-based ingredient and its food applications

The pomegranate (Punica granatum) is a deciduous fruit shrub or small tree of the Lythraceae family. It is native to regions of the Near East, but is now cultivated in many parts of the world, such as North Africa, the Mediterranean region, and parts of Asia.

The fruit of the pomegranate is usually round, about the size of an apple, with a leathery, reddish-pink skin enclosing many small, juicy, bright red seeds, known as arils. These arils are the edible part of the fruit, and have a sweet and tart flavor that is often used in cooking and beverages.

Pomegranates are a rich source of antioxidants, vitamins, and minerals, and are credited with many health benefits, including reducing inflammation, improving heart health, and even preventing certain types of cancer.

In addition to their nutritional value, pomegranates have played an important cultural and symbolic role throughout history, with references dating back to ancient civilizations such as Greece and Persia. They are often associated with fertility, abundance, and prosperity.

Pomegranates are usually in season from September to February, and can be eaten fresh or used in a variety of recipes, including salads, sauces, smoothies, and desserts. They are also used to make juice and wine.

Powdered PreNat GRA properties

At Agrosingularity we have developed a food ingredient from the pomegranate fruit, which we have called PreNat GRA (Figure 1).

This innovative ingredient offers numerous benefits to the food industry, improving the quality of the foods where it is used:

• Antioxidant: PreNat GRA is a powerful antioxidant due to its high polyphenol content. These compounds help protect food products from oxidative damage and spoilage, naturally extending their shelf life. As a natural source of antioxidants it prevents the loss of nutrients due to oxidative damage that can reduce the quality of food products from the nutritional and organoleptic point of view [1, 2, 3].
• Preservative: PreNat GRA is a natural source of polyphenols with antimicrobial properties that inhibit microbial growth [4,5], reducing the need for chemical preservatives. This makes it an ideal preservative for a wide variety of food products.
• Flavor Enhancer: PreNat GRA adds a unique flavor and enhances flavors already present in the food products where it is used, making it an excellent natural flavor enhancer and can be used in a variety of food products, such as sauces, baked goods, meat and much more.?
• Sustainable: PreNat GRA is made from pomegranates that have failed to market as fresh fruit, helping to reduce food waste and create a more sustainable food system.

Powdered PreNat GRA aplication in foods

PreNat GRA is vegan, organic and contains no allergens, making it a safe and sustainable option for food producers. It can be used in a wide variety of food products, including meat, where it can help improve the flavor and shelf life of the products.

In the meat industry it can be used as an antioxidant and preservative to naturally prolong the shelf life of fresh meat products from the nutritional, microbiological and organoleptic point of view (Figure 2).

The natural preservative properties of PreNat GRA can destroy populations or inhibit the growth of pathogenic bacteria, such as L. monocytogenes, E. coli, and Salmonella, reducing the risk of foodborne illness.

In addition, PreNat GRA can enhance the taste of meat products, making them more attractive to consumers at doses of 1%. PreNat GRA can be used in various fresh meat products, such as burgers and processed meats, resulting in higher quality products.

Conclusions

• PreNat GRA, an ingredient produced by Agrosingularity, has high content of phenolic compounds, vitamins y minerals.
• PreNat GRA has excellent antioxidant and antimicrobial properties, thus extending the shelf life of foods where it is used.
• PreNat GRA is an excellent flavour enhancer.

References

1. Natalello, A., Priolo, A., Valenti, B., Codini, M., Mattioli, S., Pauselli, M., Puccio, M., Lanza, M., Stergiadis, S., Luciano, G. 2020. Dietary pomegranate by-product improves oxidative stability of lamb meat. Meat Science 162, 108037.
2. Serhat Turgut, S., Soyer, A., I??k??,F. 2016. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Meat Science 116, 126-132.?
3. Serhat Turgut, S., I??k??, F., Soyer, A. 2017. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Meat Science 129, 111-119.
4. Alexandre, E.M.C., Silva, S., Santos, S.A.O., Silvestre, A.J.D., Duarte, M.F., Saraiva, J.A., Pintado, M. 2019. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction. Food Research International 115, 167-176.
5. Andrade, M.A., Lima, V., Silva, A.S., Vilarinho, F., Castilho, M.C., Khwaldia, K., Ramos, F. 2019. Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications? Trends in Food Science & Technology 86, 68-84.

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