THE POTENTIAL OF POMEGRANATE PEEL POLYPHENOLS IN THE DEVELOPMENT OF SAFE FUNCTIONAL FOODS: A SYSTEMATIC ANALYSIS

Pomegranate peel, which is usually generated as a by-product during juice and fruit processing, has recently attracted considerable scientific attention as a source of natural polyphenols, dietary fiber, organic acids, tannins, flavonoids, and mineral substances. The present article analyzes the potential of pomegranate peel as a functional food ingredient and natural biopreservative. The study was designed as a literature-based analytical review using scientific publications devoted to the phytochemical composition, antioxidant potential, antimicrobial activity, technological applicability, and safety aspects of pomegranate peel. The reviewed data show that pomegranate peel contains biologically active compounds such as punicalagin, ellagic acid, gallic acid, catechins, and hydrolysable tannins, which are responsible for its antioxidant, antimicrobial, anti-inflammatory, and preservative effects. These properties make pomegranate peel a promising natural alternative to synthetic additives in meat, dairy, bakery, and beverage products. At the same time, the practical application of pomegranate peel requires careful standardization of extraction methods, sensory acceptability, dosage, and toxicological safety. The findings support the concept of transforming pomegranate peel from agricultural waste into a high-value ingredient for functional food production and sustainable food technology.