Pomegranate peel extract as a bioactive inhibitor of polyphenol oxidase: a green alternative for extending fresh‐cut produce preservation

Abstract BACKGROUND Natural plant extracts, particularly those rich in flavanols, are promising alternatives to prevent enzymatic browning in fresh‐cut fruits and vegetables. Pomegranate peel, an abundant agro‐industrial byproduct, has been recognized as a potential source of bioactive compounds with antioxidant and enzyme inhibitory activities. This study investigates the inhibitory effects of a phenolic extract from the peel of Hicaz variety pomegranate on polyphenol oxidase (PPO) and its impact on the quality attributes of fresh‐cut produce. RESULTS The extract, obtained by ultrasound‐assisted extraction with a yield of 33.55%, was analyzed using liquid chromatography–tandem mass spectrometry, revealing seven major phenolic compounds. Molecular docking studies confirmed strong binding interactions with PPOs. Enzyme inhibition assays demonstrated IC₅₀ values of 0.86, 0.95 and 0.73 mg mL −1 for potato, mushroom and apple PPOs, respectively, indicating a mixed‐type inhibition mechanism. Fresh‐cut samples treated with 2 mg mL −1 extract and stored at 4 °C showed improved preservation, maintaining quality attributes and reducing browning for up to 7 days in potato and apple, and up to 3 days in mushroom. CONCLUSION The findings demonstrate that Hicaz pomegranate peel extract is an effective natural PPO inhibitor capable of extending the shelf life of fresh‐cut produce. Its potential applications in food preservation highlight both its economic value as a waste‐derived resource and its contribution to sustainable food processing. © 2025 Society of Chemical Industry.