Punicic acid (PuA), a unique ω-5 polyunsaturated fatty acid mostly found in pomegranate seed oil, is steadily making headway in the food industry, all thanks to its strong antioxidant and anti-inflammatory benefits. The problem, though, is the traditional method of getting PuA from pomegranate seeds. It holds back wider use in food because yields are low, costs run high, and PuA breaks down too easily. This review looks at better extraction methods, like ones using microwaves, ultrasound, enzymes, or supercritical fluids assisted-extraction technologies, to get purer, food-safe PuA. There are also biotech advances, like using synthetic biology in plants and microbes, from the selection of different chassis cells to the adjustment of fatty acid profiles to promote the PuA accumulation, thus would make PuA supply more scalable and affordable. Down the line, optimizing microbial production will help unlock PuA's full potential for functional and fortified foods.

• PMID: 41284366
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Reference Type

Journal Article | Review

Authors

Lin L, Sun ML, Wang K, Gao J, Zhao Q, Ji XJ

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Review For