Pomegranate-based functional foods: Linking human clinical outcomes, technological advances, market opportunities and future trends

The pomegranate processing industry generates approximately 1.62 million tons of by-products annually, which are rich in valuable bioactive compounds but largely underutilized. These fractions represent a strategic opportunity for sustainable innovation in functional food development. Despite numerous reviews addressing on chemical composition, few have integrated recent human clinical evidence with technological strategies for by-product valorization. This review critically examines randomized, placebo-controlled clinical trials (2020–2025) evaluating the effects of pomegranate-based products on health, alongside technological innovations for incorporating pomegranate fractions into functional foods. Hydrophilic bioactives such as ellagic acid and punicalagins, as well as lipophilic compounds including punicic acid, β-sitosterol, and β-carotene, are discussed in the context of their clinical relevance and technological application. Clinical evidence supports the therapeutic potential of pomegranate in reducing inflammation, modulating lipid metabolism and gut microbiota, and improving liver function, immune response, and body composition. Reported benefits include improvements in hepatic steatosis, osteoarthritis, type 2 diabetes, allergic asthma, and neonatal jaundice. Technological applications, particularly of peel extract and juice, have been shown to enhance antioxidant, antimicrobial, and sensory properties in diverse products, while encapsulation and other delivery systems improve stability and bioavailability. Pomegranate-derived ingredients also provide natural, clean-label alternatives to synthetic additives. Nevertheless, challenges remain regarding bioactive degradation, sensory impacts, and targeted delivery. Addressing these issues through emerging strategies such as nanoencapsulation, oleogel systems, edible films, and plant-based matrices could expand the applications of pomegranate-based ingredients and strengthen their role in health-promoting, sustainable, and market-relevant functional foods. • Clean-label trends favor pomegranate for its multifunctional and sustainable ingredients. • Pomegranate exerts anti-inflammatory effects and modulates lipid metabolism and hormonal balance. • Ellagic acid and punicalagins A and B stand out as hydrophilic bioactive compounds. • Punicic acid, β-sitosterol, and β-carotene stand out as lipophilic bioactive compounds. • Emerging trends use encapsulation to deliver all hydro- and lipophilic pomegranate bioactives.