Bioactive Pigments from Punica granatum L. Peel: Phytochemical Profiling, pharmacological screening and Development of Natural Jelly Candy

Pomegranate (Punica granatum L.) peel, a nutrient-dense byproduct of juice processing, was investigated as a source of bioactive natural pigments. Extracts prepared in methanol, ethanol, and distilled water were subjected to qualitative phytochemical screening, disc-diffusion antibacterial assays against four food-borne pathogens, DPPH free radical scavenging analysis, and Gas Chromatography–Mass Spectrometry (GC-MS) profiling. The methanol extract exhibited the broadest phytochemical profile — positive for phenols, flavonoids, proteins, carbohydrates, cardiac glycosides, phytosterols, saponins, and coumarins — and showed the highest DPPH inhibition (55.28%) at 50 µg/mL. GC-MS analysis resolved 40 compounds; gallic acid predominated (43.25%), followed by quercetin (10.00%), 4H-pyran-4-one derivative (6.07%), furfural (4.60%), and oleic acid (4.45%). Antibacterial assay confirmed significant inhibitory activity against Bacillus sp. (2.46 ± 0.05 cm) and Klebsiella sp. (1.66 ± 0.05 cm). Jelly candies enriched with pomegranate peel extract attained gumminess values of 13.64–15.42 N, comparable to commercial standards. These findings position pomegranate peel as a viable, sustainable source of multifunctional natural colorants for clean-label food product development.