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Current trends in the use of new pigments of natural origin have led to the investigation of novel technologies for obtaining them. The objectives of this study were to evaluate the extraction process by microwave (MAE) and ultrasound (UAE) assisted techniques and a treatment using simultaneously both techniques (hybrid way) (HM-UE) of pigments from corn with different shades of red (highly pigmented corn = RA, moderately pigmented corn = RM and poorly pigmented corn = RB), and to determine the color, content of hydrolyzable polyphenols, condensed tannins, and antioxidant potential by DPPH, ABTS and FRAP tests. Finally, the pigments obtained by HM-UE underwent thermogravimetric analysis (TGA) and were characterized by Fourier transform infrared spectrometry (FTIR) and HPLC-MS. Results indicated that hybrid-assisted extraction (HM-UE) yields higher extraction yields (p

Background: Pomegranate (Punica granatum L.) is a fruit native to South Asia, and currently can grown in tropical and subtropical areas, including Mexico, which produces approximately seven thousand metric tons per year. Pomegranate stands out for its rich flavor and functional properties, which is why it has gained acceptance in different countries in the marketing of assorted products such as jellies, jams, drinks, and its effectiveness against diseases and pathogenic microorganisms. Scope and approach: This review summarizes information about the bioactive compounds of pomegranate and its nutritional properties as functional food, with emphasis on its by-products (aril, seed, and peel). Punica granatum contains bioactive compounds, the peel has a higher content of these compounds and in vitro biological properties reported by different authors. Key findings and conclusions: Pomegranate and its by-products have functional properties, such as antimicrobial, anticancer, and antiviral, even against SARS COV-2 virus in vitro studies; activities attributed to punicalagin, punicalin, ellagic acid, punicic acid, and anthocyanins. It is important to further analyze this fruit's functional and nutritional effects, especially the peel. To study the mechanisms involved, to develop industrial processes for the development of a nutraceutical or functional food product.