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Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties
Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834443/ https://www.ncbi.nlm.nih.gov/pubmed/35159453 http://dx.doi.org/10.3390/foods11030301 |
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author | Abdel-Naeem, Heba H.S. Elshebrawy, Hend Ali Imre, Kálmán Morar, Adriana Herman, Viorel Pașcalău, Raul Sallam, Khalid Ibrahim |
author_facet | Abdel-Naeem, Heba H.S. Elshebrawy, Hend Ali Imre, Kálmán Morar, Adriana Herman, Viorel Pașcalău, Raul Sallam, Khalid Ibrahim |
author_sort | Abdel-Naeem, Heba H.S. |
collection | PubMed |
description | Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at −18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 mg gallic acid/g total phenolics and 35 mg rutin/g total flavonoids) and had the highest free radical scavenging activity (90%). The fruit peel powders used, especially the banana peel powder, induced an increase in protein (22.18 g/100 g) and a decrease in fat (10.52 g/100 g) content. Furthermore, all the fruit peel powders exhibited significant antioxidant and antibacterial activities compared with the control samples. The sensory attributes were improved in all treated groups, especially in the lemon peel powder-treated patties. Consequently, the obtained results support the application of fruit peel powders, as natural sources of antioxidants with antibacterial effects, as health-promoting functional additives during the manufacturing of meat products. |
format | Online Article Text |
id | pubmed-8834443 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88344432022-02-12 Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties Abdel-Naeem, Heba H.S. Elshebrawy, Hend Ali Imre, Kálmán Morar, Adriana Herman, Viorel Pașcalău, Raul Sallam, Khalid Ibrahim Foods Article Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at −18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 mg gallic acid/g total phenolics and 35 mg rutin/g total flavonoids) and had the highest free radical scavenging activity (90%). The fruit peel powders used, especially the banana peel powder, induced an increase in protein (22.18 g/100 g) and a decrease in fat (10.52 g/100 g) content. Furthermore, all the fruit peel powders exhibited significant antioxidant and antibacterial activities compared with the control samples. The sensory attributes were improved in all treated groups, especially in the lemon peel powder-treated patties. Consequently, the obtained results support the application of fruit peel powders, as natural sources of antioxidants with antibacterial effects, as health-promoting functional additives during the manufacturing of meat products. MDPI 2022-01-23 /pmc/articles/PMC8834443/ /pubmed/35159453 http://dx.doi.org/10.3390/foods11030301 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Abdel-Naeem, Heba H.S. Elshebrawy, Hend Ali Imre, Kálmán Morar, Adriana Herman, Viorel Pașcalău, Raul Sallam, Khalid Ibrahim Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties |
title | Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties |
title_full | Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties |
title_fullStr | Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties |
title_full_unstemmed | Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties |
title_short | Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties |
title_sort | antioxidant and antibacterial effect of fruit peel powders in chicken patties |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834443/ https://www.ncbi.nlm.nih.gov/pubmed/35159453 http://dx.doi.org/10.3390/foods11030301 |
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