Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties.

Heba H.S Abdel-Naeem,Raul Pașcalău,Hend Ali Elshebrawy,Khalid Ibrahim Sallam,Adriana Morar,Viorel Herman,Kálmán Imre

doi:10.3390/foods11030301

Abstract

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.

Highlights

Introduction iationsChicken meat and its derivatives are one of the most widely consumed food products throughout the world
The analysis of the four different fruit peel powders prepared in the present study revealed that their phenolic and total flavonoid contents were significantly (p < 0.05)
DPPH% activity followed the same pattern as the results of the total phenolic and total flavonoid contents, where the highest antioxidant activity was observed in lemon peel powder and the lowest effect was found in banana peel powder (Figure 1)

Summary

Introduction

Chicken meat and its derivatives are one of the most widely consumed food products throughout the world. Its consumption has been increasing rapidly due to its healthy and nutritional image In this regard, the amount of proteins, essential amino acids, and vitamins are well presented along with a relatively low fat and cholesterol content [1]. The amount of proteins, essential amino acids, and vitamins are well presented along with a relatively low fat and cholesterol content [1] Their high moisture content with favorable pH and water activity along with their content of unsaturated fatty acids make such meat highly perishable and an ideal medium for bacterial growth and lipid oxidation, causing shelf life quality deterioration [2]. During the manufacturing of chicken meat products, the mincing process, incorporation of air, and presence of non-heme iron together with the generated heat cause disruption in the cell membranes of muscle and facilitate the Licensee MDPI, Basel, Switzerland

Methods

Results

Conclusion