Green extract of pomegranate peel (Punica granatum L.) obtained by ultrasound assisted extraction and its preservative properties on raw chicken burgers

Abstract

Meat is essential to the diet; its components provide necessary nutrients for body functioning. Chicken has been the most purchased protein, having high preference among consumers globally; nevertheless, the chicken industry faces a significant challenge to preserve the quality of chicken meat and the safety of consumers. Pomegranate peel (Punica granatum L.), as a by-product, is an excellent source of phenolic compounds with preservative properties, and ultrasonic-assisted extraction (UAE) is a sustainable extraction method that can be applied to this by-product, enhancing the extraction potential of safety solvents as water. Previously, our teamwork identified the optimum conditions of ultrasound extraction and the best antioxidant extracts of pomegranate peel. This study evaluated the effect of ultrasound-assisted pomegranate peel extract (PPE 0.1% and 1.0%) on pH, color, shear force, TBARS, and protein oxidation of chicken burgers during 16 days under two storage conditions (4 ± 1 °C and −18 ± 1 °C). The comparative and discriminant analysis showed that PPE 1.0%, time, and freezing conditions significantly preserved the quality of the chicken burgers. The principal component analysis showed a strong relationship between pH, TBARS, and shear force with the samples at 12 and 16 days of exposure. Results show the potential use of PPE as an antioxidant in raw chicken burgers, inhibiting lipid and protein oxidation and preserving chicken burgers.