Abstract
In this study, the effects of different thermal processing on antioxidant properties of white (WPJC) and red pomegranate juice concentrate (RPJC) were evaluated. Then the effects of WPJC, RPJC, and pomegranate rind powder extract (PRPE) incorporated on the oxidation of frankfurter during 60 days storage at 4 °C were investigated. According to findings, however, the thermal processing at different times and temperatures have no adverse effects on total phenolic contents and Radical scavenging activity (RSAs) of white and red pomegranate juices, total anthocyanin contents decreased. The peroxide value and TBRS of frankfurter during refrigerated storage were reduced significantly by the incorporation of WPJC and RPJC, and PRPE. In this context, WPJC, RPJC, PRPE, Butylated hydroxytoluene (BHT), and nitrite decreased the peroxide value of frankfurter by 59.22%, 65.05%, 59.22%, 58.25%, and 61.16%, respectively, while compared with control samples. In this regard, the white and red pomegranate juice concentrates, and pomegranate rind powder extract can be proposed as efficient natural antioxidants to improve the oxidative stability of frankfurter as well as other similar products.
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