Ultrasound‐assisted extraction of pomegranate peel antioxidants: A green process to obtain a meat preservative

Abstract

As an agro-food by-product, pomegranate peel is a potential source of bioactive compounds with preservative properties. Ultrasound-assisted extraction (UAE) is a green extraction method that is useful in increasing extraction yields and reducing extraction time without using toxic solvents. This study aimed to optimize the UAE of a pomegranate peel for its use as a preservative using water as the solvent, maximizing its antioxidant potential for its particular application to chicken burgers. A Box–Behnken design was applied using extraction time, extraction temperature, and ultrasound amplitude as independent variables. The response surface methodology (RSM) results showed that the highest concentration of the phenolic compound is obtained at amplitude—50%, temperature—38°C, and time—15 min. The extracts with RSM conditions at a concentration of 0.8% indicated that the extracted preservative exerts the ability to delay meat oxidation on days 1, 2, 4, and 7, even better than ascorbic acid. Practical applications The waste and elimination of agro-industrial by-products generate significant environmental impacts and critical economic losses. Today, a sustainable paradigm it seeks to add extra value to these by-products by giving them a new application in the production chains, thus favoring the circular economy. The ultrasound-assisted process is an excellent tool to obtain green compounds that cover the recent concern from the industry and consumers for healthier foods. In this case, the application of the pomegranate peel extract is presented as an alternative to synthetic preservatives due to its great antioxidant capacity.