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. 2022 Jan 23;11(3):301.
doi: 10.3390/foods11030301.

Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties

Heba H S Abdel-Naeem  1 , Hend Ali Elshebrawy  2 , Kálmán Imre  3 , Adriana Morar  3 , Viorel Herman  4 , Raul Pașcalău  5 , Khalid Ibrahim Sallam  2
Affiliations

Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties

Heba H S Abdel-Naeem et al. Foods. .

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.

Keywords: DPPH%; chicken patties; flavonoids; fruit peel powders; phenolics; physicochemical.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Total phenolic (A) and flavonoid (B) contents, and DPPH% (C) ac-tivity of different fruit peel powders. Columns marked by different letters showed significant differences (p < 0.05).
Figure 2
Figure 2
Appearance (A) and flavor (B) scores of chicken patties treated with different fruit peel powders. Columns marked by different letters indicate significant differences (p < 0.05).
Figure 3
Figure 3
Tenderness (A) and juiciness (B) scores of chicken patties treated with different fruit peel powders. Columns marked by different letters indicate significant differences (p < 0.05).
Figure 4
Figure 4
Overall acceptability scores of chicken patties with the incorporation of different fruit peel powders. Columns marked by different letters means significant differences (p < 0.05).
See this image and copyright information in PMC

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