Physical, Chemical, and Antioxidant Characterization of Nano-Pomegranate Peel and Its Impact on Lipid Oxidation of Refrigerated Meat Ball

Abstract

Pomegranate peel (CPP), enriched with bioactive constituents, had potent antioxidant features. Therefore, it is worth finding out functional and antioxidant features of the nanoscale pomegranate peel. The nanoscale of pomegranate peel was prepared by ultrafine grinding in a ball mill for 45 min (NPP45) and 90 min (NPP90). The physical (SEM, TEM, FTIR, and XRD) and chemical characteristics (phenolics, flavonoids, DPPH scavenging activity, FRAP, and reducing power) of nanoparticles were studied. The quality aspects of cold stored (5 ± 2°C) meatballs formulated with 0.5% (W/W) of nano-peel powder were evaluated. Similarly, FTIR spectra and XRD patterns were recorded for nano and crude pomegranate peel samples. Generally, grinding the crude peel for 45 and 90 min enhanced its scavenging activity, reducing power, FRAP, total phenolic, and flavonoid by a range of 12.58 to 20.37 and 20.57% to 35.18%, respectively. The addition of crude/nanosized peel to the meat ball diminish ( p < 0.05 ) formation of thiobarbituric acid (TBARS), peroxide (PV), and volatile nitrogen and kept the sensory attributes up to 9 days of cold storage. No significant differences were noticed in PV and TBARS of meatballs formulated with 0.5% NPP90 and 0.1% BHT, which suggests the potential use of nanoscale pomegranate peel as natural substitutes to BHT in meat products.

Multifunctional Pomegranate Peel Microparticles with Health-Promoting Effects for the Sustainable Development of Novel Nutraceuticals and Pharmaceuticals

“…The characteristic bands of the PP powders that appeared in the fingerprint region are in line with the previously published work revealing the presence of a wide variety of compounds [ 47 , 48 ]. The obtained spectra showed a wide peak between 3200 and 3400 cm −1 , which could be assigned to the O-H stretching vibrations, while the peak detected at 2937 cm −1 indicated the stretching vibration of the alkyl group [ 47 ].…”

“…The decomposition curves for all analysed samples started around 60 °C (probably due to the water content and low alcohol residues in the extract), and the main weight loss finished at around 200 °C. This The characteristic bands of the PP powders that appeared in the fingerprint region are in line with the previously published work revealing the presence of a wide variety of compounds [47,48]. The obtained spectra showed a wide peak between 3200 and 3400 cm −1 , which could be assigned to the O-H stretching vibrations, while the peak detected at 2937 cm −1 indicated the stretching vibration of the alkyl group [47].…”

Pomegranate Peel Phytochemistry, Pharmacological Properties, Methods of Extraction, and Its Application: A Comprehensive Review

“…ElBeltagy et al 109 studied the categorization of nano-pomegranate peel from physical, chemical, and antioxidant perspectives and its effect on refrigerated meatballs’ lipid oxidation. The dried pomegranate peels were pulverized and passed through a 50-mesh sieve.…”