Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages

Abstract

Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar to sodium erythorbate in lipid peroxidation. Sausages treated with pomegranate peel extracts showed an adequate global acceptability level in the sensory analysis. Pomegranate peel extracts are; therefore, a promising natural alternative for maintaining the lipid stability of Tuscan sausages, promoting the protection of the meat and in addition, being able to bring beneficial of the pomegranate to the human health.

Effects of Methanolic Extract Based-Gel From Saudi Pomegranate Peels With Enhanced Healing Potential on Excision Wounds in Diabetic Rats

“…Thereafter, the semisolid methanolic extract was frozen at −70°C ± 10°C for 24 h inside of an ultra freezer (ColdLab, CL 600-80) for lyophilization (Terroni, model LS3000) for 26 h, and the resulting product was the lyophilized pomegranate peel extract, which was stored at −20°C in a hermetically sealed, light protected container (Zago et al, 2020).…”

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health Benefits

“…Furthermore, it was reported that the addition of pomegranate peels to chicken burgers improved the oxidative stability by decreasing peroxide and TBARS values [ 133 ]. Various researchers have also indicated that extracts from pomegranate coproducts inhibit primary and secondary lipid oxidation in several meat products, including goat meat patties [ 145 ], cooked beef meat sausages [ 160 ], chicken breast meat [ 130 ], and Tuscan sausages [ 33 ]. According to them, the inhibitory effect is due to blocking radical chain reaction in the oxidation process, attributed to their phenolics content [ 13 , 161 ].…”

“…Incorporation of PPP did not have any negative effect on the sensory characteristics of beef sausages [ 127 ] and Tuscan sausages [ 33 ]. Likewise, the minced meat of Indian mackerel ( R. kanagurta ) treated with pomegranate peel was acceptable up to the eighth day of storage compared to four days for the control samples [ 139 ].…”

“…These wastes are valuable sources of bioactive compounds and could either be used as functional food ingredients or as food additives, nutraceuticals, and supplements to enrich phenolic content in diets [ 29 , 30 ]. These bioactive compounds, apart from being natural, exert antioxidant and antimicrobial activity and are reported to improve the quality, safety, and extend the shelf life of different types of food products such as oils [ 5 ], meat [ 23 , 31 , 32 , 33 ], fish [ 34 , 35 , 36 ], and dairy products like cheese, curd, fermented milk [ 37 ], cereal based cookies [ 38 ]. Studies on application of pomegranate by-products on various muscle foods are available, but its effect on the physicochemical, microbial, colour stabilizing, oxidative changes, sensory acceptability, and shelf life has not previously been comprehensively discussed.…”

Atividade antioxidante da Própolis de Abelhas Jataí / Antioxidant activity Of Propolis of Jataí Bees

“…Para obtenção dos extratos etanólicos de própolis preparou-se 20 mL de cada solução nas concentrações de 10, 15 e 20% em álcool etílico 40%. Na sequência as soluções foram submetidas a banho de ultrassom em potência de 40 KHz durante 2 horas a temperatura máxima de 40ºC (Zago et al, 2020). Após, filtrou-se a solução em papel filtro e removeu-se o sobrenadante.…”