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.

The Effect of Pomegranate and Grape Seed Extracts on the Shelf Life of Goose Meat During Refrigerated Storage

“…Extracts of grape pomace obtained from the winemaking industry incorporated in chicken patties have a lower TBA than control samples (Carpes et al, 2020). Pomegranate extract treatments in chicken meat reduced lipid oxidation by up to 7th days better than the product with ascorbic acid (Ordaz-Rodríguez et al, 2022). Green tea extract reduced lipid oxidation and discoloration without deteriorating the sensory attributes of chicken patties (Passos et al, 2022).…”

Overview of plant extracts as natural preservatives in meat

“…The use of plant extracts having a strong antioxidant and antimicrobial effect in meat products is proposed as a potential strategy to produce clean label meat products (Martínez et al, 2019). Additionally, it will have a positive impact on the environment through proper waste management and saving huge economic losses; consequently playing a significant role in ensuring sustainability in the production chain and proper development of a circular economy (Ordaz‐Rodríguez et al, 2022).…”

“…The use of plant extracts having a strong antioxidant and antimicrobial effect in meat products is proposed as a potential strategy to produce clean label meat products(Martínez et al, 2019). Additionally, it will have a positive impact on the environment through proper waste management and saving huge economic losses; consequently playing a significant role in ensuring sustainability in the production chain and proper development of a circular economy(Ordaz- Rodríguez et al, 2022).The ever-increasing interest in food safety risk, nutritive value, sustainability, and searching for a green alternative to synthetic preservatives are the major drivers behind the rapid growth in the application of plant extracts in the meat industry. As per one estimate, plant extracts had a market value of 43.32 billion USD in 2019 and are further forecasted to maintain this trend with a compound annual growth rate (CAGR) of 6.0% to touch 66.81 billion USD market value by the year 2027 ("Plant Extracts Market Size and Forecast," 2021).…”