Valorization of fruit peel extracts as natural preservatives: Characterization and efficacy in preserving chicken meatballs

Abstract

Meat products are highly perishable due to lipid oxidation and microbial spoilage, requiring preservatives to ensure quality and safety while meeting consumer demand for natural, clean-label alternatives to synthetic additives. This study evaluates physicochemical, antioxidant and antimicrobial properties of pomegranate (Punica granatum), orange (Citrus sinensis), and satkora (Citrus macroptera) peel extracts as natural preservatives in chicken meatballs. Pomegranate peel extract (PPE) demonstrated the highest antioxidant activity, with a DPPH radical scavenging rate of 76.05 %, followed by orange peel extract (OPE) and satkora peel extract (SPE). In antimicrobial assays, PPE exhibited the most significant inhibition against Escherichia coli (15.5 mm) and Streptococcus agalactiae (11.16 mm). Extracts were incorporated at 0.4 % (w/w), and the meatballs were stored at 4 °C for 21 days. The inclusion of PPE significantly reduced peroxide values (PV) and thiobarbituric acid reactive substances (TBARS), indicating superior oxidative stability compared to the control and other treatments. Microbiological analysis revealed that PPE-treated meatballs had significantly lower viable counts, yeast, and mold than the control. These findings suggest that PPE is an effective natural antioxidant and antimicrobial, providing a promising alternative to synthetic preservatives for clean-label, sustainable food preservation.

Keywords

• Pomegranate peel extract
• Antioxidant activity
• Antimicrobial properties
• Chicken meatballs
• Microbial stability
• Lipid stability