Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets

Bashir, Sajid; Arshad, Muhammad Sajid; Khalid, Waseem; Nayik, Gulzar Ahmad; Obaid, Sami Al; Ansari, Mohammad Javed; Moreno, Andrés; Karabagias, Ioannis K.

doi:10.3390/molecules27144500

Cited by 15 publications

(9 citation statements)

References 67 publications

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“…Since it is found to be rich in a number of phytochemicals, this fruit crop has had broad industrial applications in food-and therapeutic-related industries [20]. Additionally, pomegranate peel (Pp) is considered one of the agro-wastes with wide availability, covering around 40-50% of the total weight of the fruit [21]. Further, Pp contains potential reactive oxygen species (ROS) owing to being enriched with bioactive compounds, namely polyphenols with gallic acid and tannins, which amount toaround ~25-28% of the total portion [22].…”

Section: Introductionmentioning

confidence: 99%

Green Synthesis of Zn(OH)2/ZnO-Based Bionanocomposite using Pomegranate Peels and Its Application in the Degradation of Bacterial Biofilm

et al. 2022

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The ability and potency of bacterial species to form biofilms, which show antibiotic resistance thereby avoiding antibiotic surfaces, is a major cause of prolonged infections. Various advanced approaches have been employed to prevent or damage bacterial biofilms, formed by a variety of bacterial strains, to help prevent the associated infectious disease. In this context, zinc-based nanostructures have been recognized as a potential antibiotic agent against a broad spectrum of bacterial communities. As a result, a sustainable and green synthesis method was adapted in the present study to synthesize a Zn(OH)2/ZnO-based bionanocomposite, in which aqueous extracts of waste pomegranate peels (Punica granatum) were employed as a natural bioreducing agent to prepare the bionanocomposite at room temperature. Furthermore, FT-IR, XRD, DLS, UV-Visible, PL spectroscopy, FE-SEM, and TEM were used to characterize the green route synthesized a Zn(OH)2/ZnO bionanocomposite. The average crystallite size was determined using the Scherrer relation to be 38 nm, and the DLS results indicated that the Zn(OH)2/ZnO bionanocomposite had a hydrodynamic size of 170 nm. On the other hand, optical properties investigated through UV-Vis and PL spectroscopy explored the energy bandgap between 2.80 and 4.46 eV, corresponding to the three absorption edges, and it covered the blue spectrum when the sample was excited at 370 nm. Furthermore, the impact of this green route synthesized a Zn(OH)2/ZnO bionanocomposite on the biofilm degradation efficiency of the pathogenic bacterial strain Bacillus subtilis PF_1 using the Congored method was investigated. The Congored assay clearly explored the biofilm degradation efficiency in the presence of a 50 mg/mL and 75 mg/mL concentration of the Zn(OH)2/ZnO bionanocomposite against the bacterial strain Bacillus subtilis PF_1 grown for 24 h. This study can be further applied to the preparation of bionanocomposites following a low-cost green synthesis approach, and thus prepared nanostructures can be exploited as advanced antimicrobial agents, which could be of great interest to prevent various infectious diseases.

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Section: Introductionmentioning

confidence: 99%

Green Synthesis of Zn(OH)2/ZnO-Based Bionanocomposite using Pomegranate Peels and Its Application in the Degradation of Bacterial Biofilm

et al. 2022

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“…The liver has a high antioxidant potential that leads to oxidative stability, as a study on porcine liver-extracted hydrolysates showed a high scavenging potential of free radicals ( Verma et al, 2017 ). Literature also suggests using pomegranate peel-based coatings ( Bashir et al, 2022 ) and frozen white cauliflower ( El-Anany et al, 2020 ) to boost antioxidant activity in chicken nuggets. This antioxidant potential enhancement by the liver can be seen in the chicken nuggets supplemented with liver.…”

Section: Resultsmentioning

confidence: 99%

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Mehmood,

Mujahid,

Asghar

et al. 2024

Food Sci Anim Resour

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This study explores the potential of utilizing meat byproducts, specifically chicken and beef liver, to enhance the nutritional value of processed foods like chicken nuggets. Proximate analysis was conducted on the livers, including moisture, ash, fat, and protein content, and degradation potential was observed. Antioxidant potential was analyzed through 2,2-diphenyl-1-picrylhydrazyl (DPPH). The total phenolic content (TPC), oxidative stability through peroxide value (POV), and free fatty acid (FFA) were performed to evaluate quality changes during seven-day storage. The radical scavenging activity showed that beef liver has excellent antioxidant capacity (61.55%- and 195.89-mM gallic acid equivalent for DPPH and TPC, respectively) compared to chicken liver and significantly increased the antioxidant potential of nuggets by 5%–10%. POV and FFA values increased with increased storage days for the liver and its incorporation in nuggets. However, the values remained under the 10 meq/kg threshold. Incorporating the livers into chicken nuggets led to a significant (p=0.000) improvement in nutritional content, particularly a 1.5%–2% increase in protein, with a similar increase in mineral content. Texture and sensory evaluations indicated favorable consumer acceptability for liver-enriched nuggets. Overall, this research shows the value of adding liver as a functional ingredient to enhance the nutritional profile of processed foods.

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“…The influence of various edible coatings with antimicrobial agents on the shelf life of food products were previously reported in the literature. For example, Bashir et al [ 59 ] documented a reduction of the microbial population of the coated samples of chicken nuggets during storage with the increase of the coating solution. According to their findings, the total aerobic count was affected significantly by the coating formulations and the storage time.…”

Section: Resultsmentioning

confidence: 99%

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

Alexieva

Baeva

Popova

et al. 2022

Foods

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Edible coatings that have a recognized ecological effect are an alternative to retard the processes of moisture evaporation and mold growth in bakery products. The aim of the present research was to study the influence of Malva sylvestris L. (mallow) flowers’ extract on the antimicrobial activity of edible coatings of three types of polysaccharides, pectin/P/, xanthan/X/ and carboxymethylcellulose/C/, as well as to analyze their effect on the freshness and microbiological status of coated small loaves during storage. It was found that the presence of a mallow extract had a positive effect on the fungicidal and yeasticidal activities of the X and C coatings. The loaves were evaluated for their physical (moisture, color), textural (firmness and crumb firming kinetics) and microbiological characteristics. The coatings (P, X and C) with mallow extract had the strongest moisture-retaining effect on the loaves’ crumb. The coatings with X and with P (with/without mallow extract) significantly slowed down the crumb firming process, and the value of the rate constant for the crumb firming (k) is the lowest for the X coating—0.1815 day−1. The smallest changes in the crust color were reported when mallow-based coatings were used. They have also been proven to have the lowest microbial load when they are stored for up to three days. This study shows that polysaccharide edible coatings with an active mallow component have significant potential to extend the shelf life of bakery products.

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Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets

Cited by 15 publications

References 67 publications

Green Synthesis of Zn(OH)2/ZnO-Based Bionanocomposite using Pomegranate Peels and Its Application in the Degradation of Bacterial Biofilm

Green Synthesis of Zn(OH)2/ZnO-Based Bionanocomposite using Pomegranate Peels and Its Application in the Degradation of Bacterial Biofilm

Formulation and Quality Evaluation of Chicken Nuggets Supplemented with Beef and Chicken Livers

Development and Application of Edible Coatings with Malva sylvestris L. Extract to Extend Shelf-Life of Small Loaf

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