Variability in Phytochemical Contents and Biological Potential of Pomegranate (Punica granatum) Peel Extracts: Toward a New Opportunity for Minced Beef Meat Preservation

Abstract

Extraction of Tunisian pomegranate peels was employed with different solvents such as ethyl acetate, acetonitrile, and water. Total phenolic and flavonoids contents, antioxidant activity, and antibacterial capacity against five foodborne pathogenic bacteria were evaluated. The highest values of polyphenols (351 mg gallic acid equivalent/g), flavonoids (104 mg quercetin/g), and DPPH and ABTS inhibition were recorded in the ethyl acetate extract followed by the aqueous extract. The latter present the maximum antibacterial potential against S. enterica, P. aeruginosa, and E. coli. The potential use of the lyophilized aqueous extract (AE), used for safety reason and being rich in phenolic, as biopreservative in minced beef meat was described. AE was incorporated at 0.1, 0.5, and 1% and compared with 0.1% butylated hydroxytoluene (BHT). During 21 days at 4°C, AE at 1% could appreciably retard the microflora proliferation (p<0.05), the accumulation of MetMb and the carbonyl group (p<0.05), slowing down the loss of sulphydryl proteins (p<0.05), and led to a decrease (p<0.05) in primary (peroxide value and conjugated dienes) and secondary lipid oxidation (TBARS) in treated meat. By the 14th day, AE-treated minced meat obtained higher sensory scores than untreated and BHT samples. Based on these results, lipid and protein oxidation changes and sensorial attributes were useful in discriminating meat samples by overall acceptability prediction. Generally, AE at 1% presented the potent preservative effect that could be utilized as an application on meat-substituting synthetic antioxidant.

Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages

“…This finding is consistent with a previous study, which showed that bacteriocin-preserved beef products enhanced their shelf life during cold storage [48]. Similarly, phenolic compounds derived from Ephedra alata demonstrated efficacy against foodborne diseases [49]. Also, extracts from Adansonia digitata decreased APC during preservation of beef patties [29].…”

Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage

“…In general, hydroxyl groups of phenolic compounds bind to proteins, forming complexes, which in turn inhibit protein oxidation ( Hoffman et al, 2014 ). Similar results to this study were reported by Fourati et al (2020) . Minced beef without any addition showed the lowest sulfhydryl concentration when compared with the sample added with antioxidants at 0 storage day.…”

“…Of course, additional research is needed for more detailed explanation. According to Fourati et al (2020) , sulfhydryl concentration of minced beef was also significantly decreased during storage. Xu et al (2018) reported that the addition of mulberry polyphenol inhibited a decrease of sulfhydryl concentration in dried minced pork slices during the drying process and explained that phenolic compounds weaken protein oxidation in meat products.…”

Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation

“…In general, the bioactive agents act as bacteriostatic or bactericidal molecules towards microorganisms suggesting several antimicrobial mechanisms of action [35][36][37]. e antimicrobial activity of organic acids such as lactic, acetic, and citric acids and/or their salts is based on lowering the pH level of a medium or foodstuff as a mechanism of action to inhibit the microbial growth [6,[38][39][40].…”