article · Foods
Incorporating potato peel and pomegranate peel powders into chicken meatballs enhances their quality and shelf stability during refrigerated storage. Pomegranate peel extract contains high levels of phenolic and flavonoid compounds, offering strong antioxidant and antimicrobial properties, whereas potato peel powder provides superior sensory acceptability. Across twenty days of storage at four degrees Celsius, formulations containing these agricultural by-products improved cooking yields and reduced both lipid oxidation and protein degradation compared to untreated control samples. Although a four percent combination of both powders provided the highest protection against chemical and microbial spoilage, a blend of two percent potato peel and two percent pomegranate peel achieved comparable preservation while maintaining higher sensory appeal. Combining both powders delivered better overall performance than using either ingredient alone, showing that fruit and vegetable processing wastes can serve as effective natural preservatives in poultry products.
Food processors frequently seek natural alternatives to synthetic preservatives to prolong meat freshness and meet consumer demand for cleaner labels. Utilising potato and pomegranate peels repurposes agricultural waste into functional ingredients that slow spoilage, limit lipid breakdown, and retain product moisture. This demonstrates how food industry side streams can enhance meat quality and reduce food waste simultaneously.
This research is applied and laboratory tested, evaluating formulated chicken meatballs over twenty days of refrigerated storage. It offers meat processors and functional ingredient manufacturers a plant-based approach to preserving processed poultry products using agricultural side streams. Moving toward commercialisation will require further development identified in the study, including pathogen challenge testing, controlled ingredient interaction analyses, and broader consumer sensory evaluations.
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This study investigated the effectiveness of potato peels and pomegranate peel powder as natural preservatives to improve the quality of chicken meatballs. A total of seven treatment formulations were evaluated, comprising one control and six peel-powder-supplemented formulations. Chicken meatball formulations were prepared by incorporating potato peels and pomegranate peel powder at different levels: a control (without peel powder), 2% potato peels, 2% pomegranate peel, 4% potato peels, 4% pomegranate peel, a combination of 2% potato peels + 2% pomegranate peel and 4% potato peels + 4% pomegranate peel. The physicochemical, microbiological, and sensory characteristics of the products were evaluated during 20 days of refrigerated storage at 4 ± 1 °C. Furthermore, bioactive compounds were extracted from potato peels and pomegranate peel powder using 70% ethanol and characterized for their total phenolic, total flavonoid content, antioxidant capacity, and antimicrobial activity. Pomegranate peel extract exhibited the highest total phenolic content (382.07 mg equivalent gallic acid/g) and the total flavonoid content (144.85 mg equivalent quercetin/g), demonstrating superior antioxidant and antimicrobial activities compared to potato peel extract. The incorporation of potato peels and pomegranate peel powder into chicken meatballs significantly improved cooking yield while reducing the values of lipid oxidation (TBA) and total volatile basic nitrogen (TVB-N), thus improving oxidative stability and microbiological quality throughout refrigerated storage compared to control. Although the pomegranate peel exhibited stronger antioxidant activity, the potato peels achieved superior sensory acceptability. In particular, while the 4% potato peel + 4% pomegranate peel combination achieved the greatest reduction in lipid oxidation, protein degradation and microbial growth, the combined treatment containing 2% pomegranate peel + 2% potato peel achieved comparable protective performance while better preserving sensory acceptability, indicating an additive-to-possibly-combined effect that outperformed the corresponding individual treatments at the same inclusion level in maintaining the overall physicochemical, microbiological and sensory quality of chicken meatballs during 20 days of storage at 4 ± 1 °C. These findings suggest that the combined use of potato peels and pomegranate peel powder is a promising natural preservation strategy to improve the quality of the product and extend the refrigerated quality of chicken meatballs. Further work should include challenge testing, controlled interaction analysis, and broader consumer evaluation.
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DOI: 10.3390/foods15173069
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