Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C

Pomegranate peel is inherited with diverse functional properties that improve storage stability and nutritional quality of edible goods. This research was aimed at evaluating antioxidant and antimicrobial properties of pomegranate peel hydro-alcoholic extracts and to determine in situ efficacy of ex...

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Bibliographic Details
Published in:Journal of aquatic food product technology 2019-01, Vol.28 (1), p.84-92
Main Authors: Ismail, Tariq, Suleman, Raheel, Akram, Kashif, Hameed, Aneela, Llah, Inam -u, Amir, Mamoona, Akhtar, Saeed
Format: Article
Language:English
Subjects:
antimicrobial
Antioxidants
Free radicals
lipid oxidation
Lipid peroxidation
Lipids
Meat
Microorganisms
Nutritive value
Organic chemistry
Oxidation
Phenolic compounds
Phenols
Plant extracts
pomegranate
Properties
Scavenging
Shelf life
Shrimp
Shrimps
Stability
Storage stability
TBARS
Thiobarbituric acid
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Summary:Pomegranate peel is inherited with diverse functional properties that improve storage stability and nutritional quality of edible goods. This research was aimed at evaluating antioxidant and antimicrobial properties of pomegranate peel hydro-alcoholic extracts and to determine in situ efficacy of extracts in controlling microbial growth and lipid oxidation of shrimp meat. The results suggest that pomegranate peel ethanolic extracts (PoPetx) have significantly higher (p
ISSN:1049-8850
1547-0636
DOI:10.1080/10498850.2018.1561571