Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets
The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the...
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| Format: | Article |
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MDPI AG
2022-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/14/4500 |
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| author | Sadaf Bashir Muhammad Sajid Arshad Waseem Khalid Gulzar Ahmad Nayik Sami Al Obaid Mohammad Javed Ansari Andres Moreno Ioannis K. Karabagias |
| author_facet | Sadaf Bashir Muhammad Sajid Arshad Waseem Khalid Gulzar Ahmad Nayik Sami Al Obaid Mohammad Javed Ansari Andres Moreno Ioannis K. Karabagias |
| author_sort | Sadaf Bashir |
| collection | DOAJ |
| description | The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets. |
| first_indexed | 2024-03-09T13:17:11Z |
| format | Article |
| id | doaj.art-1e520114aba94d8d895c06119e7fbcd9 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T13:17:11Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1e520114aba94d8d895c06119e7fbcd92023-11-30T21:33:47ZengMDPI AGMolecules1420-30492022-07-012714450010.3390/molecules27144500Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken NuggetsSadaf Bashir0Muhammad Sajid Arshad1Waseem Khalid2Gulzar Ahmad Nayik3Sami Al Obaid4Mohammad Javed Ansari5Andres Moreno6Ioannis K. Karabagias7Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, PakistanDepartment of Food Science & Technology, Government Degree College, Shopian 192303, Srinagar, Jammu and Kashmir, IndiaDepartment of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi ArabiaDepartment of Botany, Hindu College Moradabad, Mahatma Jyotiba Phule Rohilkhand University, Bareilly 244001, Uttar Pradesh, IndiaDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainDepartment of Food Science & Technology, School of Agricultural Sciences, University of Patras, 30100 Agrinio, GreeceThe current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in nutritional value. For this purpose, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and total phenolic content (TPC) assays were performed to check the potential antioxidant activity of chicken nuggets; microbial control, including total aerobic count and coliforms population, was performed for quality and safety purposes; and thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) were performed to determine the oxidative stability of chicken nuggets. Different treatments were applied at different storage periods (0th, 7th, 14th and 21st day). The higher value of total aerobic count (5.09 ± 0.05 log CFU/g) and coliforms (3.91 ± 0.06 log CFU/g) were obtained for the uncoated samples, while the lower population was enumerated in the combination of sodium alginate (SA) and pomegranate peel powder (PPP). However, DPPH (64.65 ± 2.15%) and TPC (135.66 ± 3.07 GAE/100 g) values were higher in the coated chicken nuggets (SA (1.5%) and PPP (1.5%)) and lowest in the control samples. The higher value of TBARS (1.62 ± 0.03 MDA/kg) and POV (0.92 ± 0.03 meq peroxide/kg) were observed in the uncoated chicken nuggets. In the Hunter color system, L*, a*, and b* peak values were determined in the coated chicken nuggets with SA (1.5%) + PPP (1.5%) at the 21st day of storage. The uncoated chicken nuggets had different sensory characteristics (appearance, color, taste, texture, and overall acceptability) compared to the coated samples. Conclusively, coating based on the combination of SA (1.5%) and PPP (1.5%) increased the quality, safety, and nutritional properties of chicken nuggets.https://www.mdpi.com/1420-3049/27/14/4500chicken meatnuggetscoatingpomegranatepeels |
| spellingShingle | Sadaf Bashir Muhammad Sajid Arshad Waseem Khalid Gulzar Ahmad Nayik Sami Al Obaid Mohammad Javed Ansari Andres Moreno Ioannis K. Karabagias Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets Molecules chicken meat nuggets coating pomegranate peels |
| title | Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets |
| title_full | Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets |
| title_fullStr | Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets |
| title_full_unstemmed | Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets |
| title_short | Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets |
| title_sort | effect of antimicrobial and antioxidant rich pomegranate peel based edible coatings on quality and functional properties of chicken nuggets |
| topic | chicken meat nuggets coating pomegranate peels |
| url | https://www.mdpi.com/1420-3049/27/14/4500 |
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