ArticleFoods (Basel, Switzerland)2022
Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 50 citations in OpenAlex.
- Nutrition, phytochemical profile, bioactivities and applications in food industry of banana peels: a comprehensive review.Food chemistry. Molecular sciences · 2026Review
- Citrus peel extract-enriched gelatin edible films as natural preservatives to enhance the shelf life and quality of chicken burgers.Food science of animal resources · 2026Article
- Green valorization of melon and prickly pear byproducts for functional use in minced beef.NPJ science of food · 2026Article
- Natural Ingredients to Enhance the Antioxidant Capacity in Different Meat Products: A Review.Foods (Basel, Switzerland) · 2026Review
- Processing and Characterization of Poly(lactic acid) (PLA) Films Containing Pomegranate Peel Powder.Polymers · 2026Article
- Preservation of Beef with Limonene-Rich Citrus Peel Extracts: Antioxidant, Antimicrobial and Textural Benefits.Foods (Basel, Switzerland) · 2025Article
- Grapefruit peel waste: unlocking the potential for industrial applications in the circular economy.Food science and biotechnology · 2025Review
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Biovalorization of Fruit Wastes for Development of Biodegradable Antimicrobial Chitosan-Based Coatings for Fruits (Tomatoes and Grapes).Applied biochemistry and biotechnology · 2024Article
- Untargeted Metabolomic Analyses and Antilipidemic Effects of Citrus Physiological Premature Fruit Drop.International journal of molecular sciences · 2024Article
- Trends and challenges of fruit by-products utilization: insights into safety, sensory, and benefits of the use for the development of innovative healthy food: a review.Bioresources and bioprocessing · 2024Review
- Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.International journal of food science · 2024Article
- Effect of Lemon (Animals : an open access journal from MDPI · 2023Article
- Novel Perspectives on Food-Based Natural Antimicrobials: A Review of Recent Findings Published since 2020.Microorganisms · 2023Review
- Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review.Foods (Basel, Switzerland) · 2023Review
- Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.International journal of food science · 2023Article
- Antioxidants of Fruit Extracts as Antimicrobial Agents against Pathogenic Bacteria.Antioxidants (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four different fruit peel powders, namely lemon, orange, grapefruit, and banana (1% each), on the oxidative stability, microbial quality, physicochemical properties, and sensory attributes of chicken patties during 3 months of storage at -18 °C. The total phenolics and flavonoids as well as the antioxidant activity of the fruit peel powders were analyzed. The lemon peel powder contained the highest bioactive substance (90.5 mg gallic acid/g total phenolics and 35 mg rutin/g total flavonoids) and had the highest free radical scavenging activity (90%). The fruit peel powders used, especially the banana peel powder, induced an increase in protein (22.18 g/100 g) and a decrease in fat (10.52 g/100 g) content. Furthermore, all the fruit peel powders exhibited significant antioxidant and antibacterial activities compared with the control samples. The sensory attributes were improved in all treated groups, especially in the lemon peel powder-treated patties. Consequently, the obtained results support the application of fruit peel powders, as natural sources of antioxidants with antibacterial effects, as health-promoting functional additives during the manufacturing of meat products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.