ArticleFoods (Basel, Switzerland)2023
Effects of Pomegranate Peel Extract and/or Lactic Acid as Natural Preservatives on Physicochemical, Microbiological Properties, Antioxidant Activity, and Storage Stability of Khalal Barhi Date Fruits.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 21 citations in OpenAlex.
- Pomegranate Peel Extract Mitigates Diarrhea-Predominant Irritable Bowel Syndromes via MAPK and NF-κB Pathway Modulation in Rats.Nutrients · 2024Article
- The Prospective Effect of Green Tea versus Pomegranate Peels Extracts on Submandibular Salivary Glands of Albino Rats after Methotrexate Administration (Histological and Immunohistochemical Study).International journal of dentistry · 2024Article
- Quality Attributes of Cold-Stored Khalal Barhi Dates Treated with Guava Leaf Extract and/or Lactic Acid as Natural Preservatives.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
3 authors at 2 institutions in 2 countries.
Funding
Abstract
The use of natural preservatives in the storage of fresh fruits is a promising approach to healthier and more sustainable food processing. The current study was conducted to evaluate the effect of pomegranate peel extract (PPE) and lactic acid (LA) as natural preservatives on the shelf life of Khalal Barhi date fruits. Physicochemical properties, antioxidant activity, color parameters, texture profile, sensory characteristics, and microbiological quality of date fruits were evaluated during six weeks of cold storage (4 ± 1 °C). The bioactive compounds in PPE were determined by HPLC analysis, which showed that PPE is a rich source of bioactive compounds, particularly phenolics and flavonoids. The results exhibited decreased moisture content (from 68.36-68.43 to 62.13-63.11%) and an increased soluble solids content (from 27.16-27.24 to 31.45-33.91%) in all samples with prolonged storage. Likewise, a slight decrease in the pH (from 6.00-6.28 to 4.89-5.29) with an increase in acidity (from 0.12-0.14 to 0.23-0.27%) during storage was observed. Generally, treated samples showed lower changes in moisture content, soluble solids content, pH, and acidity than the control. A decrease in total phenolic content (TPC) (from 8.22-12.36 to 3.19-5.17 mg GAE/g) and antioxidant activity (from 44.11-68.26 to 23.84-38.52%) of all samples was observed with progressed storage, meanwhile, the treatment with PPE significantly (
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