ArticleFoods (Basel, Switzerland)2025
Effects of Grape Pomace Powder Alone and in Combination with Pomegranate Peel Extract and Lactic Acid to Prolong the Shelf Life of Chicken Nuggets.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Reutilization of berry by-products for green food additives: a comprehensive review and future perspectives.NPJ science of food · 2026Review
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Authors and funding
5 authors.
Funding
Abstract
In this study different strategies have been adopted to promote the shelf-life prolongation of fresh chicken nuggets. Two different by-products, grape pomace powder (GPP) and pomegranate peel extract (PE), alone and in combination with lactic acid, were suggested as meat preservatives. The antioxidant properties measured by different assays confirmed the presence of bioactive compounds in both by-products. To test their effects on meat samples, a control nugget without any compounds and a nugget with sole lactic acid were also used for comparison. During a refrigerated storage of about 2 weeks, microbiological stability and changes in sensory properties were monitored to assess the product shelf life. Results demonstrated that GPP promoted a good preservation of meat, and its combination with other compounds further increased the effectiveness. The control without any active agent remained acceptable for less than 1 day, the control with lactic acid for less than 2 days (
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