ArticleFoods (Basel, Switzerland)2026
Combined Effects of Potato Peel Powder and Pomegranate Peel Powder on the Quality Attributes of Refrigerated Chicken Meatballs.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effectiveness of potato peels and pomegranate peel powder as natural preservatives to improve the quality of chicken meatballs. A total of seven treatment formulations were evaluated, comprising one control and six peel-powder-supplemented formulations. Chicken meatball formulations were prepared by incorporating potato peels and pomegranate peel powder at different levels: a control (without peel powder), 2% potato peels, 2% pomegranate peel, 4% potato peels, 4% pomegranate peel, a combination of 2% potato peels + 2% pomegranate peel and 4% potato peels + 4% pomegranate peel. The physicochemical, microbiological, and sensory characteristics of the products were evaluated during 20 days of refrigerated storage at 4 ± 1 °C. Furthermore, bioactive compounds were extracted from potato peels and pomegranate peel powder using 70% ethanol and characterized for their total phenolic, total flavonoid content, antioxidant capacity, and antimicrobial activity. Pomegranate peel extract exhibited the highest total phenolic content (382.07 mg equivalent gallic acid/g) and the total flavonoid content (144.85 mg equivalent quercetin/g), demonstrating superior antioxidant and antimicrobial activities compared to potato peel extract. The incorporation of potato peels and pomegranate peel powder into chicken meatballs significantly improved cooking yield while reducing the values of lipid oxidation (TBA) and total volatile basic nitrogen (TVB-N), thus improving oxidative stability and microbiological quality throughout refrigerated storage compared to control. Although the pomegranate peel exhibited stronger antioxidant activity, the potato peels achieved superior sensory acceptability. In particular, while the 4% potato peel + 4% pomegranate peel combination achieved the greatest reduction in lipid oxidation, protein degradation and microbial growth, the combined treatment containing 2% pomegranate peel + 2% potato peel achieved comparable protective performance while better preserving sensory acceptability, indicating an additive-to-possibly-combined effect that outperformed the corresponding individual treatments at the same inclusion level in maintaining the overall physicochemical, microbiological and sensory quality of chicken meatballs during 20 days of storage at 4 ± 1 °C. These findings suggest that the combined use of potato peels and pomegranate peel powder is a promising natural preservation strategy to improve the quality of the product and extend the refrigerated quality of chicken meatballs. Further work should include challenge testing, controlled interaction analysis, and broader consumer evaluation.
Indexed as
Identifiers
What OpenQuestion holds
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.