Pomegranate (Punica granatum L.) Peel Extracts Inhibit Microbial Growth and Lipid Oxidation in Minced Shrimps Stored at 4°C

ABSTRACT

Pomegranate peel is inherited with diverse functional properties that improve storage stability and nutritional quality of edible goods. This research was aimed at evaluating antioxidant and antimicrobial properties of pomegranate peel hydro-alcoholic extracts and to determine in situ efficacy of extracts in controlling microbial growth and lipid oxidation of shrimp meat. The results suggest that pomegranate peel ethanolic extracts (PoPetx) have significantly higher (p < 0.05) phenolic contents, 169 mg GAE/100 g accompanied with 90% free radical scavenging activities. Contrary to the normal control, incorporation of PoPetx @ 2.0% (w/w) in minced shrimp meat increased thiobarbituric acid reactive species generation by 10% during 28 days of storage at 4°C. Supplementing PoPetx @ 0.5–2.0% (w/w) to shrimp meat has shown a comparable microbial inhibitory action against total plate counts and Staphylococcus spp. The study concludes that application of pomegranate peel extracts in minced shrimp is a viable strategy to preserve chemical and microbiological quality of shrimp and products of sea origin.

KEYWORDS:

• Shrimp
• pomegranate
• TBARS
• antimicrobial
• lipid oxidation

Acknowledgments

The authors are thankful to the directorate of research, Bahauddin Zakariya University, Multan, Pakistan, for their support in this research project providing funds under the project number 118.

Disclosure statement

No potential conflict of interest was reported by the authors.

Supplemental Material

Supplemental data for this article can be accessed on the publisher’s https://doi.org/10.1080/10498850.2018.1561571.

Additional information

Funding

This work was supported by the Bahauddin Zakariya University, Multan, Pakistan [project number 118].