Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs
Citation
Demir, T. Effects of Green Tea Powder, Pomegranate Peel Powder, Epicatechin and Punicalagin Additives on Antimicrobial, Antioxidant Potential and Quality Properties of Raw Meatballs. Molecules 2021, 26, 4052. https://doi.org/10.3390/molecules26134052Abstract
Abstract: Alternative technologies, which have been developed in order to meet the consumers’
demand for nourishing and healthy meat and meat products, are followed by the food industry. In
the present study, it was determined, using the HPLC method, that green tea contains a high level
of epicatechin (EP) under optimal conditions and that pomegranate peel contains a high level of
punicalagin (PN). Green tea, pomegranate peel, EP and PN were added to meatballs at different con centrations in eight groups. The antioxidant capacities of extracts were measured. The antimicrobial
activity was examined for 72 h using three different food pathogens. The highest level of antimicrobial
activity was achieved in the 1% punicalagin group, whereas the minimum inhibition concentration
(L. monocytogenes, S. typhimurium) was found to be 1.87 mg/mL. A statistically significant decrease
was found in FFA, POV and TBARS levels of meatballs on different days of storage (p < 0.05). When
compared to the control group, the bioactive compounds preserved the microbiological and chemical
properties of meatballs during storage at +4 ◦C (14 days). It was concluded that the extracts with
high EP and PN concentrations can be used as bio-preservative agents for meat and meat products.