Document Type : Articles
Authors
- Izza Fatima 1
- Yuosra Amer Ali 2
- Adeela Yasmin 3
- Hassnain Akhtar 3
- Saira Rehman 4
- Arisha Ahmed 5
- Anamika Chauhan 6
- Mohd Asif Shah 7
1 Government college university, Faisalabad
2 Department of Nutrition, University of Mosul, Mosul, Iraq.
3 Department of Food Science, Government College University, Faisalabad-38000, Pakistan.
4 Faculty of Pharmaceutical Sciences, Pharmacognosy Department, Lahore University of Biological and Applied Sciences, Pakistan
5 Department of Clinical Nutrition, Nur International University, Lahore-54000, Pakistan.
6 Department of Home Science, Chaman Lal Mahavidyalay, Landhora, Haridwar, India
7 Kardan University
Abstract
Fruit peel is a valuable source of antioxidants, such as polyphenols, flavonoids, and carotenoids. Pomegranate, which belongs to the Punicaceae family and is one of the oldest edible plants, contains bioactive compounds in its peels. Pomegranate peel is particularly rich in flavonoids and antioxidants. Various methods can be employed to extract antioxidants from fruit peels, including solvent extraction, supercritical fluid extraction, and ultrasound-assisted extraction. Among these methods, solvent extraction is the most commonly used method. In recent years, edible coatings have been utilized to extend the shelf life of cheeses. Flavonoids offer numerous medicinal benefits including anticancer, antioxidant, anti-inflammatory, and antiviral properties. In addition, they have been found to have neuroprotective and cardioprotective effects. The objective of this study was to extract flavonoids from pomegranate peels using suitable extraction methods. Furthermore, we developed and applied an antimicrobial coating made up of pomegranate peel onto freshly prepared cheddar cheese and explored the Physicochemical and Sensory Properties and Shelf Life of Antimicrobial Coated Cheese during Storage. This research involved the production of cheese containing varying concentrations of pomegranate peel-derived flavonoids. The antimicrobial activity of these cheese samples was assessed through microbiological analysis, including enumeration of common spoilage and pathogenic bacteria.
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