Improving Oxidative Stability of Cream Powder Using Pomegranate Concentrate and Peel Extract

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2024 Oct 31

PMID 39479651

Authors

Seyed Ayuob Khademi

Mohammad Hadi Eskandari

Mohammad Taghi Golmakani

Mehrdad Niakousari

Hadi Hashemi

Affiliations

Soon will be listed here.

Abstract

In this study, the influence of pomegranate peel extract (PPE) and pomegranate concentrate (PC) on improving the oxidative stability of cream powder in comparison with synthetic antioxidant (Butylated hydroxytoluene (BHT)) during the storage period at 20°C (8 weeks) and 45°C (4 weeks) was evaluated. The finding exhibited that peroxide, -anisidine, and total oxidation (TOTOX) values increased during the storage period. Samples containing PPE and PC showed suitable performance in controlling the cream powder oxidation. Also, PPE showed the highest antioxidant activity and can be proposed as a suitable replacement for a synthetic antioxidant (BHT). L* and b* values increased, while a* value decreased during the storage period. Also, the pH of the powders decreased significantly throughout the storage (reached nearly 6). Microbial counts of cream powders did not change during the storage period. The control sample showed the highest overall acceptability. Antioxidants of pomegranate can be proposed to control the oxidative stability of fat-rich food products.

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