Evaluation of the antioxidant activity of pomegranate peel and green tea tannins loaded with nanoparticles in cryopreserved burgers

The study aimed to evaluate the effectiveness of pomegranate peel and green tea tannins loaded with selenium nanoparticles and to study their antioxidant effect on burgers prepared from Peking duck meat stored in the refrigerator (۴°C) for ۶ days. Concentrations of ۱۰%, ۵%, and ۲.۵% were adopted for the natural tannin extract and concentrations of ۲۱۴.۳ µg/ml, ۱۰۶.۷ µg/ml, and ۵۳.۳۵ µg/ml for the tannin extract loaded with selenium nanoparticles. GC-MS analysis identified ۱۹ compounds in pomegranate peels and ۲۰ compounds in green tea. The results showed the superiority of the nano-extract over the natural extract. However, this study lacked critical nanoparticle characterization (size, PDI, zeta potential, TEM, encapsulation efficiency), direct lipid oxidation assays (TBARS), color measurement, microbial analysis, and sensory evaluation, which are recommended for future research. Methanolic extract of pomegranate peels and green tea confirmed that the nano-extract can be effective as a natural antioxidant, as it preserved the quality of burger meat by reducing free radicals when stored in a cold place for ۶ days. The nano-extract outperformed with an average of ۸۳.۹۸% in the C۱ treatment at a concentration of ۵۰۰ ppm over the natural extract with an average of ۸۱.۶۵% in the B۱ treatment, as well as the control treatment A.

کلیدواژه ها:

antioxidants ، nanotechnology ، Pomegranate Peels ، Green Tea ، Cooling Period