Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

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

Document Type : Original Article

Authors
Noor Alhuda Y. Rasheed 1
Fatima F. Jum’a 2
1 Department of Home Economics, College of Education for Girls, University of Baghdad.
2 1 Department of Home Economics, College of Education for Girls, University of Baghdad.
10.48311/fsct.2026.119713.83089
Abstract
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 (4°C) for 6 days. Concentrations of 10%, 5%, and 2.5% were adopted for the natural tannin extract and concentrations of 214.3 µg/ml, 106.7 µg/ml, and 53.35 µg/ml for the tannin extract loaded with selenium nanoparticles. GC-MS analysis identified 19 compounds in pomegranate peels and 20 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 6 days. The nano-extract outperformed with an average of 83.98% in the C1 treatment at a concentration of 500 ppm over the natural extract with an average of 81.65% in the B1 treatment, as well as the control treatment A.
Keywords
Antioxidants
Nanotechnology
Pomegranate Peels
Green Tea
Cooling Period
Subjects
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