Preservation Efficacy Of Potato Peel Extracts For Pork,Chicken And Fish Meat And It's Use For Active Film Food Packaging

An eco-friendly product has been the primary agenda of the twenty-first century of global scientists.One of the main focuses is the by-product recycling of food processing industries.It has been a long time since food industry byproduct converted into energy and value-added products.Potato processing is newly emerging food processing factories in developing countries and potato is the fourth important crop globally.A dramatic food demand increment had shown in the past two decades.This leads to an increase in the number of food processing industries.Nowadays,potato processing industries particularly processed potato manufactories are expanding and generate a huge volume of potato-peel.This by-product causes environmental pollution due to decomposition.However,food byproducts like potato peel have essential organic matter.Potato peels(PP)usually considered as waste material but it has important chemical compounds.Anti-oxidant capacities of PP using various solvents(100%,75%,and 50)of petroleum,methanol,and ethanol using in-vitro assays showed the total phenolic content(TPC)extracted by 75% aqueous ethanol and petroleum has the highest amount(52.32 mg of Gallic acid/g of extract)and 49.01 mg of Rut/g of extract of total flavonoid content(TFC)was obtained.High ability of DPPH scavenging activity in 50% aqueous ethanol in addition from extracts of 100% methanol obtained highest capable of ABTS radical cation ability.The yields of the extracted product of potato peel obtained ranged from(18.60%)of 100% ethanol extract to(32.22%)for 75% aqueous petroleum extract.The current study also explores antimicrobial efficiency of the peel and its antioxidant potential incorporated with potato starch film.Antimicrobial inhibition test using microdilution and diffusion test revealed positive response in E-coli,S.enterica and S.aureus with minimum inhibitory concentration,7.5±2.5mglml,5.8±2.2mg/ml and 4.7±1.9mg/ml respectively but had a negative response for K.pnuemonia and L.Monocytogenes.HPLC analysis discovered caffeic,chlorogenic and neochlorogenic acid compounds found in potato peel and responsible for the antimicrobial property.The targeted phenolic composition of PP extract by HPLC;finding revealed that,the concentration of cafeic(374.1 ?g/ml),chlorogenic(339.9 ?g/ml)and neochlorogenic acids(22.515 ?g/ml)of methanol found highest.The scavenging ability and phenols in the active film range from 10 to 22 mg GAE/g of the dried film with 24 to 55% of inhibition respectively.The scanning electron microscope of the starch film showed homogeneous and ordered structure,however,some cracks and pores saw in the active film.The simulation for migration of phenol from fatty and aqueous food showed higher in aqueous and less in the fatty.Thus,extracts of the peel with potato starch developed active-film capable of preventing oxidation as well as bacterial growth which,could be an alternative food packaging industries.Meat and meat products have a sufficient amount of fat that leads to lipid oxidation which has negative effects on sensory attributes and nutritional quality.Natural and synthetic antioxidants minimize the oxidative changes in meat and meat products.Potato peel extract has phenolic compounds with potential antioxidant propriety.Synthetic antioxidants have been used but the request for natural preservatives has been increased due to less adverse effects than of synthetic antioxidants.The study evaluated the antioxidant effect of potato peel extract in pork,chicken and fish raw meat at room temperature through determining the pH and TBARS(thiobarbituric acid-reactive substances)change during the entire storage days systematically.The result revealed after nine days storage of the meat the pH value range of the potato peel treated of pork was from 5.73 to 5.96 whereas the control was ranged from 5.73 to 6.82.The treated chicken meat was from 6.5 to 6.88 the control chicken meat was ranged from 6.5 to 7.06.The pH range of the potato peel treated of fish meat was from 6.8 to 7.01,6.91 and 6.89 the control fish meat was ranged from 6.8 to 7.81.The treatments have shown a statistically significant difference with the control.Untreated fish meat has shown the highest level of TBARS followed by pork.The lowest level showed in chicken this might be due to the low content of fat in chicken than pork whereas fish meat is the most perishable meat due to the high amount of enzyme which leads to autolysis.The concentrations of TBARS in potato peel treated were considerably lower than in the control one which indicates that the potato peel extracts effectively protected against lipid oxidation of meat.The findings of this research are summarized as follow:-1.The study revealed that PP extract has bioactive ingredients with potential antioxidant properties.The extracts of PP showed outstanding antioxidant potential in all the experimental solventshowever,extraction yield increased when aqueous concentration increased in ethanol,methanol,and petroleum.2.The result from agar well diffusion test and micro-dilution test showed that PP extracts hasexcellent antimicrobial efficacy for both grams negative and gram positive microbes test.3.Active starch film through incorporating potato peel extracts was successfully developed and thisfound to be the best alternative and could run with the current global technology demandedenvironmentally-friendly packaging product.4.Potato peel extracts successfully protected lipid oxidation of meat and prevent meat from earlyperishability.To solve the future and current problems of the global environment issue conversion of food waste into the environmentally friendly product through conversion to value-added products is mandatory and timely.Therefore due to its multiple advantages of potato waste,can serve as the best response for eco-friendly industrial products.So research focus should gear towards anti-microbial,anti-oxidant and other pharmaceutical ingredients from potato processing industries.Attention has to be given on low-cost extraction method and further investigation should also be vested on innovative products from similar byproducts and further studies addressing how to apply as a packaging system for food industries should be done.