CITRUS WASTES AS A SOURCE OF FUNCTIONAL INGREDIENTS IN MEAT PRODUCTS

Abstract

Citrus fruit peel by-products can be promising source of functional compounds and dietary fiber. Lemon and orange peels (LP and OP) considered the primary citrus by-products and discarded as wastes. Re-using these wastes in a suitable form may be of considerable economic benefit to food processors. The aim of this work was to study the potential use of orange and lemon peels as natural sources of functional ingredients e.g phenolic compounds and dietary fiber in meat products. Physico-chemical and functional properties as well as phenolic acids profiles of raw and dried peels were evaluated. Ethanolic and methanolic extracts of the fresh and dried peels (using microwave or air oven drying methods) were used to evaluate their phytochemical contents, antioxidant and antimicrobial activities. Proximate chemical composition, vitamin C, phenolic, flavonoids contents, also radical scavenging activities (DPPH), Trolox equivalent antiradical capacity (TEAC) and β-carotene assays, as well ferric reducing antioxidant power (FRAP) and Hydroxyl radical (OH+) scavenging activity were determined. In order to improve the functional value of meat product, application of these citrus peels at the levels 1 and 2% in the suggested ground beef meat patties formulae were carried out. Quality and shelf-life properties of beef patties as affected by adding citrus peels during refrigeration at 4°C for 15 days and freezing at -20°C for 30 days storage were studied.