Work

Apple Peel Extract as a Sustainable Clean-Label Preservative: Improving the Nutritional Quality, Oxidative Stability, Microbial Safety, and Sensory Acceptance of Apricot Squash

Year: 2026

Type: article

Abstract: In the given study, physicochemical, antioxidant, microbiological and sensory analysis of apricot squash (AS) fortified with apple peel extract (APE) were investigated. Treatments were adjusted as; AS0 (no preservative), AS1 (0.1 % sodium benzoate), ASA2 (1.5 % APE), ASA1 (3 % APE), ASA3 (4.5 % APE). Significant improvements (p<0.05) was noted in nutritional properties (protein, ash, magnesium, calcium, vitamin C) and physicochemical properties with addition of APE. Brix showed no prominent changes, pH slightly reduced (2.9-2.87) and titratable acidity slightly enhanced (0.64-0.72 %) for AS0-ASA3. Sample ASA3 showed highest DPPH (43.5 %), FRAP (1295.9 μmol Fe2+/ mL), total phenolic (164.9 mg GAE/100 mL) and total flavonoids content (59.8 mg QE/100 mL) as opposed to other all samples. With the increase in concentration of APE (ASA1-ASA3), the microbial count reduced which indicates that APE has antimicrobial activity. Lowest total plate counts and mold yeast counts was estimated in ASA3 (1.9 and 1.2 Log CFU/mL). Sensory acceptability also improved with APE inclusion; ASA3 having a highest overall acceptability score (8.89). PCA and correlation techniques further confirmed that sample ASA3 was observed as the best sample in terms of antioxidant, antimicrobial, physicochemical and sensorial properties.

Source: International Journal of Food Science & Technology

DOI: 10.1093/ijfood/vvag231