首页|Pomegranate Peel as a Renewable Bioresource to Improve Gelling Properties of Tilapia Surimi: Valorising Waste to Green Gel Enhancer
Pomegranate Peel as a Renewable Bioresource to Improve Gelling Properties of Tilapia Surimi: Valorising Waste to Green Gel Enhancer
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Springer Nature
Abstract Valorising the high-value ingredients from waste and using them as food additives is a revolutionary step that reduces environmental pollution. Thus, this work evaluates the influences of ethanolic pomegranate peel extracts (EPPx) at multiple concentrations (0–0.60%, w/w) on the gelling ability, protein configuration, microstructure, and acceptability of Nile tilapia surimi gels. The peels were used to extract with water and ethanol (40–100%, v/v), resulting in the highest yield and phenolic content at 100% ethanol. An increase in the fortified 100% ethanolic extract from 0% to 0.30% significantly enhanced the gel strength and other textural attributes. The results displayed that 0.30% EPPx fortified surimi gels had higher chemical bonding including hydrogen and hydrophobic bonding, water holding capacity and lower sulfhydryl and free amino groups. Likewise, the fortification of EPPx (0.30%) eased the unfolding of surimi protein, leading to conformational alteration from α-helix to β-sheet. Subsequently, SEM images showed relatively organized finer and denser gel network when the surimi gels fortified with optimum EPPx level (0.30%). Sensory scores revealed improved odour, texture, elasticity and overall acceptability in fortified gels. The fortification of 0.30% EPPx not only improves the gelling properties, microstructure and acceptability of tilapia surimi but is also supplemented with bioactive polyphenols, which generally persist deficit in surimi.Graphical Abstract
Sanjeev Sharma、Ranendra Kumar Majumdar
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Central Agricultural University (Imphal)||CCS Haryana Agricultural University
NETL
NSTL
Springer Nature
