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

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.