Antioxidant and Antimicrobial Potential of Passion Fruit Peel Extract in Chicken Patty Preservation and Its Effects on Physicochemical Properties

Poong, Sze Teng (2025) Antioxidant and Antimicrobial Potential of Passion Fruit Peel Extract in Chicken Patty Preservation and Its Effects on Physicochemical Properties. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Meat products such as chicken patties are highly perishable due to lipid oxidation and microbial spoilage, leading to reduced quality and shorter shelf life. Growing concerns over synthetic preservatives have increased interest in natural alternatives from plant by-products. Passion fruit (Passiflora edulis) peel, rich in phenolic and flavonoid compounds, possesses strong antioxidant and antimicrobial properties. This study evaluated the antioxidant and antimicrobial potential of passion fruit peel extract (PFPE) and its efficacy when incorporated into chicken patties at different inclusion levels. The PFPE was incorporated into chicken patties at inclusion levels of 1% (1% PFPE), 3% (3% PFPE), and 5% (5% PFPE), along with a control sample (0%), and all patties were stored at 4 °C for nine days. The PFPE exhibited strong antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging (46.97%), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activity (51.99 ± 0.63%), total flavonoid content (TFC: 1.394 ± 0.00 mg QE/mL), and total phenolic content (TPC: 0.076 ± 0.00 mg GAE/mL). Antimicrobial tests showed inhibition zones of 15.7 ± 0.25 mm (E. coli), 18.6 ± 1.28 mm (S. aureus), and 21.6 ± 0.85 mm (S. enteritidis). Incorporation of PFPE improved oxidative stability, reduced microbial growth, and maintained physicochemical properties. The 5% PFPE treatment showed the lowest peroxide value (2.78 ± 0.96 to 19.72 ± 0.48 meq O₂/kg fat) compared to the control (13.61 ± 1.27 to 66.67 ± 0.48), and lower total viable count (7.78–9.02 log CFU/g) than control (7.09–9.46 log CFU/g). Additionally, PFPE-treated patties exhibited slower pH decline and better color stability. Two-way ANOVA confirmed significant effects (p < 0.05) of PFPE concentration and storage duration. Overall, 5% PFPE most effectively extended shelf life and preserved quality, supporting its potential as a natural preservative in chicken patties.