Transforming fruit waste into meat preserving agents: Harnessing natural extracts to enhance meat quality and extend shelf life

The objective of the current review paper was to evaluate the use of fruit wastes in meat preservation, which presents a viable alternative to synthetic additives, addressing microbial contamination and oxidative damage that impact the meat's quality and shelf life. Fruit waste, such as peels and pulps from pomegranate, lemon, orange, and mango, contains bioactive compounds, antioxidants, and antimicrobial substances that enhance meat preservation, especially for chicken breast. Concerns over synthetic antioxidants, such as BHT and BHA, have increased interest in fruit peel extracts. Citrus peels, in particular, help improve color stability and lower pH to prevent microbial growth and retain moisture, thereby preserving meat quality. Peel extracts are an efficient way to maintain color and lengthen the shelf life of chicken fillets when added to hydrogels or biopolymer films. The vigorous antioxidant activity in these extracts helps lower lipid oxidation and promotes food sustainability. Thus, fruit waste can be a valuable preservative for meat and meat products. This study aims to investigate the potential of fruit waste as a natural preservative for meat products, with a specific focus on chicken breast, by evaluating its bioactive compounds, including antioxidant and antimicrobial constituents. • Fruit waste offers antimicrobial and antioxidant benefits in meats. • Bioactive compounds, antioxidants, and fibers from fruit waste boost the meat shelf life. • Utilizing fruit waste in meat preservation reduces food waste and environmental impact. • Pomegranate, orange, and mango peels support the circular economy in meat preservation.