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The present study aims to evaluate the antioxidant and antibacterial activity   of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel   powder (PE) at the dose levels of 0, 3, 6, and 9 kGy. The аntioxidant   activity of the extracts was estimated using the radical scavenging activity   against 2,2′-diphenyl-1-picrylhydrazyl (DPPH•), β-carotene/linoleic acid   bleaching system, and ferric reducing antioxidant power (FRAP). Antibacterial   activity of the extracts was assessed against Bacillus cereus, Staphylococcus   aureus, Escherichia coli, Klebsilla penumoneae, Pseudomonas aeruginosa, and   Salmonella typhumurium. The results showed that PE treated with 6 kGy had a   higher content of total phenolic compounds (TPC), total flavonoid compounds   (TFC), and antioxidant activity. Hence, the PE of 6 kGy-irradiated peels were   selected to be added to beef sausage. Different concentrations of 6   KGy-irradiated PE were applied to improve beef sausage hygienic quality and   extend the shelf life during cold storage (4°C). The results indicated that   when 12 mL of the extract were added to one kg of beef sausage, the   shelf-life of the sausage was extended from 15 days to 50 days (at 4°C),   compared with the control, without changes of the microbiological, chemical,   and sensory attributes

Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder