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Fruits are the potential source of natural antioxidants and produce antioxidative compounds in order to survive and counteract with reactive oxygen species. Synthetic antioxidants like BHT ((Butylated hydroxytoluene) and BHA (Butylated hydroxyanisole ) are generally used in food products which are toxic and may cause health hazards. Fruit peels like pomegranate, lemon and orange are normally wasted during fruit processing, thus a proper waste utilization of these peels should be done. The present study was undertaken to explore with the objective to extract antioxidants in the form of phenols and flavonoids from fruit peels like pomegranate, lemon and orange peels and to determine their antioxidant activity. Home-made paneer samples were prepared with addition of natural antioxidant extracts from these peels and were subjected to sensory studies and physical parameters were analysed for 5 days. This study supports the use of fruit peel extracts as antioxidants and antimicrobials, because active bimolecules in all the three extracts exhibit antimicrobial activity to a considerable extent and results in increasing the shelf life of home-made paneer up to 5 days of storage.

Extraction and Evaluation of Anti-Oxidants from Fruit Peels and Its Utilization in Paneer to Increase its Shelf-Life