Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F012
DOI: https://doi.org/10.24326/ICDSUPL5.F012
Published online: 22 April 2026
Red currant pomace as a natural source of antioxidants and antimicrobial compounds in meat products with reduced nitrogen content
Patrycja Skwarek* and Małgorzata Karwowska
Sub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
* Corresponding author: patrycja.skwarek@up.edu.pl
In response to growing consumer demand for high-quality and safe food, the meat industry is seeking alternatives to synthetic preservatives, including nitrogen compounds. A promising approach is the use of plant-based sources of bioactive compounds derived from by-products of the fruit industry, which may serve as natural antioxidants and exhibit antimicrobial activity. Of particular interest are red currant pomace (Ribes rubrum L.), which are rich in vitamin C, polyphenols, flavonoids, and dietary fiber.
The aim of this study was to evaluate the antioxidant and antimicrobial properties as well as the physicochemical parameters and bioactive compounds content in freeze-dried red currant pomace due to their potential application in meat products with a reduced content of nitrogen compounds. The scope of the study included the determination of pH, water activity (aw) and color parameters in the CIE L*a*b* system. The total polyphenol content was also assessed. Antioxidant activity was evaluated using DPPH and ABTS⁺ assays. Additionally, microbiological quality analysis of the tested material was performed. Red currant pomace were characterized by a high content of bioactive compounds and antioxidant activity. A low water activity was also observed, which had a beneficial effect on the microbiological quality of the plant-based additive.
The obtained results indicate the potential use of red currant pomace as a natural functional additive in meat products. Their application may contribute to reducing the use of synthetic preservatives and increasing the health-promoting value of food.
Keywords: antimicrobial properties; antioxidant properties; bioactive compounds; red currant pomace; reduction of nitrogen compounds
How to cite
Skwarek P., Karwowska M., 2026. Red currant pomace as a natural source of antioxidants and antimicrobial compounds in meat products with reduced nitrogen content. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F012