Pomegranate Peel Powder as an Antioxidant and Natural Colorant in Snack Meat Sticks

In this study, pomegranate peel powder (PPP) was added to the formulation of snack meat sticks at different ratios (control, 2.5%, 5%, and 10%), and physicochemical, microbiological, sensory, and economic properties of the products were evaluated. Increasing PPP levels significantly enhanced the total phenolic content and antioxidant activity, while reducing pH, water activity, and thiobarbituric acid‐reactive substances (TBARS), indicating improved oxidative stability. It was found that the addition of PPP also affected the cross‐sectional surface color of the snack sticks ( p < 0.05). Moreover, a notable decline was observed in the springiness and chewiness of snack sticks with the increasing ratio of PPP. Finally, snack sticks containing 2.5% PPP had higher sensorial scores. Microbiological assessments confirmed the safety of all formulations. As a result, the use of PPP could improve the quality of snack sticks, making them more economical and functional.