Incorporation of beetroot and pineapple peel extracts as natural antioxidants to improve quality and shelf life of paneer

Paneer, a protein-rich and widely consumed Indian cheese, is highly perishable due to its high moisture and nutrient content. This study investigated the use of beetroot (Beta vulgaris) and pineapple (Ananas comosus) peel extracts as natural additives to enhance the nutritional, functional, and sensory properties of paneer. Phytochemical screening revealed flavonoids, terpenoids, steroids, and phenolics in the extracts, contributing to antioxidant and antimicrobial effects. Beetroot peel extract exhibited higher total phenolic (840 mg/100 g), flavonoid (1036 mg/100 g), and DPPH radical scavenging activity (79.18%) than pineapple peel extract. Paneer fortified with these extracts showed increased protein, vitamin C, and ash content, with reduced fat and carbohydrate levels. Sensory evaluation indicated that pineapple peel fortified paneer scored higher for colour, taste, texture, appearance, and overall acceptability, while beetroot peel enhanced nutritional quality. The incorporation of fruit peel extracts effectively improved paneer quality, extended shelf life, and offered a sustainable approach to utilizing fruit processing waste.