Browsing by Author "Dipanwita Bhattacharya"

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Advanced Biotechnological Tools and Techniques for Muscle Food Identification
(Springer Science+Business Media, 2025) Dipanwita Bhattacharya; Annada Das; Kaushik Satyaprakash; M. Kumar Singh
An increased consumer willingness to consume meat and processed meat products has heightened concerns about adulteration and fraudulent substitutions, raising serious issues related to food safety and the meat industry’s credibility. Health, allergy, economy, and religious considerations, such as the prohibition of pork in Islamic and Jewish practices, further complicate factors influencing consumption. Accurate labelling, including certifications like Halal and Kosher, purity of species meat, along with ensuring meat is free from genetically modified organisms (GMOs), is vital for empowering consumers and promoting fair trade practices. Meat authentication, which means scientifically validating key characteristics like species, breed, sex, age, geographical origin, and quality, is essential in the fight against food fraud. Regulatory frameworks, such as the EU’s General Food Law and the US FSMA, are crucial for ensuring food authenticity and safety. Systems for livestock traceability, created to monitor meat products from farm to table, are key in maintaining product integrity. Various techniques, both traditional and advanced, including DNA-based methods, protein profiling, and AI-driven technologies, are used for precise species identification and fraud detection in meat. Although there are obstacles in implementing these techniques, advancements in technology are improving the accuracy, efficiency, and dependability of meat authentication, thus ensuring consumer trust, safeguarding public health, and adhering to ethical and regulatory norms. This chapter outlines the importance of meat authentication processes, including prevalent types of meat fraud, traditional and contemporary methods, their applications in the meat sector, challenges faced, and future trends. © 2025 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG.
Biopreservation in Meat and Meat Products
(CRC Press, 2024) Annada Das; Dipanwita Bhattacharya; Pramod Kumar Nanda; Santanu Nath; Arun K. Das
Meat and meat products are prone to spoilage caused by microbial growth and chemical deterioration, leading to nutrient losses and unpleasant odours and flavours. Traditional preservation techniques, including the use of additives and preservatives, are widely used to enhance safety and prolong shelf life, but consumers increasingly demand minimally processed products without synthetic additives. Biopreservation, which utilizes a protective microbiota such as lactic acid bacteria (LAB), is a promising approach to maintaining the microbiological quality and safety of meat-based products. LAB produce antibacterial metabolites and ribosomal-synthesized antimicrobial peptides, particularly bacteriocins, which have antimicrobial property against various pathogenic and deteriorating bacteria. Bacteriocins can extend shelf life and reduce the need for synthetic preservatives and can be incorporated into active packaging or added as starter or protective cultures for fermented meats. Another approach is phage therapy and predatory bacteria, which use virulent bacteriophages and predatory bacteria to target and eliminate harmful bacteria. However, large-scale applications of bacteriocins are limited due to their narrow antimicrobial spectrum and varying stability in different food matrices. Therefore, bacteriocins, combined with hurdle concepts such as active packaging, are often used to improve safety by reducing the effect of spoilage microorganisms and improving sensory characteristics such as flavour, texture, aroma, and shelf-life of meat products. This chapter discusses microbial composition of meat, biopreservation strategies and its application for enhancing safety and their shelf-life along with different regulatory frameworks related to it. © 2024 Enriqueta Garcia-Gutierrez, Natalia Gomez-Torres and Sara Arbulu.
Cleaning and sanitation in milk plant
(Elsevier, 2025) Annada Das; Kaushik Satyaprakash; Dipanwita Bhattacharya; Souti Prasad Sarkhel
Cleaning and sanitation in milk plants are paramount to ensure the production of safe, high-quality dairy products while maintaining regulatory compliance and consumer trust. Cleaning and sanitation play significant role in preventing contamination, ensuring product integrity, and safeguarding public health. Effective cleaning protocols encompass both visual and microbiological cleanliness principles, addressing visible residues and microbial contaminants to maintain hygienic conditions throughout the processing environment. Sanitation procedures involve rigorous cleaning schedules; appropriate cleaning agents like detergents and sanitizers tailored to specific equipment, surfaces, and production areas within the milk plant. Regular monitoring, validation, and documentation of cleaning activities coupled with employee training and adherence to standards like HACCP, GMP, and SSOP contribute to the prevention of cross-contamination, product spoilage, and food-borne illnesses. By prioritizing cleaning and sanitation, milk plants can ensure product safety, quality assurance, regulatory compliance, fostering consumer confidence, and sustaining long-term business success in the competitive dairy industry. © 2025 Elsevier Inc. All rights reserved.
Current innovative approaches in reducing polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products
(Springer Science and Business Media Deutschland GmbH, 2023) Arun K. Das; Dipanwita Bhattacharya; Annada Das; Santanu Nath; Samiran Bandyopadhyay; Pramod Kumar Nanda; Mohammed Gagaoua
The presence of polycyclic aromatic hydrocarbons (PAHs) in processed meat and meat products is a global concern as they are known to be carcinogenic, mutagenic, teratogenic, and genotoxic to living beings. PAHs are generated in processed meat through different thermo-processing techniques, such as smoking, grilling, barbecuing, roasting, and frying, which involve abnormal high-temperature treatments and extruded fuels. These carbonaceous compounds with two or more cyclic benzene rings are highly stable and toxic, and their generation is enhanced by faulty thermal processing techniques, contaminated raw materials, and environmental pollution. Based on their degree of toxicity, Benzo[a]pyrene (B[a]P) is recognized as the most probable human carcinogen among different fractions of PAHs by the European Commission Regulation (EC-No.1881/2006). Furthermore, the association between dietary PAHs exposures and their role as carcinogen in human beings has been reported clinically. Therefore, it is necessary to focus on prevention and control of PAHs formation in processed meat products through various strategies to avert public health concerns and safety issues. Accordingly, several approaches have been used to reduce the risk of PAHs formation by employing safe processing systems, harmless cooking methods, marination by natural plant components, use of biological methods etc. to eliminate or reduce the harmful effects of PAHs in the food system. This review provides a comprehensive insight into the occurrence and formation of PAHs in meat and meat products and their toxicological effects on human beings. Furthermore, the different cost-effective and environment friendly methods that have been employed as “green strategies” to mitigate PAHs in meat and meat products at both household and commercial levels are discussed. Graphical Abstract: [Figure not available: see fulltext.]. © 2023, Springer Nature Switzerland AG.
Emerging Role of Biosensors and Chemical Indicators to Monitor the Quality and Safety of Meat and Meat Products
(Multidisciplinary Digital Publishing Institute (MDPI), 2022) Pramod Kumar Nanda; Dipanwita Bhattacharya; Jyotishka Kumar Das; Samiran Bandyopadhyay; Daniel Ekhlas; Jose M. Lorenzo; Premanshu Dandapat; Laura Alessandroni; Arun K. Das; Mohammed Gagaoua
The meat industry requires prompt and effective control measures to guarantee the quality and safety of its products and to avert the incidence of foodborne illnesses and disease outbreaks. Although standard microbiological methods and conventional analytical techniques are employed to monitor the quality and safety, these procedures are tedious and time-consuming, require skilled technicians, and sophisticated instruments. Therefore, there is an urgent need to develop simple, fast, and user-friendly hand-held devices for real-time monitoring of the quality of meat and meat products in the supply chain. Biosensors and chemical indicators, due to their high sensitivity, specificity, reproducibility, and stability, are emerging as promising tools and have the potential for monitoring and controlling the quality (freshness and sensory traits such as tenderness) and safety (metabolites, contaminants, pathogens, drug residues, etc.) of muscle foods. In this review, the application of biosensors in the meat industry and their emerging role in the quantification of key meat quality components are discussed. Furthermore, the role of different biosensors to identify and detect contaminants, adulterants, pathogens, antibiotics, and drug residues in meat and meat products is also summarized. © 2022 by the authors.
Environmental Contamination and Food Chain Bioaccumulation
(wiley, 2025) Kaushik Satyaprakash; Annada Das; Dipanwita Bhattacharya; Souti Prasad Sarkhel
The environmental contamination and subsequent bioaccumulation of contaminants have emerged as a pressing global concern in recent times. Broadly, the environmental contaminants belong to different groups: heavy metals/metalloids, persistent organic pollutants (polycyclic aromatic hydrocarbons, polychlorinated biphenyls, dichlorodiphenyltrichloroethane, etc.) and novel “emerging contaminants” like pharmaceuticals and personal care products, radioactive elements, micro- and nanoplastics, nanomaterials, etc. The potentially toxic environmental contaminants arise from diverse sources including agricultural practices, industrial activities, improper waste disposal, urbanization, nonjudicious use of chemicals, etc. Bioaccumulation is gradual accumulation of contaminants in an organism, obtained from the ambient abiotic environment and the food chain at a rate faster than that at which they can be removed from the body. Additionally, bioconcentration refers to the uptake and retention of a substance in an organism, whereas biomagnification refers to an increase in the concentration of a contaminant along the successive trophic level in a food chain. Bioaccumulation occurs through various pathways as pollutants enter the food chain through runoffs, industrial discharges, domestic sewage, etc. Continuous human exposure to toxic contaminants can lead to chronic health problems including cancer, nervous disorders, hormonal imbalances, digestive dysfunction, mutations, etc. Environmental contaminants have detrimental effects on ecosystems and biodiversity as well. Improving waste management, conducting regular risk assessment and monitoring, promoting awareness, adopting sustainable practices such as bioremediation techniques, and implementing policy measures are essential steps in mitigating environmental contaminantion, thus providing safer food and safeguarding the environment and human health. © 2025 by John Wiley & Sons, Inc. All rights reserved.
Exploring the synergistic effects of plant powders and essential oil combination on the quality, and structural integrity of chicken sausages during storage
(Springer Nature, 2025) Annada Das; Subhasish Biswas; Kaushik Satyaprakash; E. Raja Ravi Teja; Dipanwita Bhattacharya; Souti Prasad Sarkhel; Gopal Patra; Pramod Kumar Nanda; Jessy Bagh; Arun K. Das
This study investigated the synergistic effects a novel natural preservative, ‘Combination B’—comprising of powders of roselle and moringa flowers combined with cinnamon essential oil in a ratio of 5.5:4:0.5 in preserving the quality and structural integrity of chicken sausages stored at 4 ± 1 °C for 20 d. Fourier-transform infrared (FTIR) spectroscopy identified 31 functional groups, including alcohols and aromatics. Antioxidant activity was confirmed through 2, 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⋅⁺) (50.56 µg/mL) and ferric reducing antioxidant power (FRAP) (437.09 µMol Fe²⁺/g) assays. Five chicken sausage groups: C1 (no preservative), C2 (150 ppm sodium nitrite), and three treatments with varying levels of Combination B (%) and sodium nitrite (ppm) viz. T1B (0.25% + 75 ppm), T2B (0.50% + 50 ppm), and T3B (1.00% + 0 ppm) were formulated. Amongst test samples, Combination B (T3B) significantly (p < 0.05) improved cooking yield (98.46% vs. 97.19%), reduced spoilage indicators viz. pH (6.13–6.23 vs. 6.29–6.51), water activity (0.972–0.969 vs. 0.970–0.965), peroxide value (0.79–3.52 meq/kg vs. 0.85–6.03 meq/kg), and total volatile basic nitrogen (4.27–19.88 mg/100 g vs. 4.32–28.24 mg/100 g) of sausages during storage study, when compared to control (T3B vs. C1). The color analysis revealed lower L* (lightness) and b* (yellowness), but higher a* (redness) values in treated sausages. Histological and scanning electron microscopy (SEM) analyses confirmed better structural integrity in Combination B-treated samples. Overall, Combination B effectively preserved the quality and microstructure of chicken sausages, thus demonstrated its potential as a safer, and natural alternative to synthetic preservatives for health-conscious consumers. © The Author(s) 2025.
General introduction of milking
(Elsevier, 2025) Dipanwita Bhattacharya; Utkarsh K. Tripathi; Anuradha Kumari; Tanmoy Rana
The dairy industry relies heavily on the process of milking, which involves the extraction of milk from cows and other dairy animals. Traditionally, milking has been done through manual methods where the milk is extracted by hand. However, with the advancements in technology, milking machines have become more popular, which reduces human contact with milk. These machines are designed to mimic the action of hand milking, and they are now equipped with sensors to monitor the milking process. In recent years, there has been a growing trend toward the use of automated milking systems in the dairy processing system. These systems involve the use of robots that can milk cows without human intervention. The robots are equipped with sensors that detect the presence of the cow, and they use lasers to accurately position the milking cups. The use of automated milking systems has been shown to have various benefits, including improving milk quality and safety. These systems are designed to prevent contamination of the milk, ensuring that the milk is free from harmful pathogens. Additionally, the use of automated milking systems can improve the overall health and welfare of the cows, as they are not subjected to the stress and discomfort often associated with manual milking. In this chapter, we will explore different milking techniques that have been scientifically proven to help maintain milk quality and safety during the collection process. We will delve into the benefits of automated milking systems and how they are changing the face of the dairy industry. © 2025 Elsevier Inc. All rights reserved.
Good manufacturing practices and implementation of HACCP in milk plant
(Elsevier, 2025) Saurabh Karunamay; Dhananjay Kumar; Dipanwita Bhattacharya; Rakshanda M. Madavi
India is one of the highest milk-producing countries in the world. The total milk production of India in 2022-23 reaches to 230 MMT with a growth rate of 3.8%. Milk is an essential part of daily need for basic consumption and fulfilling the daily nutritional requirement. To fulfill this demand of millions of consumers, our dairy sector mitigates the protocols of clean milk production and supply that leads to availability of milk and milk products with improper guidelines. Failure in clean milk production and less information or guidelines in supply leads to either adulterated milk and milk products or milk available with high bacteriological count or milk-borne disease-causing pathogens. It is also seen that unpasteurized milk or unhealthy milk production can transmit disease like tuberculosis, typhoid, salmonellosis, and listeriosis in human beings. To ensure a holistic growth of dairy industry, good manufacturing practices (GMP) and HACCP (hazard analysis and critical control point) provide an overall good quality of milk and milk products. The protocol framework of GMP and HACCP is very comprehensive that includes a strict quality control from milking a dairy animal to distribution of the final products. Providing a wholesome milk and milk products to the consumer, HACCP soundly examines the challenges to execute innovative approach to maintain GMP throughout quality and safety of milk and milk products. © 2025 Elsevier Inc. All rights reserved.
Handling and processing of milk from collection to pasteurization: An overview
(Elsevier, 2025) Dipanwita Bhattacharya; Annada Das; Dhananjay Kumar; Saurabh Karunamay
The proper handling of milk, a high-production and perishable animal product, is crucial due to its susceptibility to microbial growth from environmental factors. Despite its sterility when leaving the animal, milk is vulnerable to food-borne illnesses caused by common milk-associated microbes such as E. coli, Staphylococcus aureus, Streptococcus agalactiae, and Listeria monocytogenes. Therefore, it is essential to prioritize the quality and safety of milk from the farm to the processing plant. This can be achieved by utilizing healthy animals and hygienic collection procedures, followed by proper chilling and processing. Upon unloading, milk undergoes organoleptic and platform tests to screen and grade it before entering the processing chain. The processing chain entails several necessary steps, including preheating, filtration, clarification, standardization, homogenization, pasteurization, packaging, and cooling. Heat treatment is a crucial step in killing pathogenic and spoilage microorganisms. Different time-temperature combinations are utilized based on the characteristics of the milk and milk products, with ultra-high-temperature (UHT) pasteurization being the most effective in extending the shelf life up to 6months at room temperature. Throughout the entire process, strict hygienic standards should be followed to ensure milk safety and quality. The organized dairy sector will play a vital role in promoting better health, environment, food security, and a sustainable economy as urbanization and industrialization continue to expand. © 2025 Elsevier Inc. All rights reserved.
Intrinsic and extrinsic factors impacting fresh goat meat quality: An overview
(Institute of Meat Hygiene and Technology, 2023) Mohammed Gagaoua; Laura Alessandroni; Annada Das; Melisa Lamri; Dipanwita Bhattacharya; Pramod Kumar Nanda; Arun K. Das
Goat meat, known also as chevon or caprine meat, is an important source of protein and essential nutrients in many regions worldwide. To ensure high‑quality goat meat production, it is crucial to understand the intrinsic and extrinsic factors that influence its sensory, technological and nutritional properties. This review aims to provide an overview of the factors affecting goat meat quality throughout the production and processing chain. The importance of different factors influencing goat meat quality were described. First, the focus was made on the intrinsic factors, including the effects of age at slaughter, gender (sex), breeds, slaughter weight, and the contractile and metabolic properties of the muscle by discussing their impact in terms of their influence on important intrinsic quality traits such as tenderness, flavor, color and overall quality of goat meat. Furthermore, the extrinsic factors such as pro‑ duction systems, husbandry practices, feeding strategies, types of feed and roughages, antioxidants, feeding systems, climate, season, and environmental conditions were examined in addition to the pre‑slaughter treatments, transport conditions, and stress experienced by goats at the time of slaughter. Overall, this review synthesizes current knowledge on both the intrinsic and extrinsic factors affecting goat meat quality. The findings emphasize the importance of a better understanding and optimizing of these factors at each stage of production and processing to ensure the consistent delivery of high‑quality goat meat. Further research in these areas will contribute to the development of improved practices and technologies in the goat meat industry. © 2023 The Author(s).
Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products
(MDPI, 2022) Dipanwita Bhattacharya; Pramod Kumar Nanda; Mirian Pateiro; José M. Lorenzo; Pubali Dhar; Arun K. Das
Meat and meat products are perishable in nature, and easily susceptible to microbial contamination and chemical deterioration. This not only results in an increased risk to health of consumers, but also causes economic loss to the meat industry. Some microorganisms of the lactic acid bacteria (LAB) group and their ribosomal-synthesized antimicrobial peptides—especially bacteriocins—can be used as a natural preservative, and an alternative to chemical preservatives in meat industry. Purified or partially purified bacteriocins can be used as a food additive or incorporated in active packaging, while bacteriocin-producing cells could be added as starter or protective cultures for fermented meats. Large-scale applications of bacteriocins are limited, however, mainly due to the narrow antimicrobial spectrum and varying stability in different food matrixes. To overcome these limitations, bioengineering and biotechnological techniques are being employed to combine two or more classes of bacteriocins and develop novel bacteriocins with high efficacy. These approaches, in combination with hurdle concepts (active packaging), provide adequate safety by reducing the pathogenicity of spoilage microorganisms, improving sensory characteristics (e.g., desirable flavor, texture, aroma) and enhancing the shelf life of meat-based products. In this review, the biosynthesis of different classes of LAB bacteriocins, their mechanism of action and their role in the preservation of meats and meat products are reviewed. © 2022 by the authors.
Milk-borne parasitic zoonoses
(Elsevier, 2024) Dipanwita Bhattacharya; Annada Das; Souti Prasad Sarkhel; Kaushik Satyaprakash
Milk is a valuable source of nutrients, particularly for vulnerable populations such as children, pregnant women, and people with compromised immune systems. However, untreated milk can aid the transmission of some zoonotic pathogens and parasites and cause foodborne outbreaks with moderately high fatality rates. Raw milk can harbour numerous zoonotic organisms, including bacteria, viruses, and parasites. Enteropathogenic bacteria are the primary cause of hospitalisations among many milk-borne pathogens. In contrast, milk-borne parasitic infections can lead to significant fatalities, particularly in the case of affecting the vital organs. Consuming raw milk poses inherent risks due to the potential shedding of toxocara larvae and toxoplasma tachyzoites by the infected lactating animals. Additionally, milk-borne zoonotic outbreaks of cryptosporidiosis, giardiasis, and cysticercosis can occur due to faecal and environmental contamination of milk and milk products. Ensuring milk safety requires eliminating post-processing contamination routes and enforcing the proper pasteurisation of milk products. Improving hygiene and sanitation standards, tamper-proof packaging, automated refrigeration systems, and early marketing systems provide effective preventive measures. Zoonotic milk-borne parasitic infections are rare in communities but require proper therapeutic care and interventions. Therefore, this study details some of the most reported milk-borne parasitic diseases and their transmission routes, symptoms, diagnosis, and existing preventive measures. Increasing public awareness and intervention strategies can minimise the risk of future community outbreaks of milk-borne parasitic zoonoses, while early diagnosis and treatment are crucial in averting fatalities in risk-prone communities. © 2024 Elsevier Inc. All rights reserved.
Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets
(Royal Society of Chemistry, 2024) Annada Das; S. Biswas; P.K. Nanda; Niloy Chatterjee; Srija Pal; Pubali Dhar; Arun K. Verma; Dipanwita Bhattacharya; Rojison Koshy; Arun K. Das
This study evaluated the quality traits and oxidative storage stability of meat nuggets enriched with immature moringa pod powder (MPP) at 1.5% and 3.0% levels in comparison to control samples over a 12 day storage period under refrigerated conditions. MPP is a rich source of protein (18.96%), ash (7.42%), dietary fiber (DF, 43.64%), and a notable concentration of total phenolics (TP, 9.20 mg GAE g−1). The MPP analyzed by GC-MS showed the presence of different phenolic acids, such as cinnamic, benzoic, phthalic, vanillic, p-coumaric, ferulic, and caffeic acids and catechin, with concentrations ranging from 1.031 ppm to 2.949 ppm. Incorporating MPP as a source of DF had a negligible impact (p > 0.05) on the pH levels of both the emulsion and meat nuggets. However, it notably improved the emulsion stability, cooking yield, ash content, DF content, and TP content of the nuggets. Immature MPP at the 3% level significantly (p < 0.05) influenced the lightness and redness of the nuggets. Moreover, the MPP in meat formulations demonstrated a significant (p < 0.05) ability to inhibit lipid oxidation and had no adverse effect on the sensory attributes of meat nuggets. This finding highlights the potential of MPP to enhance oxidative stability during refrigerated storage for up to 12 days. This study suggests that immature moringa pods can serve as a natural functional ingredient by improving the nutritional quality and functionality of meat products while extending their shelf life through their antioxidative properties. © 2024 RSC
Perinatal diseases
(CABI International, 2023) Sabita Behera; Archana Mahapatra; Dipanwita Bhattacharya; Dayanidhi Jena
[No abstract available]
Ratanjot (Alkanna tinctoria L.) Root Extract, Rich in Antioxidants, Exhibits Strong Antimicrobial Activity against Foodborne Pathogens and Is a Potential Food Preservative
(Multidisciplinary Digital Publishing Institute (MDPI), 2024) Annada Das; Subhasish Biswas; Kaushik Satyaprakash; Dipanwita Bhattacharya; Pramod Kumar Nanda; Gopal Patra; Sushmita Moirangthem; Santanu Nath; Pubali Dhar; Arun K. Verma; Olipriya Biswas; Nicole Irizarry Tardi; Arun K. Bhunia; Arun K. Das
Natural and sustainable plant-based antioxidants and antimicrobials are highly desirable for improving food quality and safety. The present investigation assessed the antimicrobial and antioxidant properties of active components from Alkanna tinctoria L. (herb) roots, also known as Ratanjot root. Two methods were used to extract active components: microwave-assisted hot water (MAHW) and ethanolic extraction. MAHW extract yielded 6.29%, while the ethanol extract yielded 18.27%, suggesting superior Ratanjot root extract powder (RRP) solubility in ethanol over water. The ethanol extract showed significantly higher antioxidant activity than the MAHW extract. Gas Chromatography–Mass Spectrometry analysis revealed three major phenolic compounds: butanoic acid, 3-hydroxy-3-methyl-; arnebin 7, and diisooctyl pthalate. The color attributes (L*, a*, b*, H°ab, C*ab) for the ethanolic and MAHW extracts revealed significant differences (p < 0.05) in all the above parameters for both types of extracts, except for yellowness (b*) and chroma (C*ab) values. The ethanol extract exhibited antimicrobial activity against 14 foodborne bacteria, with a significantly higher inhibitory effect against Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus) than the Gram-negative bacteria (Salmonella enterica serovar Typhimurium and Escherichia coli). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were both 25 mg/mL for the Gram-negative bacteria, while the MIC and MBC concentrations varied for Gram-positive bacteria (0.049–0.098 mg/mL and 0.098–0.195 mg/mL) and the antimicrobial effect was bactericidal. The antimicrobial activities of RRP extract remained stable under broad temperature (37–100 °C) and pH (2–6) conditions, as well as during refrigerated storage for 30 days. Application of RRP at 1% (10 mg/g) and 2.5% (25 mg/g) levels in a cooked chicken meatball model system prevented lipid oxidation and improved sensory attributes and retarded microbial growth during refrigerated (4 °C) storage for 20 days. Furthermore, the RRP extract was non-toxic when tested with sheep erythrocytes and did not inhibit the growth of probiotics, Lacticaseibacillus casei, and Lactiplantibacillus plantarum. In conclusion, the study suggests that RRP possesses excellent antimicrobial and antioxidant activities, thus making it suitable for food preservation. © 2024 by the authors.