HMBPLXR2

2965

10 mars 2021 22:07

10 mars 2021 22:07

Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.

None

• AB - Utile à l'AB
• FREDO alimentation humaine
• FREDO conservation des productions
• FREDO transformation et valorisation
• GEO Afrique du Sud
• GEO Australie
• viande

• antimicrobial
• antioxidant
• comminuted meat
• natural preservatives
• plant extracts
• polyphenols

Antioxidants

10

263

2021/2

24 février 2021

10.3390/antiox10020263 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique