Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Antioxidants, Journal Year: 2021, Volume and Issue: 10(8), P. 1264 - 1264

Published: Aug. 8, 2021

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate negative perception in consumers. This has generated an increased pressure on manufacturers to search for safer natural alternatives like phytochemicals (such polyphenols, including flavonoids, essential oils rich terpenoids, carotenoids). These plant bioactive compounds have activities widely proven vitro tests diverse matrices (meat, fish, oil vegetables). As tons of wasted every year due aesthetic reasons (lipid oxidation) premature damage caused by inappropriate packaging, there is urgent need antioxidants capable replacing the synthetic ones meet consumer demands. review summarizes industrially interesting bioactivities associated with terpenoids polyphenols respect prevention lipid oxidation high fat containing foods, meat (rich saturated fat), fish polyunsaturated vegetable products, while avoiding generation rancid flavors visual deterioration color changes oxidized lipids). Terpenoids (like monoterpenes carotenoids) quercetin other flavonoids) important broad range effects. distributed fruits vegetables, agricultural waste, remarkably useful preservation, they show bioactivity antioxidants, able scavenge reactive oxygen nitrogen species, superoxide, hydroxyl or peroxyl radicals contributing processes matrices.

Language: Английский

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Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review

Antioxidants, Journal Year: 2021, Volume and Issue: 10(2), P. 263 - 263

Published: Feb. 9, 2021

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 delay that which is caused by microbial growth, enzyme activities oxidation reactions. However, due potential health damage (e.g., cardiovascular diseases, neurodegenerative cancers among others) may cause, consumers becoming skeptical buy containing such additives. In industry, interest finding natural intensifying. Polyphenolic-rich plants used as offer best alternative for a partial or complete replacement counterparts. They can be extracted from sources olives, fruits, grapes, vegetables, spices, herbs, algae, others. common feature these phenolic compounds they have one more aromatic rings with -OH group essential antimicrobial antioxidant properties. This review article intended provide an overview plant-based molecules preservative, mechanism action, application comminuted meat.

Language: Английский

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Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products

LWT, Journal Year: 2022, Volume and Issue: 169, P. 114003 - 114003

Published: Sept. 20, 2022

Protein-lipid oxidation is one of the main causes quality deterioration in meat and products during processing storage. The application natural antioxidants muscle food appears a sustainable option for reducing consumption synthetic with confirmed carcinogenic toxicological effects. Hence, industry today prefers low-cost additives instead ones. Agro-food generates large quantity plant by-products annually cultivation agricultural products. There wide variety by-products. Several parts (seeds, peels, leaves, husks, stems, roots) as unexploited novel sources antioxidant can be applied either through technological strategies to control oxidative process This paper provides an overview current trends use from potential applications against protein–lipid food. In addition, effect encapsulation by-product on reviewed.

Language: Английский

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Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients

Molecules, Journal Year: 2022, Volume and Issue: 27(21), P. 7513 - 7513

Published: Nov. 3, 2022

In recent years, changing lifestyles and food consumption patterns have driven demands for high-quality, ready-to-eat products that are fresh, clean, minimally processed, extended shelf lives. This demand sparked research into the creation of novel tools ingredients modern packaging systems. The use phenolic-compound-based active-packaging edible films/coatings with antimicrobial antioxidant activities is an innovative approach has gained widespread attention worldwide. As phenolic compounds natural bioactive molecules present in a wide range foods, such as fruits, vegetables, herbs, oils, spices, tea, chocolate, wine, well agricultural waste industrial byproducts, their utilization development materials can lead to improvements oxidative status properties products. paper reviews trends potential packaging, particularly compounds-based active films. Moreover, applications modes-of-action advantages, limitations, challenges discussed highlight novelty efficacy enhancing quality life

Language: Английский

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Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage

Meat Science, Journal Year: 2022, Volume and Issue: 187, P. 108765 - 108765

Published: Feb. 9, 2022

Language: Английский

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Review of the antioxidant potential of flavonoids as a subgroup of polyphenols and partial substitute for synthetic antioxidants.

PubMed, Journal Year: 2023, Volume and Issue: 13(4), P. 354 - 376

Published: Sept. 4, 2023

This review describes the antioxidant activity of flavonoids as a subgroup polyphenols and partial or entire substitute for synthetic antioxidants.All relevant databases were searched using terms "Phytochemical", "Polyphenol", "Flavonoid".The oxidative reaction caused by free radicals is reason food spoilage, which causes unpleasant odor, loss taste, damaged tissues. The common antioxidants employed in foods include butylated hydroxyanisole, hydroxytoluene, propyl gallate, tert-butyl hydroquinone. Despite their high efficiency potency, have adverse effects on human body, such causing mutation carcinogenicity. A whole group them known possess activity. These compounds are potential due to capabilities scavenging radicals, donating hydrogen atoms, chelating metal cations. mechanism action transferring atom radicals. Accordingly, more flavonoid structure makes transfer faster easier, flavonoid's power will be. Therefore, with hydroxyl groups highest among different flavonoids.In addition health promotion some disease prevention effects, various vitro investigations indicated that comparable antioxidants. However, be commercially available, these should extracted from low-price source high-performance method.

Language: Английский

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Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

International Journal of Biological Macromolecules, Journal Year: 2023, Volume and Issue: 242, P. 124767 - 124767

Published: May 8, 2023

Language: Английский

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The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

Applied Biosciences, Journal Year: 2024, Volume and Issue: 3(1), P. 87 - 101

Published: Feb. 6, 2024

Consumers are looking for safer and more natural food options that produced through methods without using synthetic preservatives. They also desire extended shelf life their products. Several medicinal aromatic plants species combine food, spice, aromatic, recognized attributes. The essential oils from these contain a unique mixture of compounds specific to each plant, showing notable antioxidant antimicrobial properties. Essential used widely as they environmentally friendly, non-toxic, biodegradable substitutes harsh chemical Thyme clove commonly in traditional gastronomy, particularly meat-based recipes. preservation effects on fresh meat have not been studied. Therefore, the aim this study is review use thyme preservation, with particular emphasis properties mitigate lipid protein oxidation. Different strategies boost foods, which include mixtures oils, encapsulation nanoemulsification techniques, or edible coatings. final objective promote wide eventually combination other innovative approaches.

Language: Английский

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Impact of incorporating inorganic additives in processed meat production

E3S Web of Conferences, Journal Year: 2024, Volume and Issue: 510, P. 01037 - 01037

Published: Jan. 1, 2024

This study explores the complex effects of inorganic chemicals on quality meat and health consumers at different stages processing. It is determined that nitrites, phosphates, potassium sorbate, sodium chloride, antioxidants, monosodium glutamate (MSG) contribute to improving products’ sensory qualities, shelf life, oxidative stability. On other hand, problems related their consumption, including metabolic disorders carcinogenicity, are a cause for concern. The clean-label effort has impacted consumer opinions, which in turn have created demand natural additive-free meat. As compounds essential processing meat, initiatives being made develop solutions will satisfy customer preferences. underlines need more research into relationships between quality, enabling manufacture products healthy, secure, attractive accordance with changing preferences considerations.

Language: Английский

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Application of essential oils as preservatives in food systems: challenges and future prospectives – a review

Phytochemistry Reviews, Journal Year: 2021, Volume and Issue: 21(4), P. 1209 - 1246

Published: Sept. 23, 2021

Language: Английский

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