Berries extracts as natural antioxidants in meat products: A review (CROSBI ID 251223)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Lorenzo, José Manuel ; Pateiro, Mirian ; Domínguez, Rubén ; Barba, Francisco J. ; Putnik, Predrag ; Bursać Kovačević, Danijela ; Shpigelman, Avi ; Granato, Daniel ; Franco, Daniel
engleski
Berries extracts as natural antioxidants in meat products: A review
The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more ‘natural’ food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/ decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.
Pork meat ; Antioxidants ; Bioactive compounds ; Blackberry ; Cranberry ; Cloudberry
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Podaci o izdanju
106 (2018)
2018.
1095-1104
objavljeno
0963-9969
1873-7145
10.1016/j.foodres.2017.12.005