Journal ArticleDOI
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
Paulo E.S. Munekata,Gabriele Rocchetti,Mirian Pateiro,Luigi Lucini,Rubén Domínguez,José M. Lorenzo +5 more
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TLDR
This mini-review aims to highlight the different applications of plant extracts as source of bioactive compounds able to improve shelf-life and functional properties of meat and meat products.Abstract:
The use of plant extracts as source of bioactive compounds is becoming an appealing strategy to increase quality and health-related characteristics of fresh meat and meat products. Indeed, considering their natural origins, bioactive compounds obtained from plant (such as black pepper, oregano, guarana seeds and drumstick flowers) are ideal candidates to replace synthetic antioxidants (generally considered less safe) to increase the shelf life of meat products. At the same time, these plant extracts can ameliorate, either directly or indirectly, the functional value of meat products. On these bases, taking into account the more recent optimization of different extraction methods to formulate ad-hoc green antioxidant extracts, this mini-review aims to highlight the different applications of plant extracts as source of bioactive compounds able to improve shelf-life and functional properties of meat and meat products.read more
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Journal ArticleDOI
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products.
Mirian Pateiro,Paulo E.S. Munekata,Anderson S. Sant'Ana,Rubén Domínguez,David Rodríguez-Lázaro,José M. Lorenzo +5 more
TL;DR: Intense characteristics and the possible interaction with meat components make that their application combined with other EOs, encapsulated and being part of active film, increase their bioactivity without modifying the quality of the final product.
Journal ArticleDOI
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu,Mirian Pateiro,Milad Yaghoubi,Abolfazl Alirezalu,Seyed Hadi Peighambardoust,José M. Lorenzo +5 more
TL;DR: Recent information of phytochemical components, advanced extraction technologies and phenolic composition of Mediterranean plant extracts and EOs, as well as their antioxidant, antimicrobial, health promotion and sensory properties as natural preservatives in meat and meat products are provided.
Journal ArticleDOI
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties.
Rubén Domínguez,Leilei Zhang,Gabriele Rocchetti,Luigi Lucini,Mirian Pateiro,Paulo E.S. Munekata,José M. Lorenzo +6 more
TL;DR: The present study aimed to characterize the nutritional value and potential use of elderberries as a source of antioxidant compounds and found that elderberry was a rich source of total soluble solids, proteins and polyunsaturated fatty acids.
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Determination of Polyphenols Using Liquid Chromatography-Tandem Mass Spectrometry Technique (LC-MS/MS): A Review.
Olalla López-Fernández,Rubén Domínguez,Mirian Pateiro,Paulo E.S. Munekata,Gabriele Rocchetti,José M. Lorenzo +5 more
TL;DR: This review presents the data from the most recent studies regarding the analysis of polyphenols in different matrices by comprehensive LC–MS/MS in a comprehensive way, thus providing and simplifying the information of the great variety of works that exist in the literature on this wide topic.
Journal ArticleDOI
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil.
Francisco Allan Leandro de Carvalho,Paulo E.S. Munekata,Alessandra Lopes de Oliveira,Mirian Pateiro,Rubén Domínguez,Marco Antonio Trindade,José M. Lorenzo +6 more
TL;DR: Turmeric extract improved the antioxidant capacity of lamb sausages and also slowed lipid oxidation and the generation of related volatile compounds, showing that it could be a good strategy to enhance the shelf life of lamb sausage.
References
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Journal ArticleDOI
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Rubén Domínguez,Mirian Pateiro,Mohammed Gagaoua,Francisco J. Barba,Wangang Zhang,José M. Lorenzo +5 more
TL;DR: The fundamental mechanisms of lipid oxidation, the most important oxidative reactions, the main factors that influence lipid oxidisation, and the routine methods to measure compounds derived from lipid oxidation in meat are reviewed.
Journal ArticleDOI
Pharmacological properties of Salvia officinalis and its components
TL;DR: Present review highlights the up-to-date information on the pharmacological findings that have been frequently reported for S. officinalis, which include anticancer, anti-inflammatory, antinociceptive, antioxidant, antimicrobial, antimutagenic, antidementia, hypoglycemic, and hypolipidemic effects.
Journal ArticleDOI
Berries extracts as natural antioxidants in meat products: A review.
José M. Lorenzo,Mirian Pateiro,Rubén Domínguez,Francisco J. Barba,Predrag Putnik,Danijela Bursać Kovačević,Avi Shpigelman,Daniel Granato,Daniel Franco +8 more
TL;DR: Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products, since meats are highly susceptible to oxidation.
Journal ArticleDOI
Active packaging films with natural antioxidants to be used in meat industry: A review
Rubén Domínguez,Francisco J. Barba,Belén Gómez,Predrag Putnik,Danijela Bursać Kovačević,Mirian Pateiro,Eva M. Santos,José M. Lorenzo +7 more
TL;DR: The use of active packaging and natural antioxidants, the active film development techniques, as well as the use of biopolymers as substitutes for synthetic polymers and their direct application in the meat industry are given.
Journal ArticleDOI
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.
Mirian Pateiro,Francisco J. Barba,Rubén Domínguez,Anderson S. Sant'Ana,Amin Mousavi Khaneghah,Mohsen Gavahian,Belén Gómez,José M. Lorenzo +7 more
TL;DR: An overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry is provided, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.