Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review
Open Access
- 21 March 2023
- Vol. 12 (6), 1334
- https://doi.org/10.3390/foods12061334
Abstract
The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest—the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors’ target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.Keywords
Funding Information
- USAMV Bucharest Internal Research Projects Competition (1061/15.06.2022 COD 2022-0019)
This publication has 116 references indexed in Scilit:
- Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidationMeat Science, 2010
- Source to sink: regulation of carotenoid biosynthesis in plantsTrends in Plant Science, 2010
- A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beefNutrition Journal, 2010
- Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken pattiesMeat Science, 2009
- Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked porkMeat Science, 2008
- Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef pattiesMeat Science, 2007
- Influence of pasture or grain-based diets supplemented with vitamin E on antioxidant/oxidative balance of Argentine beefMeat Science, 2005
- Evaluation of antioxidant activity of some plant extracts and their application in biscuitsFood Chemistry, 2005
- Antioxidant, lipolytic and proteolytic enzyme activities in pork meat from different genotypesMeat Science, 2004
- Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed dietMeat Science, 2004