Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/346456
Type: Artigo
Title: Essential oils as natural additives to prevent oxidation reactions in meat and meat products: a review
Author: Pateiro, Mirian
Barba, Francisco J.
Domínguez, Rubén
Sant'Ana, Anderson S.
Khaneghah, Amin Mousavi
Gavahian, Mohsen
Gómez, Belén
Lorenzo, Jose M.
Abstract: Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leads to detrimental effects on the product quality. This could be translated into the consumer dissatisfaction and economic loss. One of the most common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for natural additives leads to the search of natural alternatives to synthetic antioxidants. A number of essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds are classified as Generally Recognized as Safe (GRAS), and their application single or combined with other essential oils, ingredients or preservation technologies have beneficial effects on meat products. Their activity depends on several parameters including their concentrations, their possible synergistic effects, and the extraction method used to obtain them. Although steam distillation is the most common industrial technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and to obtain high-quality essential oils. This paper provides an overview of the application of essential oils as potential substitutes for synthetic antioxidants in the meat industry, exploring their mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness
Subject: Compostos bioativos
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2018.07.014
Address: https://www.sciencedirect.com/science/article/pii/S0963996918305428
Date Issue: 2018
Appears in Collections:FEA - Artigos e Outros Documentos

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