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|Title:||Main characteristics of peanut skin and its role for the preservation of meat products|
|Author:||Lorenzo, Jose M.|
Munekata, Paulo E. S.
Sant'Ana, Anderson S.
Carvalho, Rafaela Baptista
Barba, Francisco J.
Trindade, Marco A.
|Abstract:||The produced peanuts by-products are a huge challenge, but they are recognized to be a source of valuable nutrients, including natural antioxidants and antimicrobials. Antioxidants are considered as necessary ingredients in food to prevent oxidative reactions and their undesirable effects in food quality during processing and storage. However, the use of such compounds is regulated due to their harmful effects revealed by in vitro and in vivo studies. The use of natural antioxidants appears as an interesting alternative for food producers, particularly meat industries. Scope and approach Peanut skin (PS), a by-product of peanut processing in agro-industries, constitutes an under-explored source of natural antioxidants. Thus, this review was focused on both the reuse of peanuts by-products and societal health, reducing the use of synthetic antioxidants and antimicrobials. Key findings and conclusions Proanthocyanidins are the main compounds in PS that are associated with the antioxidant activity in vitro and its protective effect in meat products. Studies in recent literature strengthen the role of PS as a natural source of antioxidants wherein oxidative reactions involving mainly pigments, lipids and proteins are delayed|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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