TY  - JOUR
AU  - Gullon, Patricia
AU  - Astray, Gonzalo
AU  - Gullon, Beatriz
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5268
AB  - In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
PB  - MDPI, BASEL
T2  - Molecules
T1  - Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
IS  - 12
VL  - 25
DO  - 10.3390/molecules25122859
ER  - 

@article{
author = "Gullon, Patricia and Astray, Gonzalo and Gullon, Beatriz and Tomašević, Igor and Lorenzo, José M.",
year = "2020",
abstract = "In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.",
publisher = "MDPI, BASEL",
journal = "Molecules",
title = "Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products",
number = "12",
volume = "25",
doi = "10.3390/molecules25122859"
}

Gullon, P., Astray, G., Gullon, B., Tomašević, I.,& Lorenzo, J. M.. (2020). Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products. in Molecules
MDPI, BASEL., 25(12).
https://doi.org/10.3390/molecules25122859

Gullon P, Astray G, Gullon B, Tomašević I, Lorenzo JM. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products. in Molecules. 2020;25(12).
doi:10.3390/molecules25122859 .

Gullon, Patricia, Astray, Gonzalo, Gullon, Beatriz, Tomašević, Igor, Lorenzo, José M., "Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products" in Molecules, 25, no. 12 (2020),
https://doi.org/10.3390/molecules25122859 . .

TY  - JOUR
AU  - Munekata, Paulo E.S.
AU  - Gullon, Beatriz
AU  - Pateiro, Mirian
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5294
AB  - The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
PB  - MDPI, BASEL
T2  - Antioxidants
T1  - Natural Antioxidants from Seeds and Their Application in Meat Products
IS  - 9
VL  - 9
DO  - 10.3390/antiox9090815
ER  - 

@article{
author = "Munekata, Paulo E.S. and Gullon, Beatriz and Pateiro, Mirian and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.",
publisher = "MDPI, BASEL",
journal = "Antioxidants",
title = "Natural Antioxidants from Seeds and Their Application in Meat Products",
number = "9",
volume = "9",
doi = "10.3390/antiox9090815"
}

Munekata, P. E.S., Gullon, B., Pateiro, M., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Natural Antioxidants from Seeds and Their Application in Meat Products. in Antioxidants
MDPI, BASEL., 9(9).
https://doi.org/10.3390/antiox9090815

Munekata PE, Gullon B, Pateiro M, Tomašević I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. in Antioxidants. 2020;9(9).
doi:10.3390/antiox9090815 .

Munekata, Paulo E.S., Gullon, Beatriz, Pateiro, Mirian, Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Natural Antioxidants from Seeds and Their Application in Meat Products" in Antioxidants, 9, no. 9 (2020),
https://doi.org/10.3390/antiox9090815 . .