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 . .

TY  - JOUR
AU  - Gomez, Belen
AU  - Munekata, Paulo E.S.
AU  - Gavahian, Mohsen
AU  - Barba, Francisco J.
AU  - Marti-Quijal, Francisco J.
AU  - Bolumar, Tomas
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4942
AB  - The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Application of pulsed electric fields in meat and fish processing industries: An overview
EP  - 105
SP  - 95
VL  - 123
DO  - 10.1016/j.foodres.2019.04.047
ER  - 

@article{
author = "Gomez, Belen and Munekata, Paulo E.S. and Gavahian, Mohsen and Barba, Francisco J. and Marti-Quijal, Francisco J. and Bolumar, Tomas and Bastianello Campagnol, Paulo Cezar and Tomašević, Igor and Lorenzo, José M.",
year = "2019",
abstract = "The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Application of pulsed electric fields in meat and fish processing industries: An overview",
pages = "105-95",
volume = "123",
doi = "10.1016/j.foodres.2019.04.047"
}

Gomez, B., Munekata, P. E.S., Gavahian, M., Barba, F. J., Marti-Quijal, F. J., Bolumar, T., Bastianello Campagnol, P. C., Tomašević, I.,& Lorenzo, J. M.. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International
Elsevier, Amsterdam., 123, 95-105.
https://doi.org/10.1016/j.foodres.2019.04.047

Gomez B, Munekata PE, Gavahian M, Barba FJ, Marti-Quijal FJ, Bolumar T, Bastianello Campagnol PC, Tomašević I, Lorenzo JM. Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International. 2019;123:95-105.
doi:10.1016/j.foodres.2019.04.047 .

Gomez, Belen, Munekata, Paulo E.S., Gavahian, Mohsen, Barba, Francisco J., Marti-Quijal, Francisco J., Bolumar, Tomas, Bastianello Campagnol, Paulo Cezar, Tomašević, Igor, Lorenzo, José M., "Application of pulsed electric fields in meat and fish processing industries: An overview" in Food Research International, 123 (2019):95-105,
https://doi.org/10.1016/j.foodres.2019.04.047 . .