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 thei...r protective effect against oxidative reactions in meat products.
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 . .
