Addition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorCentro Tecnológico de la Carne de Galicia-
Autor(es): dc.creatorBellucci, Elisa Rafaela Bonadio-
Autor(es): dc.creatorBis-Souza, Camila Vespúcio-
Autor(es): dc.creatorDomínguez, Rubén-
Autor(es): dc.creatorBermúdez, Roberto-
Autor(es): dc.creatorBarretto, Andrea Carla da Silva-
Data de aceite: dc.date.accessioned2025-08-21T16:06:11Z-
Data de disponibilização: dc.date.available2025-08-21T16:06:11Z-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2023-07-29-
Data de envio: dc.date.issued2022-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/biom12101506-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/246152-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/246152-
Descrição: dc.descriptionAntioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxic and carcinogenic effects. Thus, researchers and the meat industry are studying natural alternatives to synthetic antioxidants to be used in meat products, thus meeting the demand of consumers who seek foods without additives in their composition. These natural extracts have compounds that exert antioxidant activity in different meat products by different mechanisms. Thus, this review work aimed to gather studies that applied natural extracts derived from different plant sources as possible antioxidants in meat products and their action in preserving the quality of these products.-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, SP-
Descrição: dc.descriptionCentro Tecnológico de la Carne de Galicia, Avda. Galicia nº 4, Parque Tecnológico de Galicia, Ourense-
Descrição: dc.descriptionDepartment of Food Technology and Engineering UNESP—São Paulo State University, Street Cristóvão Colombo, 2265, SP-
Idioma: dc.languageen-
Relação: dc.relationBiomolecules-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbioactive compounds-
Palavras-chave: dc.subjectlipid oxidation-
Palavras-chave: dc.subjectmeat discoloration-
Palavras-chave: dc.subjectnatural antioxidants-
Palavras-chave: dc.subjectsynthetic antioxidants-
Título: dc.titleAddition of Natural Extracts with Antioxidant Function to Preserve the Quality of Meat Products-
Tipo de arquivo: dc.typevídeo-
Aparece nas coleções:Repositório Institucional - Unesp

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