Essential oil and plant extracts as preservatives and natural antioxidants applied to meat and meat products: a review

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorCampolina, Gabriela Aguiar-
Autor(es): dc.creatorCardoso, Maria das Graças-
Autor(es): dc.creatorCaetano, Alex Rodrigues Silva-
Autor(es): dc.creatorNelson, David Lee-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Data de aceite: dc.date.accessioned2026-02-09T11:16:03Z-
Data de disponibilização: dc.date.available2026-02-09T11:16:03Z-
Data de envio: dc.date.issued2023-10-15-
Data de envio: dc.date.issued2023-10-15-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/58422-
Fonte completa do material: dc.identifierhttp://www.ftb.com.hr/archives/1814-essential-oil-and-plant-extracts-as-preservatives-and-natural-antioxidants-applied-to-meat-and-meat-products-a-review-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1137209-
Descrição: dc.descriptionThe meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They are completely natural with biological activity, which mainly includes prevention of oxidation and the proliferation of microorganisms, thus arousing the interest of the industry and consumers. This review will present studies published in the last five years regarding the potential of essential oils and plant extracts to act as preservatives and antioxidants in meat and meat products. The forms of application, innovations in the area, alternatives to the incorporation of essential oils and extracts in meat products, effects caused in food, and limitations of applications will be detailed and discussed.-
Idioma: dc.languageen-
Direitos: dc.rightsrestrictAccess-
Palavras-chave: dc.subjectNatural compounds-
Palavras-chave: dc.subjectAntimicrobial activity-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectMeat industry-
Palavras-chave: dc.subjectEssential oils-
Palavras-chave: dc.subjectPlant extracts-
Título: dc.titleEssential oil and plant extracts as preservatives and natural antioxidants applied to meat and meat products: a review-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.