6533b86efe1ef96bd12cc897

RESEARCH PRODUCT

Berries extracts as natural antioxidants in meat products: A review.

Daniel GranatoPredrag PutnikDanijela Bursać KovačevićAvi ShpigelmanFrancisco J. BarbaMirian PateiroRubén DomínguezDaniel FrancoJosé M. Lorenzo

subject

0301 basic medicinefood.ingredientProtein oxidationAntioxidants03 medical and health scienceschemistry.chemical_compound0404 agricultural biotechnologyfoodFood PreservationPork meat ; Antioxidants ; Bioactive compounds ; Blackberry ; Cranberry ; CloudberryButylated hydroxytolueneFood scienceBearberry030109 nutrition & dieteticsbiologyPlant ExtractsFood additivefungiRubus chamaemorusfood and beverages04 agricultural and veterinary sciencesbiology.organism_classification040401 food sciencefood.foodMeat ProductschemistryPolyphenolFruitFood AdditivesRubusOxidation-ReductionFood ScienceVaccinium

description

The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more ‘natural’ food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/ decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.

yearjournalcountryeditionlanguage
2018-04-01Food research international (Ottawa, Ont.)
10.1016/j.foodres.2017.12.005https://pubmed.ncbi.nlm.nih.gov/29579903