Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products (2024)

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon fruit, guarana, pomegranate), vegetables, (cabbage, onion), herbs, and spices (epazote, ginger, rosemary, sage, thyme, turmeric, winter savory) by several extraction processes. However, in the context of current directives there is a notable incentive for “green” solvents to replace organic ones and conventional techniques, in order to avoid harm to the environment, operator, and consumer health. In addition, the recycling of co-products from the processing of these plant materials allow us to obtain valuable BACs from under-exploited materials, contributing to the revalorization of these wastes. The resulting extracts allow us to maintain the quality of meat products, exhibiting similar...

Green Extraction of Bioactive Compounds from Plant Biomass and Their Application in Meat as Natural Antioxidant

Antioxidants

Plant extracts are rich in various bioactive compounds exerting antioxidants effects, such as phenolics, catechins, flavonoids, quercetin, anthocyanin, tocopherol, rutin, chlorogenic acid, lycopene, caffeic acid, ferulic acid, p-coumaric acid, vitamin C, protocatechuic acid, vitamin E, carotenoids, β-carotene, myricetin, kaempferol, carnosine, zeaxanthin, sesamol, rosmarinic acid, carnosic acid, and carnosol. The extraction processing protocols such as solvent, time, temperature, and plant powder should be optimized to obtain the optimum yield with the maximum concentration of active ingredients. The application of novel green extraction technologies has improved extraction yields with a high concentration of active compounds, heat-labile compounds at a lower environmental cost, in a short duration, and with efficient utilization of the solvent. The application of various combinations of extraction technologies has proved to exert a synergistic effect or to act as an adjunct. There ...

Natural Antioxidants from Endemic Leaves in the Elaboration of Processed Meat Products: Current Status

Antioxidants, 2021

During the last few years, consumers’ demand for animal protein and healthier meat products has increased considerably. This has motivated researchers of the meat industry to create products that present healthier components while maintaining their safety, sensory characteristics, and shelf life. Concerning this, natural plant extracts have gained prominence because they can act as antioxidants and antimicrobials, increasing the stability and shelf life of processed meat products. It has been observed that the leaves of plant species (Moringa oleifera, Bidens pilosa, Eugenia uniflora, Olea europea, Prunus cerasus, Ribes nigrum, etc.) have a higher concentration and variety of polyphenols than other parts of the plants, such as fruits and stems. In Chile, there are two native berries, maqui (Aristotelia chilensis) and murtilla (Ugni molinae Turcz), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating thei...

Application of Antioxidants in Food Processing Industry: Options to Improve the Extraction Yields and Market Value of Natural Products

Advances in Food Technology and Nutritional Sciences – Open Journal, 2019

Influence of different solvents in extraction of phenolic compounds from vegetable residues and their evaluation as natural sources of antioxidants

Journal of Food Science and Technology, 2012

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

Meat science, 2018

Plant extracts are increasingly becoming important additives in food industry due to their antimicrobial and antioxidant abilities that delay the development of off-flavors and improve the color stability in ready-to-eat (RTE) meat products. Due to their natural origin, they are excellent candidates to replace synthetic molecules, which are generally considered to have toxicological and carcinogenic effects. The efficient extraction of these antioxidant molecules from their natural sources, along with the determination of their activity in the commercialized products, have been a great challenge for researchers and food chain contributors. The objective of this review is to highlight the application of plant extracts to improve the shelf-life, nutritional and health-related properties of RTE meat products. The sensory effects of these extracts on RTE meat products as well as the possible synergistic effects of a combination of extracts are discussed.

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Research, Society and Development

The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without...

PHENOLIC COMPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN-SOLVENTS-BASED EXTRACTS OF RED ONION WASTES

Production and use of natural antioxidants

Journal of the American Oil Chemists' Society, 1981

We have developed a new industrial process for obtaining natural antioxidants from spices and other vegetables by primarily adapting mechanical and physical treatments. Rosemary, sage, paprika, nutmeg and cocoa shells have been submitted to a mechanical treatment (micronization), and the finely powdered material was extracted with an edible vegetable oil, i.e., groundnut. The antioxidant dissolved in the lipid phase was collected by two‐stage falling film molecular distillation to separate the lipid phase to be recycled) from the active, low molecular weight fraction. Antioxidant activity was measured for fats, oils and fat‐containing foods by oxygen absorption, head‐space analysis (i.e., pentane) extent of secondary degradation products and organoleptic evaluations. Results obtained indicate that molecular distillates from spices, i.e., rosemary derivatives, effectively protect foods against oxidative rancidity.

Plant-Derived Natural Antioxidants in Meat and Meat Products

Antioxidants

The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products’ shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) pre...

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Comprehensive Reviews in Food Science and Food Safety, 2015