Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review

Abstract

Abstract Nowadays, consumer perceptions towards meat products are changing and seeking health-related aspects through diet. Owing to the fat and cholesterol content, reformulation of meat products is needed, by incorporating bioactive ingredients or through elimination/ diminution of harmful ingredients to alter their image among health-conscious meat lovers. Thus, numerous bioactive components like antioxidants, dietary fiber, phytochemicals, vegetable proteins, etc. can be used to ameliorate the characteristics of the meat products. Cereal polysaccharides, as a dietary fiber source, are gaining tremendous attention and having documented health implications to eradicate emerging diseases. Their positive role as an antioxidant, antitumor, anti-inflammatory, antimicrobial and antidiabetic agent has been proved by in vitro and in vivo clinical researches. Recent researches emphasized on the exploitation of cereal polysaccharides in various food sectors, this review will open a new horizon towards the incorporation of cereal polysaccharides in meat products and influence on functional characteristics of developed novel meat products.