Abstract
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 is a need for proper identification, segregation, and purification of the active ingredients in plant extracts for their efficient utilization in the meat industry, as natural antioxidants. The present review has critically analyzed the conventional and green extraction technologies in extracting bioactive compounds from plant biomass and their utilization in meat as natural antioxidants.
Highlights
IntroductionThe meat industry’s focus is shifting towards antioxidants that are novel, efficient, economical, green, or natural alternatives to potentially harmful synthetic preservatives
The meat industry’s focus is shifting towards antioxidants that are novel, efficient, economical, green, or natural alternatives to potentially harmful synthetic preservatives.There has been an ever-increasing effort by the meat industry to explore novel, effective and edible antioxidants and antimicrobials compounds obtained from natural sources.Recently, there have been renewed interests in applying natural compounds in food preservation
There is an increasing focus on extracting bioactive compounds from the plant by using various solvents such as carbon dioxide, propane, ethylene, and butane in the supercritical fluid stage (SCF), due to their use in efficient and environmentally friendly technology. This supercritical fluid technology has resulted in the development of several other subsidiary technologies, used in the pharmaceutical and food sectors, such as supercritical fluid extraction (SFE), gas antisolvent process (GAS), supercritical solutions (RESS), supercritical antisolvent process (SAS), and their suitable modifications, such as solvent-extraction systems (ASES), supercritical solvent impregnation (SSI), and supercritical assisted atomization (SAA) [34]
Summary
The meat industry’s focus is shifting towards antioxidants that are novel, efficient, economical, green, or natural alternatives to potentially harmful synthetic preservatives. There have been renewed interests in applying natural compounds (plant extracts, herbs, spices) in food preservation Since ancient times, these additives have been added to foods as flavorings/seasonings, folk medicine, and food preservatives owing to antioxidant, bacteriostatic or bactericidal properties of polyphenolic compounds, and essential oils. Phenolic compounds are lipid-soluble, owing to the hydroxyl group present in their chemical structure; they react with microbes’ cellular membranes, leading to loss of cell membrane integrity and, antimicrobial effect Fruits such as apple, plum, grape, pomegranate, and several types of berries, such as blueberries, cranberries, and bearberries, which are all good sources of antioxidants, owing to their high concentrations of flavonoids
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