Abstract
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
Highlights
Oxidative reactions can drastically affect the quality and shelf life of meat and meat products [1].The exposure to UV radiation, atmospheric oxygen, and intermediate radical species play a central role in the initial and progression of oxidative reactions that affect meat pigments, unsaturated fatty acids, proteins, and other components of muscle foods [2,3]
Due to the potential of natural extracts for the development of healthier muscle foods, this review aims to discuss the potential sources of polyphenols among seeds and their application in meat products
The characterization of phenolic compounds found in seeds reveals the variety of compounds that can be explored to improve the antioxidant capacity of meat products
Summary
Oxidative reactions can drastically affect the quality and shelf life of meat and meat products [1]. The exposure to UV radiation, atmospheric oxygen, and intermediate radical species play a central role in the initial and progression of oxidative reactions that affect meat pigments, unsaturated fatty acids, proteins, and other components of muscle foods [2,3]. The scenario was generated by the potential risk associated with the consumption of synthetic antioxidants and the development of diseases such as cancer [2] This condition has forced the professionals and researchers of the meat area to search and select the most appropriate options to meet this trend [16,17,18,19,20,21]. Due to the potential of natural extracts for the development of healthier muscle foods, this review aims to discuss the potential sources of polyphenols among seeds and their application in meat products
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