Journal
FOOD RESEARCH INTERNATIONAL
Volume 106, Issue -, Pages 1095-1104Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2017.12.005
Keywords
Pork meat; Antioxidants; Bioactive compounds; Blackberry; Cranberry, cloudberry
Categories
Funding
- CYTED [116RT0503]
- Laura Gurwin Flug Fund
- Croatian Science Foundation [IP-2016-06-1913]
Ask authors/readers for more resources
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 nigntm), 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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available