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Natural Polyphenols for the Preservation of Meat and Dairy Products

Department of Pharmacy, University of Naples Federico II, 80131 Naples, Italy
Lab of Controlled Release and Drug Delivery System, College of Pharmaceutical Sciences, Soochow University, Suzhou 215123, China
Department of Pharmacy, Abdul Wali Khan University Mardan, Mardan 23200, Pakistan
Department of Pharmacy, Bashir Institute of Health Sciences, Islamabad 45400, Pakistan
Department of Analytical Chemistry and Food Science, University of Vigo, 36310 Vigo, Spain
International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
Author to whom correspondence should be addressed.
Academic Editors: Michael G. Kontominas and Lucia Panzella
Molecules 2022, 27(6), 1906;
Received: 15 February 2022 / Revised: 4 March 2022 / Accepted: 11 March 2022 / Published: 15 March 2022
(This article belongs to the Special Issue Natural and Synthetic Phenolic Compounds for Food Applications)
Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products. View Full-Text
Keywords: food spoilage; food preservation; meat products; dairy products; polyphenols food spoilage; food preservation; meat products; dairy products; polyphenols
MDPI and ACS Style

Ullah, H.; Hussain, Y.; Santarcangelo, C.; Baldi, A.; Di Minno, A.; Khan, H.; Xiao, J.; Daglia, M. Natural Polyphenols for the Preservation of Meat and Dairy Products. Molecules 2022, 27, 1906.

AMA Style

Ullah H, Hussain Y, Santarcangelo C, Baldi A, Di Minno A, Khan H, Xiao J, Daglia M. Natural Polyphenols for the Preservation of Meat and Dairy Products. Molecules. 2022; 27(6):1906.

Chicago/Turabian Style

Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao, and Maria Daglia. 2022. "Natural Polyphenols for the Preservation of Meat and Dairy Products" Molecules 27, no. 6: 1906.

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