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Review

Natural Antioxidants from Seeds and Their Application in Meat Products

1
Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
2
Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain
3
Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia
4
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Antioxidants 2020, 9(9), 815; https://doi.org/10.3390/antiox9090815
Received: 31 July 2020 / Revised: 28 August 2020 / Accepted: 31 August 2020 / Published: 1 September 2020
(This article belongs to the Special Issue Antioxidative Properties in Meat and Meat Products)
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. View Full-Text
Keywords: phenolic compounds; catechin; quality; myoglobin; lipid oxidation; rancidity phenolic compounds; catechin; quality; myoglobin; lipid oxidation; rancidity
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MDPI and ACS Style

Munekata, P.E.S.; Gullón, B.; Pateiro, M.; Tomasevic, I.; Domínguez, R.; Lorenzo, J.M. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants 2020, 9, 815. https://doi.org/10.3390/antiox9090815

AMA Style

Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants. 2020; 9(9):815. https://doi.org/10.3390/antiox9090815

Chicago/Turabian Style

Munekata, Paulo E.S., Beatriz Gullón, Mirian Pateiro, Igor Tomasevic, Ruben Domínguez, and José M. Lorenzo. 2020. "Natural Antioxidants from Seeds and Their Application in Meat Products" Antioxidants 9, no. 9: 815. https://doi.org/10.3390/antiox9090815

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