Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Trends in Food Science and Technology, cilt.100, ss.292-306, 2020 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Derleme
- Cilt numarası: 100
- Basım Tarihi: 2020
- Doi Numarası: 10.1016/j.tifs.2020.04.010
- Dergi Adı: Trends in Food Science and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
- Sayfa Sayıları: ss.292-306
- Anahtar Kelimeler: Mediterranean plant extract, Essential oil, Natural antioxidants, Antimicrobials, Meat, Functional
- Atatürk Üniversitesi Adresli: Hayır
Özet
Background: Antioxidants and antimicrobials are increasingly becoming important additives in meat industry to extent shelf life and increase acceptability. Oxidative changes and microbiological activities have negative effects on the sensory, stability, nutritional and acceptability properties of the meat products. Mediterranean plant extracts and essential oils (EOs) have been studied as potential natural antimicrobials and antioxidant activity added to meat and meat products, as well as medicinal and functional properties. In recent years, plant derivatives are fairly becoming important in minimal processed products because of the high phenolic content, what allows to enhance the color stability and decrease off-flavors. Scope and approach: This review provides recent information of phytochemical components, advanced extraction technologies and phenolic composition of Mediterranean plant extracts and EOs, as well as their antioxidant, antimicrobial, health promotion and sensory properties as natural preservatives in meat and meat products. Key findings and conclusions: A high concentration of phenolic and flavonoid content was observed in microwave assisted extraction (MAE), followed by ultrasound assisted extraction (UAE), conventional solvent extraction, and CO2 extraction. Phenolic acids and terpenoids were usually among the major components of common Mediterranean plant extracts and essential oils, respectively. Rosemary, garlic, lavender, leek, olive leaf, onion, oregano, pepper, peppermint, sage and Satureja montana are most important aromatic Mediterranean plant species used in meat industry and have exhibited similar or better antimicrobial and antioxidant properties than chemical preservatives. Flavonoids have beneficial effects on human and have been linked with the prevention of atherosclerosis, hypertension, dementia, diabetes and thrombosis.