Strategies to increase the shelf life of meat and meat products with phenolic compounds

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dc.contributor.authorMunekata, Paulo E.S.
dc.contributor.authorPateiro, Mirian
dc.contributor.authorBellucci, Elisa Rafaela Bonadio [UNESP]
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorda Silva Barretto, Andrea Carla [UNESP]
dc.contributor.authorLorenzo, José M.
dc.contributor.institutionParque Tecnológico de Galicia
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidad de Vigo
dc.date.accessioned2021-06-25T10:25:23Z
dc.date.available2021-06-25T10:25:23Z
dc.date.issued2021-01-01
dc.description.abstractOxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products.en
dc.description.affiliationCentro Tecnológico de la Carne de Galicia rúa Galicia n° 4 Parque Tecnológico de Galicia
dc.description.affiliationDepartment of Food Technology and Engineering UNESP—São Paulo State University
dc.description.affiliationFacultad de Ciencias de Ourense Área de Tecnología de los Alimentos Universidad de Vigo
dc.description.affiliationUnespDepartment of Food Technology and Engineering UNESP—São Paulo State University
dc.identifierhttp://dx.doi.org/10.1016/bs.afnr.2021.02.008
dc.identifier.citationAdvances in Food and Nutrition Research.
dc.identifier.doi10.1016/bs.afnr.2021.02.008
dc.identifier.issn1043-4526
dc.identifier.scopus2-s2.0-85102303265
dc.identifier.urihttp://hdl.handle.net/11449/206029
dc.language.isoeng
dc.relation.ispartofAdvances in Food and Nutrition Research
dc.sourceScopus
dc.subjectActive packaging
dc.subjectAnthocyanins
dc.subjectAntimicrobial
dc.subjectAntioxidant
dc.subjectCoatings
dc.subjectEncapsulation films
dc.subjectNon-thermal technologies
dc.subjectPolyphenols
dc.subjectSupercritical fluids
dc.titleStrategies to increase the shelf life of meat and meat products with phenolic compoundsen
dc.typeCapítulo de livro

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