Natural compounds obtained from plants as alternatives for meat and meat products preservation
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21422 |
Resumo: | The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health. |
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Natural compounds obtained from plants as alternatives for meat and meat products preservationCompuestos naturales obtenidos de plantas como alternativas para la conservación de carnes y productos derivadosCompostos naturais obtidos de plantas como alternativas para a conservação de carne e produtos cárneos antimicrobial compoundsnatural antioxidantsplant extractsPreservatives.Compuestos antimicrobianosAntioxidantes naturalesExtractos de plantasConservantes.Compostos antimicrobianosAntioxidantes naturaisExtratos de plantasConservantes.The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.El propósito de esta revisión es demostrar los hallazgos sobre el uso de compuestos naturales como conservantes en la carne y los productos cárnicos como una alternativa más saludable y segura al uso de conservantes sintéticos. Debido a su composición biológica, la carne y sus derivados son susceptibles al deterioro, proceso que puede retrasarse con el uso de conservantes sintéticos para alimentos. Sin embargo, se sabe que algunos productos pueden desencadenar efectos indeseables en la salud del consumidor. En los últimos años ha habido una mayor demanda de productos obtenidos de forma natural o directa de un organismo biológico sin interferencia de laboratorio en su composición, con el fin de reducir los riesgos para el consumidor. Los compuestos más prometedores pertenecen a los grupos de compuestos fenólicos y flavonoides, que tienen un efecto probado y positivo sobre la oxidación y el desarrollo microbiano. Los descubrimientos sobre el uso de compuestos naturales como conservantes en la carne y los productos cárnicos demuestran una alternativa para aumentar la vida útil sin poner en peligro la salud del consumidor.O objetivo desta revisão é demonstrar os achados sobre o uso de compostos naturais como conservantes em carnes e produtos cárneos como uma alternativa mais saudável e segura em comparação ao uso de conservantes sintéticos. Devido à sua composição biológica, a carne e seus derivados são suscetíveis à deterioração, processo que pode ser retardado com o uso de conservantes alimentares sintéticos. No entanto, sabe-se que alguns produtos podem desencadear efeitos indesejáveis à saúde do consumidor. Nos últimos anos, tem havido uma maior demanda por produtos obtidos naturalmente ou diretamente de um organismo biológico sem interferência em sua composição, a fim de reduzir os riscos ao consumidor. Os compostos mais promissores pertencem aos grupos dos compostos fenólicos e flavonóides, que têm efeito comprovado e positivo na redução de processos oxidativos e de deterioração microbiana. Descobertas sobre o uso de compostos naturais como conservantes em carnes e produtos cárneos demonstram uma alternativa para aumentar a vida útil sem colocar em risco a saúde do consumidor.Research, Society and Development2021-10-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2142210.33448/rsd-v10i14.21422Research, Society and Development; Vol. 10 No. 14; e10101421422Research, Society and Development; Vol. 10 Núm. 14; e10101421422Research, Society and Development; v. 10 n. 14; e101014214222525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/21422/19300Copyright (c) 2021 Yasmim Gonçalves Lacerda; Jussani da Silva Paulino; Gabriella Fuzzari Esteves; Roberto da Costa Esteves Júnior; Bruno César Góes; Édina de Fátima Aguiar; Bruno Cesar Correa Salles; Valéria Quintana Cavicchiolihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Lacerda, Yasmim GonçalvesPaulino, Jussani da Silva Esteves, Gabriella Fuzzari Esteves Júnior, Roberto da CostaGóes, Bruno CésarAguiar, Édina de Fátima Salles, Bruno Cesar Correa Cavicchioli, Valéria Quintana2021-12-04T11:48:39Zoai:ojs.pkp.sfu.ca:article/21422Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:50.424842Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Natural compounds obtained from plants as alternatives for meat and meat products preservation Compuestos naturales obtenidos de plantas como alternativas para la conservación de carnes y productos derivados Compostos naturais obtidos de plantas como alternativas para a conservação de carne e produtos cárneos |
| title |
Natural compounds obtained from plants as alternatives for meat and meat products preservation |
| spellingShingle |
Natural compounds obtained from plants as alternatives for meat and meat products preservation Lacerda, Yasmim Gonçalves antimicrobial compounds natural antioxidants plant extracts Preservatives. Compuestos antimicrobianos Antioxidantes naturales Extractos de plantas Conservantes. Compostos antimicrobianos Antioxidantes naturais Extratos de plantas Conservantes. |
| title_short |
Natural compounds obtained from plants as alternatives for meat and meat products preservation |
| title_full |
Natural compounds obtained from plants as alternatives for meat and meat products preservation |
| title_fullStr |
Natural compounds obtained from plants as alternatives for meat and meat products preservation |
| title_full_unstemmed |
Natural compounds obtained from plants as alternatives for meat and meat products preservation |
| title_sort |
Natural compounds obtained from plants as alternatives for meat and meat products preservation |
| author |
Lacerda, Yasmim Gonçalves |
| author_facet |
Lacerda, Yasmim Gonçalves Paulino, Jussani da Silva Esteves, Gabriella Fuzzari Esteves Júnior, Roberto da Costa Góes, Bruno César Aguiar, Édina de Fátima Salles, Bruno Cesar Correa Cavicchioli, Valéria Quintana |
| author_role |
author |
| author2 |
Paulino, Jussani da Silva Esteves, Gabriella Fuzzari Esteves Júnior, Roberto da Costa Góes, Bruno César Aguiar, Édina de Fátima Salles, Bruno Cesar Correa Cavicchioli, Valéria Quintana |
| author2_role |
author author author author author author author |
| dc.contributor.author.fl_str_mv |
Lacerda, Yasmim Gonçalves Paulino, Jussani da Silva Esteves, Gabriella Fuzzari Esteves Júnior, Roberto da Costa Góes, Bruno César Aguiar, Édina de Fátima Salles, Bruno Cesar Correa Cavicchioli, Valéria Quintana |
| dc.subject.por.fl_str_mv |
antimicrobial compounds natural antioxidants plant extracts Preservatives. Compuestos antimicrobianos Antioxidantes naturales Extractos de plantas Conservantes. Compostos antimicrobianos Antioxidantes naturais Extratos de plantas Conservantes. |
| topic |
antimicrobial compounds natural antioxidants plant extracts Preservatives. Compuestos antimicrobianos Antioxidantes naturales Extractos de plantas Conservantes. Compostos antimicrobianos Antioxidantes naturais Extratos de plantas Conservantes. |
| description |
The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health. |
| publishDate |
2021 |
| dc.date.none.fl_str_mv |
2021-10-23 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/21422 10.33448/rsd-v10i14.21422 |
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https://rsdjournal.org/index.php/rsd/article/view/21422 |
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10.33448/rsd-v10i14.21422 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21422/19300 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 14; e10101421422 Research, Society and Development; Vol. 10 Núm. 14; e10101421422 Research, Society and Development; v. 10 n. 14; e10101421422 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052757216067584 |