a Division of Livestock Products Technology, Indian Veterinary Research Institute , Izatnagar, Bareilly , Uttar Pradesh , India.
Crit Rev Food Sci Nutr. 2015;55(11):1503-13. doi: 10.1080/10408398.2012.701674.
Due to the potential toxic effects of synthetic antioxidants, natural antioxidant sources especially fruits are being preferred now-a-days for use in different meat products. The majority of the antioxidant capacity of a fruit is especially because of numerous phenolic compounds. Many of the phytochemicals present in fruits may help protect cells against the oxidative damage caused by free radicals, thereby reducing the risk of degenerative diseases such as cardiovascular diseases, various types of cancers, and neurological diseases. Various parts of the fruit including their byproducts like skin and seeds have been used in meat products. Plum has been used as plum puree, prunes (dried plum), and plum extracts. Grape skin, seed, peel extracts, and grape pomace; berries as cakes and powder extracts; pomegranate rind powder and its juice; and most of the citrus fruits have proved beneficial sources of antioxidants. All these natural sources have effectively reduced the thiobarbituric acid-reactive substances (TBARS) values and free radical frequency. Thus, lipid oxidation is prevented and shelf life is greatly enhanced by incorporating various kinds of fruits and their byproducts in meat and meat products. There is a great scope for the use of fruits as natural sources of antioxidants in meat industry. The review is intended to provide an overview of the fruit-based natural antioxidants in meat and meat products.
由于合成抗氧化剂可能具有毒性作用，因此如今天然抗氧化剂来源，尤其是水果，被优先用于各种肉类产品。水果的大部分抗氧化能力主要归因于多种酚类化合物。水果中存在的许多植物化学物质可以帮助保护细胞免受自由基引起的氧化损伤，从而降低心血管疾病、各种类型的癌症和神经退行性疾病等退行性疾病的风险。水果的各个部分，包括其副产品，如果皮和种子，已被用于肉类产品。李子被用作李子泥、李子干（干李子）和李子提取物。葡萄皮、种子、果皮提取物和葡萄渣；浆果作为蛋糕和粉末提取物；石榴皮粉及其果汁；以及大部分柑橘类水果已被证明是抗氧化剂的有益来源。所有这些天然来源都有效地降低了硫代巴比妥酸反应物质（TBARS）值和自由基频率。因此，通过在肉类和肉类产品中添加各种水果及其副产品，可以防止脂质氧化并大大延长保质期。水果作为肉类工业中天然抗氧化剂的用途有很大的发展空间。本综述旨在概述肉类和肉类产品中的基于水果的天然抗氧化剂。
