Manessis Georgios, Kalogianni Aphrodite I, Lazou Thomai, Moschovas Marios, Bossis Ioannis, Gelasakis Athanasios I
Laboratory of Anatomy and Physiology of Farm Animals, Department of Animal Science, Agricultural University of Athens (AUA), Iera Odos 75 Str., 11855 Athens, Greece.
Laboratory of Hygiene of Foods of Animal Origin-Veterinary Public Health, School of Veterinary Medicine, Faculty of Health Sciences, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
Antioxidants (Basel). 2020 Dec 2;9(12):1215. doi: 10.3390/antiox9121215.
The global meat industry is constantly evolving due to changes in consumer preferences, concerns and lifestyles, as well as monetary, geographical, political, cultural and religious factors. Part of this evolution is the introduction of synthetic antioxidants to increase meat and meat products' shelf-life, and reduce meat spoilage due to lipid and protein oxidation. The public perception that natural compounds are safer and healthier per se has motivated the meat industry to replace synthetic antioxidants with plant-derived ones in meat systems. Despite several promising results from in vitro and in situ studies, the effectiveness of plant-derived antioxidants against lipid and protein oxidation has not been fully documented. Moreover, the utility, usability, marketability and potential health benefits of natural antioxidants are not yet fully proven. The present review aims to (i) describe the major chemical groups of plant-derived antioxidants and their courses of action; (ii) present the application of spices, herbs and fruits as antioxidants in meat systems; and (iii) discuss the legislative framework, future trends, challenges and limitations that are expected to shape their acceptance and mass exploitation by the meat industry.
由于消费者偏好、关注点和生活方式的变化，以及货币、地理、政治、文化和宗教因素，全球肉类行业在不断发展。这种发展的一部分是引入合成抗氧化剂，以延长肉类和肉类产品的保质期，并减少因脂质和蛋白质氧化导致的肉类变质。公众认为天然化合物本身更安全、更健康，这促使肉类行业在肉类系统中用植物源抗氧化剂取代合成抗氧化剂。尽管体外和原位研究取得了一些有前景的结果，但植物源抗氧化剂对脂质和蛋白质氧化的有效性尚未得到充分记录。此外，天然抗氧化剂的实用性、可用性、市场可销售性和潜在健康益处尚未得到充分证明。本综述旨在：（i）描述植物源抗氧化剂的主要化学类别及其作用过程；（ii）介绍香料、草药和水果作为抗氧化剂在肉类系统中的应用；（iii）讨论预计将影响肉类行业对其接受程度和大规模开发的立法框架、未来趋势、挑战和限制。
