Aguiar Campolina Gabriela, das Graças Cardoso Maria, Rodrigues-Silva-Caetano Alex, Lee Nelson David, Mendes Ramos Eduardo
Food Sciences Department, Federal University of Lavras (UFLA), Professor Edmir Sá Santos Rotatory Clover, 3037 Lavras, MG, Brazil.
Chemistry Department, Federal University of Lavras (UFLA), Professor Edmir Sá Santos Rotatory Clover, 3037 Lavras, MG, Brazil.
Food Technol Biotechnol. 2023 Jun;61(2):212-225. doi: 10.17113/ftb.61.02.23.7883.
The meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They are completely natural with biological activity, which mainly includes prevention of oxidation and the proliferation of microorganisms, thus arousing the interest of the industry and consumers. This review will present studies published in the last five years regarding the potential of essential oils and plant extracts to act as preservatives and antioxidants in meat and meat products. The forms of application, innovations in the area, alternatives to the incorporation of essential oils and extracts in meat products, effects caused in food, and limitations of applications will be detailed and discussed.
肉类及肉类产品行业已根据市场需求不断发展。消费者越来越追求食品的品质。因此，对防腐剂和抗氧化剂等添加剂过度使用的担忧促使人们开展了对天然、健康和安全替代品的研究。精油和植物提取物已被证明是解决这一问题的良好选择。它们完全天然且具有生物活性，主要包括防止氧化和微生物增殖，从而引起了该行业和消费者的兴趣。本综述将介绍过去五年发表的关于精油和植物提取物在肉类及肉类产品中作为防腐剂和抗氧化剂潜力的研究。将详细讨论其应用形式、该领域的创新、在肉类产品中添加精油和提取物的替代方法、对食品产生的影响以及应用的局限性。
