Bai Ting, Wang Xiulian, Du Wenqing, Cheng Jie, Zhang Jiamin, Zhang Yin, Klinjapo Roungdao, Asavasanti Suvaluk, Yasurin Patchanee
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
Theophane Venard School of Biotechnology, Assumption University, Bangkok 10240, Thailand.
Antioxidants (Basel). 2025 Jan 24;14(2):138. doi: 10.3390/antiox14020138.
Natural phenolic compounds (NPCs) have been proven to effectively extend the storage time of meat products in recent years. To promote the discovery of more NPCs and their applications, this review examines recent progress in the classification, antioxidant, and antibacterial mechanisms of NPCs used in meat products. These compounds are found in both edible and inedible parts of plants, including fruits, vegetables, and trees. The recycling of agricultural by-products aligns with green agricultural trends and serves as a guideline for developing new sources of natural additives. Studies on the application of NPCs in various livestock and poultry products, either directly mixed into the matrix or indirectly contacted by preparation into bioactive films and packaging materials, has highlighted the great potential of NPCs. The pro-oxidative effects of NPCs on proteins and their interactions with biological macromolecules, such as proteins, provide new ideas for in-depth research on antioxidant and antibacterial mechanisms.
近年来，天然酚类化合物（NPCs）已被证明能有效延长肉制品的储存时间。为了促进更多天然酚类化合物的发现及其应用，本综述考察了用于肉制品的天然酚类化合物在分类、抗氧化和抗菌机制方面的最新进展。这些化合物存在于植物的可食用和不可食用部分，包括水果、蔬菜和树木。农业副产品的回收利用符合绿色农业趋势，为开发天然添加剂的新来源提供了指导。对天然酚类化合物在各种畜禽产品中的应用研究，无论是直接混入基质中，还是通过制备生物活性薄膜和包装材料间接接触，都凸显了天然酚类化合物的巨大潜力。天然酚类化合物对蛋白质的促氧化作用及其与蛋白质等生物大分子的相互作用，为深入研究抗氧化和抗菌机制提供了新思路。
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