Molecules, Vol. 28, Pages 2293: Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products

Molecules, Vol. 28, Pages 2293: Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products Molecules doi: 10.3390/molecules28052293 Authors: Branislav Šojić Sanja Milošević Danica Savanović Zoran Zeković Vladimir Tomović Branimir Pavlić Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, so meat technology scientists are focusing on finding alternatives for these compounds. Terpenoid-rich extracts, including essential oils (EOs), are remarkable since they are generally marked as GRAS (generally recognized as safe) and have a wide ranging acceptance from consumers. EOs obtained by conventional or non-conventional methods possess different preservative potentials. Hence, the first goal of this review is to summarize the technical-technology characteristics of different procedures for terpenoid-rich extract recovery and their effects on the environment in order to obtain safe, highly valuable extracts for further application in the meat industry. Isolation and purification of terpenoids, as the main constituents of EOs, are essential due to their wide range of bioactivity and potential for utilization as natural food additives. Therefore, the second g...
Source: Molecules - Category: Chemistry Authors: Tags: Review Source Type: research