Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

Publication date: Available online 11 October 2018Source: Trends in Food Science & TechnologyAuthor(s): Noemí Echegaray, Belén Gómez, Francisco J. Barba, Daniel Franco, Mario Estévez, Javier Carballo, Krystian Marszałek, Jose M. LorenzoAbstractBackgroundChestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be used as food additives to be incorporated in other food products such as meat in order to improve nutritional and quality characteristics as well as to delay oxidation processes.Scope and approachThis systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreover, the impact of chestnut by-products addition on animal diet in the microbiological, physicochemical and sensorial properties of meat products will be reported. Finally, the effects of the use of chestnut by-products extracts on the quality and oxidative stability of meat products will be also evaluated.Key findings and conclusionsAccording to literature, chestnut by-products may also provide beneficial effects on health, being involved in the prevention of noncommunicable diseases. At this stage of development, there is a need to carry out more specific s...

Source: Trends in Food Science and Technology - October 11, 2018 Category: Food Science Source Type: research