التفاصيل البيبلوغرافية
| العنوان: |
Deep Dive into Seaweed-Based Preservatives for Sustainable Production and Consumption of Meat Products. |
| المؤلفون: |
Teixeira, Danielle C.1 (AUTHOR), Kokojka, Frans2 (AUTHOR), Kolukuluri, Ramya Sri1 (AUTHOR), Marks, Robert S.2 (AUTHOR), Naik, Azza Silotry1 (AUTHOR) Azzasilotry.naik@TUDublin.ie |
| المصدر: |
Food Reviews International. Dec2024, p1-36. 36p. 2 Illustrations. |
| مصطلحات موضوعية: |
*SUSTAINABILITY, *FOOD preservation, *PUBLIC health, *MEAT spoilage, *SUSTAINABLE consumption |
| مستخلص: |
Meat, a high-quality protein food, has a short shelf life, leading to food waste and economic, environmental, and public health issues. This review explores seaweed-derived antimicrobial and antioxidant extracts rich in polyphenols, sulfated polysaccharides, phlorotannins, lipids, and peptides for sustainable food preservation. Extracts in water, organic solvents, and acids, in forms like lyophilized or spray-dried, show effectiveness against spoilage microorganisms and molecules and the mode of action needs further exploration. We discuss their safety, efficacy, and sensory properties in meat products and summarize the advantages and disadvantages of these natural preservatives in improving meat shelf life. [ABSTRACT FROM AUTHOR] |
| قاعدة البيانات: |
Academic Search Index |