Academic Journal
Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products
| العنوان: | Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products |
|---|---|
| المؤلفون: | Ben Akacha, Boutheina, Michalak, Monika, Najar, Basma, Venturi, Francesca, Taglieri, Isabella, Kačániová, Miroslava, Ben Saad, Rania, Mnif, Wissem, Garzoli, Stefania, Ben Hsouna, Anis |
| المصدر: | Foods, 12 (8 |
| سنة النشر: | 2023 |
| المجموعة: | DI-fusion : dépôt institutionnel de l'Université libre de Bruxelles (ULB) |
| مصطلحات موضوعية: | Généralités, antibacterial activity, bioactive compound, color preservation, meat preservation, natural antioxidant, nutritional value |
| الوصف: | Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol. ; SCOPUS: re.j ; info:eu-repo/semantics/published |
| نوع الوثيقة: | article in journal/newspaper |
| وصف الملف: | 1 full-text file(s): application/pdf |
| اللغة: | English |
| Relation: | uri/info:doi/10.3390/foods12081647; uri/info:scp/85156262461; https://dipot.ulb.ac.be/dspace/bitstream/2013/371271/1/doi_354915.pdf; http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/371271 |
| الاتاحة: | http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/371271 https://dipot.ulb.ac.be/dspace/bitstream/2013/371271/1/doi_354915.pdf |
| رقم الانضمام: | edsbas.2C63B1DE |
| قاعدة البيانات: | BASE |
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