NDLI: Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review.

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Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review.

Content Provider	Europe PMC
Author	Petcu, Carmen Daniela Mihai, Oana Diana Tăpăloagă, Dana Gheorghe-Irimia, Raluca-Aniela Pogurschi, Elena Narcisa Militaru, Manuella Borda, Cristin Ghimpețeanu, Oana-Mărgărita
Editor	Pérez Santín, Efrén
Copyright Year	2023
Abstract	The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest—the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors’ target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.
Journal	Foods (Basel, Switzerland)
Volume Number	12
PubMed Central reference number	PMC10047951
Issue Number	6
PubMed reference number	36981260
e-ISSN	23048158
DOI	10.3390/foods12061334
Language	English
Publisher	MDPI
Publisher Date	2023-03-21
Access Restriction	Open
Rights License	Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). © 2023 by the authors.
Subject Keyword	natural antioxidants food safety meat products risk public health
Content Type	Text
Resource Type	Article
Subject	Microbiology Health (social science) Health Professions Food Science Plant Science

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