Strategies to increase the shelf life of meat and meat products with phenolic compounds.

Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the meat industry to reformulate meat products. Polyphenols are compounds with antioxidant and antimicrobial activity naturally found in several plants, fruits, and vegetables that can be used in the production of extracts and components in active packaging to improve the shelf life of meat products. This chapter aims to discuss the advances in terms of (1) encapsulation techniques to protect phenolic compounds; (2) production of active and edible packages rich on phenolic compounds; (3) use of phenolic-rich additives (free or encapsulated form) with non-thermal technologies to improve the shelf life of meat products; and (4) use of active packaging rich on phenolic compounds on meat products. Innovative strategies to encapsulated polyphenols and produce films are mainly centered in the use of innovative and emerging technologies (such as ultrasound and supercritical fluids). Moreover, the combined use of polyphenols and non-thermal technologies is a relevant approach to improve the shelf life of meat products, especially using high pressure processing. In terms of application of innovative films, nanomaterials have been largely explored and indicated as relevant strategy to preserve meat and meat products. Copyright © 2021 Elsevier Inc. All rights reserved.

Citation

Paulo E S Munekata, Mirian Pateiro, Elisa Rafaela Bonadio Bellucci, Rubén Domínguez, Andrea Carla da Silva Barretto, José M Lorenzo. Strategies to increase the shelf life of meat and meat products with phenolic compounds. Advances in food and nutrition research. 2021;98:171-205

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PMID: 34507642

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