Back to Search
Start Over
Comparative analysis of the use of natural and synthetic antioxidants in chicken meat: an update review
- Source :
- Brazilian Journal of Biology, Vol 83 (2023)
- Publication Year :
- 2023
- Publisher :
- Instituto Internacional de Ecologia, 2023.
-
Abstract
- Abstract The search for healthy foods has attracted the industry’s attention to developing products that use natural ingredients, including natural antioxidants. Antioxidants act as free radicals or oxygen scavengers, inhibiting lipid oxidation and adversely affecting meat products' sensory and nutritional quality. Several synthetic antioxidants have been used in the meat industry; however, studies point to health risks related to their consumption. Such fact drives research into natural antioxidants extracted from grains, oilseeds, spices, fruits, and vegetables, which may have a health-promoting effect. This manuscript evaluates the effectiveness of several natural antioxidants in improving the quality and shelf life of chicken meat products during processing, storage, and distribution. The potential effects of natural antioxidants widely used in chicken products are also discussed. It can be concluded that these natural antioxidants are possible substitutes for synthetic ones. However, their use can affect the product's characteristics.
Details
- Language :
- English
- ISSN :
- 16784375 and 15196984
- Volume :
- 83
- Database :
- Directory of Open Access Journals
- Journal :
- Brazilian Journal of Biology
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.f5beb629cab4037ae120d0caccfe115
- Document Type :
- article
- Full Text :
- https://doi.org/10.1590/1519-6984.275539