Phenols recovered from olive mill wastewater as additives in meat products

By Charis M. Galanakis. Trends in Food Science & Technology, 2018

171 citations recorded by the source corpus.

Abstract Background The current trend in the food industries is the utilization of natural additives that exist inherently in foods and sound healthier to the consumers, Scope and approach This review explores the possibility of utilizing natural, phenol-rich extracts recovered from olive mill wastewater to fortify meat and meat products as well as to increase the preservation of the latest in the shelf. The utilization of natural antioxidants as additives in meat and meat products is denoted in comparison to the advantages of synthetic preservatives. To this prospect, the antioxidant capacity of olive phenols is discussed and compared with this of raw and pure natural antioxidants. The in vitro and in situ applications of olive phenols against lipid peroxidation, meat colour stability are reported together with their application as antimicrobial agents. Key findings and conclusion The implementation of olive phenols as additives in the meat sector has great potentiality due to the fact that they can provide multidimensional improvement of stored meat products, namely colour retaining, retardation of microbial growth, retardation of fats deterioration and ultimately extended shelf-life.

Subfields: Analytical Chemistry, Biochemistry, Organic Chemistry

View Paper: https://www.semanticscholar.org/paper/afe5829a74314c154d01ee6a773cc85d1d3b8941