Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products

Plants are rich in bioactive compounds (BACs), mainly polyphenols, which are valuable choices to replace synthetic antioxidants in meat products. These natural antioxidants from plants, in the form of extracts and essential oils (EOs), have been obtained from different sources such as fruits (dragon...

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Bibliographic Details
Main Authors: Mirian Pateiro, Julián Andrés Gómez-Salazar, Mariana Jaime-Patlán, María Elena Sosa Morales, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Antioxidants
Subjects:
non-cooked meat products
natural preservatives
sustainable extraction
co-products
polyphenols
Online Access:https://www.mdpi.com/2076-3921/10/2/181

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