dc.contributorParque Tecnológico de Galicia
dc.contributorUniversidade Estadual Paulista (Unesp)
dc.contributorUniversidad de Vigo
dc.date.accessioned2021-06-25T10:25:23Z
dc.date.accessioned2022-12-19T22:12:08Z
dc.date.available2021-06-25T10:25:23Z
dc.date.available2022-12-19T22:12:08Z
dc.date.created2021-06-25T10:25:23Z
dc.date.issued2021-01-01
dc.identifierAdvances in Food and Nutrition Research.
dc.identifier1043-4526
dc.identifierhttp://hdl.handle.net/11449/206029
dc.identifier10.1016/bs.afnr.2021.02.008
dc.identifier2-s2.0-85102303265
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5386626
dc.description.abstractOxidative 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.
dc.languageeng
dc.relationAdvances in Food and Nutrition Research
dc.sourceScopus
dc.subjectActive packaging
dc.subjectAnthocyanins
dc.subjectAntimicrobial
dc.subjectAntioxidant
dc.subjectCoatings
dc.subjectEncapsulation films
dc.subjectNon-thermal technologies
dc.subjectPolyphenols
dc.subjectSupercritical fluids
dc.titleStrategies to increase the shelf life of meat and meat products with phenolic compounds
dc.typeCapítulos de libros


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