Antioxidants are added to fresh and processed meat and meat products to prevent lipid oxidation, retard development of off-flavors, and improve color stability. In the food industry, they can be divided into natural and synthetic antioxidants. Synthetic antioxidants have been confirmed for their toxicological and carcinogenic effects. Thus, the food industry now chooses natural products over synthetic ones. This review provides an overview of the current trends in the use of antioxidants from natural sources, for potential applications in meat and meat products. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat and meat products by different mechanisms of action. The efficient extraction of these antioxidants from their natural sources, along with establishing their in vitro and in producto antioxidant activity, has been a great challenge for researchers engaged in this field. Therefore, this review is focused on all these aspects, along with current studies related to this area, to provide in-depth information to readers.

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Summary A study was conducted to develop pearl millet‐based extruded snacks with whey protein concentrate (WPC) to enhance its acceptability and nutritional value. Pearl millet grits (841 μ) was extruded with different levels (0%, 2.5%, 5.0% and 7.5%) of WPC at constant feed rate (10.5 kg h−1) and moisture content (14%). Addition of whey protein at 7.5% level significantly (P ≤ 0.05) increased Tg from 75.1 ± 0.26 °C to 120.5 ± 1.28 °C and Tm from 89.1 ± 1.51 °C to 158.7 ± 1.37 °C, which resulted in less expanded and harder extrudates. The expansion index of extrudates was negatively correlated (P ≤ 0.05) with protein (r = −0.940), bulk density (r = −0.949), hardness (r = −0.971) and breaking strength (r = −0.921), while positively correlated (P ≤ 0.05) with overall acceptability (OAA; r = 0.988). Keeping in view the nutritional, textural and consumer's acceptability, incorporation of 5% WPC in pearl millet grits (841 μ) was recommended for preparation of acceptable expanded snacks.

Pearl millet (Pennisetum typhoides) starch was subjected to heat moisture treatment (HMT) at different moisture levels i.e., 20 % (HMT-20), 25 % (HMT-25) & 30 % (HMT-30) for 8 h at 110 °C and evaluated for changes in rheological, thermal, functional and morphological properties. Peak, breakdown, cool paste and setback viscosity decreased, while pasting temperature increased after HMT. Shear stability of HMT-30 sample was maximum (stability ratio 0.54). Highest (33.5 Pa) G' value was observed for native and lowest (14.8 Pa) for HMT-25 sample. Yield and flow point of starch gels also decreased after HMT, indicating softer gels and higher spreadability. HMT increased gelatinization temperature from 62.59 °C for native to 84.05 °C for HMT-30. Resistant starch content increased about three times in HMT-30 sample (7.07 %) as compared to native. Swelling power and solubility decreased after HMT. HMT also induced cavity and some dents on starch granules surface.

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