A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

Application of Enoki Mushroom (Flammulina Velutipes) Stem Wastes as Functional Ingredients in Goat Meat Nuggets

“…The textural properties of cooked meat products containing plant materials are related to the gelation of the myofibrillar proteins from the meat [50], as well as the biopolymer networks formed by the dietary fibers from the plants [47]. The addition of dietary fiber may have influenced the gelation of the meat proteins, thereby decreasing the gel strength and leading to a softer texture [14,15,47].…”

“…There is a growing interest in the application of plant-based waste materials as functional food ingredients in meat products, as they are a rich source of dietary fiber and several other bioactive compounds like vitamins, minerals, and polyphenols [9][10][11][12]. These dietary fibers, in combination with phenolic compounds, form antioxidant dietary fibers (ADFs) [13,14] which can be used as dietary supplements to improve gastrointestinal health, or as technical ingredients to inhibit lipid oxidation in foods, thereby extending their shelf-life [15,16]. As far as enoki mushrooms are concerned, its extract is reported to have strong antioxidant potential, with a high 2, 2-dipheny-1-picrylhydrazyl (DPPH) radical scavenging activity and metal chelating ability.…”

Application of nanoemulsion‐based approaches for improving the quality and safety of muscle foods: A comprehensive review

“…The nutritional value of muscle foods may be enhanced by fortifying them with nutrients or nutraceuticals. Furthermore, their quality, shelf life, and safety may be enhanced by treating them with preservatives (such as antimicrobials and antioxidants) that inhibit undesirable chemical reactions or reduce microbiological growth (Das et al., 2016, 2020). For this reason, there has been great interest in developing nano‐enabled systems to encapsulate and deliver these functional ingredients to foods (Choi, Ruktanonchai, Soottitantawat, & Min, 2009; Ferreira & Nunes, 2019).…”

“…The physicochemical characteristics (pH, cooking yield, water holding capacity [WHC], and texture) and chemical composition (moisture, protein, fat, and ash) of muscle foods play an important role in determining their perceived quality and shelf life (Das et al., 2020). Numerous studies suggest that nanoemulsion‐based delivery systems can positively influence the physicochemical and/or sensory properties of muscle foods.…”

“…Nevertheless, current antioxidant technologies only have limited ability to reduce lipid oxidation. For this reason, researchers have examined the potential of using nanoemulsions to encapsulate and deliver natural antioxidant substances, such as extracts from fruits, vegetables, cereals, oilseeds, herbs, leaves, bark, and roots (Das et al., 2020; Dima, Assadpour, Dima, & Jafari, 2020; Jamali, Assadpour, & Jafari, 2020). This kind of approach has been shown to inhibit lipid and protein oxidation in muscle foods, and so increase their shelf life (Falowo, Fayemi, & Muchenje, 2014).…”