Using plant-based compounds as preservatives for meat products: A review

Olvera-Aguirre, Gabriel; Piñeiro-Vázquez, Ángel Trinidad; García, José Roberto Sanginés; A, Zárate; Ochoa‐Flores, Angélica A.; Campos, Maira Rubí Segura; Vargas‐Bello‐Pérez, Einar; Chay-Canul, Alfonso J.

doi:10.1016/j.heliyon.2023.e17071

Cited by 13 publications

(8 citation statements)

References 77 publications

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“…Pawpaw leaves contain bioactive compounds that play a role in preserving the meat. According to literature, it is suggested that certain plant compounds, specifically polyphenols such as tannins, flavonoids, and anthocyanins, as well as essential oils such as terpenes, are highly beneficial and bioactive secondary metabolites found in plants and can be utilized by the meat industry for meat preservation purposes [ 42 , 43 ]. The reason why pawpaw leaves are effective for preserving meat is due to their antimicrobial properties, specifically their ability to fight against bacteria [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Integration of local knowledge in the secondary school chemistry curriculum - A few examples of ethno-chemistry from Zambia

Chibuye,

Singh

2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

Integration of local knowledge in the secondary school chemistry curriculum - A few examples of ethno-chemistry from Zambia

Chibuye,

Singh

2024

Heliyon

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“…Additionally, the potential use of waste from these kinds of wood resulting from the barrel making or production of fragments in the cooperage industry (closely associated to the aged beverages industries) is noteworthy as a source of coumarins for other purposes, such as natural preservatives and fortifying agents in the food industries [153,154] and as bioactive compounds for the pharmaceutical industry [97,[155][156][157][158][159][160].…”

Section: Sources Of Coumarinsmentioning

confidence: 99%

Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety

Oliveira-Alves,

Lourenço,

Fernandes

et al. 2024

Applied Sciences

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This comprehensive review is devoted to an under-exploited family of phenolic compounds, the coumarins, and the most relevant strands in which they are involved in some spirit beverages—wine spirit, brandy, whiskey, sugar-cane spirits (rum and cachaça) and grape marc spirit—with great importance worldwide in terms of production, trade and consumption. It gathers the key discoveries on the topic, considering the production process of each spirit beverage, and the related sources of coumarins (different kinds of wood used in the ageing stage), along with the factors that govern them and can influence the sensory properties of the aged beverages. An overview of the analytical methods available for their identification/quantification is also included, as well as the corresponding trends for the advancement of knowledge in this field. Moreover, the remarkable role of coumarins as nutraceuticals, their importance as chemical markers for authenticity purposes, and their relationship with the food safety of these spirit beverages are also addressed, highlighting the current gaps and issues, and providing clues for future research.

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“…Las plantas que ese están evaluando son comúnmente utilizadas en la cocina y la medicina tradicional. Se ha estudiado que tienen beneficios para la salud y también se usan para mejorar la vida útil y el sabor de las carnes porque contienen CBs (Hadidi et al 2022;Olvera-Aguirre et al 2023b). En general, el uso de CBs para la conservación de la carne ofrece un gran potencial para extender la vida útil de los productos cárnicos, reducir el desperdicio de alimentos y aumentar la seguridad y calidad de estos alimentos.…”

Section: A B Cunclassified