Plant antioxidants in dry fermented meat products with a healthier lipid profile

This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II

Detalhes bibliográficos
Autores: Selani, Miriam M., Herrero, Ana M., Ruiz-Capillas, Claudia
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/303180
Acesso em linha:http://hdl.handle.net/10261/303180
Access Level:acceso abierto
Palavra-chave:Plant antioxidants
Healthier lipid content
Dry fermented meat products
id ES_6afbd8278bca9a3b894fbbb19351e8ee
oai_identifier_str oai:digital.csic.es:10261/303180
network_acronym_str ES
network_name_str España
repository_id_str
spelling Plant antioxidants in dry fermented meat products with a healthier lipid profileSelani, Miriam M.Herrero, Ana M.Ruiz-Capillas, ClaudiaPlant antioxidantsHealthier lipid contentDry fermented meat productsThis article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume IIConsumers’ perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.This work was supported by the grant PID2019-107542RB-C21 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. The authors thank the CSIC for the financial support of Projects: PID2019-107542RB-C21 and the Intramural (grant numbers 201470E073 and 202070E242). Miriam M. Selani thanks the São Paulo Research Foundation (FAPESP) (grant#2019/22501-8) for the scholarship. We would also like to thank CYTED (Reference 119RT0568; Healthy Meat Network).Peer reviewedMultidisciplinary Digital Publishing InstituteMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)European CommissionConsejo Superior de Investigaciones Científicas (España)Sao Paulo Research FoundationFundação de Amparo à Pesquisa do Estado de São PauloPrograma Iberoamericano de Ciencia y Tecnología para el DesarrolloConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232022info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/303180reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C21Foodshttps://doi.org/10.3390/foods11223558Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3031802026-05-22T06:33:51Z
dc.title.none.fl_str_mv Plant antioxidants in dry fermented meat products with a healthier lipid profile
title Plant antioxidants in dry fermented meat products with a healthier lipid profile
spellingShingle Plant antioxidants in dry fermented meat products with a healthier lipid profile
Selani, Miriam M.
Plant antioxidants
Healthier lipid content
Dry fermented meat products
title_short Plant antioxidants in dry fermented meat products with a healthier lipid profile
title_full Plant antioxidants in dry fermented meat products with a healthier lipid profile
title_fullStr Plant antioxidants in dry fermented meat products with a healthier lipid profile
title_full_unstemmed Plant antioxidants in dry fermented meat products with a healthier lipid profile
title_sort Plant antioxidants in dry fermented meat products with a healthier lipid profile
dc.creator.none.fl_str_mv Selani, Miriam M.
Herrero, Ana M.
Ruiz-Capillas, Claudia
author Selani, Miriam M.
author_facet Selani, Miriam M.
Herrero, Ana M.
Ruiz-Capillas, Claudia
author_role author
author2 Herrero, Ana M.
Ruiz-Capillas, Claudia
author2_role author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
European Commission
Consejo Superior de Investigaciones Científicas (España)
Sao Paulo Research Foundation
Fundação de Amparo à Pesquisa do Estado de São Paulo
Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Plant antioxidants
Healthier lipid content
Dry fermented meat products
topic Plant antioxidants
Healthier lipid content
Dry fermented meat products
description This article belongs to the Special Issue Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics-Volume II
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/303180
url http://hdl.handle.net/10261/303180
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C21
Foods
https://doi.org/10.3390/foods11223558
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869410151591575552
score 15,198674

Registos relacionados