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Natural antimicrobials: a clean label strategy to improve the shelf life and safety of reformulated meat products

2022Journal article Open access
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dc.contributor.authorSantiesteban-Lopez, Norma Angelica
dc.contributor.authorGomez-Salazar, Julian Andres
dc.contributor.authorSantos, Eva María
dc.contributor.authorCampagnol, Paulo C.B.
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorLorenzo, José M.
dc.contributor.authorSosa-Morales, María Elena
dc.contributor.authorDomínguez, Rubén
dc.date.accessioned2021-08-06T10:57:10Z
dc.date.available2021-08-06T10:57:10Z
dc.date.issued2022
dc.description.abstractMeat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantiesteban-Lopez, Norma Angelica; Gomez-Salazar, Julian Andres; Santos, Eva María; Campagnol, Paulo C.B.; Teixeira, Alfredo; Lorenzo, José M.; Sosa-Morales,; María Elena; Domínguez, Rubén. (2022). Natural antimicrobials: a clean label strategy to improve the shelf life and safety of reformulated meat products. Food Science & Technology. EISSN 2304-8158. 11:17, p. 1-30pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/23815
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPathogenic microorganismspt_PT
dc.subjectFood safetypt_PT
dc.subjectHealthy meatpt_PT
dc.subjectFunctional foodpt_PT
dc.subjectNatural additives
dc.subjectNatural preservatives
dc.titleNatural antimicrobials: a clean label strategy to improve the shelf life and safety of reformulated meat productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleFood Science & Technologypt_PT
person.familyNameTeixeira
person.givenNameAlfredo
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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