Natural products (Polyphenols, essential oils and carotenoids) and their application in meat and dairy products

Abstract

Food products require protection from spoilage during their preparation, storage, and distribution to give them desired shelf life. Preservatives food can be antimicrobials, antioxidants, and anti browning agents. Natural products which contain secondary bioactive compounds such as polyphenols, essential oils and carotenoids play several powerful bioactive functions and some have been used as food additives to improve food taste, sensory quality and high nutritional value. These natural compounds offer a wide array of biological activities, such as antioxidants, anti-inflammatory and anti bacterial. Numerous studies have demonstrated polyphenols are effective agents in preventing microbial growth and oxidative processes in meat and dairy products, thus increasing their stability and storage life. The use of essential oils in food preservation has been amplified in recent years by an increasingly negative consumer perception of synthetic preservatives. In this way, a wide range of essential oils are used to protect meat and dairy products to prevent meat against oxidation and bacterial deterioration. Moreover, carotenoids have pointed out as promising ingredients in preservative foods. Their inclusion in protective films can improve the storing properties of the package, extending the shelf life of the product, as well as transferring carotenoid nutritional values. The use of carotenoids such as ß-carotene as an important source of provitamin A, which has been shown to improve the antioxidant capacity and immune system of fish, enhancing growth and preventing lipid peroxidation. Also, the use of carotenoids in dairy products contributes significantly to the sensory as well as health properties of dairy products.