Natural Fruit based antioxidants: A novel strategy for use in meat and meat products
Jyotiprabha Mishra, Bidyut Prava Mishra, Prasana Kumar Rath, Pragnya Smita Mishra, BV Vivekananda Reddy, T Mounika, Nihar Ranjan Sarangi, Debasish Hota and More Sumit Vitthal
Nowadays, conventional antioxidant sources, notably grains, oilseeds, spices, fruit and vegetables are favoured for usage in various meat products due to the possible toxicity of synthetic antioxidants. The majority of a fruit's antioxidant potential is mostly due to the abundance of phenolic chemicals. Numerous phytochemicals included in fruits may aid in preventing cells from oxidative damage brought on by free radicals, hence lowering the incidence of degenerative illnesses like cardiovascular disease, different malignancies, and neurological disorders. The food industry may extract and use natural antioxidants from a variety of plants, including blueberries, broccoli, chokeberries, cinnamon, ginger, oregano, olives, plums, pomegranate, grape skin, seed, and peel extracts etc. One of the most significant issues that decreases the freshness of meat and meat based products is lipid oxidation. The frequency of free radicals and TBARS readings have been successfully decreased by use of antioxidants obtained from all of these conventional sources. Thus, by using various types of fruits, vegetables etc. and their by-products in meat and processed meat products, lipid oxidation is prohibited and average storage life is significantly improved. The meat industry has a lot of potential for using fruits, vegetables, grains etc. as conventional sources of antioxidants. This article aims to give a general overview of the naturally occurring plant-based antioxidants found in meat and processed meat based products.
How to cite this article:
Jyotiprabha Mishra, Bidyut Prava Mishra, Prasana Kumar Rath, Pragnya Smita Mishra, BV Vivekananda Reddy, T Mounika, Nihar Ranjan Sarangi, Debasish Hota and More Sumit Vitthal. Natural Fruit based antioxidants: A novel strategy for use in meat and meat products. The Pharma Innovation Journal. 2023; 12(8S): 1856-1860.