Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products
Аутори
Glišić, MilicaBošković-Cabrol, Marija
Čobanović, Nikola
Baltić, Milan Ž.
Drašković, Vladimir
Samardžić, Stevan
Maksimović, Zoran
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, resulting in environmental, health, and economic issues.The agro‑industrial residues are abundant with phenolic bioactive compounds, such as phenolic acids, flavonoids, tannins, and carotenoids, which, among others, exhibit antioxidant and antimicrobial capacities and have good potential as food flavorings and colorants. The most common method for isolating these compounds is solvent extraction. However, there is a trend towards eco‑innovative extraction methods that offer better possibilities for implementation on an industrial scale. The oxidation of lipids and proteins is one of the main causes of quality deterioration in meat and meat products during processing and storage. Therefore, the application of natural antioxidants extracted from these new, unconventiona...l raw materials could be a sustainable alternative to synthetic antioxidants. This review summarizes the data on natural antioxidants derived from agro‑industrial by‑products and their incorporation in various meat product formulations. It also addresses limiting factors related to safety and changes in sensory properties.
Кључне речи:
Agro‑industrial by‑products / Natural antioxidants / Phenolic compounds / Food additivesИзвор:
Meat Technology - Special Issue, 2023, 64, 2, 116-121Издавач:
- Institute of Meat Hygiene and Technology
Финансирање / пројекти:
- PhAgroWaste - Value-Added Products from Maize, Wheat and Sunflower Waste as Raw Materials for Pharmaceutical and Food Industry (RS-ScienceFundRS-Ideje-7752847)
- Министарство науке, технолошког развоја и иновација Републике Србије, институционално финансирање - 200143 (Универзитет у Београду, Факултет ветеринарске медицине) (RS-MESTD-inst-2020-200143)
Напомена:
- 62nd International Meat Industry Conference, „Exploring current challenges and future perspectives in food and nutrition“, (MEATCON2023), Mt. Kopaonik, Serbia, on October 1-4 2023
- Predavanje po pozivu sa međunarodnog skupa štampano u celini (M. Glišić) / Saopštenje sa međunarodnog skupa štampano u celini (ostali autori).
Институција/група
PharmacyTY - CONF AU - Glišić, Milica AU - Bošković-Cabrol, Marija AU - Čobanović, Nikola AU - Baltić, Milan Ž. AU - Drašković, Vladimir AU - Samardžić, Stevan AU - Maksimović, Zoran PY - 2023 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/5199 AB - Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, resulting in environmental, health, and economic issues.The agro‑industrial residues are abundant with phenolic bioactive compounds, such as phenolic acids, flavonoids, tannins, and carotenoids, which, among others, exhibit antioxidant and antimicrobial capacities and have good potential as food flavorings and colorants. The most common method for isolating these compounds is solvent extraction. However, there is a trend towards eco‑innovative extraction methods that offer better possibilities for implementation on an industrial scale. The oxidation of lipids and proteins is one of the main causes of quality deterioration in meat and meat products during processing and storage. Therefore, the application of natural antioxidants extracted from these new, unconventional raw materials could be a sustainable alternative to synthetic antioxidants. This review summarizes the data on natural antioxidants derived from agro‑industrial by‑products and their incorporation in various meat product formulations. It also addresses limiting factors related to safety and changes in sensory properties. PB - Institute of Meat Hygiene and Technology C3 - Meat Technology - Special Issue T1 - Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products VL - 64 IS - 2 SP - 116 EP - 121 DO - 10.18485/meattech.2023.64.2.20 ER -
@conference{ author = "Glišić, Milica and Bošković-Cabrol, Marija and Čobanović, Nikola and Baltić, Milan Ž. and Drašković, Vladimir and Samardžić, Stevan and Maksimović, Zoran", year = "2023", abstract = "Globalization and population growth have led to the development of a modern agricultural system that currently produces millions of tons of waste. This waste is disposed of by burning, dumping or accumulating in landfills, resulting in environmental, health, and economic issues.The agro‑industrial residues are abundant with phenolic bioactive compounds, such as phenolic acids, flavonoids, tannins, and carotenoids, which, among others, exhibit antioxidant and antimicrobial capacities and have good potential as food flavorings and colorants. The most common method for isolating these compounds is solvent extraction. However, there is a trend towards eco‑innovative extraction methods that offer better possibilities for implementation on an industrial scale. The oxidation of lipids and proteins is one of the main causes of quality deterioration in meat and meat products during processing and storage. Therefore, the application of natural antioxidants extracted from these new, unconventional raw materials could be a sustainable alternative to synthetic antioxidants. This review summarizes the data on natural antioxidants derived from agro‑industrial by‑products and their incorporation in various meat product formulations. It also addresses limiting factors related to safety and changes in sensory properties.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology - Special Issue", title = "Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products", volume = "64", number = "2", pages = "116-121", doi = "10.18485/meattech.2023.64.2.20" }
Glišić, M., Bošković-Cabrol, M., Čobanović, N., Baltić, M. Ž., Drašković, V., Samardžić, S.,& Maksimović, Z.. (2023). Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products. in Meat Technology - Special Issue Institute of Meat Hygiene and Technology., 64(2), 116-121. https://doi.org/10.18485/meattech.2023.64.2.20
Glišić M, Bošković-Cabrol M, Čobanović N, Baltić MŽ, Drašković V, Samardžić S, Maksimović Z. Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products. in Meat Technology - Special Issue. 2023;64(2):116-121. doi:10.18485/meattech.2023.64.2.20 .
Glišić, Milica, Bošković-Cabrol, Marija, Čobanović, Nikola, Baltić, Milan Ž., Drašković, Vladimir, Samardžić, Stevan, Maksimović, Zoran, "Agricultural Waste: A Source of Bioactive Compounds for Potential Application in Meat Products" in Meat Technology - Special Issue, 64, no. 2 (2023):116-121, https://doi.org/10.18485/meattech.2023.64.2.20 . .