Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives
Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-06-01
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| Series: | Frontiers in Sustainable Food Systems |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1207704/full |
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| author | Nikheel Bhojraj Rathod Nilesh Prakash Nirmal Sajeeb Abdullah Vijay Kumar Reddy Surasani Rahul Chudaman Ranveer Siddhnath Kumar Phatchada Chunhavacharatorn Soottawat Benjakul Fahad Al-Asmari |
| author_facet | Nikheel Bhojraj Rathod Nilesh Prakash Nirmal Sajeeb Abdullah Vijay Kumar Reddy Surasani Rahul Chudaman Ranveer Siddhnath Kumar Phatchada Chunhavacharatorn Soottawat Benjakul Fahad Al-Asmari |
| author_sort | Nikheel Bhojraj Rathod |
| collection | DOAJ |
| description | Muscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality deterioration, various chemical additives are widely practiced by the industry. Nevertheless, consumer awareness and government strict regulation on synthetic additives demand clean label foods. The potential of natural bioactive compounds exhibiting strong antioxidant and antimicrobial properties for food preservation is a promising area of research. Recently, the interest in the non-thermal extraction process of bioactive compounds is growing due to their various advantages in extraction yield, stability, and bioactivity of the compound. Besides this, a natural bioactive compound can be applied in combination with other hurdle technologies to enhance the shelf-life of muscle foods. Therefore, this review article emphasizes the current knowledge on the novel non-thermal extraction of bioactive compounds from natural sources and their application as a muscle food preservative. Application of antioxidant and antimicrobial compounds from natural sources alone and in combination with other hurdle technologies has been successfully used for preservation of muscle foods. Additionally, different application methods and their impact on muscle food preservation are suggested. |
| first_indexed | 2024-03-13T04:20:35Z |
| format | Article |
| id | doaj.art-46490c909c5241af8ecb37dae974b2e4 |
| institution | Directory Open Access Journal |
| issn | 2571-581X |
| language | English |
| last_indexed | 2024-03-13T04:20:35Z |
| publishDate | 2023-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Sustainable Food Systems |
| spelling | doaj.art-46490c909c5241af8ecb37dae974b2e42023-06-20T09:59:59ZengFrontiers Media S.A.Frontiers in Sustainable Food Systems2571-581X2023-06-01710.3389/fsufs.2023.12077041207704Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservativesNikheel Bhojraj Rathod0Nilesh Prakash Nirmal1Sajeeb Abdullah2Vijay Kumar Reddy Surasani3Rahul Chudaman Ranveer4Siddhnath Kumar5Phatchada Chunhavacharatorn6Soottawat Benjakul7Fahad Al-Asmari8Department of Post-Harvest Management of Meat, Poultry and Fish, PG Institute of Postharvest Technology and Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Raigad, Maharashtra, IndiaInstitute of Nutrition, Mahidol University, Salaya, ThailandDepartment of Food Technology, Saintgits College of Engineering, Kottayam, Kerala, IndiaDepartment of Fish Processing Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, IndiaDepartment of Post-Harvest Management of Meat, Poultry and Fish, PG Institute of Postharvest Technology and Management, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Raigad, Maharashtra, IndiaDepartment of Fish Processing Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, IndiaInstitute of Nutrition, Mahidol University, Salaya, ThailandInternational Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, ThailandDepartment of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa, Al-Hofuf, Saudi ArabiaMuscle foods are the main source of high protein and mineral content. However, these foods are highly perishable due to their high moisture content as well as nutritional composition. Generally, microbial changes and oxidative damage occurs during animal slaughter and storage. To avoid this quality deterioration, various chemical additives are widely practiced by the industry. Nevertheless, consumer awareness and government strict regulation on synthetic additives demand clean label foods. The potential of natural bioactive compounds exhibiting strong antioxidant and antimicrobial properties for food preservation is a promising area of research. Recently, the interest in the non-thermal extraction process of bioactive compounds is growing due to their various advantages in extraction yield, stability, and bioactivity of the compound. Besides this, a natural bioactive compound can be applied in combination with other hurdle technologies to enhance the shelf-life of muscle foods. Therefore, this review article emphasizes the current knowledge on the novel non-thermal extraction of bioactive compounds from natural sources and their application as a muscle food preservative. Application of antioxidant and antimicrobial compounds from natural sources alone and in combination with other hurdle technologies has been successfully used for preservation of muscle foods. Additionally, different application methods and their impact on muscle food preservation are suggested.https://www.frontiersin.org/articles/10.3389/fsufs.2023.1207704/fullmuscle foodspreservativeantioxidantantimicrobialnon-thermal extraction techniquesshelf-life extension |
| spellingShingle | Nikheel Bhojraj Rathod Nilesh Prakash Nirmal Sajeeb Abdullah Vijay Kumar Reddy Surasani Rahul Chudaman Ranveer Siddhnath Kumar Phatchada Chunhavacharatorn Soottawat Benjakul Fahad Al-Asmari Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives Frontiers in Sustainable Food Systems muscle foods preservative antioxidant antimicrobial non-thermal extraction techniques shelf-life extension |
| title | Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives |
| title_full | Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives |
| title_fullStr | Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives |
| title_full_unstemmed | Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives |
| title_short | Extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives |
| title_sort | extraction of natural bioactive compounds using clean label technologies and their application as muscle food preservatives |
| topic | muscle foods preservative antioxidant antimicrobial non-thermal extraction techniques shelf-life extension |
| url | https://www.frontiersin.org/articles/10.3389/fsufs.2023.1207704/full |
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