Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review
Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. <i>Olea europaea</i> leaves and olive pomac...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-10-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/9/11/1061 |
| _version_ | 1797549377930133504 |
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| author | Paulo E. S. Munekata Gema Nieto Mirian Pateiro José Manuel Lorenzo |
| author_facet | Paulo E. S. Munekata Gema Nieto Mirian Pateiro José Manuel Lorenzo |
| author_sort | Paulo E. S. Munekata |
| collection | DOAJ |
| description | Consumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. <i>Olea europaea</i> leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of <i>Olea europaea</i> leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the <i>Olea europaea</i> tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products. |
| first_indexed | 2024-03-10T15:14:48Z |
| format | Article |
| id | doaj.art-5e9a457ce2294115b91d8cc2169229ac |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T15:14:48Z |
| publishDate | 2020-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-5e9a457ce2294115b91d8cc2169229ac2023-11-20T19:02:57ZengMDPI AGAntioxidants2076-39212020-10-01911106110.3390/antiox9111061Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A ReviewPaulo E. S. Munekata0Gema Nieto1Mirian Pateiro2José Manuel Lorenzo3Centro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainDepartment of Food Technology, Nutrition and Food Science, Veterinary Faculty University of Murcia, Campus Mare Nostrum, 30100 Espinardo, Murcia, SpainCentro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainCentro Tecnolóxico da Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnolóxico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainConsumers are interested in consuming clean label foods. Replacing synthetic additives with natural alternatives (especially sources rich in polyphenols) is a valid solution to produce and also preserve foods, especially meat and meat products. <i>Olea europaea</i> leaves and olive pomace and wastewater contain polyphenols that can be explored in this context. In this review, we summarize the main aspects related to the phenolic composition, extraction conditions, antimicrobial potential, and antioxidant activity (in vitro and in vivo) of <i>Olea europaea</i> leaves, olive pomace and wastewater as well as their applications in the production of meat and meat products. This review found evidence that extracts and isolated polyphenols from the <i>Olea europaea</i> tree and olive processing by-products can be explored as natural antioxidant and antimicrobial additives to improve the preservation of meat and meat products. The polyphenols found in these residues (especially oleuropein, hydroxytyrosol and tyrosol) increased the redox state in the main meat-producing animals and, consequently, the oxidative stability of fresh meat obtained from these animals. Moreover, the extracts and isolated polyphenols also improved the shelf life of fresh meat and meat products (as additive and as active component in film) by delaying the growth of microorganisms and the progression of oxidative reactions during storage. The accumulated evidence supports further investigation as a natural additive to improve the preservation of reformulated muscle products and in the production of edible and sustainable films and coatings for fresh meat and meat products.https://www.mdpi.com/2076-3921/9/11/1061oleupeinhydroxytyrosoltyrosolleavespomacewastewater |
| spellingShingle | Paulo E. S. Munekata Gema Nieto Mirian Pateiro José Manuel Lorenzo Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review Antioxidants oleupein hydroxytyrosol tyrosol leaves pomace wastewater |
| title | Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review |
| title_full | Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review |
| title_fullStr | Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review |
| title_full_unstemmed | Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review |
| title_short | Phenolic Compounds Obtained from <em>Olea europaea</em> By-Products and Their Use to Improve the Quality and Shelf Life of Meat and Meat Products—A Review |
| title_sort | phenolic compounds obtained from em olea europaea em by products and their use to improve the quality and shelf life of meat and meat products a review |
| topic | oleupein hydroxytyrosol tyrosol leaves pomace wastewater |
| url | https://www.mdpi.com/2076-3921/9/11/1061 |
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