Processes in meat oxidation and usage of rosemary (Salvia rosmarinus (L.) Schleid.,) as a natural antioxidant

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Veronica Resendiz-Cruz,
J. Efrén Ramírez-Bribiesca
María Magdalena Crosby-Galván
Adolfo Armando Rayas-Amor
Erika Berenice León-Espinosa
Rosy Gabriela Cruz-Monterrosa

Keywords

oxidation, lipids, meat, rosemary, nanoencapsulation.

Resumen

Objective: Lipid oxidation of meat is one of the most important factors affecting shelf life and is one of the decisive factors in the consumer's purchase decision of the product. Therefore, information related to lipid oxidation using rosemary (Salvia rosmarinus (L.) Schleid.) as a natural antioxidant is described and analyzed.


Design/methodology/approach: Mechanisms of oxidation were explored and described, as well as the alternatives to stop this process and different methodologies to measure antioxidant activity and innovative alternatives that are currently being investigated.


Results: Appling antioxidants is one of the most widely used methods to counteract the oxidation process in meat. Currently, using herbs and spices has gained great acceptance, as in the case of rosemary. Its usage obtained satisfactory results for inhibiting and delaying lipid oxidation.


Limitations of the study/implications: Using rosemary may have some drawbacks such as incorporating a strong flavor to the meat and the effects that its active compounds may have when exposed to oxygen, heat and humidity. Therefore, it is necessary to research for alternatives that will allow better preservation and availability of its compounds.


Findings/conclusions: Nanoencapsulation of rosemary may be an alternative to the drawbacks of its use, working as a protective barrier for improved performance and improving food safety. However, this innovation is just being explored and is therefore not possible to have a certainty of success when using these new technological alternatives.

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