Individual and mixed herbal extracts, as well as plant spices, are widely used in the preparation of muscle foods to enhance the organoleptic attributes. Abundantly rich in phenolic compounds, many of the phytochemical extracts have been shown to possess strong radical-scavenging and metal ion–binding properties and hence exert antioxidant activity in meat products. Because of their antiradical nature, phenolic acids and flavonoids, such as tea catechins, caffeic acid, chlorogenic acid, and mixed polyphenols derived from rosemary, licorice, and other herbal materials, are capable of inhibiting the formation of harmful secondary products from oxidized lipids and proteins. The inactivation of carcinogenic compounds produced in some nitrite-cured and high temperature–processed meats (e.g., nitrosamines and aromatic amines) by phytophenols has also been demonstrated in recent studies. Here, I describe the application of phytochemical-rich food ingredients in prepared meat and discuss the mechanisms by which plant-derived phenolic antioxidants mitigate toxicant and mutagen production in muscle foods.
|Number of pages||10|
|Journal||Annals of the New York Academy of Sciences|
|State||Published - Jun 2017|
Bibliographical noteFunding Information:
The funding support from the U.S. Department of Agriculture, National Institute of Food and Agriculture (Hatch Project 1005724) is acknowledged. Approved for publication as journal article number 17-07-013 by the Director of the Kentucky Agricultural Experiment Station.
© 2017 New York Academy of Sciences.
- free radicals
- meat processing
- phenolic compounds
ASJC Scopus subject areas
- Neuroscience (all)
- Biochemistry, Genetics and Molecular Biology (all)
- History and Philosophy of Science