Page 146 - Natural Antioxidants, Applications in Foods of Animal Origin

Potential Applications of Natural Antioxidants in Meat and Meat Products 125
VetBooks.ir growth in 2014 followed by Europe and North America. Huge population and

growing health awareness in developing nations such as India and China are
influencing the growth of the antioxidants’ market in the Asia Pacific region.
Demand for vitamin C was highest accounting for over 80% of the global
demand in 2014 and this trend is likely to continue in the coming years too.
Growing demand for animal feed on account of increasing consumption of
dairy products and meat products on a global scale is expected to augment
vitamin E market growth over the forecast period. Demand-supply imbal-
ance has escalated the price of natural antioxidants. In an effort to deal with
the increasing raw material cost, food manufacturers are opting blending
of natural antioxidants, for example, TM with rosemary extract or herbal
extract with synthetic antioxidants, which produces a less expensive product
without compromising the efficacy of antioxidants.

3.7 FUTURE PROSPECTS
Strong health awareness among the modern consumers is creating a genuine
need for adopting a synthetic additive free diet, with increasing personalized
value of convenience, cost, and taste. Plant materials have drawn enough
attention as a source of natural antioxidants in meat system to maintain and
improve quality and stability. However, still there is a long way ahead to make
these herbal ingredients an appropriate substitute of synthetic antioxidants.

• Both synthetic and natural antioxidants have to face a number of
considerations for their practical usage—natural availability, extrac-
tion efficiency and purification, and economical and practical aspect
of the natural antioxidants as preservatives. The other factors consid-
ered should involve the incorporation of antioxidant into the final
meat product; effect of the incorporation on their stability, solubility
and sensory properties, and the interactions of the preservatives with
other meat ingredients. Further, there are certain important regulatory
considerations, such as generally recognized as safe (GRAS) status,
the limit of the amount that can be incorporated, and so forth.
• Plant extracts are harvested both in aqueous and organic solvents and
the extracts in organic solvents have been found to possess greater
antioxidant potential. This could be mainly due to greater solubility
and extraction of plant phenolics in organic solvents. However, for
the application in food or meat system, these organic solvents need to
be carefully removed from the extracts. It would be proper to extract