Page 147 - Natural Antioxidants, Applications in Foods of Animal Origin

126 Natural Antioxidants: Applications in Foods of Animal Origin
VetBooks.ir plant phenolics in aqueous medium to avoid any chances of residual

organic solvents in foods. In order to enhance the yield of aqueous
plant extracts there is need to device suitable extraction process and
techniques.
• It is claimed that plant extracts have lower antioxidant potential than
synthetic counterparts. The application of microencapsulation and
nanoencapsulation should be considered to optimize delivery and
release of natural antioxidants and enhance their efficacy. Active
packaging technology can also be exploited to control the delivery
and efficacy of natural antioxidants.
• Screening of plant extracts should be done with the help of mass
spectrometry to track down any unwanted component.
• The interaction among antioxidant in different food system should
be taken in account. On one hand, the synergistic action of TM and
ascorbic acid can be utilized for preventing auto-oxidation or photo-
oxidation of lipids, on the other hand, the strong antagonistic action
between plant polyphenols and TM reported in pork fat should also
be scrutinized.

3.8 CONCLUSION

Meat and meat products because of their chemical constituents and
processing as well as post-processing conditions, become vulnerable to
oxidation which subsequently lead to deterioration in color, texture, shelf
life, and overall acceptability. Protection from such chemical and quality
changes requires various managemental, processing, and post-processing
steps. Application of natural antioxidants from plant sources in meat system
to prevent quality deterioration is one of several steps. Plant extracts are
being regularly screened for their antioxidant potential. These are applied in
the meat and meat products to evaluate their efficacy and efficiency. Several
plant extracts have been attempted in the meat system at different levels and
the quality, acceptability, and oxidative stability of the products has been
monitored through determination of protein and lipid peroxidation, color
properties, and sensory acceptability. In the coming years there are need
to carry out research work to enhance yield of plant phenolics, screen their
active principles, and control their delivery and release in the meat system.
It can be expected that more and more natural antioxidants with greater anti-
oxidant potential and tailored delivery mechanisms would be explored in
the near future to produce safer, fresh, acceptable, and stable meat products.