Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
Background Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required. Scope and approach Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unacceptable odours in products. Key findings and conclusions Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing. Direction of future research should address functionality of systems, consumers’ health concerns and benefits, better sensory acceptance, reduced operating costs, scalability for industrial needs, and size of environmental footprints.
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Format: | artículo biblioteca |
Language: | English |
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Elsevier
2018-10-16
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Subjects: | Natural antioxidants, Meat processing, Encapsulation, Wall materials, Spray-drying, Nanotechnology, |
Online Access: | http://hdl.handle.net/10261/173668 http://dx.doi.org/10.13039/501100003329 |
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dig-iata-es-10261-1736682023-01-16T11:41:20Z Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing Gómez, B. Barba, Francisco J. Domínguez, R. Putnik, P. Bursać Kovačević, D. Pateiro, M. Toldrá Vilardell, Fidel Lorenzo, J.M. Ministerio de Economía y Competitividad (España) Natural antioxidants Meat processing Encapsulation Wall materials Spray-drying Nanotechnology Background Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required. Scope and approach Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unacceptable odours in products. Key findings and conclusions Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing. Direction of future research should address functionality of systems, consumers’ health concerns and benefits, better sensory acceptance, reduced operating costs, scalability for industrial needs, and size of environmental footprints. This research was supported by Grant RTA 2017-00024-CO4-04 from INIA. José M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503) Peer reviewed 2018-12-27T12:06:55Z 2018-12-27T12:06:55Z 2018-10-16 artículo http://purl.org/coar/resource_type/c_6501 Trends in Food Science and Technology 82, pp. 135-147 (2018) 0924-2244 http://hdl.handle.net/10261/173668 10.1016/j.tifs.2018.10.006 http://dx.doi.org/10.13039/501100003329 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/RTA 2017-00024-CO4-04 Postprint https://doi.org/10.1016/j.tifs.2018.10.006 Sí open Elsevier |
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Natural antioxidants Meat processing Encapsulation Wall materials Spray-drying Nanotechnology Natural antioxidants Meat processing Encapsulation Wall materials Spray-drying Nanotechnology |
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Natural antioxidants Meat processing Encapsulation Wall materials Spray-drying Nanotechnology Natural antioxidants Meat processing Encapsulation Wall materials Spray-drying Nanotechnology Gómez, B. Barba, Francisco J. Domínguez, R. Putnik, P. Bursać Kovačević, D. Pateiro, M. Toldrá Vilardell, Fidel Lorenzo, J.M. Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
description |
Background
Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required.
Scope and approach
Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unacceptable odours in products.
Key findings and conclusions
Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing. Direction of future research should address functionality of systems, consumers’ health concerns and benefits, better sensory acceptance, reduced operating costs, scalability for industrial needs, and size of environmental footprints. |
author2 |
Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Gómez, B. Barba, Francisco J. Domínguez, R. Putnik, P. Bursać Kovačević, D. Pateiro, M. Toldrá Vilardell, Fidel Lorenzo, J.M. |
format |
artículo |
topic_facet |
Natural antioxidants Meat processing Encapsulation Wall materials Spray-drying Nanotechnology |
author |
Gómez, B. Barba, Francisco J. Domínguez, R. Putnik, P. Bursać Kovačević, D. Pateiro, M. Toldrá Vilardell, Fidel Lorenzo, J.M. |
author_sort |
Gómez, B. |
title |
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
title_short |
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
title_full |
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
title_fullStr |
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
title_full_unstemmed |
Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
title_sort |
microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing |
publisher |
Elsevier |
publishDate |
2018-10-16 |
url |
http://hdl.handle.net/10261/173668 http://dx.doi.org/10.13039/501100003329 |
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