Effects of Plant-Based Antioxidants in Animal Diets and Meat Products: A Review
Carmen Daniela Petcu,
Oana Diana Mihai,
Dana Tăpăloagă,
Raluca-Aniela Gheorghe-Irimia,
Elena Narcisa Pogurschi,
Manuella Militaru,
Cristin Borda,
Oana-Mărgărita Ghimpețeanu
Affiliations
Carmen Daniela Petcu
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
Oana Diana Mihai
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
Dana Tăpăloagă
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
Raluca-Aniela Gheorghe-Irimia
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
Elena Narcisa Pogurschi
Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine Bucharest, 59 Blvd., Marasti, 011464 Bucharest, Romania
Manuella Militaru
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
Cristin Borda
Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3-5 Mânăștur St., 400372 Cluj-Napoca, Romania
Oana-Mărgărita Ghimpețeanu
Faculty of Veterinary Medicine, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 105 Blvd., Splaiul Independentei, 050097 Bucharest, Romania
The perceived level of risk associated with a food product can influence purchase and consumption decisions. Thus, current trends in food safety address an issue of general interest—the identification of healthy and economical alternatives to synthetic antioxidants that may have harmful effects on human health. Still, the processors’ target is to increase the shelf life of food products using preserving substances. Natural antioxidants can be extracted and used in the food industry from different plants, such as blueberry, broccoli, chokeberry, cinnamon, ginger, olives, oregano, etc. The identification of the main natural antioxidant types that have been used in the food industry is very important in order to provide a comprehensive analysis of the researched topic. In this regard, the aim of this paper was to illustrate the positive aspects of using natural antioxidants with preservative roles in meat products, while, at the same time, highlighting the potential risks induced by these compounds. All of those aspects are correlated with the impact of sensorial attributes and the improvement of the nutritional value of meat products.
