Natural Antioxidants in Poultry Products

Biswas, Ashim Kumar; Chatli, Manish Kumar; Jairath, Gauri

doi:10.1201/9781315365916-6

Cited by 3 publications

(4 citation statements)

References 82 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Food antioxidants are categorized into water-soluble compounds, the more notable being phenolic, anthocyanin, flavonoid, citrate, betalain, norbixin, and liposoluble compounds, which include vitamins, carotenes, tocopherols, and terpenoids (CAROCHO et al, 2017). In addition, natural extracts from plants have greater antioxidant capacity compared to synthetic antioxidants (BISWAS et al, 2017).…”

Section: Foods Containing Antioxidantsmentioning

confidence: 99%

Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

Raddatz

Menezes

2021

Cienc. Rural

View full text Add to dashboard Cite

The availability of different food products containing bioactive compounds promotes their inclusion in the daily diet of consumers. However, the effective and safe delivery of such products requires certain precautions to ensure their preservation, stability, and bioavailability when consumed. Microencapsulation is a great alternative, which is a method capable of protecting different bioactive compounds, including probiotic cells, prebiotic compounds, and some antioxidant substances such as phenolic compounds, anthocyanins, flavonoids, and vitamins. Therefore, this study aimed to perform a literature review and present different alternatives to make bioactive compounds viable through microencapsulation, increase their stability and viability when applied in different food matrices, and address the existing challenges regarding their effectiveness.

show abstract

Section: Foods Containing Antioxidantsmentioning

confidence: 99%

Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

Raddatz

Menezes

2021

Cienc. Rural

View full text Add to dashboard Cite

show abstract

“…Production and consumption of chicken fillets has shown a significant increase in recent years, mainly due to the low cost compared to other meat products and the nutritional and sensory profile of such foods, which are a good source of proteins, vitamins and minerals [ 1 , 2 ], exhibiting low amounts of fat [ 3 ]. This kind of tissue, however, suffers from increased perishability, mainly attributed to its high water activity (a w ), redox potential, elevated pH, aerobic conditions during storage, the presence of lipids and the high possibility of cross-contamination during handling and distribution.…”

Section: Introductionmentioning

confidence: 99%

“…[ 4 ]. All these factors and, most importantly, the growth of psychrophilic and psychrotrophic microorganisms, significantly reduces shelf life of chilled products to approximately 4–5 days [ 5 ]; another decisive factor in determining the shelf life of such perishable products that have also undergone pretreatment causing disruption of the integrity of muscle membranes is associated with lipid oxidation, even in cases where the fat content is as low as 0.5–1% [ 2 ]. These potential hazards constitute a challenge from a commercial point of view that has forced the food industry to seek processing strategies for extending the shelf life of fresh fillets.…”

Section: Introductionmentioning

confidence: 99%

“…One preservation step frequently applied in the case of poultry products is related to the use of natural antioxidants incorporated within the meat tissue with a variety of methods, such as edible coatings, active packaging or by simply dipping in relevant infusions. As demonstrated in many published works, phytochemicals (e.g., flavonoids, other phenolic compounds) may act as reducing agents, free radical scavengers, metal chelators, and singlet oxygen quenchers [ 2 ], offering a wide range of benefits to the associated food item in terms of lipid oxidation inhibition. Extracts of plant origin are found to be more effective as antioxidants than their synthetic counterparts, protecting from free radical-mediated deteriorations and significantly delaying lipid oxidation.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

et al. 2021

View full text Add to dashboard Cite

The scope of this work is the study of a combined process including a dipping step into an oregano (Origanum vulgare ssp. hirtum) infusion (OV) followed by osmotic treatment of chicken fillets at 15 °C. Chicken fillets were immersed in an osmotic solution consisting of 40% glycerol and 5% NaCl with (OV/OD) and without (OD) prior antioxidant enrichment in a hypotonic oregano solution. A comparative shelf life study of all the samples (untreated, OD and OV/OD treated) was then conducted at 4 °C in order to assess the impact of this process on the quality and shelf life of chilled chicken fillets. Microbial growth, lipid oxidation and color/texture changes were measured throughout the chilled storage period. Rates of microbial growth of pretreated fillets were significantly reduced, mainly as a result of water activity decrease (OD step). Rancidity development closely related to off odors and sensory rejection was greatly inhibited in treated fillets owing to both inhibitory factors (OD and OV), with water-soluble phenols (OV step) exhibiting the main antioxidant effect. Shelf life of treated chicken fillets exhibited a more than three-fold increase as compared to the untreated samples based on both chemical and microbial spoilage indices, maintaining a positive and pleasant sensory profile throughout the storage period examined.

show abstract

The Impact of Thyme and Oregano Essential Oils Dietary Supplementation on Broiler Health, Growth Performance, and Prevalence of Growth-Related Breast Muscle Abnormalities

Zaazaa

Mudalal

Alzuheir

et al. 2022

Animals

View full text Add to dashboard Cite

The objective of this study was to investigate the effects of thyme and oregano essential oils (as growth promotors), individually and in combination, on the health, growth performance, and prevalence of muscle abnormalities in broiler chickens. Six hundred day-old Cobb 500 hybrid chickens were randomized into four dietary treatment groups with three replicates each. Chicks in the control group (C) received a basal diet, while the experimental treatment groups received basal diets containing 350 mg/kg of thyme oil (T1), 350 mg/kg of oregano oil (T2), and 350 mg/kg of thyme and oregano oil (T3). Growth performance parameters were evaluated at 14, 28, and 42 days. The broilers in treatments T1 and T2 had significantly higher body weights than the control group. The feed conversion ratio was the lowest in chicks who received oregano oil, followed by those fed thyme oil. The overall prevalence of growth-related breast muscle abnormalities (including white striping and white striping combined with wooden breast) in groups receiving essential oils (T1, T2, and T3) was significantly higher than in the control group (C). The thyme and oregano oil diets showed no significant differences in antibody titers against Newcastle disease or interferon-γ (INF-γ) serum levels. In conclusion, thyme and oregano oils had a positive impact on the growth performance of broiler chickens but increased the incidence of growth-related breast muscle abnormalities.

show abstract

Natural Antioxidants in Poultry Products

Cited by 3 publications

References 82 publications

Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

Combined Effect of Impregnation with an Origanum vulgare Infusion and Osmotic Treatment on the Shelf Life and Quality of Chilled Chicken Fillets

The Impact of Thyme and Oregano Essential Oils Dietary Supplementation on Broiler Health, Growth Performance, and Prevalence of Growth-Related Breast Muscle Abnormalities

Contact Info

Product

Resources

About