Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Abstract

Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.

Mixture design of α‐pinene, α‐terpineol, and 1,8‐cineole: A multiobjective response followed by chemometric approaches to optimize the antibacterial effect against various bacteria and antioxidant activity

“…Since oxidative stress has been identified as one of the major causes of many diseases, the discovery of new effective antioxidant agents has become essential (Barouki, 2006 ; Ben Akacha, Michalak, et al., 2023 ; Ben Hsouna, Michalak, Ben Akacha, et al., 2022 ). In the present study, the antioxidant activity of different mixtures was determined, and the optimal mixture was detected based on the IC 50 values of each mixture (Table 5 ).…”

“…Natural‐origin compounds have multiple advantages. The simultaneous antibacterial and antioxidant action allows for the resolution of numerous issues, including antibiotic resistance and the damaging consequences of oxidative stress (Akacha et al., 2022 ; Ben Akacha, Ben Hsouna, et al., 2023 ; Ben Akacha, Garzoli, et al., 2023 ; Ben Akacha, Michalak, et al., 2023 ; Ben Hsouna et al., 2023 ; Ben Hsouna, Hfaiedh, Ben Slima, et al., 2022 ).…”

Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat

“…The most important factors contributing to meat color are the myoglobin content, the chemical state of the heme structure, and the pH of the meat [68]. It has been shown that the myoglobin content depends mainly on the species and age of the animal, and that the pH of the muscle is mainly related to the biochemical state of the muscle at the time of slaughter and after the development of rigor mortis [11,69,70]. These two factors contribute to the color of the meat and the occurrence of color defects.…”

“…The therapeutic and beneficial health properties of plants have attracted great interest in the course of scientific developments because of their low toxicity, pharmacological effects, and economic profitability [8][9][10][11]. Most studies have focused on the benefits of plant-derived phytochemical compounds and their positive effects on human health.…”

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

“…The high protein content and abundant moisture and fat in meat make it highly susceptible to microbial proliferation and natural oxidation, leading to spoilage [7]. Consequently, finding solutions to maintain meat quality and sensory attributes has been a focal point for professionals and researchers in the meat industry.…”