Relative estimation of beta-sitosterol in alcoholic extracts of roots and small branches of oroxylum indicum (L.) Kurz by HPTLC for plant part substitution, medicinal uses and conservation

Sharma, Himanshu

doi:10.1016/j.jarmap.2023.100496

Cited by 1 publication

(1 citation statement)

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“…In some bulbs and rhizomes like turmeric and ginger, the emphasis lies in their underground parts (Elmowalid et al, 2019;Kilic et al, 2021). Seeds and roots can be also used (Melloul et al, 2022;Sharma et al, 2023). A relatively new way to extract plant phytochemicals, significant due to reduced costs and less waste generation, is the valorisation of industry by-products rather than non-by-product plant materials.…”

Section: An Overview Of the Main Plants Used For Chicken Meat Preserv...mentioning

confidence: 99%

Poultry Meat Quality Preservation By Plant Extracts: An Overview

Feknous,

Ait Saada,

Boulahlib

et al. 2023

Meat Technology

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Poultry meat is appreciated by consumers for its nutritional value, low fat content, versatility of use in various cuisines and affordable prices. However, its susceptibility to spoilage due to multiple pre-slaughter and processing factors poses challenges for the meat industry, especially in developing countries. To improve the safety of poultry products, synthetic preservatives like nitrites, butylated hydroxytoluene and sulphites are used. Currently, these additives/preservatives have, however, raised concerns about their impact on human health, prompting a shift from consumers toward natural alternatives, such as medicinal and aromatic plants. Therefore, this paper delves into the potential of plant extracts as natural preservatives for improving the quality and shelf-life of chicken meat and processed products. It provides an overview of the various plant extracts and essential oils that have demonstrated antimicrobial, antioxidant and enzyme inhibitory properties, without compromising the sensory attributes of the products. Different incorporation methods are discussed, including direct incorporation or marination in aqueous and/or alcoholic extracts, and the use of essential oils, including for in vivo animal feed supplementation. Overall, each method influences the final product quality differently. We further summarised the current knowledge about the mechanisms of action of the plant extracts tested, even though they are not fully elucidated. Despite the benefits of these compounds, some challenges have to be addressed, including standardising the composition of the extracts, harmonising the sensitivity of the bioactive compounds with the processing conditions, ensuring cost effectiveness and obtaining regulatory approvals for their use. The scaling up of production to meet industry demands also presents some technical challenges. Overall, the application of natural plant preservatives not only enhances chicken meat quality, but also could support the meat industry to align with the evolving consumer expectations for sustainable food products.

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