An Overview on Antioxidants Activity of Polysaccharide Edible Films and Coatings Contains Essential Oils and Herb Extracts in Meat and Meat Products
Mohammad Hossein Hashemi, Mahsa Hashemi, Shahrzad Daneshamooz, Mojtaba Raeisi, Behrooz Jannat, S. Taheri, Seyed Mohammad Ali Noori
Abstract
M eat is a known source of protein and due to its valuable proteins, essential amino acids, vitamins, minerals and fat, meat is an important part of a balanced diet.During the storage and processing of meat and meat products oxidative reactions can occur (Stadnik and Kęska, 2015) (Domínguez et al., 2016).Oxidation of lipids is one of the most important reaction in meat products which cause rancidity, reduce in quality, nutritional value, and taste.It could even produce toxic compounds which could be risky for human health.The application of antioxidants is of the best solutions to prevent oxidation and protect meat against oxidative damage.Complications of synthetic antioxidants in foods and consumers demand for natural preservative leads to utilization of natural antioxidants in food products.Therefore, due to high bioactive contents of essential oils and plant extracts, scientists and industries review