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Extracts rich in polyphenols – natural preservatives of meat products
Języki publikacji
Abstrakty
Polifenole są wtórnymi metabolitami roślinnymi o bardzo zróżnicowanej strukturze. Ze względu na różnice w budowie podzielono je na cztery grupy: kwasy fenolowe, flawonoidy, lignany i stilbeny. Są silnymi przeciwutleniaczami i wykazują wiele właściwości prozdrowotnych, takich jak: działanie przeciwnowotworowe, przeciwmiażdżycowe, przeciwcukrzycowe, przeciwalergiczne, przeciwzapalne. Zapobiegają też osteoporozie i otyłości. Ponadto polifenole działają przeciwdrobnoustrojowo, hamując rozwój bakterii powodujących psucie produktów spożywczych oraz bakterii chorobotwórczych. Ekstrakty zawierające dużą ilość polifenoli mogą więc ograniczać procesy psucia się żywności i tym samym pełnić funkcję naturalnych konserwantów. W artykule omówiono przeciwdrobnoustrojowe właściwości ekstraktów zawierających dużą ilość polifenoli pochodzących z różnych źródeł. Opisano również ich wpływ na trwałość mięsa i produktów mięsnych podczas ich przechowywania.
Polyphenols are secondary plant metabolites with a very diverse structure. Due to the differences in structure, they are divided into 4 groups: phenolic acids, flavonoids, lignans and stilbenes. They are strong antioxidants and have many health benefits, such as anti-cancer, anti-atherosclerosis, anti-diabetic, anti-allergic and anti-inflammatory effects. They also prevent osteoporosis and obesity. In addition, polyphenols reveal antimicrobial activity inhibiting the growth of food spoilage and pathogenic bacteria. Therefore, polyphenolic extracts can delay food spoilage processes and act as natural preservatives. The article discusses the antimicrobial properties of polyphenolic extracts obtained from various sources. Their effect on the shelf-life of meat and meat products during their storage has been also described.
Wydawca
Czasopismo
Rocznik
Tom
Strony
28--33
Opis fizyczny
Bibliogr. 45 poz.
Twórcy
autor
- Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź
autor
- Instytut Technologii Fermentacji i Mikrobiologii, Wydział Biotechnologii i Nauk o Żywności, Politechnika Łódzka, Łódź
Bibliografia
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Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-0e78b0fa-2fc3-47ad-a591-a35d3555515d