Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
Chestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of...
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| Veröffentlicht in: | Trends in food science & technology 2018-12, Vol.82, p.110-121 |
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| creator | Echegaray, Noemí Gómez, Belén Barba, Francisco J. Franco, Daniel Estévez, Mario Carballo, Javier Marszałek, Krystian Lorenzo, Jose M. |
| description | Chestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be used as food additives to be incorporated in other food products such as meat in order to improve nutritional and quality characteristics as well as to delay oxidation processes.
This systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreover, the impact of chestnut by-products addition on animal diet in the microbiological, physicochemical and sensorial properties of meat products will be reported. Finally, the effects of the use of chestnut by-products extracts on the quality and oxidative stability of meat products will be also evaluated.
According to literature, chestnut by-products may also provide beneficial effects on health, being involved in the prevention of noncommunicable diseases. At this stage of development, there is a need to carry out more specific studies about the antioxidant profile of the extracts obtained from chestnut by-products. Further research is needed to i) optimize extraction of bioactive compounds, ii) establish effective and safe doses and iii) clarify their effects on microbial inactivation, nutritional, bioactive, physicochemical and sensorial properties of the new meat products. Moreover, further in vivo (animal and human) assays are necessary in order to evaluate the potential health-promoting benefits of extracts obtained from chestnuts by-products.
•Chestnuts by-products are an important source of bioactive compounds.•Phenolic acids, flavonoids and tannins are the most abundant presented in chestnuts.•Chestnuts by-products are a good alternative to replace the use of the artificial antioxidants. |
| doi_str_mv | 10.1016/j.tifs.2018.10.005 |
| format | Article |
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This systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreover, the impact of chestnut by-products addition on animal diet in the microbiological, physicochemical and sensorial properties of meat products will be reported. Finally, the effects of the use of chestnut by-products extracts on the quality and oxidative stability of meat products will be also evaluated.
According to literature, chestnut by-products may also provide beneficial effects on health, being involved in the prevention of noncommunicable diseases. At this stage of development, there is a need to carry out more specific studies about the antioxidant profile of the extracts obtained from chestnut by-products. Further research is needed to i) optimize extraction of bioactive compounds, ii) establish effective and safe doses and iii) clarify their effects on microbial inactivation, nutritional, bioactive, physicochemical and sensorial properties of the new meat products. Moreover, further in vivo (animal and human) assays are necessary in order to evaluate the potential health-promoting benefits of extracts obtained from chestnuts by-products.
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This systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreover, the impact of chestnut by-products addition on animal diet in the microbiological, physicochemical and sensorial properties of meat products will be reported. Finally, the effects of the use of chestnut by-products extracts on the quality and oxidative stability of meat products will be also evaluated.
According to literature, chestnut by-products may also provide beneficial effects on health, being involved in the prevention of noncommunicable diseases. At this stage of development, there is a need to carry out more specific studies about the antioxidant profile of the extracts obtained from chestnut by-products. Further research is needed to i) optimize extraction of bioactive compounds, ii) establish effective and safe doses and iii) clarify their effects on microbial inactivation, nutritional, bioactive, physicochemical and sensorial properties of the new meat products. Moreover, further in vivo (animal and human) assays are necessary in order to evaluate the potential health-promoting benefits of extracts obtained from chestnuts by-products.
•Chestnuts by-products are an important source of bioactive compounds.•Phenolic acids, flavonoids and tannins are the most abundant presented in chestnuts.•Chestnuts by-products are a good alternative to replace the use of the artificial antioxidants.</description><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>By products</subject><subject>Byproducts</subject><subject>Chestnut</subject><subject>Deactivation</subject><subject>Developmental stages</subject><subject>Extraction</subject><subject>Flavonoids</subject><subject>Flowers</subject><subject>Food additives</subject><subject>Food production</subject><subject>Health promotion</subject><subject>Inactivation</subject><subject>Leaves</subject><subject>Lipid and protein oxidation</subject><subject>Literature reviews</subject><subject>Meat</subject><subject>Meat products</subject><subject>Microorganisms</subject><subject>Oxidation</subject><subject>Phenolic acids</subject><subject>Plant extracts</subject><subject>Properties (attributes)</subject><subject>Sensory properties</subject><subject>Stability analysis</subject><subject>Wood</subject><issn>0924-2244</issn><issn>1879-3053</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9UMtOwzAQtBBIlMIPcLLEOcHvxIhLVfGSKnGBs-U6G-GoTYrt8Ph7nBaunHZ3NLM7OwhdUlJSQtV1VybfxpIRWmegJEQeoRmtK11wIvkxmhHNRMGYEKfoLMaOZAaXcobM8g1i6scUse0bvP4udmFoRjfNEcdhDA7w0OLepjHYTSYlP3z5JteIfY-3YNNeuW_-tDd4gQN8ePg8Ryet3US4-K1z9Hp_97J8LFbPD0_LxapwXMlUaCeU4tZZIHUtGsIc10QqAME0XWtWW4BaSysaqCwHaqtKKKeVIFpJQhmfo6vD3mzhfcwvmS577_NJw6hilaiFVpnFDiwXhhgDtGYX_NaGb0OJmYI0nZmCNFOQEzbFNEe3BxFk__mnYKLz0DtofACXTDP4_-Q_lkZ79A</recordid><startdate>20181201</startdate><enddate>20181201</enddate><creator>Echegaray, Noemí</creator><creator>Gómez, Belén</creator><creator>Barba, Francisco J.</creator><creator>Franco, Daniel</creator><creator>Estévez, Mario</creator><creator>Carballo, Javier</creator><creator>Marszałek, Krystian</creator><creator>Lorenzo, Jose M.</creator><general>Elsevier Ltd</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-8509-2789</orcidid><orcidid>https://orcid.org/0000-0002-0093-7042</orcidid><orcidid>https://orcid.org/0000-0003-4073-831X</orcidid><orcidid>https://orcid.org/0000-0002-3737-9830</orcidid><orcidid>https://orcid.org/0000-0002-7725-9294</orcidid><orcidid>https://orcid.org/0000-0002-5630-3989</orcidid><orcidid>https://orcid.org/0000-0003-2121-0704</orcidid></search><sort><creationdate>20181201</creationdate><title>Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review</title><author>Echegaray, Noemí ; Gómez, Belén ; Barba, Francisco J. ; Franco, Daniel ; Estévez, Mario ; Carballo, Javier ; Marszałek, Krystian ; Lorenzo, Jose M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-9c4663acae0884d02c39056ee4291b928aee895a4de7a3e1a7746c96409650123</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>By products</topic><topic>Byproducts</topic><topic>Chestnut</topic><topic>Deactivation</topic><topic>Developmental stages</topic><topic>Extraction</topic><topic>Flavonoids</topic><topic>Flowers</topic><topic>Food additives</topic><topic>Food production</topic><topic>Health promotion</topic><topic>Inactivation</topic><topic>Leaves</topic><topic>Lipid and protein oxidation</topic><topic>Literature reviews</topic><topic>Meat</topic><topic>Meat products</topic><topic>Microorganisms</topic><topic>Oxidation</topic><topic>Phenolic acids</topic><topic>Plant extracts</topic><topic>Properties (attributes)</topic><topic>Sensory properties</topic><topic>Stability analysis</topic><topic>Wood</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Echegaray, Noemí</creatorcontrib><creatorcontrib>Gómez, Belén</creatorcontrib><creatorcontrib>Barba, Francisco J.</creatorcontrib><creatorcontrib>Franco, Daniel</creatorcontrib><creatorcontrib>Estévez, Mario</creatorcontrib><creatorcontrib>Carballo, Javier</creatorcontrib><creatorcontrib>Marszałek, Krystian</creatorcontrib><creatorcontrib>Lorenzo, Jose M.</creatorcontrib><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Trends in food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Echegaray, Noemí</au><au>Gómez, Belén</au><au>Barba, Francisco J.</au><au>Franco, Daniel</au><au>Estévez, Mario</au><au>Carballo, Javier</au><au>Marszałek, Krystian</au><au>Lorenzo, Jose M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review</atitle><jtitle>Trends in food science & technology</jtitle><date>2018-12-01</date><risdate>2018</risdate><volume>82</volume><spage>110</spage><epage>121</epage><pages>110-121</pages><issn>0924-2244</issn><eissn>1879-3053</eissn><abstract>Chestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be used as food additives to be incorporated in other food products such as meat in order to improve nutritional and quality characteristics as well as to delay oxidation processes.
This systematic literature review evaluated the main antioxidant compounds of chestnuts by-products, including total content and profile. Moreover, the impact of chestnut by-products addition on animal diet in the microbiological, physicochemical and sensorial properties of meat products will be reported. Finally, the effects of the use of chestnut by-products extracts on the quality and oxidative stability of meat products will be also evaluated.
According to literature, chestnut by-products may also provide beneficial effects on health, being involved in the prevention of noncommunicable diseases. At this stage of development, there is a need to carry out more specific studies about the antioxidant profile of the extracts obtained from chestnut by-products. Further research is needed to i) optimize extraction of bioactive compounds, ii) establish effective and safe doses and iii) clarify their effects on microbial inactivation, nutritional, bioactive, physicochemical and sensorial properties of the new meat products. Moreover, further in vivo (animal and human) assays are necessary in order to evaluate the potential health-promoting benefits of extracts obtained from chestnuts by-products.
•Chestnuts by-products are an important source of bioactive compounds.•Phenolic acids, flavonoids and tannins are the most abundant presented in chestnuts.•Chestnuts by-products are a good alternative to replace the use of the artificial antioxidants.</abstract><cop>Cambridge</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.tifs.2018.10.005</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8509-2789</orcidid><orcidid>https://orcid.org/0000-0002-0093-7042</orcidid><orcidid>https://orcid.org/0000-0003-4073-831X</orcidid><orcidid>https://orcid.org/0000-0002-3737-9830</orcidid><orcidid>https://orcid.org/0000-0002-7725-9294</orcidid><orcidid>https://orcid.org/0000-0002-5630-3989</orcidid><orcidid>https://orcid.org/0000-0003-2121-0704</orcidid></addata></record> |
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| subjects | Antioxidants Bioactive compounds Biological activity By products Byproducts Chestnut Deactivation Developmental stages Extraction Flavonoids Flowers Food additives Food production Health promotion Inactivation Leaves Lipid and protein oxidation Literature reviews Meat Meat products Microorganisms Oxidation Phenolic acids Plant extracts Properties (attributes) Sensory properties Stability analysis Wood |
| title | Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review |
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