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Review
. 2022 Nov 8;11(22):3558.
doi: 10.3390/foods11223558.

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Miriam M Selani  1   2 , Ana M Herrero  1 , Claudia Ruiz-Capillas  1
Affiliations
Review

Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile

Miriam M Selani et al. Foods. .

Abstract

Consumers' perception of meat products has changed in recent years, which has led to an increased interest in healthier meat products. In response to this demand, academia and industry have made efforts to reformulate meat products, especially dry fermented meat products, which are known for their high fat contents, mainly saturated fat. The use of plant or marine oils stabilized in emulsion gels (EGs) or oil-bulking agents (OBAs) as animal fat replacers has been one of the most advantageous strategies to reformulate dry fermented meat products with a healthier lipid content (quality and quantity), but an increase in their polyunsaturated fatty acid content can trigger a significant increase in lipid oxidation, negatively affecting sensory and nutritional quality. The use of antioxidants is the main strategy to delay this deteriorative reaction, but the controversy around the safety and toxicity of synthetic antioxidants has driven consumers and industry toward the use of plant antioxidants, such as phenolic compounds, carotenoids, and some vitamins and minerals. This review provides information about the use of plant antioxidants to control lipid oxidation of dry fermented meat products with healthier lipids.

Keywords: dry fermented meat products; healthier lipid content; plant antioxidants.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Number of articles published on natural or plant antioxidants in meat and meat products in the last 20 years (extracted from Web of Science).
See this image and copyright information in PMC

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References

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Grants and funding

This work was supported by the grant PID2019-107542RB-C21 funded by MCIN/AEI/10.13039/501100011033 and by “ERDF A way of making Europe”. The authors thank the CSIC for the financial support of Projects: PID2019-107542RB-C21 and the Intramural (grant numbers 201470E073 and 202070E242). Miriam M. Selani thanks the São Paulo Research Foundation (FAPESP) (grant#2019/22501-8) for the scholarship. We would also like to thank CYTED (Reference 119RT0568; Healthy Meat Network).

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