ReviewAntioxidants (Basel, Switzerland)2021
Plant-Based Phenolic Molecules as Natural Preservatives in Comminuted Meats: A Review.
Review in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
43 citing papers in PubMed.
- Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination.Molecules (Basel, Switzerland) · 2026Article
- Evaluation of antifungal and antimycotoxigenic activity of selected natural antioxidants against Fusarium culmorum: in vitro and in planta assays.Journal of the science of food and agriculture · 2026Article
- Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger.Molecules (Basel, Switzerland) · 2026Article
- Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations.Food science of animal resources · 2026Article
- Bio-inspired synthesis of copper nanocatalysts using chlorogenic acid isolated from Prangos serpentinica for efficient aqueous-phase Henry reactions.Discover nano · 2026Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Clean-Label Strategies for the Replacement of Nitrite, Ascorbate, and Phosphate in Meat Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Nanophytosome-functionalized active packaging films for preservation of refrigerated rainbow trout.Food chemistry: X · 2025Article
- Article
- Evaluation of Antioxidant Performance in Chromium Oxidation Prevention.Materials (Basel, Switzerland) · 2025Article
- Nettle Leaf Water Extracts for Hepatoprotection: Insights into Bioactivity and Mitochondrial Function.Plants (Basel, Switzerland) · 2025Article
- The Preparation of Robust Gully-like Surface of Stainless Steel Fiber-Bonded TFPA-TTA-COF with Nano Pores for Solid-Phase Microextraction of Phenolic Compounds in Water.Nanomaterials (Basel, Switzerland) · 2025Article
- Plant bioactive compounds: extraction, biological activities, immunological, nutritional aspects, food application, and human health benefits-A comprehensive review.Frontiers in nutrition · 2025Review
- Health risk assessment of heavy metals in black tea infusion by Monte Carlo simulation.Food science & nutrition · 2024Article
- Beyond the Nut:Foods (Basel, Switzerland) · 2024Review
- Article
- Spicing Up Meat Preservation:Foods (Basel, Switzerland) · 2024Review
- Plant-Derived Phenolic Acids Limit the Pathogenesis ofMolecules (Basel, Switzerland) · 2024Article
- Exploring the Antibacterial Potential and Underlying Mechanisms ofFoods (Basel, Switzerland) · 2024Article
- Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Comminuted meat products are highly susceptible to safety and quality degradation partly because of their large interfacial area in the emulsion. The food industry extensively uses synthetic chemical preservatives to delay that degradation which is caused by microbial growth, enzyme activities and oxidation reactions. However, due to the potential health damage (e.g., cardiovascular diseases, neurodegenerative diseases, cancers among others) synthetic preservatives in meat may cause, consumers are becoming skeptical to buy meat products containing such additives. In the meat industry, the interest of finding natural food preservatives is intensifying. Polyphenolic-rich plants used as natural food preservatives offer the best alternative for a partial or a complete replacement of their synthetic counterparts. They can be extracted from natural sources such as olives, fruits, grapes, vegetables, spices, herbs, and algae, and among others. The common feature of these phenolic compounds is that they have one or more aromatic rings with one or more -OH group which are essential for their antimicrobial and antioxidant properties. This review article is intended to provide an overview of the plant-based phenolic molecules used as natural food preservative, their antimicrobial and antioxidant mechanism of action, and their potential application in comminuted meat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.