ReviewFoods (Basel, Switzerland)2023
Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Unraveling the cytoprotective mechanism of polysaccharides in heat-stressed rabbits: antioxidant, anti-inflammatory, physiological status, and molecular docking assessment.Veterinary research communications · 2026Article
- Polysaccharides: Nature's Guardians of Freshness in Food Preservation.Molecules (Basel, Switzerland) · 2026Review
- Optimizing Essential Oil Blends by Mixture Design Approaches for Enhanced Antimicrobial and Antioxidant Activity: A Review.Journal of food science · 2026Review
- The Effect of Thymol Microcapsules Prepared With Xanthan and Gu ar Gums on the Count ofArchives of Razi Institute · 2025Article
- Harnessing Pelargonium Odoratissimum Extracts for Sustainable Ground Meat Preservation.Journal of food science · 2025Article
- Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods.Molecular biotechnology · 2025Review
- Secondary Metabolites and Biological Activities FromFood science & nutrition · 2025Article
- Improving Meat Quality, Safety and Sustainability in Monogastric Livestock with Algae Feed Additives.Foods (Basel, Switzerland) · 2025Review
- Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation.Journal of food science and technology · 2025Review
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.Gels (Basel, Switzerland) · 2025Review
- Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages.Foods (Basel, Switzerland) · 2024Article
- Insight intoFoods (Basel, Switzerland) · 2024Article
- Spicing Up Meat Preservation:Foods (Basel, Switzerland) · 2024Review
- Hypoglycemic Effect of Polysaccharides fromBiology · 2024Article
- Mixture design of α-pinene, α-terpineol, and 1,8-cineole: A multiobjective response followed by chemometric approaches to optimize the antibacterial effect against various bacteria and antioxidant activity.Food science & nutrition · 2024Article
- The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science.Foods (Basel, Switzerland) · 2023Review
- Article
Corrections and comments
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.
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Registered trials
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