ReviewHeliyon2023
Using plant-based compounds as preservatives for meat products: A review.
Review in Heliyon, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed, 61 citations in OpenAlex.
- Bioactive Effects of Astragalus aureus Willd. Extracts on Antioxidant and Antimicrobial Properties and Shelf-Life Extension of Fish Fillets.Applied biochemistry and biotechnology · 2026Article
- Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges.Veterinary world · 2026Review
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Antioxidants in Plant-Based Food Matrices: From Structure-Activity and Degradation Kinetics to Formulation Design.Comprehensive reviews in food science and food safety · 2026Review
- Modern Trends in Alternative Proteins and Processing Technologies for Sustainable Food Systems with Antioxidant Implications.Antioxidants (Basel, Switzerland) · 2026Review
- Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage.Food chemistry: X · 2026Article
- Effect of Textured Plant Protein Granulation and Presence of Dried Plant Ingredients on Physicochemical Properties of Soy-Based Burger.Molecules (Basel, Switzerland) · 2026Article
- Natural Ingredients to Enhance the Antioxidant Capacity in Different Meat Products: A Review.Foods (Basel, Switzerland) · 2026Review
- Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance.Journal of food science · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Article
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Advancements in Microbial Applications for Sustainable Food Production.Foods (Basel, Switzerland) · 2025Review
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Antioxidant Activity and Acute Oral Toxicity of Soursop (Foods (Basel, Switzerland) · 2025Article
- Multifunctional Roles of Medicinal Plants in the Meat Industry: Antioxidant, Antimicrobial, and Color Preservation Perspectives.Plants (Basel, Switzerland) · 2025Review
- Antioxidant Application of Clove (Plants (Basel, Switzerland) · 2025Review
- Antimicrobial Activity of Clove (Antibiotics (Basel, Switzerland) · 2025Review
- Nettle Leaf Water Extracts for Hepatoprotection: Insights into Bioactivity and Mitochondrial Function.Plants (Basel, Switzerland) · 2025Article
- Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite againstFoods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.
Indexed as
Identifiers
What OpenQuestion holds
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.