In recent years, great interest has been focused on using natural antioxidants in food
products, due to studies indicating possible adverse effects that may be related to the …

Background Meat, fish and derived products are perishable food items with quick
deterioration under improper storage. Edible films and/or coatings present an interesting …

Plants are recognized as natural sources of antioxidants (eg, polyphenols, flavonoids,
vitamins, and other active compounds) that can be extracted by green solvents like water …

Lipid oxidation in meats is a process whereby polyunsaturated fatty acid react with reactive
oxygen species leading to a series of secondary reactions which in turn lead to degradation …

Edible films and coatings are thin layers, with a thickness of generally less than 0.3 mm, that
are used for centuries to protect food products and to avoid the deterioration of their …

An active antioxidant film was fabricated by using polyvinyl alcohol (PVA) and corn starch
(ST) and incorporated with and 3, 5, 10, and 20%(v/v) coconut shell extract (CSE) and …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Nowadays, the agro-food industry generates high amounts of byproducts that may possess
added value compounds with high functionality and/or bioactivity. Additionally, consumers' …

Fresh and processed meats offer numerous nutritional and health benefits and provide
unique eating satisfaction in the lifestyle of the modern society. However, consumption of red …

The global meat industry is constantly evolving due to changes in consumer preferences,
concerns and lifestyles, as well as monetary, geographical, political, cultural and religious …