Plant extracts contain large amounts of bioactive compounds, mainly polyphenols.
Polyphenols inhibit the growth of microorganisms, especially bacteria. Their mechanism of …

Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

Antioxidants are used to minimize the oxidative changes in meat and meat products.
Oxidative changes may have negative effects on the quality of meat and meat products …

Oxidation is a well-known non-microbial cause of quality loss in meat. Oxidative stress
occurs due to uneven generation of free radicals reactive oxygen species (ROS) and …

Simple Summary Polyphenols are secondary plant metabolites mainly known for their
antioxidant properties. Their use as feed additives in the nutrition of farm animals is …

The aim of this study was to assess the effectiveness of whey protein isolate based edible
films (WPFs) incorporated with natural antioxidant extracts (NAE) from laurel (LA, Laurus …

A few fruits have short post-harvest life due to high metabolic activity, relatively high water
content vulnerability towards microbes and loss of weight during their storage …

The objective of this study was to investigate the effect of chitosan (CH) film incorporated
with tea polyphenol (TP) on quality and shelf life of pork meat patties stored at 4±1° C for 12 …

The objective of this study was to evaluate the possibility of using polyphenolic extracts from
cherry and blackcurrant leaves as natural antimicrobial agents in meat products. The …

Natural antioxidants derived from plants have been proven to have significant inhibitory
effects on the free radicals of living organisms during actively metabolization. Excessive …