Инновационные подходы к повышению целостности мясных продуктов с помощью натуральных антиоксидантов и инкапсуляции

Качество и стабильность мясных продуктов имеют решающее значение при выборе потребителем продукта и безопасности самого продукта. Окисление липидов, изменение цвета и микробная порча являются основными факторами, влияющими на качество мяса, что приводит к сокращению срока хранения и снижению пищевой ценности. Природные антиоксиданты стали перспективной альтернативой синтетическим антиоксидантам благодаря своей безопасности и пользе для здоровья. Однако их применение ограничено их стабильностью и эффективностью при различных условиях обработки и хранения. Для повышения стабильности и контролируемого высвобождения в мясных продуктах натуральных антиоксидантов были разработаны методы различные инкапсуляции. В данном обзоре представлен обзор последних достижений в области использования натуральных антиоксидантов и технологий инкапсулирования для улучшения качества и стабильности мясных продуктов. Обсуждаются последние исследования, их результаты и перспективы на будущее.

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