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Lipid oxidation and antioxidant delivery systems in muscle food

Wu, Haizhou, Richards, Mark P., Undeland, Ingrid·2022·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.12890
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Abstract

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. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off‐flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross‐processing with nonmuscle antioxidant‐containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant‐containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.

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FIGURE 1 Flowchart of the main steps involved in the application of dipping technology for herring coproducts
FIGURE 1 Flowchart of the main steps involved in the application of dipping technology for herring coproductsCC-BY · From the PDF
Image 2
CC-BY · From the PDF
FIGURE 2 The main goals of microencapsulation: Microencapsulation can be used to achieve material structure, activity protection, and targeted delivery and/or controlled release of the encapsulated antioxidants into the muscle food product
FIGURE 2 The main goals of microencapsulation: Microencapsulation can be used to achieve material structure, activity protection, and targeted delivery and/or controlled release of the encapsulated antioxidants into the muscle food productCC-BY · From the PDF
Image 4
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FIGURE 3 Scheme for the preparation of edible films and coatings for muscle food
FIGURE 3 Scheme for the preparation of edible films and coatings for muscle foodCC-BY · From the PDF
Image 6
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FIGURE 4 Schematic representation of methods utilized for the production of multilayer active films (a); graphic representation of active packaging using multilayer or monolayer films (b) The drawing referenced previous illustrations and concepts (Almasi et al., 2020; Domínguez et al., 2018)
FIGURE 4 Schematic representation of methods utilized for the production of multilayer active films (a); graphic representation of active packaging using multilayer or monolayer films (b) The drawing referenced previous illustrations and concepts (Almasi et al., 2020; Domínguez et al., 2018)CC-BY · From the PDF
Image 8
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Figure A1
Figure A1CC-BY · From the PDF
Image 10
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Cited by

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Metadata

Authors
Wu, H., Richards, M. P., & Undeland, I.
Affiliations
  • Department of Biology and Biological Engineering–Food and Nutrition Science Chalmers University of Technology Gothenburg Sweden
  • Meat Science and Animal Biologics Discovery Program Department of Animal and Dairy Sciences University of Wisconsin–Madison Madison Wisconsin USA
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2022-01-26
Volume
21
Issue
2
Pages
1275-1299
ISSN
1541-4337
DOI
10.1111/1541-4337.12890
Cited by
150
References
3
Language
en
Licence
Funders
  • Västra Götalandsregionen (2019‐00345)
  • National Institute of Food and Agriculture (2019‐67017‐29179)

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CoChat. (2026). Citation check: Lipid oxidation and antioxidant delivery systems in muscle food. https://app.cochat.ai/papers/10.1111/1541-4337.12890
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Wu, H., Richards, M. P., & Undeland, I. (2022). Lipid oxidation and antioxidant delivery systems in muscle food. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.12890

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