Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review

DC FieldValueLanguage
dc.contributor.authorBarroug, Soukaina-
dc.contributor.authorChaple, Sonal-
dc.contributor.authorBourke, Paula-
dc.date.accessioned2021-11-11T15:12:41Z-
dc.date.available2021-11-11T15:12:41Z-
dc.date.copyright2021 the Authorsen_US
dc.date.issued2021-06-08-
dc.identifier.citationFrontiers in Nutritionen_US
dc.identifier.issn2296-861X-
dc.identifier.urihttp://hdl.handle.net/10197/12642-
dc.description.abstractEnsuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.en_US
dc.description.sponsorshipDepartment of Agriculture, Food and the Marineen_US
dc.description.sponsorshipScience Foundation Irelanden_US
dc.format.mediumElectronic-eCollection-
dc.language.isoenen_US
dc.publisherFrontiers Mediaen_US
dc.rightsThis is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.en_US
dc.subjectCampylobacteren_US
dc.subjectEssential oilsen_US
dc.subjectNatural compoundsen_US
dc.subjectNon-thermal processingen_US
dc.subjectPoultryen_US
dc.titleCombination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Reviewen_US
dc.typeJournal Articleen_US
dc.internal.authorcontactotherpaula.bourke@ucd.ieen_US
dc.statusPeer revieweden_US
dc.identifier.volume8en_US
dc.citation.otherArticle Number: 628723en_US
dc.identifier.doi10.3389/fnut.2021.628723-
dc.neeo.contributorBarroug|Soukaina|aut|-
dc.neeo.contributorChaple|Sonal|aut|-
dc.neeo.contributorBourke|Paula|aut|-
dc.description.othersponsorshipBiotechnology and Biological Sciences Research Council (UK)en_US
dc.date.updated2021-09-29T10:05:58Z-
dc.identifier.grantid17/F/275-
dc.identifier.grantidBB/P008496/1-
dc.rights.licensehttps://creativecommons.org/licenses/by/3.0/ie/en_US
item.fulltextWith Fulltext-
item.grantfulltextopen-
Appears in Collections:Biosystems and Food Engineering Research Collection
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