Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review. (November 2019)

• Record Type: Journal Article
• Authors: Kaur, Ramandeep; Sharma, Minaxi
• Is Part Of: Journal of functional foods. Volume 62(2019)
• Publication Date: 2019-11
• Subjects: Cereal polysaccharides -- Meat products -- Emerging diseases -- Functional characteristics; Functional foods -- Analysis -- Periodicals; Food -- Biotechnology -- Periodicals; Nutrition -- Periodicals; 613.2
• DOI: 10.1016/j.jff.2019.103527
• Languages: English
• ISSNs: 1756-4646

Abstract

Graphical abstract: Highlights: Utilization of cereal polysaccharides in meat and meat products has been elaborated. Cereal polysaccharides are the potential sources of functional ingredients. Addition of cereal polysaccharides improved the desirable properties of meat products. Abstract: Nowadays, consumer perceptions towards meat products are changing and seeking health-related aspects through diet. Owing to the fat and cholesterol content, reformulation of meat products is needed, by incorporating bioactive ingredients or through elimination/ diminution of harmful ingredients to alter their image among health-conscious meat lovers. Thus, numerous bioactive components like antioxidants, dietary fiber, phytochemicals, vegetable proteins, etc. can be used to ameliorate the characteristics of the meat products. Cereal polysaccharides, as a dietary fiber source, are gaining tremendous attention and having documented health implications to eradicate emerging diseases. Their positive role as an antioxidant, antitumor, anti-inflammatory, antimicrobial and antidiabetic agent has been proved by in vitro and in vivo clinical researches. Recent researches emphasized on the exploitation of cereal polysaccharides in various food sectors, this review will open a new horizon towards the incorporation of cereal polysaccharides in meat products and influence on functional characteristics of developed novel meat products.