The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation.

Ginger extract has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit oxidation. Herein, the antioxidant properties of ginger and purified components derived from it (6-gingerol, zingerone, rutin, quercetin, and kaempferol) were confirmed by using HPLC and were further used to investigate its effect on lamb meat.

Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials.

The controversy around synthetic antioxidants and antimicrobials, which have been linked to major health problems, has driven both consumers and producers toward the usage of natural preservatives. Plants are excellent sources of bioactive compounds that can be used as part of raw materials during meat processing. Therefore, exploitation of plant-derived antioxidants is necessary to protect against microbial growth and to extend the self-life of meat.