antioxidants Review Natural Antioxidants from Seeds and Their Application in Meat Products Paulo E. S. Munekata 1, Beatriz Gullón 2, Mirian Pateiro 1 , Igor Tomasevic 3 , Ruben Domínguez 2 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain;
[email protected] (P.E.S.M.);
[email protected] (M.P.) 2 Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
[email protected] (B.G.);
[email protected] (R.D.) 3 Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia;
[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence:
[email protected] Received: 31 July 2020; Accepted: 31 August 2020; Published: 1 September 2020 Abstract: The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products.