Polyphenol has been used in treatment for some health disorders due to their diverse health
promoting properties. These compounds can reduce the impacts of oxidation on the human …

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the
shelf‐life of meat and meat products. Oxidative processes occur during processing, storage …

In recent years, the search for natural plant-based antimicrobial compounds as alternatives
to some synthetic food preservatives or biocides has been stimulated by sanitary …

Background Listeriosis is a severe disease/infection which affects humans and animals and
occurs as an invasive/non-invasive form caused by Listeria monocytogenes. This bacterium …

Alternative technologies for long-term preservation, quality assurance, and safety of meat
are continuously pursued by the food industry to satisfy the demands of modern consumers …

Flavonoids are increasingly applied in foods to promote their functional properties, human
health, and overall wellbeing. Luteolin, a polyphenolic plant flavonoid, is recognized as one …

Rumex L., a genus in Polygonaceae family with about 200 species, is growing widely
around the world. Some Rumex species, called" sorrel" or" dock", have been used as food …

Given the significant quantity of betalain pigments, beetroot represents a potential source of
natural colorants that can be employed in the food industry. The present investigation …

The study explored the preservation effect of Portulaca oleracea L. extract (POE) on pork
meat under refrigerated conditions for 9 days. POE was tested for antioxidant activity and …

Higher plants possess the ability to synthesize a great number of compounds with many
different functions, known as secondary metabolites. Polyphenols, a class of flavonoids, are …