Abstract

VARELA-ESQUER, Alfredo et al. Phenolic compounds obtained from chili pepper (Capsicum sp.) for the control of oxidation and bacterial spoilage in meat and meat products: A review. Acta Agron. [online]. 2024, vol.73, n.1, pp.25-39.  Epub May 28, 2025. ISSN 0120-2812.  https://doi.org/10.15446/acag.v73n1.116807.

Chili pepper (Capsicum sp.) cultivation holds significant economic importance worldwide, but it also generates a substantial number of by-products throughout the production chain, many of which go unused and pose environmental challenges. Recent research has shown that these plant by-products are rich in phytochemicals, particularly phenolic compounds, which have antioxidant and antimicrobial properties. Concurrently, consumer demand for healthier alternatives to processed foods has driven the search for natural replacements for synthetic antioxidants and preservatives like BHA, BHT, and nitrites, which are associated with health risks, including inflammatory and cardiovascular diseases. Plant-based ingredients, such as the phenolic compounds found in chili peppers, have the potential to formulate healthier and more natural foods, contributing to the reduction of chronic diseases, including cancer. These properties suggest that chili peppers and their by-products could be used as natural additives to replace synthetic molecules in meat products. However, large-scale implementation is challenging due to the variability of flavors, colors, and aromas that chili peppers can impart, which may affect the consistency of meat product quality. Despite these limitations, recent studies have demonstrated that chili peppers can enhance the color, flavor, and texture of meat products while providing stability against oxidation and microbial spoilage. Therefore, phenolic compounds from chili peppers are emerging as a promising alternative to synthetic additives in the meat industry.

Keywords : extraction; natural preservatives; oxidation; phytochemicals; reformulated meat products.

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