Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation

Abstract

Essential oils (EOs) have been considered promising eco-friendly food preservatives due to their strong antibacterial and antioxidant properties. However, when used in the meat industry, the efficiency and bioactivity of EOs tended to be limited due to their high volatility, low solubility in the aqueous phase, interactions with nutrient components of the meat matrix, sensitivity to light and oxygen, and unpleasant odors and tastes. Given the limitations of EOs as food preservatives, nanoparticles, packaging films, nanoemulsions, and liposomes are currently common approaches to encapsulating EOs. Nanoencapsulation could increase the bioavailability and stability, control the release and site-specific delivery, and minimize the unacceptable organoleptic effects of EOs. Therefore, nanoencapsulation is a promising technology to overcome the limitations of pure EOs as food preservatives in meat and derived products. Notably, given the growing interest in EOs as food preservatives, maximum usage limits and possible adverse effects must be continuously studied and updated.