Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

Innovative coating of turkey breast with nanoemulsion solution containing chia mucilage and sage essential oil by using vacuum impregnation

1. In recent years, the coating of meat and related products has shown potential in extending shelf life. However, there are no studies on coating with nanoemulsion solutions using vacuum impregnation (VI) technique in meat matrices. This study evaluated the impact of nanoemulsion coating solutions, comprising chia mucilage and different concentrations of sage essential oil (SEO) on antioxidant properties and quality characteristics of turkey breast during storage using VI.2. Five coating solutions were developed, including coating with water (CV), chia mucilage (CMV), chia mucilage + 0.5% SEO (CMS1V), chia mucilage + 1% SEO (CMS2V) and chia mucilage + 1.5% SEO (CMS3V).3. The results indicated that increasing the SEO in nanoemulsion solutions significantly boosted antioxidant activity. Incorporating sage essential oil at a concentration of 1.5%, led to a notable reduction in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS), which suggested reduced lipid oxidation. Additionally, the carbonyl and sulphhydryl content of turkey strips were significantly influenced by nanoemulsion coating solutions. Microbiological analysis revealed that nanoemulsions containing chia mucilage + SEO effectively reduced microbial load during storage, highlighting the antimicrobial properties of SEO. Furthermore, nanoemulsion coatings containing SEO inhibited the increase in total volatile basic nitrogen (TVB-N) values during storage, which extended the freshness of the meat.4. Overall, incorporating SEO into nanoemulsion coatings, alongside chia mucilage, maintained the quality attributes of turkey breast during storage, confirming the potential of nanoemulsion coatings in extending shelf life and preserving meat product quality.

Green synthesis of silver nanoparticles from pomegranate peel and their application in PVA-based nanofibers for coating minced meat

In this study, silver nanoparticles (AgNPs) were synthesized via a green method from pomegranate peel extract and incorporated into polyvinyl alcohol (PVA) to produce AgPVA nanofibers through electrospinning. Nanofibers containing different silver concentrations (0.5, 1, and 1.5% Ag) were used as coating materials to coat minced meat, and their effects on various quality parameters during storage at 4 °C were evaluated. FTIR, XRD, SEM, and antibacterial analyses were conducted for the characterization of AgNPs and AgPVA nanofibers. To assess the quality characteristics of the minced meat during storage, pH, color, peroxide, TBARS, and microbiological analyses were performed. The results indicated that silver concentrations up to 1% could delay oxidation in minced meat and help preserve its quality. Compared with the other samples, the samples coated with 0.5% AgPVA (A1) and 1.0% AgPVA (A2) nanofibers exhibited a significant antimicrobial effect at the 6-day storage point (p < 0.05). The migration of AgNPs into minced meat was monitored during storage, and all migration values remained below the European food safety authority (EFSA) safety limit of 0.05 mg/kg, demonstrating the safety of the coatings. These findings suggest that AgPVA nanofibers synthesized via a green method could be a promising approach for extending the shelf life of perishable foods by reducing spoilage.

Development and characterization of corn starch-based films enhanced with Chlorella vulgaris nanocellulose-stabilized Pickering emulsion of Zanthoxylum bungeanum essential oil for cherry tomato preservation

To reduce plastic usage in food packaging, this study developed an active composite film, named CNZC, by incorporating Chlorella vulgaris derived-cellulose nanocrystals-stabilized ZBEO Pickering emulsions into a corn starch (CS) matrix for cherry tomatoes preservation. Microalgae are a sustainable source of cellulose nanocrystals (CNC) due to their rapid growth and low resource demands, offering potential for sustainable packaging. Zanthoxylum bungeanum essential oil (ZBEO) was chosen as an active component. The overall properties of 1.0-CNZC and 2.0-CNZC films were enhanced compared to CS films. CNC-stabilized Pickering emulsions facilitated the uniform dispersion of ZBEO, enhancing continuity of films. Besides, CNZC films were found to exhibit enhanced antioxidant and antimicrobial properties, attributed to the presence of monoterpenes, alcohols, and ketones in ZBEO, which terminate free radical chain reactions and increase cell permeability. To evaluate preservation performance, the 2.0-CNZC film was selected for cherry tomato preservation experiments, showing its ability to reduce weight loss, retaining acidity, and stabilizing total soluble solids levels. These results presented CNZC films as promising candidates for active composite packaging materials.

Enhancing oxidative stability and sensory properties of ostrich meat using Malva neglecta mucilage nanocomposite coating loaded with Myrtus communis essential oil during refrigeration

Ostrich meat has a favorable nutritional profile but is susceptible to oxidative deterioration due to its high prooxidants. This study aimed to assess the effects of edible coatings made from Malva neglecta mucilage (MLM) including Myrtus communis essential oil (MEO), in both conventional and nanocomposite (nanoclay-based) forms on the oxidative stability and sensory characteristics of ostrich meat during 21-day storage at 4 °C. Samples coated with nanocomposite MLM containing 8 % MEO (NMLM-MEO 8 %) showed significantly lower pH (6.19), peroxide value (1.67 meq/kg lipid), thiobarbituric acid reactive substances index (1.11 mg MDA/kg), and carbonyl content (1.74 nmol/mg protein), alongside higher phenolic content (3.51 mg GAE/g meat) and overall acceptability score (4.6) compared to other groups (P ≤ 0.05). These findings demonstrate the potential of NMLM-MEO 8 % coating containing natural antioxidants as effective active packaging material, providing oxidative protection and sensory improvement in ostrich meat, while offering a sustainable alternative for the meat packaging industry.

Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils

Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study. Despite the benefits, the direct application of oils faces limitations such as low solubility and sensory impact, which can be overcome by nanotechnology, including association with biopolymeric matrices, focusing on the protection of bioactive compounds and enhancing the functionality of natural oils in food systems. This approach is essential for innovation in food preservation, promoting safety and sustainability in the meat sector, and following consumer expectations and food safety guidelines. Studies suggest that by combining the functional benefits of essential and edible oils associated with nanotechnology, there can be significant contributions to innovation and sustainability in the meat sector, promoting natural preservation and meeting market regulations and expectations.

Protein oxidation: The effect of different preservation methods or phenolic additives during chilled and frozen storage of meat/meat products

Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear. This review comprehensively explores the impact of various preservation techniques, including high hydrostatic pressure (HHP), irradiation (IR), and modified atmosphere packaging (MAP), on protein oxidation during chilled or frozen storage of meat products. While these techniques have shown promising results in extending shelf-life, their effects on protein oxidation are dose-dependent and must be carefully controlled to maintain product quality. Preservation techniques involving the use of phenolic additives have demonstrated synergistic effects in mitigating protein oxidation during storage. Notably, natural phenolic additives have shown comparable efficacy compared to artificial antioxidants. Additionally, incorporating phenolic additives into bio-edible films has shown promise in combating protein oxidation.

Fabrication and characterization of long-lasting antifungal film containing cinnamaldehyde-loaded complex coacervation microcapsules based on gelatin and gum Arabic

A novel long-acting antifungal active film was successfully created, as an alternative to conventional chemical food preservatives. The antifungal films incorporated with cinnamaldehyde (CA) microcapsules achieved long-lasting antifungal activity, mitigated yellowing caused by the direct addition of CA, and showed improved flexibility properties. CA multinuclear microcapsules were produced using gelatin with a Bloom value of 200 and gum Arabic, resulting in increased encapsulation efficiency (99.86 %), good dispersibility and enhanced antifungal ability (inhibition zone diameter of 32 mm). These microcapsules can be incorporated into films as a sustained-release antifungal agent. Compared to unencapsulated CA, the addition of 1 % CA microcapsules reduced the ultraviolet transmittance (<36.40 %) of the film while maintaining visible-light transmittance (36.40 %-65.20 %), and improving its elongation at break (23.49 %). The water vapor permeability of the film was not affected by the inclusion of CA microcapsules below 0.25 %. Moreover, microcapsules can enhance the thermal properties of the film. Antifungal films incorporated with 0.5 %-2 % microcapsules may offer better long-acting inhibition against A. brasiliensis. This study presents a new promising pathway for food storage.

Fabrication of bio-inspired carbon nanodot-corn starch nanocomposite films via extrusion process for sustainable active food packaging applications

In this study, carbon nanodot (CD)-corn starch (CS) nanocomposite films are fabricated for active food packaging applications. First, ginkgo biloba leaves (GBL) were used as a biomass-derived carbon precursor, and a facile hydrothermal method was employed to synthesise environmentally sustainable CDs. The GBL-derived carbon nanodots (gCDs) were then characterised and incorporated into a CS matrix via an extrusion process to fabricate the CS/gCD nanocomposite film. The effects of various gCD concentrations on the physicochemical and functional properties of CS/gCD composite films were systematically investigated. The gCD exhibited non-cytotoxic effect against human colorectal adenocarcinoma cell line (Caco-2) cells when exposed up to 1000 μg/mL. The incorporation of gCDs into the CS film improved its mechanical properties, with the toughness of the CS/gCD2% nanocomposite film exhibiting 198 % superiority compared to the CS film. In addition, the oxygen barrier and UV-blocking properties were significantly improved. Furthermore, the CS/gCD nanocomposite film significantly extended the shelf life of ω-3 oils owing to the superior antioxidant activity of the gCDs, exhibiting only 9 meq/kg during the 15-day storage period. Our results suggest that the developed CS/gCD active composite film is a promising candidate for environmentally sustainable solutions to enhance food shelf life and reduce food waste.

New insights into essential oil nano emulsions loaded natural biopolymers recent development, formulation, characterization and packaging applications: A comprehensive review

Customer demand for wholesome diets has spurred researchers to explore preservative-free methods for maintaining food product quality. Nano emulsion-based coatings and films are seen as sustainable solutions for extending the shelf life of fresh produce. These innovations are driving progress in various industries. Nano emulsion techniques offer effective encapsulation of bioactive compounds due to their small droplet size, stability, and enhanced activity. This review highlights the preparation and manufacturing methods of biopolymer-based nano emulsions containing essential oils, which are used as edible coatings and films over the past decade, representing the first comprehensive review paper on this topic to encompass research from the past ten years. The characterization and application of these coatings and films are also discussed. It has been revealed that essential oils can be successfully incorporated into nano emulsion delivery system with different biopolymers. These edible coatings and films help delay or prevent oxidation in various food products, enhancing their quality and safety during storage. They present a green, sustainable, and biodegradable solution for protecting fresh foods in the industry. Essential oil biopolymer nano emulsions not only extend shelf life but also offer protection against hazards, contributing to consumer trust in food safety and quality. This technology holds promise for delivering healthier food options in the marketplace. The current review thus provides an updated overview of the latest literature on EO nano emulsions as active agents in the advancement of edible coatings and films.

Enhancement of the quality and preservation of frozen burgers by active coating containing Rosa canina L. extract nanoemulsions

This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day frozen storage period. Based on the findings, the active CSG coatings showed remarkable antioxidant and antimicrobial activities. By increasing the level of RCE nanoemulsions, the functional activity of coatings significantly increased (P < 0.05). Upon the termination of the storage period, the lowest microbial load (i.e., a decrease of 0.5-2 log CFU/g in the number of different bacteria compared to the control) and oxidation stability were observed in burgers coated with a CSG solution containing 40% RCE nanoemulsions. This burger also showed the highest sensory acceptance on the last day. In conclusion, it is proposed to use the active coating produced in this study to maintain meat products' quality and safety and increase their shelf-life.

Enhanced barrier properties in sweet potato starch films via dual modification by octenyl succinylation and heat moisture treatment for use as plant-based sausage casings

This study assesses the impact of dual modification [octenyl succinylation (OSA) and heat-moisture treatment (HMT)] of sweet potato starch (SPS) on the physicochemical, mechanical, and permeability properties of SPS film. The intrinsic limitations of starch films, such as sensitivity to high humidity, inferior mechanical properties, and weak barrier capabilities, have restricted their use in sausage casings. Nonetheless, the dual-modified SPS film (OSA@HMT-SPS film) demonstrated significantly reduced solubility (P < 0.05), moisture content, water vapor permeability (WVP), and O2 permeability compared to the SPS film. Furthermore, its flexibility and elasticity, indicated by its elongation at break, was notably superior. When used as sausage casings, the OSA@HMT-SPS film effectively mitigated lipid oxidation in sausages better than both the SPS film and commercial collagen casings, owing to its low O2 permeability. As a result, the OSA@HMT-SPS casing presents significant promise as a plant-based sausage casing alternative.

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Food spoilage caused by foodborne microorganisms will not only cause significant economic losses, but also the toxins produced by some microorganisms will also pose a serious threat to human health. Essential oil (EOs) has significant antimicrobial activity, but its application in the field of food preservation is limited because of its volatile, insoluble in water and sensitive to light and heat. Therefore, in order to solve these problems effectively, this paper first analyzed the antibacterial effect of EOs as an antimicrobial agent on foodborne bacteria and its mechanism. Then, the application strategies of EOs as a sustained-release antimicrobial agent in food preservation were reviewed. On this basis, the release mechanism and application cases of EOs in different antibacterial composites were analyzed. The purpose of this paper is to provide technical support and solutions for the preparation of new antibacterial packaging materials based on plant active components to ensure food safety and reduce food waste.

Effect of incorporating white pepper (Piper nigrum L.) oleoresin on starch/alginate films

The development of films based on natural components has demonstrated their potential for food preservation. In this research, the effect of the inclusion of white pepper oleoresin (WPO) in a film made from cassava starch and sodium alginate (FWPO) on the antimicrobial, physicochemical, mechanical, optical, and structural properties was evaluated. The films were formulated with different concentrations of WPO (0.0, 0.5, 1.0 and 1.5%). The results obtained indicated that the incorporation of WPO in the film increased the antioxidant activity against the 1,1-diphenyl-2-picryl-hydrazyl radical (DPPH), and an inhibitory effect against Escherichia coli and Staphylococcus aureus bacteria was also observed. Elongation at break (EB), water vapor permeability (WVP), moisture content, solubility, and luminosity (L*) decreased significantly (p < 0.05) with the addition of WPO. On the other hand, the tensile strength (TS), the value of b* (tendency toward yellow) and the opacity increased. Scanning electron microscopy (SEM) images showed a smooth, uniform appearance, and continuous dispersion between cassava starch, alginate and WPO. FTIR spectra showed the interactions between the film components. X-ray diffraction (XRD) patterns showed that the addition of WPO did not affect the structural stability of the films. The results obtained indicate the possible use of WPO in the packaging of food products, contributing to the improvement of food quality and safety.

UV blocking edible films based on corn starch/moringa gum incorporated with pine cone extract for sustainable food packaging

Corn starch (CS) is a good alternative to synthetic polymers due to its sustainability; nevertheless, because of its weak tensile strength, the matrix requires another polymer. Therefore, 0.5 % (w/v) moringa gum (MG) was added. The purpose of this study was to assess how pine cone extract (PCE) affected the physiochemical and mechanical properties of corn starch and moringa gum (CS/MG) films and their use as UV-blocking composites. The findings suggest that the PCE improved the elongation at break from 3.27 % to 35.2 % while greatly reducing the tensile strength. The hydrogen bonding between CS/MG and PCE was visible in the FTIR spectra. The XRD graph indicated that the films were amorphous. In comparison to CS/MG films, PCE-incorporated edible films demonstrated significant UV-blocking ability indicating their potential as sustainable packaging material for light-sensitive food products.

Incorporation of Lactococcus lactis and Chia Mucilage for Improving the Physical and Biological Properties of Gelatin-Based Coating: Application for Strawberry Preservation

In this work, a gelatin/chia mucilage (GN/CM) composite coating material doped with Lactococcus lactis (LS) was developed for strawberry preservation applications. The results of the scanning electron microscope and Fourier transform infrared spectroscopy stated that the enhanced molecular interaction between the CM and GN matrix strengthened the density and compactness of the GN film. Antifungal results indicated that the addition of LS significantly (p < 0.05) improved the ability of the GN coating to inhibit the growth of Botrytis cinerea (inhibition percentage = 62.0 ± 4.6%). Adding CM significantly (p < 0.05) decreased the water vapour permeability and oxygen permeability of the GN coating by 32.7 ± 4.0% and 15.76 ± 1.89%, respectively. In addition, the incorporated CM also significantly (p < 0.05) improved the LS viability and elongation at break of the film by 13.11 ± 2.05% and 42.58 ± 1.21%, respectively. The GN/CM/LS composite coating material also exhibited an excellent washability. The results of this study indicated that the developed GN/CM/LS coating could be used as a novel active material for strawberry preservation.

Enhancing bread preservation through non-contact application of starch-based composite film infused with clove essential oil nanoemulsion

In this study, we have successfully produced a corn starch-based composite film through the casting method, formulated with clove essential oil nanoemulsion (NCEO) and corn starch. The physical and chemical changes of the composite films were investigated at various concentrations (10 %, 20 % and 40 %) of NCEO. Furthermore, the non-contact preservation effects of the composite films on bread during 15-day storage were also examined in this study. As the concentration of NCEO increased, the composite films presented a gradual thinning, roughening, and yellowing in appearance. Following this, the water content, water vapor permeability rate, and elongation at break of the films decreased, while their hydrophobicity, tensile strength, antioxidant and antimicrobial activity increased accordingly. Through FT-IR, X-ray diffraction and thermal gravimetric analysis, it was demonstrated that NCEO has strong compatibility with corn starch. Additionally, the indices' analysis indicated that utilizing the composite film incorporating 40 % NCEO can significantly boost the shelf life and quality of bread. Moreover, it was revealed that application of the non-contact treatment with composite film could potentially contribute certain preservation effects towards bread. In light of these findings, the composite film with non-contact treatment exhibits potential as an effective, safe, and sustainable preservation technique for grain products.

Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat

Mānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (-12 mV and -10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.

Investigating the effects of chitosan/ tragacanth gum/ polyvinyl alcohol composite coating incorporated with cinnamon essential oil nanoemulsion on safety and quality features of chicken breast fillets during storage in the refrigerator

The present study investigated the effects of composite coatings made of chitosan (CS), tragacanth gum (TG), and polyvinyl alcohol (PVA) containing cinnamon essential oil (CEO) on the shelf-life of refrigerated chicken breast fillets. The samples were treated with different coating dispersions, and coded as: T1 (distilled water as control), T2 (blank composite coating), and T3 (composite coating containing CEO). Results showed that incorporating CEO into CS/TG/PVA coatings could significantly increase the quality of chicken fillets. The obtained results showed that after 21 days, the total microbial population of lactic acid bacteria (LAB), psychrotrophic and mesophilic bacteria in T3 samples was less than T1 and T2 samples. In addition, the highest antioxidant activity (48.04 %) and total phenolic content (TPC) values (2.458 mg gallic acid /g), the best sensory characteristics and the lowest pH (5.73), total volatile basic nitrogen (TVB-N) (21.89 mg N/100 g), thiobarbituric acid reactive substances (TBARS) (1.678 mg malondialdehyde equivalent/kg) and percentage of cooking loss (30 %) were related to T3. Results disclosed that this composite coating is a promising technology to improve the shelf life of chicken fillets during storage.

Antibacterial activity of juglone @ chitosan nanoemulsion against Staphylococcus aureus and its effect on pork shelf life

Food poisoning caused by Staphylococcus aureus (S. aureus) contaminated meat has received a lot of attention. Although juglone has anti-S. aureus properties, its limited water solubility prevents it from being used in food manufacturing. Juglone @ chitosan nanoemulsion (NJ) was produced for the first time in order to increase its solubility. At the same time, it was applied to the pork model. According to the findings, NJ's particle size was 119.30 nm, its polymer dispersity index (PDI) value was 0.290, and its zeta potential was -57.3 mV. And it's stable over a 7-day storage period. The cell shape and membrane integrity of S. aureus were significantly damaged by NJ. At the same time, NJ showed extreme vigor for biofilm removal. The inclusion of NJ coating significantly reduced S. aureus, total volatile base nitrogen (TVB-N), total viable count (TVC), thiobarbituric acid reactants (TBARS), and pH in the sample when using the pork feeding model. NJ, meantime, halted the sensory evaluation's fall in meat score. Additionally, NJ demonstrated good biocompatibility in mouse acute toxicity tests. The aforementioned findings demonstrate that NJ is anticipated to become an anti-S. aureus and a novel method for coating pork preservation.

Development and characterization of a new potato starch/watermelon peel pectin composite film loaded with TiO2 nanoparticles and microencapsulated Lycium barbarum leaf flavonoids and its use in the Tan mutton packaging

Reinforced edible film with active nanoparticles has been in increasing demand as a new technology to improve the quality and extend the shelf-life of muscle foods. The study aimed to fabricate and characterize a novel potato starch (Pst)/watermelon peel pectin (Wpp) composite film with the microencapsulated Lycium barbarum leaf flavonoids (MLF) and nano-TiO2 (Pst/Wpp/MLF/TiO2) and further apply the film in Tan mutton preservation. The moisture content, thickness and water vapor permeability (WVP) of the composite film were relatively increased with increasing the percentage of MLF, while nano-TiO2 had slight influence on the thickness, but leaded to a significantly decreased the moisture content and WVP. Also, the SEM images showed that the roughness and porosity were created on the film surface by adding MLF and nano-TiO2. FTIR revealed electrostatic and hydrogen bond interactions between the components in the film system. Meanwhile, MLF and nano-TiO2 effectively enhanced the mechanical strength, UV-barrier, controlled-release, thermal stability, antimicrobial and antioxidation properties of the Pst/Wpp film. Also, the composite film containing MLF and nano-TiO2 significantly inhibited the growth of microorganisms and chemical deterioration of mutton samples, which suggested that such film has potential as a prospective active packaging for preserving Tan mutton.

The Research Field of Meat Preservation: A Scientometric and Visualization Analysis Based on the Web of Science

Meat plays a significant role in human diets, providing a rich source of high-quality protein. With advancements in technology, research in the field of meat preservation has been undergoing dynamic evolution. To gain insights into the development of this discipline, the study conducted an analysis and knowledge structure mapping of 1672 papers related to meat preservation research within the Web of Science Core Collection (WOSCC) spanning from 2001 to 2023. And using software tools such as VOSviewer 1.6.18 and CiteSpace 5.8.R3c allowed for the convenient analysis of the literature by strictly following the software operation manuals. Moreover, the knowledge structure of research in the field of meat preservation was synthesized within the framework of "basic research-technological application-integration of technology with fundamental research," aligning with the research content. Co-cited literature analysis indicated that meat preservation research could be further categorized into seven collections, as well as highlighting the prominent role of the antibacterial and antioxidant properties of plant essential oils in ongoing research. Subsequently, the future research direction and focus of the meat preservation field were predicted and prospected. The findings of this study could offer valuable assistance to researchers in swiftly comprehending the discipline's development and identifying prominent research areas, thus providing valuable guidance for shaping research topics.

Inspection of Capparis spinosa essential oils for quality assurance of fish burgers during refrigerated storage

Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS-WD), CO2 supercritical fluid (CS-SCF), subcritical water (CS-SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p < .05). The antioxidant feature of the burger with CS-SCF was higher than that of the sample treated with CS-WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS-SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage.

Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM

Porous starch is attracting considerable attention for its high surface area and shielding ability, properties which are useful in many food applications. In this study, native corn starch with 15, 25, and 45% degrees of hydrolysis (DH-15, DH-25, and DH-45) were prepared using a special raw starch-digesting amylase, AmyM, and their structural and functional properties were evaluated. DH-15, DH-25, and DH-45 exhibited porous surface morphologies, diverse pore size distributions and pore areas, and their adsorptive capacities were significantly enhanced by improved molecular interactions. Structural measures showed that the relative crystallinity decreased as the DH increased, while the depolymerization of starch double helix chains promoted interactions involving disordered chains, followed by chain rearrangement and the formation of sub-microcrystalline structures. In addition, DH-15, DH-25, and DH-45 displayed lower hydrolysis rates, and DH-45 showed a decreased C∞ value of 18.9% with higher resistant starch (RS) content and lower glucose release. Our results indicate that AmyM-mediated hydrolysis is an efficient pathway for the preparation of porous starches with different functionalities which can be used for a range of applications.

Edible packaging systems for enhancing the sensory quality of animal-derived foods

Maintaining the sensory quality of animal-derived foods from paddock to plate is a big challenge due to their fatty acid profile and susceptibility to oxidative changes and microbial spoilage. Preventive measures are taken by manufacturers and retailers to offset the adverse effects of storage to present animal foods to consumers with their best sensory attributes. The use of edible packaging systems is one of the emerging strategies that has recently attracted the attention of researchers and food processors. However, a review that specifically covers the edible packaging systems focused on improving the sensory quality of animal-derived foods is missing in the literature. Therefore, the objective of this review is to discuss in detail various edible packaging systems currently available and their mechanisms for enhancing the sensory properties of animal-derived foods. The review includes the findings of recent papers published during the last 5 years and summarises the novel materials and bioactive agents.

Influence of acetylation and chemical interaction on edible film properties and different processing methods for food application

This study developed sweet potato starch (SPS) based edible films and investigated several methods (acetylation, amidated pectin (AP), and CaCl₂ use) to improve the edibility and different processing methods (casting and extruding) to package food possible in commercial use. Starch acetylation was conducted with up to 8 mL of acetic acid (A8) and improved the stretchability and solubility of the film. The AP addition [∼30 wt% (P3)] enhanced the film strength, further increasing solubility. CaCl₂ addition [∼150 mg/g of AP (C3)] also positively influenced the film solubility and water barrier properties of the films. The SPS-A8P3C3 film showed 3.41 times higher solubility than the native SPS film. Both casted and extruded SPS-A8P3C3 films drastically dissolved in high-temperature water. When applied to oil packaging, two films could delay the lipid oxidation of the packaged samples. These results demonstrate the usability of edible packaging and extruded film for commercial use.

Evaluation of the Antioxidant and Antimicrobial Potential of SiO2 Modified with Cinnamon Essential Oil (Cinnamomum Verum) for Its Use as a Nanofiller in Active Packaging PLA Films

One of the main causes of food spoilage is the lipid oxidation of its components, which generates the loss of nutrients and color, together with the invasion of pathogenic microorganisms. In order to minimize these effects, active packaging has played an important role in preservation in recent years. Therefore, in the present study, an active packaging film was developed using polylactic acid (PLA) and silicon dioxide (SiO₂) nanoparticles (NPs) (0.1% w/w) chemically modified with cinnamon essential oil (CEO). For the modification of the NPs, two methods (M1 and M2) were tested, and their effects on the chemical, mechanical, and physical properties of the polymer matrix were evaluated. The results showed that CEO conferred to SiO₂ NPs had a high percentage of 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical inhibition (>70%), cell viability (>80%), and strong inhibition to E. coli, at 45 and 11 µg/mL for M1 and M2, respectively, and thermal stability. Films were prepared with these NPs, and characterizations and evaluations on apple storage were performed for 21 days. The results show that the films with pristine SiO₂ improved tensile strength (28.06 MPa), as well as Young's modulus (0.368 MPa) since PLA films only presented values of 27.06 MPa and 0.324 MPa, respectively; however, films with modified NPs decreased tensile strength values (26.22 and 25.13 MPa), but increased elongation at break (from 5.05% to 10.32-8.32%). The water solubility decreased from 15% to 6-8% for the films with NPs, as well as the contact angle, from 90.21° to 73° for the M2 film. The water vapor permeability increased for the M2 film, presenting a value of 9.50 × 10^-8 g Pa^-1 h^-1 m^-2. FTIR analysis indicated that the addition of NPs with and without CEO did not modify the molecular structure of pure PLA; however, DSC analysis indicated that the crystallinity of the films was improved. The packaging prepared with M1 (without Tween 80) showed good results at the end of storage: lower values in color difference (5.59), organic acid degradation (0.042), weight loss (24.24%), and pH (4.02), making CEO-SiO₂ a good component to produce active packaging.

Fortification of polysaccharide-based packaging films and coatings with essential oils: A review of their preparation and use in meat preservation

As the demand for botanical food additives and eco-friendly food packaging materials grows, the use of essential oils, edible biodegradable films and coatings are becoming more popular in packaging. In this review, we discussed the recent research trends in the use of natural essential oils, as well as polysaccharide-based coatings and films: from the composition of the substrates to preparing formulations for the production of film-forming technologies. Our review emphasized the functional properties of polysaccharide-based edible films that contain plant essential oils. The interactions between essential oils and other ingredients in edible films and coatings including polysaccharides, lipids, and proteins were discussed along with effects on film physical properties, essential oil release, their active role in meat preservation. We presented the opportunities and challenges related to edible films and coatings including essential oils to increase their industrial value and inform the development of edible biodegradable packaging, bio-based functional materials, and innovative food preservation technologies.

The impacts of chitosan-essential oil nanoemulsions on the microbial diversity and chemical composition of refrigerated minced meat

Essential oils of Mentha piperita, Punica granatum, Thymus vulgaris and Citrus limon in olive oil as a carrier were mixed with biopolymer chitosan to prepare nanoemulsions. The formulations were prepared using the following ratios: 0.5:0.5:4, 1:1:4, and 2:3:4 of chitosan: essential oil: olive oil, respectively, representing 12 formulations based on four essential oils. Based on the characterization of nanoemulsions, M. piperita, T. vulgaris, and C. limon oils produced the smallest droplets. However, P. granatum oil produced high droplets size. The products were evaluated in vitro for antimicrobial activity against two pathogenic food bacteria, Escherichia coli and Salmonella typhimunium. The in vivo antibacterial activity was further investigated on minced beef meat during storage at 4 °C for ten days. Based on the MIC values, E. coli was more susceptible than S. typhimunium. Chitosan was more effective as an antibacterial than essential oils (MIC = 500 and 650 mg/L against E. coli and S. typhimunium). Among the tested products, C. limon had a more antibacterial effect. In vivo studies proved that C. limon and its nanoemulsion were the most active products against E.coli. These results suggest that chitosan-essential oil nanoemulsions may help extend the shelf life of meat by acting as antimicrobial agents.

Essential Oils: Recent Advances on Their Dual Role as Food Preservatives and Nutraceuticals against the Metabolic Syndrome

Essential oils (EO) are compounds synthesized by plants as secondary products and are a complex mixture of volatile molecules. Studies have demonstrated their pharmacological activity in the prevention and treatment of metabolic syndrome (MetS). Moreover, they have been used as antimicrobial and antioxidant food additives. The first part of this review discusses the role of EO as nutraceuticals to prevent metabolic syndrome-related disorders (i.e., obesity, diabetes, and neurodegenerative diseases), showing results from in vitro and in vivo studies. Likewise, the second part describes the bioavailability and mechanisms of action of EO in preventing chronic diseases. The third part presents the application of EO as food additives, pointing out their antimicrobial and antioxidant activity in food formulations. Finally, the last part explains the stability and methods for encapsulating EO. In conclusion, EO dual role as nutraceuticals and food additives makes them excellent candidates to formulate dietary supplements and functional foods. However, further investigation is needed to understand EO interaction mechanisms with human metabolic pathways and to develop novel technological approaches to enhance EO stability in food systems to scale up these processes and, in this way, to overcome current health problems.

Nanoemulsion-based approach to preserve muscle food: A review with current knowledge

Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natural preservatives. However, natural extract directly to the food matrix has several drawbacks. Hence development and applications of nanoemulsion has gained importance for the preservation of muscle foods to meet consumer requirements with enhanced food safety. Nanoemulsion utilizes natural extracts at much lower concentration with higher preservative abilities over original components. Nanoemulsions offer protection to the active component from degradation and ensure longer bioavailability. Novel techniques used for formulation of nanoemulsion provide stability to the emulsion with desirable qualities to improve their impacts. The application of nanoemulsion is known to enhance the preservative action of nanoemulsions by improving the microbial safety and oxidative stability in nanoform. This review provides recent updates on different methods used for formulation of nanoemulsions from different sources. Besides, successful application of nanoemulsion derived using natural agents for muscle food preservation and shelf life extension are reviewed. Thus, the application of nanoemulsion to extend shelf life and maintain quality is suggested for muscle foods.

A Review of Regulatory Standards and Advances in Essential Oils as Antimicrobials in Foods

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservatives. Although the use of EOs has increased over the years, adverse effects have limited their use. This review aims to address the regulatory standards for EO usage in food, techniques for delivery of EOs, essential oils commonly used to control pathogens and molds, and advances with new active compounds that overcome sensory effects for meat products, fresh fruits and vegetables, fruit and vegetable juices, seafood, dairy products, and other products. This review will show adverse sensory effects can be overcome in various products by the use of edible coatings containing encapsulated EOs to facilitate the controlled release of EOs. Depending on the method of cooking, the food product has been shown to mask flavors associated with EOs. In addition, using active packaging materials can decrease the diffusion rate of the EOs, thus controlling undesirable flavor characteristics while still preserving or prolonging the shelf life of food. The use of encapsulation in packaging film can control the release of volatile or active ingredients. Further, use of EOs in the vapor phase allows for contact indirectly, and use of nanoemulsion, coating, and film wrap allows for the controlled release of the EOs. Research has also shown that combining EOs can prevent adverse sensory effects. Essential oils continue to serve as a very beneficial way of controlling undesirable microorganisms in food systems.

Improving the Shelf Life and Quality of Minced Beef by Cassia Glauca Leaf Extracts during Cold Storage

Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced beef is a significant risk for the worldwide meat market. Both natural and synthetic preservatives are used to expand the shelf life and improve the quality properties of meat. The harmful effects of synthetic preservatives make natural preservatives more appealing. Therefore, this research was performed to study the impact of different concentrations of Cassia glauca leaf extract (CGE) on increasing the shelf life of minced beef. Seventy-two minced beef samples were divided into control, 0.25, 0.5, and 1% w/w CGE treated groups. The control and treated samples were kept at 3 ± 1 °C in the refrigerator for 15 days. Minced beef samples’ sensory, chemical, and microbiological properties were assessed every three days. The gained results showed that the CGE addition effectively decreased the microbial count and maintained the minced beef’s sensory and chemical quality. Additionally, CGE extended the shelf life of minced meat up to 15 days under the proper refrigeration condition compared to the control group, which decomposed after the sixth day of refrigeration. Our study suggested that CGE could be used as a natural preservative for refrigerated minced meat.

Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef

The purpose of this study was to investigate the antibacterial effect and mechanism of cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and texture of the ready-to-eat beef supplemented with cinnamaldehyde did not differ greatly from the colour and texture of the blank beef. However, cinnamaldehyde has an effective antibacterial effect on the total number of bacterial colonies and B. cereus spores in ready-to-eat beef. Transmission electron microscopy (TEM) analysis revealed that the cell membrane of B. cereus was disrupted by cinnamaldehyde, leading to leakage of intracellular components. Transcriptome sequencing (RNA-seq) indicated that the B. cereus spore resistance regulation system (sigB, sigW, rsbW, rsbV, yfkM and yflT) and phosphoenolpyruvate phosphotransferase system (PTS) (ptsH, ptsI and ptsG) respond positively to cinnamaldehyde in an adverse environment. Intracellular disorders due to damage to the cell membrane involve some transporters (copA, opuBA and opuD) and some oxidative stress systems (ywrO, scdA and katE) in the regulation of the body. However, downregulation of K⁺ transport channels (kdpD and kdpB), osmotic pressure regulation (opuE) and some oxidative stress (norR and srrA)-related genes may accelerate spore apoptosis. In addition, cinnamaldehyde also effectively inhibits the spore germination-related genes (smc, mreB and gerE). This study provides new insights into the molecular mechanism of the antibacterial effect of cinnamaldehyde on B. cereus spores in ready-to-eat beef.

Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging

Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated active ingredients (M/N-E-BAIs) represent a step toward reinforcing the properties of sustainable and controllable food packaging, particularly for the successful incorporation of new substances and functionalities into traditional edible films/coatings. This review, from the preparation of M/N-E-BAIs, the fabrication of edible film/coating containing M/N-E-BAIs to their characterization of multifunction and the application in food, makes a systematic summary and in-depth discussion. Food-grade polymers can encapsulate bioactive ingredients (BAIs) by chemical, physicochemical and mechanical methods, thereby forming M/N-E-BAIs with suitable sustained-release and unique biological activities. Furthermore, M/N-E-BAIs is incorporated into biopolymer substrates by solvent casting, 3D printing or electrostatic spinning to obtain novel edible films/coatings. This advanced packaging material exhibits superior physicochemical and functional properties over traditional food films/coatings. Besides, their applications in foods as active and intelligent packaging can improve food quality, prolong shelf life and monitor food corruption. Even so, there are still many challenges and limitations in formulation, preparation and application of this new packaging technology that need to be addressed in the future.

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.

Recent advances in the application of nanotechnology to create antioxidant active food packaging materials

Nanotechnology is being used to create innovative food packaging systems that can inhibit the oxidation of foods, thereby improving their quality, safety, and shelf life. These nano-enabled antioxidant packaging materials may therefore increase the healthiness and sustainability of the food supply chain. Recent progress in the application of nanotechnology to create antioxidant packaging materials is reviewed in this paper. The utilization of nanoparticles, nanofibers, nanocrystals, and nanoemulsions to incorporate antioxidants into these packaging materials is highlighted. The application of nano-enabled antioxidant packaging materials to preserve meat, seafood, fruit, vegetable, and other foods is then discussed. Finally, future directions and challenges in the development of this kind of active packaging material are highlighted to stimulate new areas of future research. Nanotechnology has already been used to create antioxidant packaging materials that inhibit oxidative deterioration reactions in foods, thereby prolonging their shelf life and reducing food waste. However, the safety, cost, efficacy, and scale-up of this technology still needs to be established before it will be commercially viable for many applications.

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.

Recent Advances and Applications in Starch for Intelligent Active Food Packaging: A Review

At present, the research and innovation of packaging materials are in a period of rapid development. Starch, a sustainable, low-cost, and abundant polymer, can develop environmentally friendly packaging alternatives, and it possesses outstanding degradability and reproducibility in terms of improving environmental issues and reducing oil resources. However, performance limitations, such as less mechanical strength and lower barrier properties, limit the application of starch in the packaging industry. The properties of starch-based films can be improved by modifying starch, adding reinforcing groups, or blending with other polymers. It is of significance to study starch as an active and intelligent packaging option for prolonging shelf life and monitoring the extent of food deterioration. This paper reviews the development of starch-based films, the current methods to enhance the mechanical and barrier properties of starch-based films, and the latest progress in starch-based activity, intelligent packaging, and food applications. The potential challenges and future development directions of starch-based films in the food industry are also discussed.

Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes

The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were assessed: control (CON) without antioxidants; addition of the synthetic additive butylated hydroxytoluene (BHT); addition 0.05% of copaiba essential oil (CEO); 0.05% of oregano essential oil (OEO); or blend of 0.025% copaiba and 0.025% oregano essential oils (BEO). The lowest cooking losses and greatest tenderness (P <0.05) were reached with the blend (BEO). The inclusion of oregano essential oil presented a more intense chroma (P <0.05), with the best color retained during display. Oregano essential oil (OEO) and the blend (BEO) showed the highest antioxidant activity, reducing the lipid oxidation of beef patties during display (P < 0.05). Consumers preferred the odor of beef patties with essential oils (OEO and BEO) to the CON; however, the flavor from OEO had the lowest acceptability and the worst scores for overall acceptability (P < 0.05). Patties with the blend addition (BEO) were the best scored on overall acceptability assessments. In conclusion, the oregano and copaiba essential oils blend had a good preservative effect on fresh beef patties during display and increased sensory acceptability of the product, thus being a possible alternative for replacing synthetic compounds in processed foods.

Bio-based antibacterial food packaging films and coatings containing cinnamaldehyde: A review

As a typical bioactive compound from the bark and leaves of the trees of the genus Cinnamomum, cinnamaldehyde (CIN) is natural and safe. Its excellent antibacterial activity against various foodborne microorganisms is growingly regarded as a promising additive for improving and enhancing the properties of bio-based packaging films/coatings. This review systematically summarized the bio-based food packaging films/coatings containing CIN developed recently. The effects of CIN incorporation on physical and chemical properties of the antibacterial food packaging films/coatings, including thickness, color index, transparency, water content, water solubility, water contact angle, mechanical performances, water barrier performances, and antibacterial performances, were discussed. Simultaneously, this work also concluded that an explanation of the antibacterial mechanism of CIN and preparation methods of bio-based packaging films/coatings containing CIN/CIN carriers. Notably, the incorporation of CIN into the films/coatings could enhance their antibacterial performance extend the shelf-life of various foods, such as fish, meats, vegetables, fruits, and other perishable food, while improving their physical and chemical properties. Although incorporating CIN into food packaging films/coatings has been extensively studied, long-term follow-up research on the human safety of active food packaging films/coatings containing CIN needs to be carried out.

The Effect of Berry Pomace on Quality Changes of Beef Patties during Refrigerated Storage

This study aims to evaluate the ability of raspberry and blackberry pomace to inhibit lipid oxidation and prolong the refrigerated storage of beef patties. Berry pomace was incorporated into beef patties at the concentration of 1, 3, and 5%. Packed patties were stored for 9 days at 4 °C temperature and the quality of the meat was evaluated on the 0, 3rd, 6th, and 9th day. The natural mass loss during storage, the pH as well as the lipid oxidation were evaluated by thiobarbituric acid-reactive substance (TBARS) method. GC was used to determine the amount of fatty acids and e-nose, based on ultrafast gas chromatography, was used for the determination of volatile organic compounds in beef patties before and after the storage. The highest mass loss during refrigerated storage was observed in the control beef patties, while the berry pomace absorbed water and reduced the loss. The pomace additive influenced the decrease in the patties pH during the storage. Berry pomace can be very effective in relation to lipid oxidation, and as little as 1% of berry pomace influenced the decrease in the TBAR’s values in the patties stored for nine days by 3.06 and 2.42 times, depending on the pomace compared to the control patties. The use of berry pomace in meat products can reduce lipid oxidation, increase their fiber content and act as a thickener, as well as contribute to the usage of agri-food by-products.

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic–inorganic or organic–organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.