AI Article Synopsis
- Consumers increasingly prefer natural additives and preservatives in fresh and processed foods, including meat products, due to concerns about health and safety.
- Essential oils are effective natural preservatives with antioxidant and antimicrobial properties, but they have drawbacks like strong flavors, instability in various conditions, and low water solubility.
- Recent studies explore using nanotechnology to encapsulate essential oils in lipid or biopolymer matrices to enhance their effectiveness while improving meat quality and safety by controlling spoilage.
Article Abstract
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.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738418 | PMC |
| http://dx.doi.org/10.3390/molecules27238187 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The Effect of Aromatherapy Massage on Cramp Frequency, Pain Intensity, and Quality of Life in Hemodialysis Patients With Muscle Cramps: A Randomized, Placebo-Controlled, Mixed Study.
Holist Nurs Pract
January 2025
Author Affiliations: Department of Medical Services and Techniques, Dialysis Program, Incesu Vocational School of Health Services, Kayseri University (Ms Cetin); Department of Nursing, Faculty of Health Sciences, Erciyes University (Ms Tasci); Department of Nephrology, Faculty of Medicine, Erciyes University (Mr Kocyigit); and Traditional and Complementary Medicine Center, Health Ministry of Turkish Republic Kayseri City Hospital, Kayseri, Turkey (Mr Saz).
Muscle cramps, which are frequently encountered in hemodialysis patients, affect individuals bio-psycho-socially, limit their activities of daily living, and reduce their quality of life. In this study, we aimed to evaluate the effects of aromatherapy massage applied in 12 sessions over 4 weeks on cramp frequency, pain severity, and quality of life. The study was conducted as a pretest-posttest, randomized controlled, and single-blinded using a quantitative and qualitative research design.
View Article and Find Full Text PDFPaederia Foetida Linn (Rubiaceae): Chemical Diversity, Phytopharmacological Potential, Quantitative Analysis and Clinical Approaches.
Comb Chem High Throughput Screen
January 2025
KIPS, Shri Shankaracharya Professional University, Bhilai, Chhattisgarh, India.
The discovery of novel counteractive pharmaceuticals, which have recently generated much interest, has played a significant role in the development of drugs derived from herbal medicines or botanical sources. Paederia foetida (P. foetida) is one such example of a role in both traditional and traditional medicine.
View Article and Find Full Text PDFAntioxidant activity analysis of new interspecific hybrid germplasm thyme and oregano essential oils with different chemotypes.
BMC Plant Biol
January 2025
State Key Laboratory of Plant Diversity and Specialty Crops, Institute of Botany, Chinese Academy of Sciences, Beijing, 100093, China.
Thyme and oregano essential oils (EOs) and their components have numerous applications in the pharmaceutical, food, and cosmetic industries owing to their antioxidant, antibacterial, antifungal, anti-inflammatory, antiviral, and immunological properties. We attempted to create new chemotypes through the hybridization of thyme and oregano for functional EO research and product development. Here, we used interspecific hybridization to create new thyme and oregano germplasms with new EO chemotypes.
View Article and Find Full Text PDFLipophilic antioxidants in edible oils: Mechanisms, applications and interactions.
Food Res Int
January 2025
State Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address:
Essential fatty acids (EFAs) in edible oils are crucial for human nutrition. However, their high unsaturation renders edible oils susceptible to oxidation during storage and processing. The addition of lipophilic antioxidants is an effective strategy to inhibit oxidation and safeguard the nutritional integrity of edible oils.
View Article and Find Full Text PDFCharacterization of key flavor compounds in cinnamon bark oil extracts using principal component analysis.
Food Res Int
January 2025
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address:
Cinnamon is a widely used spice, known for its distinctive flavor and aromatic properties. Due to its lignified structure, the release of flavor components typically requires prolonged stewing (1-2 h). To simulate the release of flavor components during stewing, this study employed corn oil for extraction, avoiding the use of organic solvents.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!