https://doi.org/10.17113/ftb.61.02.23.7883

Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review

Gabriela Aguiar Campolina¹, Maria das Graças Cardoso^2*, Alex Rodrigues Silva Caetano², David Lee Nelson³ and Eduardo Mendes Ramos¹

¹Food Sciences Department, Federal University of Lavras (UFLA), Professor Edmir Sá Santos Rotatory Clover, 3037, Lavras, MG, Brazil

²Chemistry Department, Federal University of Lavras (UFLA), Professor Edmir Sá Santos Rotatory Clover, 3037, Lavras, MG, Brazil

³Postgraduate Program in Biofuels, Federal University of the Jequitinhonha and Mucuri Valleys, MGT 367 Highway, Km 583, Diamantina, MG, Brazil

Article history:

Received: 3 August 2022

Accepted: 7 March 2023

Keywords:

natural compounds; antimicrobial activity; antioxidant activity; meat industry; essential oils; plant extracts

Summary:

The meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They are completely natural with biological activity, which mainly includes prevention of oxidation and the proliferation of microorganisms, thus arousing the interest of the industry and consumers. This review will present studies published in the last five years regarding the potential of essential oils and plant extracts to act as preservatives and antioxidants in meat and meat products. The forms of application, innovations in the area, alternatives to the incorporation of essential oils and extracts in meat products, effects caused in food, and limitations of applications will be detailed and discussed.