Table 1.

Main bioactive compounds used in food and action against microorganisms.

Author	Product and effect	Bioactive components and production plant	Inhibited microorganism	Antioxidant effect	Use in food and/or MP, dosage, and effect
[23,89]	Grape by-product extracts	Catechins, epicatechins, gallic acid and procyanidins.	Staphylococcus aureus, Listeria monocytogenes, Pseudomonas aeruginosa, Escherichia coli O157:H7,	Less than 3 mg MDA/kg, 0.74 mg MDA/kg chiken for 9 months.	Hamburgers, salami, 2.5% ˄ microbiological stability of salami. ˅ aerobic mesophilic bacteria.
	Antioxidant	Vitis vinifera	Enterobacteriaceae and Pseudomonas sp	Antioxidant activity is due to the ability to sequestrate radicals, chelate metals, and synergize with other antioxidants	In frozzen chicken
[67]	Thyme	Monoterpenes, sesquiterpenes, phenols, alcohols, ethers, aldehydes, and ketones.	Reduction in the population of Listeria. Monocytogenes	ND	Fish burgers, chicken breast and low-fat hot dogs' beef, ND ˅ initial count of viable cells.
	Antiviral, antifungal, antitoxigenic	Thymus vulgaris
[30]	Thyme EO	Thymol, paracymene, carvacrol, gamma- terpinene, alpha-pinene, alpha-thujene.	Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium	In the DPPH assay, EO were capable of capturing 83.1% of ROS while the encapsuled oil only 5.1%. This occurred because BC interacted with the wall material, prohibiting full release.	Hamburger-like meat product, 1 g/100 g of spray-encapsulated EO is effective in regulating LAB and antimicrobial activity for up to 14 days.
	Antioxidant, antimicrobial	Thymus vulgaris
[35]	Cinnamon	Cinnamaldehyde and Eugenol.	Bacillus subtilis, Staphylococcu aureus and E. coli	ND	Meat, 0.8, 1.2, 1.6 and 2% ˅ antibacterial activity and maintains the properties of the meat.
	Antimicrobial	Cinnamomum zeylanicum
[32,52]	Nettle aqueous extract	Ascorbic acid, phenylpropanes derived from shikimic acid, caffeic acid, chlorogenic acid, caffeylmalic acid, beta-carotene.	Mesophilic, psychrotrophic and lactic acid bacteria, Pseudomonas, Enterobacteriaceae count, E. coli	Prevents the formation of free radicals during lipid oxidation	250–500 ppm preserve ground beef meat for 14 days at 2 °C
	Antioxidant, antimicrobial, antiviral	Urtica dioica L.		500 ppm is more effective than nitrite/nitrate and BHT	Bioactive coatings preserve trout fillets quality for 15 days at 4 °C.
[49]	Quinoa seed and buckwheat fluor Antioxidant, antimicrobial	Polyphenols.	Total viable MO count.	The addition of buckwheat flour to the burgers resulted in reduced lipid oxidation during storage for 120 days	Burgers with 15 and 30% of fluor provides high quality protein to feed, ˅ oil absorption. ˅ MAD production
		Chenopodium quinoa
[81]	Moringa ethanolic-aqueous extract	Galic acid, rutin, vicenin-2, quercetin-3-O-glucoside, coumaric acid, b-carotene, N, a-1-rhamnopyranosyl vincosamide.	Total viable count and lactic acid bacteria	Delays lipid oxidation	Ground beef, 0.5 and 1 g/kg of meat. ˅ microbial growth compared with control and BHT.
	Antioxidant, antibacterial	Moringa oleifera
[9]	Algae extract (brown, red, green) Antioxidant, antimicrobial, antiviral	Alginic acid, laminarin and fucoidan, ulvan, carrageenan, xylan, galactan, porphyran, catechins and carotenoids	ND	Reduces the TBARS index	Raw and cooked pork patties, burgers, meat sauces, 0.001–.01%. ˄ MP shelf life, ˄ nutritional properties, promotes functional properties.
[76]	Cinnamon oil	Terpenes, terpenoids, phenols.	Aeromonas veronii, Acinetobacter johnsonii, Shewanella putrefaciens and Pseudomonas jessenii.	ND	Carp fillets, 0.1% v/v in an emulsion. ˅ the growth of putrecine and cadaverin, ˄ the shelf life by 4 days more than the control
	Antimicrobial	Cinnamomum zeylanicum
[41]	Camu-camu	Anthocyanins, flavonoids, carotenoids, ascorbic acid. Myrciaria dubai	ND	Stabilizes lipid free radicals into less reactive forms.	Lamb ground meat, ND. ˄ lipid stability, deactivates free radicals
	Antioxidant			Protects against lipid oxidation
[28]	Goji Extract	ND	Staphylococcus aureus	Reduces lipid peroxidation	Kasakh-style horse meat smoked and cooked, 0.5–1.0%. ˄ texture, smell, flavor, nutrients, oxidative stability.
	Antimicrobial, antioxidant	Lycium barbarum berry

MP: meat products; ˅: reduce; ˄: improve; ND: not described; EO: essential oil; LAB: lactic acid bacteria; MO: microorganism.