Table 3. Essential oil as antioxidants or preservatives applied to meat and meat products in the form of films and coatings.
| Essential oil/species | Major constituent/% | Form of application | Effect | Dose used | Product | Storage condition | Reference | ||
|---|---|---|---|---|---|---|---|---|---|
| Time/day | t/°C | ||||||||
| Thyme (Thymus vulgaris L.) |
Thymol 47 | Sodium alginate-based films with micro- and nanoemulsions | ATM (coliforms, S. aureus, lactic acid bacteria, moulds and yeasts) | 0.05 and 00.04 % | Ground meat | 8 | (4.0±1) | (44) | |
| Lemon verbena (Aloysia citriodora) Clove (Syzygium aromati) |
Eugenol 14.63 d-Limonene 12.41 Eugenol 79.4 |
Sodium alginate-based coatings with and without modified atmosphere | AM (total bacterial count, Pseudomonas, lactic acid bacteria, psychrotrophic bacteria, Enterobacteriaceae, moulds and yeasts) AO |
0.2 and 0.5 % |
Chicken breast | 15 | refrigerated | (17) | |
| Rosemary (Rosmarinus officinalis) |
1,8-cineole 27.52 α-pinene 21.15 |
Whey protein isolate-based film | AM (total count of psychrotrophic bacteria) AO |
2 % | Lamb meat | 15 | (4.0±1) | (45) | |
| Zataria multiflora | Thymol 37.94 |
Corn starch films | AO | 6 % | Ground beef patties | 20 | (4.0±1) | (46) | |
| Thymus kotschyanus | Thymol 26.61 Carvacrol 12.60 |
Films based on corn starch and chitosan | AM (Pseudomonas, lactic acid bacteria and L. monocytogenes) AO |
1 and 2 % | Beef | 21 | (4.0±1) | (47) | |
| Star anise (Illicium verum) |
- | Coating based on soy protein isolate and lectin with nisin and polylysin | AM (viable aerobic bacteria and E. coli) | 0.4 and 0.6 % |
Yao meat | 20 | (4.0±1) | (48) | |
| Cumin (Cuminum cyminum) |
- | Chitosan-based coating | AM (total count of bacteria, Enterobacteriaceae, S. aureus, E. coli, mold and yeasts), AO |
0.2, 0.4 and 0.6 % |
Chicken meat | 9 | 4.0 | (49) | |
| Black cumin (Nigella sativa) |
- | Multilayer film based on chitosan and alginate | ATM (S. aureus and E. coli) ANT |
1 % | Chicken meat | 5 | 4.0 | (50) | |
| Ziziphora persica | Pulegone 31.42, Neomenthol 18.58 |
Alginate based coating | AM (E. coli, S. Typhimurium, P. aeruginosa, L. monocytogenes, B. cereus, S. aureus) AO |
0.5 and 1 % | Chicken meat | 12 | 4.0 | (51) | |
| Rosemary (Rosmarinus officinalis) |
- | Chitosan-based film | AM (mesophilic aerobic bacteria, B. cereus, S. aureus, L. monocytogenes, S. enterica, E. coli, C.albicans) AO |
0.5, 1.0 and 2.0 % |
Chicken meat | 15 | (5.0±2) | (52) | |
| Rosemary (Rosmarinus officinalis) |
- | Nanogel encapsulation of benzoic acid and chitosan applied as coating | AM (S. typhimurium) | 0.5, 1.0 and 2.0 mg of nanoencapsulated oil per g of meat |
Beef cutlet | 12 | 4.0 | (53) | |
| Oregano (Origanum vulgare) |
- | Direct and nanoemulsion encapsulation | AM (S. aureus and E. coli) | 5 % | Chicken pate | 8 | (4.0±2) | (54) | |
| Zataria multiflora | - | Chitosan-based coating with Sumac extract | AO and AM (total mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas, fungi and yeasts) | 1 % | Meat | 20 | 4.0 | (55) | |
| Satureja (Satureja khuzestanica) |
- | Chitosan-based coating | AO and AM (Pseudomonas, total count of bacteria and lactic acid bacteria) | 1 % | Lamb meat | 20 | 4.0 | (56) | |
| Oregano | - | Pectin-based coating with resveratrol nanoemulsion | AO, AM (total bacterial count) | 0.5 % | Pork loin | 20 | 4.0 | (57) | |
| Z. multiflora | - | Chitosan and gelatin-based nanofibers | NR AM (C. perfringens) |
20 and 40 % | Sausage | 20 | (4.0±1) | (58) | |
| Rosemary (Rosmarinus officinalis) Ginger (Zingiber officinale) |
- | Chitosan-based films | AO | 2 % | Chicken meat | 15 | (5.0±2) | (59) | |
| Cinnamon | - | Polylactide films plasticized with Ag-Cu nanoparticles | AM (S. Typhimurium, C. jejuni and L. monocytogenes) | 25 and 50 % | Chicken meat | 21 | 4.0 | (60) | |
| Ajowan (Trachyspermum ammi) |
Thymol 70.95 |
Films based on gelatin and carboxymethylcellulose with chitin nanofiber | ATM (total viable count, psychotrophic count, Pseudomonas spp., S. aureus, lactic acid bacteria, moulds and yeasts) | 0.24, 0.64 and 1 % |
Beef | 15 | 4.0 | (61) | |
AM=antimicrobial, AO=antioxidant, NR=nitrite reduction