Table 4. Plant extracts as antioxidants or preservatives applied to meat and meat products in the form of films and coatings.
| Plant extract/species | Form of application | Effect | Dose used/% | Product | Storage condition | Reference | |
|---|---|---|---|---|---|---|---|
| Time/day | t/°C | ||||||
| Pomegranate (Punica granatum) peel |
Films based on corn starch and chitosan | AO AM (Pseudomonas spp., lactic acid bacteria and L. monocytogenes) |
0.5 and 1 | Beef | 21 | (4.0±1) | (47) |
| Red cabbage | Films based on starch and whey |
AO SP |
64.18 and 50 | Ground beef | 4 | 4.0 | (62) |
| Laurel (Laurus nobilis L.), sage (Salvia officinalis) |
Whey protein isolate based films | AO | 2 and 4 | Cooked meatballs | 60 | -18.0 | (63) |
| Sumac (Rhus coriaria) |
Chitosan-based coating with essential oil from Zataria multiflora | AO and AM (total mesophilic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas, fungi and yeasts) | 2 and 4 | Beef | 20 | 4.0 | (55) |
| Shatavari (Asparagus racemosus) |
Edible film based on calcium alginate and maltodextrin | AO and AM (total bacterial count, and yeast and mould counts) | 1 and 2 | Salsage | 21 | (4.0±1) | (64) |
| Stinging nettle (Urtica dioica) |
ε-polylysine coating | AO, AM (moulds and yeasts, total bacterial and coliform counts) | 3, 6 and 9 | Beef | 12 | 4.0 | (65) |
| Grape seed | Chitosan/gelatin-based coating | AO | 0.5 | Pork | 20 | 4.0 | (66) |
| Green tea | Organic film | AO | 6 and 8 | Pork | 14 | 4.0 | (67) |
| Saffron leaves | Films based on chitosan and methylcellulose nanofiber | AM (E. coli and S. aureus) AO SP |
3 | Lamb meat | 3 | 25.0 | (20) |
AM=antimicrobial, AO=antioxidant, SP=smart packaging