Table 1.
Application of essential oil, oleoresin, metal, metal oxide, and their nanocarriers in active packaging for muscle foods.
| Meat/Meat Products | Essential Oil and Metal-Oxide | Polymeric Matrix | Inhibitory Effect Against | Reference |
|---|---|---|---|---|
| Lamb meat | TiO2 NPs-rosemary essential oil | Whey protein isolate film | Lipid oxidation, protein degradation, and PTC | [27] |
| Minced pork meat | Rosemary oleoresin | Coating of PET film | Lipid oxidation and protein degradation | [35] |
| Shrimp | Ginger essential oil | PBAT/PLA film | TVC, Bacillus cereus | [36] |
| Chicken sausage | Ag NPs | PVA/MMT film | TVC | [45] |
| Ready-to-eat Yao pork meat | Star anise essential oil and antimicrobial mixture NEs | Artemisia sphaerocephala Krasch. gum coating | Protein degradation, TVC and Escherichia coli | [47] |
| Chicken meat | ZnO NPs | Carboxymethyl cellulose film | Lipid oxidation, protein degradation, TVC, LABC, and Staphylococcus aureus | [48] |
| Pork meat | Thyme essential oil | Curdlan and PVA film | Lipid oxidation, protein degradation, and TVC, and Escherichia coli | [62] |
| Chicken nugget | Nutmeg essential oil | Manihot esculenta starch/carrageenan film | Lipid oxidation, TVC, PPC, and YMC | [63] |
| Salmon fillets | Cinnamon leaf essential oil | Bombacaceae gum film | Primary oxidative products | [64] |
| Fish burger | Sage essential oil | Chitosan film | TVC, PTC, Pseudomonas spp., and Shewanella spp | [66] |
| Poultry meat | Rosemary essential oil | Chitosan/MMT film | Lipid oxidation, TVC, and TCB | [68] |
| Poultry meat | Ginger essential oil | Chitosan/MMT film | Lipid oxidation, TVC, and TCB | [68] |
| Chicken meat | Zataria multiflora essential oil | Chitosan coating | Lipid oxidation, protein degradation, TVC, PPC, LABC, and Pseudomonas spp. | [71] |
| Chicken meat | Black cumin essential oil | Chitosan/alginate multilayer film | TVC and PTC | [72] |
| Shrimp | Cinnamon essential oil NPhs | PVA/boric acid film | TBC, Pseudomonas aeruginosa | [73] |
| Lamb meat | Satureja plant essential oil NLs | Chitosan coating | Lipid oxidation, TVC, LABC, and Pseudomonas spp. | [74] |
| Cooked sausage | Garlic essential oil NLs | Chitosan or whey protein film | Lipid oxidation, APC, PTC, and LABC | [75] |
| Beef | TiO2 NTs | Whey protein nanofibrils film | Lipid oxidation and TVC | [76] |
| Pork meat | ZnO NPs | Chitosan film | TBC | [77] |
| Pork meat | Ag NPs-laurel essential oil NLs | PE/chitosan coating | Protein degradation | [78] |
| Smoked salmon | ZnO NPs | Gracilaria vermiculophylla agar film | Salmonella Typhimurium | [79] |
APC, aerobic plate count; LABC, lactic acid bacteria count; MMT, montmorillonite; NEs, nanoemulsions; NLs, nanoliposomes; NPs, nanoparticles; NPhs, nanophytosome; NTs, nanotubes; PE, polyethylene; PET, polyethylene terephthalate; PPC, psychrophilic count; PTC, psychrotrophic count; PVA, polyvinyl alcohol; TBC, total bacterial count; TCB, total coliform bacteria; TVC, total viable count; YMC, yeast and mold count.