Cargando…

Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage

Consumers today demand the use of natural additives and preservatives in all fresh and processed foods, including meat and meat products. Meat, however, is highly susceptible to oxidation and microbial growth that cause rapid spoilage. Essential oils are natural preservatives used in meat and meat p...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ojeda-Piedra, Sergio A., Zambrano-Zaragoza, María L., González-Reza, Ricardo M., García-Betanzos, Claudia I., Real-Sandoval, Samantha A., Quintanar-Guerrero, David
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9738418/ https://www.ncbi.nlm.nih.gov/pubmed/36500284 http://dx.doi.org/10.3390/molecules27238187

Ejemplares similares

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products
por: Ulloa-Saavedra, Araceli, et al.
Publicado: (2022)

Influence of Stabilizing and Encapsulating Polymers on Antioxidant Capacity, Stability, and Kinetic Release of Thyme Essential Oil Nanocapsules
por: González-Reza, Ricardo M., et al.
Publicado: (2020)

Synthesis, Controlled Release, and Stability on Storage of Chitosan-Thyme Essential Oil Nanocapsules for Food Applications
por: González-Reza, Ricardo M., et al.
Publicado: (2021)

Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review
por: Aguiar Campolina, Gabriela, et al.
Publicado: (2023)

Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
por: Kunová, Simona, et al.
Publicado: (2021)

Study of Candelilla Wax Concentrations on the Physical Properties of Edible Nanocoatings as a Function of Support Polysaccharides
por: García-Betanzos, Claudia I., et al.
Publicado: (2023)

Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef
por: Dghais, Safa, et al.
Publicado: (2023)

Effects of UV-C and Edible Nano-Coating as a Combined Strategy to Preserve Fresh-Cut Cucumber
por: Zambrano-Zaragoza, María L., et al.
Publicado: (2021)

Storage Stability of Meat Analogs Supplemented with Vegetable Oils
por: Cho, Youngjae, et al.
Publicado: (2023)

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage
por: Osaili, Tareq M., et al.
Publicado: (2021)

Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage
por: Gál, Robert, et al.
Publicado: (2023)

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation
por: Sánchez-Ortega, Irais, et al.
Publicado: (2014)

Encapsulation of bioactive peptides: a strategy to improve the stability, protect the nutraceutical bioactivity and support their food applications
por: Aguilar-Toalá, J. E., et al.
Publicado: (2022)

Encapsulation of Bioactive Phytochemicals in Plant-Based Matrices and Application as Additives in Meat and Meat Products
por: Domínguez, Rubén, et al.
Publicado: (2021)

Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review
por: Posgay, Miklós, et al.
Publicado: (2022)

The Essential Oil of Tunisian Halophyte Lobularia maritima: A Natural Food Preservative Agent of Ground Beef Meat
por: Ben Akacha, Boutheina, et al.
Publicado: (2022)

Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage
por: Yaghoubi, Milad, et al.
Publicado: (2021)

The New Meat-Preserving Process
Publicado: (1866)

Remarks on the Cooking and Preserving of Meat
Publicado: (1851)

Preservation of Meat for Ten Years
Publicado: (1892)

Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage
por: Rashidaie Abandansarie, Seyede Salimeh, et al.
Publicado: (2019)

Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model
por: de Barros, Jefferson C., et al.
Publicado: (2012)

Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat
por: Najjaa, Hanen, et al.
Publicado: (2020)

Encapsulated Essential Oils Improve the Growth Performance of Meat Ducks by Enhancing Intestinal Morphology, Barrier Function, Antioxidant Capacity and the Cecal Microbiota
por: Bao, Hongduo, et al.
Publicado: (2023)

Microbiological Quality of Deer Meat Treated with Essential Oil Litsea cubeba
por: Kunová, Simona, et al.
Publicado: (2022)

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
por: Kim, Hyoun Wook, et al.
Publicado: (2016)

The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C
por: Anvar, Narges, et al.
Publicado: (2023)

Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products
por: Šojić, Branislav, et al.
Publicado: (2023)

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat
por: Al-Hijazeen, Marwan, et al.
Publicado: (2016)

Evaluation of the Preservation and Digestion of Seal Meat Processed with Heating and Antioxidant Seal Meat Hydrolysates
por: Zhang, Yi, et al.
Publicado: (2022)

Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products
por: Yousefi, Mojtaba, et al.
Publicado: (2020)

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage
por: Jeong, Jin Young, et al.
Publicado: (2015)

Polysaccharide-Based Edible Coatings Containing Cellulase for Improved Preservation of Meat Quality during Storage
por: Zimoch-Korzycka, Anna, et al.
Publicado: (2017)

Nano-Encapsulation of Citrus Essential Oils: Methods and Applications of Interest for the Food Sector
por: Oprea, Ioana, et al.
Publicado: (2022)

Nanosystems in Edible Coatings: A Novel Strategy for Food Preservation
por: Zambrano-Zaragoza, María L., et al.
Publicado: (2018)

Natural Polyphenols for the Preservation of Meat and Dairy Products
por: Ullah, Hammad, et al.
Publicado: (2022)

A New Process for Preserving Meats and Liquids
Publicado: (1888)

A New Method of Preserving Raw Meat
Publicado: (1881)

Preservation of Fresh-Cut ‘Maradol’ Papaya with Polymeric Nanocapsules of Lemon Essential Oil or Curcumin
por: Galindo-Pérez, Moises Job, et al.
Publicado: (2023)

A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage
por: Manheem, Kusaimah, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_87iuvkbe4mgl7v3n6017dop1ro