ReviewMolecules (Basel, Switzerland)2022
Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
What it found
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The trial behind it
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Who cites it
20 citing papers in PubMed, 41 citations in OpenAlex.
- Green Management Strategies forBiology · 2026Review
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Insights into nanostructured lipid carriers for the effective delivery of bioactives in swine and poultry health: review.Animal bioscience · 2026Article
- Potential of Chitosan-Based Basil Essential Oil Nanoparticles in Preventing Microbial Contamination of Beef.Antibiotics (Basel, Switzerland) · 2026Article
- Assessing the effectiveness of garlic (Allium sativum) and korarima (Aframomum corrorima) against Salmonella spp. and E. coli isolates in beef.Scientific reports · 2026Article
- Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life.Foods (Basel, Switzerland) · 2026Review
- Preparation and characterization of ultrasound-mediated Ocimum basilicum L. essential oil nanoemulsion and its application in meat preservation.Ultrasonics sonochemistry · 2026Article
- Multi-component chitosan-pectin films reinforced withFood chemistry: X · 2026Article
- Sustained-release application of porous starch/gum arabic microencapsulated sea buckthorn essential oil in yak meat preservation.Food chemistry: X · 2026Article
- Carvacrol@ZnO andMolecules (Basel, Switzerland) · 2025Article
- Multifunctional Roles of Medicinal Plants in the Meat Industry: Antioxidant, Antimicrobial, and Color Preservation Perspectives.Plants (Basel, Switzerland) · 2025Review
- Advanced monolayer and layer-by-layer nanocapsule systems for sustained release of carvacrol and trans-cinnamaldehyde against multidrug-resistant Salmonella in poultry.Applied microbiology and biotechnology · 2025Article
- Enhancing oxidative stability and sensory properties of ostrich meat usingFood chemistry: X · 2025Article
- Boosting nutritional value: the role of iron fortification in meat and meat products.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2025Review
- Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles.Foods (Basel, Switzerland) · 2025Article
- Benefits of Essential Oil-Enriched Chitosan on Beef: From Appearance and Odour Improvement to Protection Against Blowfly Oviposition.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Properties of Nanoencapsulated Essential Oils: Optimizing D-Limonene Preservation.Polymers · 2025Article
- Natural Solutions to Antimicrobial Resistance: The Role of Essential Oils in Poultry Meat Preservation with Focus on Gram-Negative Bacteria.Foods (Basel, Switzerland) · 2024Review
- Impact of Thyme Essential Oil on the Aroma Profile and Shelf Life of Vacuum-Packed Minced Turkey Meat.Molecules (Basel, Switzerland) · 2024Article
- Isolation, Bioactive Potential, and Application of Essential Oils and Terpenoid-Rich Extracts as Effective Antioxidant and Antimicrobial Agents in Meat and Meat Products.Molecules (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
Abstract
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 products. While they provide antioxidant and antimicrobial properties, they also present certain disadvantages, as their intense flavor can affect the sensory properties of meat, they are subject to degradation under certain environmental conditions, and have low solubility in water. Different methods of incorporation have been tested to address these issues. Solutions suggested to date include nanotechnological processes in which essential oils are encapsulated into a lipid or biopolymer matrix that reduces the required dose and allows the formation of modified release systems. This review focuses on recent studies on applications of nano-encapsulated essential oils as sources of natural preservation systems that prevent meat spoilage. The studies are critically analyzed considering their effectiveness in the nanostructuring of essential oils and improvements in the quality of meat and meat products by focusing on the control of oxidation reactions and microbial growth to increase food safety and ensure innocuity.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.