ReviewFood technology and biotechnology2023
Essential Oil and Plant Extracts as Preservatives and Natural Antioxidants Applied to Meat and Meat Products: A Review.
Review in Food technology and biotechnology, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
21 citing papers in PubMed.
- Encapsulation Strategies for Natural Bioactives in Clean-Label Meat Preservation: A Review.Foods (Basel, Switzerland) · 2026Review
- Dietary supplementation with eutectic essential oil improves pork quality and antioxidant capacity in finishing pigs.Food chemistry. Molecular sciences · 2026Article
- Development of fermented dried camel meat using mixed starters and evaluation of physicochemical, textural, microbial, and volatile profiles during storage.Food chemistry: X · 2026Article
- Effects of SupplementingAnimals : an open access journal from MDPI · 2026Article
- Bioactivity of Aromatic Plant Hydrolates and Application for Pork Marination.Antioxidants (Basel, Switzerland) · 2025Article
- Incorporation of Edible Plant Extracts as Natural Food Preservatives: Green Extraction Methods, Antibacterial Mechanisms and Applications.Foods (Basel, Switzerland) · 2025Review
- The Effect of Rosemary and Oregano Extract Addition on Selected Quality Properties of Pork Pâtés During Cold Storage.Molecules (Basel, Switzerland) · 2025Article
- Food Preservatives and the Rising Tide of Early-Onset Colorectal Cancer: Mechanisms, Controversies, and Emerging Innovations.Foods (Basel, Switzerland) · 2025Review
- Potential Use of Selected Natural Anti-Microbials to ControlMicroorganisms · 2025Article
- Evaluation of Nonthermal Technologies to Reduce or Replace Nitrite in Meat Products.Food technology and biotechnology · 2025Review
- Dietary Phytochemicals in Health and Disease: Mechanisms, Clinical Evidence, and Applications-A Comprehensive Review.Food science & nutrition · 2025Review
- Reduced Doses of Diatomaceous Earth and Basil Essential Oil on Stored Grain Against the Wheat-DamagingFoods (Basel, Switzerland) · 2025Article
- Optimization, characterization and biosafety of oregano, rosemary and mint oil mixture against Penicillium digitatum in citrus using L-optimal mixture design.AMB Express · 2025Article
- Article
- Impact of dietaryFrontiers in veterinary science · 2025Article
- Risk assessment of food additives including dietary exposure.EFSA journal. European Food Safety Authority · 2024Article
- Insight intoFoods (Basel, Switzerland) · 2024Article
- Impact of Thyme Essential Oil on the Aroma Profile and Shelf Life of Vacuum-Packed Minced Turkey Meat.Molecules (Basel, Switzerland) · 2024Article
- Comparison of Anti-Inflammatory and Antibacterial Properties ofInternational journal of molecular sciences · 2024Article
- Chemical Composition and Bioactivity of Dill Seed (Plants (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The meat and meat product industry has evolved according to the needs of the market. Consumers are increasingly seeking quality in food. Thus, the concern regarding the excessive use of additives such as preservatives and antioxidants has driven research towards natural, healthy and safe substitutes. Essential oils and plant extracts have been shown to be a good option for resolving this problem. They are completely natural with biological activity, which mainly includes prevention of oxidation and the proliferation of microorganisms, thus arousing the interest of the industry and consumers. This review will present studies published in the last five years regarding the potential of essential oils and plant extracts to act as preservatives and antioxidants in meat and meat products. The forms of application, innovations in the area, alternatives to the incorporation of essential oils and extracts in meat products, effects caused in food, and limitations of applications will be detailed and discussed.
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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.