Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects.

Aref Adeli Mosabbeb, Negin Majdi, Soheyl Eskandari, Saeedeh Shojaee-Aliabadi

Abstract readReview

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Review in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

4 authors.

Aref Adeli MosabbebM.Sc. Student of Food Science, Student Research Committee, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Negin MajdiM.Sc. Student of Food Science, Faculty of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Soheyl EskandariFood and Drug Laboratory Research Center (FDLRC), Food and Drug Administration (IR-FDA), Ministry of Health and Medical Education, Tehran, Iran.

Saeedeh Shojaee-AliabadiDepartment of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Objective: The increasing demand for natural, safe, and high-quality meat products has prompted interest in replacing synthetic preservatives with plant-based alternatives. This systematic review aimed to evaluate the effects of spice essential oils (SEOs) on the physicochemical, antimicrobial, antioxidant, and sensory properties of processed sausages. Methods: Following PRISMA guidelines, a comprehensive literature search was conducted in English databases from November 2007 to September 2025 and 54 relevant articles were selected based on predefined inclusion criteria. Results: The reviewed studies demonstrated that SEOs significantly improved the oxidative stability, microbial safety, and sensory quality of sausages. These essential oils can regulated pH and water activity during storage. Conclusion: SEOs represent effective natural preservatives that can enhance the safety, stability, and sensory acceptability of processed sausages. Optimizing their concentration and application methods, alongside synergistic combinations with natural extracts or reduced nitrite levels, can provide a promising strategy for producing healthier meat products.

Indexed as

Antimicrobial propertyAntioxidant activityProcessed sausageSensory qualityShelf lifeSpice essential oils

Identifiers

PMID41971406

DOI10.1016/j.fochx.2026.103673

PMCPMC13068613

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LicenceCC BY-NC-ND

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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.