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A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

Published on: February 27, 2019

Nanoemulsion application in meat product and its functionality: review.

Tri Ujilestari¹, Andi Febrisiantosa¹, Mohammad Miftakhus Sholikin^2,3,4

¹Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia.

Journal of Animal Science and Technology

|April 24, 2023

Summary

Essential oil nanoemulsions show promise for preserving meat products by offering antimicrobial and antioxidant benefits. Further research is needed to ensure safety and build consumer trust for wider application.

Keywords:

Essential oils Meat product Nanoemulsion Natural preservative

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Area of Science:

Food Science
Nanotechnology
Meat Science

Background:

Nanotechnology enhances food ingredient effectiveness, improving bioavailability, stability, and sensory qualities.
Processed meats are susceptible to bacterial spoilage, necessitating advanced preservation methods.
Essential oil nanoemulsions possess antimicrobial and antioxidant properties beneficial for food preservation.

Purpose of the Study:

To review nanoemulsion applications in meat products.
To explore the functionality enhancement provided by nanoemulsions.
To discuss safety and consumer trust challenges for nanoemulsion use in meat.

Main Methods:

Literature review of nanoemulsion technology in the food industry.
Analysis of nanoemulsion properties, particularly essential oil nanoemulsions.
Examination of current and potential applications in meat products.

Main Results:

Nanoemulsions can improve the bioavailability, stability, and sensory attributes of food ingredients.
Essential oil nanoemulsions exhibit antimicrobial and antioxidant activities, suitable for meat preservation.
Current applications are limited, with toxicity concerns due to small droplet size (under 200 nm) posing a challenge.

Conclusions:

Essential oil-based nanoemulsions hold potential as meat additives, offering bacterial inhibition, antioxidant effects, flavor enhancement, and freshness preservation.
Ensuring the safety of nanoemulsions in meat products is crucial.
Collaboration between government and industry is vital for building consumer trust in nanoemulsion technology.