Mitigating lipid oxidation in meat products using nano-formulated essential oils and plant extracts: a systematic...

Lipid oxidation limits the shelf life and quality of meat products. Although essential oils and plant extracts are natural antioxidants, their application is restricted by poor stability and solubility. Nanotechnology enhances their efficacy through controlled release. This systematic review, based on predefined keywords and PRISMA-guided screening, evaluated the effects of nanoformulated essential oils and plant extracts on primary and secondary oxidation indices in meat. Analysis of 62 studies showed that nanoemulsions, nanoliposomes, nanocapsules, and nanocoatings consistently reduced peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). For example, chili seed oil nanoemulsion lowered TBARS from 2.42 to 0.42 mg/kg; nanoencapsulated thyme oil (50-70 mg/kg) and cinnamon nanoemulsion effectively retarded oxidation. PV reductions ranged from 20 to 70%, and shelf life was extended by 3-60 days with improved sensory acceptability. In conclusion, nanoencapsulation of essential oils and plant extracts is an effective natural strategy for improving oxidative stability in meat products.