Food Packaging
Soghra Valizadeh; Mehdi Sedaghatiyan; Farnaz Farahmandi; Sevda Ghaem Maghami
Abstract
Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), ...
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Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), a dairy by-product, offers excellent film-forming ability and oxygen barrier properties, making it a promising matrix for active edible coatings and films. This systematic review, conducted according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, included a comprehensive literature search that was performed on Scopus and PubMed databases for original English-language articles published between 2010 and 2025. Eight original studies met the strict inclusion criteria, reporting the application of WPI or whey protein concentrate (WPC) films/coatings containing plant essential oils (EOs) or extracts to meat or meat products during storage. Gas chromatography–mass spectrometry (GC-MS) analyses consistently identified phenolic monoterpenes (thymol, carvacrol, and eugenol) and diterpenes (carnosic acid and rosmarinic acid) as the primary bioactive compounds. Whey protein-EO systems reduced total viable counts by 1–5 log10 CFU/g and lipid oxidation markers (thiobarbituric acid reactive substances and peroxide value) by 30–60% compared to controls. Thyme and Trachyspermum copticum EOs exhibited the strongest antimicrobial activity, whereas rosemary and laurel provided superior antioxidant protection. Nanoencapsulated and Pickering emulsion formulations consistently outperformed free EOs through sustained release. Whey protein–plant bioactive composites effectively extend the shelf life of meat and meat products through dual antimicrobial and antioxidant mechanisms, representing sustainable and clean-label solutions that support product safety and circular economy principles by valorizing dairy and plant by-products.
Food Safety
Zolaykha Shiravani
Abstract
Nitrites are one of the multifunctional additives used in meat products. Given that they have high performance such as color creation, flavor improvement, and antioxidant and antimicrobial properties, they have caused consumer concern due to the formation of N-nitroso compounds and related health risks. ...
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Nitrites are one of the multifunctional additives used in meat products. Given that they have high performance such as color creation, flavor improvement, and antioxidant and antimicrobial properties, they have caused consumer concern due to the formation of N-nitroso compounds and related health risks. Consumers demand natural or low-nitrite meat products. Synthetic nitrites are widely used because of their cheapness and easy access. However, due to the formation of nitrosamines, researchers are looking for a safer alternative to this additive. Plants, due to their nitrate content, can be used as natural nitrite sources by nitrate-reducing bacteria. Also, emerging non-thermal technologies such as atmospheric non-thermal plasma and pulsed electric fields can have the potential to be considered as new approaches for nitrite reduction. However, challenges regarding the stability of their sensory properties and antimicrobial efficacy remain. This review systematically evaluates the multifunctional role of nitrites, their health-related implications and potential substitution strategies, and addresses safe, effective, and acceptable solutions for producing high-quality meat and processed products with natural ingredients with a nitrite reduction approach.
