Effect of essential oils in meat.
https://doi.org/10.21323/2414-438X-2025-10-4-351-365
Abstract
Consumer demand for safer and healthier food products has driven the meat industry to seek natural alternatives to synthetic preservatives. Essential oils (EOs), volatile compounds derived from plants, have emerged as promising natural preservatives due to their strong antimicrobial and antioxidant activities. This review provides a comprehensive analysis of the effectiveness of EOs in extending the shelf life of meat and meat-based products. It discusses the composition and major bioactive compounds such as terpenes, terpenoids, and phenylpropanoids, which play key roles in preservation. Moreover, critical factors influencing EO effectiveness, including concentration, interactions with food matrices, and application methods, such as direct incorporation, vapor phase diffusion, and encapsulation technologies, are thoroughly examined. The mechanisms of EO action, including disruption of microbial cell membranes, generation of reactive oxygen species (ROS), enzyme inhibition, and DNA damage, are described in detail. The antioxidant activity of EOs is also discussed, including their ability to scavenge free radicals, chelate metals, and deactivate singlet oxygen. This review emphasizes the potential of EOs as natural preservatives that support food safety and quality in line with consumer preferences for clean-label products with minimal synthetic additives.
About the Authors
U. Afidah
Diponegoro University
Indonesia
Indonesia
Ulil Afidah, Master Degree, S. Pt., M. Sc, Lecturer, Faculty of Animal and Agricultural Sciences
R. Wardhani
Chungnam National University
Korea, Republic of
Korea, Republic of
Riuh Wardhani, Master Degree, S. Si., M. Si, Doctoral Student, Department of Animal and Dairy Science, College of Agriculture and Life Sciences
A. Putri
Diponegoro University
Indonesia
Indonesia
Amaliya Putri, Student and Researcher, Faculty of Animal and Agricultural Sciences
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For citations:
Afidah U., Wardhani R., Putri A. Effect of essential oils in meat. Theory and practice of meat processing. 2025;10(4):351-365. https://doi.org/10.21323/2414-438X-2025-10-4-351-365
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