Use of aromatic plant-derived essential oils in meat and derived products: Phytochemical compositions, functional properties, and encapsulation

The Antioxidant and Antibacterial Potential of Thyme and Clove Essential Oils for Meat Preservation—An Overview

“…This membrane disruption leads to alterations in vital processes such as nutrient processing, synthesis of structural macromolecules, and growth regulators. Due to their lipophilic nature, EOs easily penetrate bacterial cell membranes, causing leakage of cellular components and ion loss [16,30]. In bacteria, the disintegration of the plasma membrane results in the loss of RNA, proteins, and ions, disrupting the delicate ionic gradient crucial for cellular survival.…”

“…Some EO compounds have shown the ability to block enzyme functions, hindering metabolic pathways, binding to DNA, or impacting protein synthesis [31]. Additionally, EOs exert antibacterial activity through various means, including altering cell membrane fatty acid profiles, compromising cytoplasmic membrane integrity, inducing cytoplasmic coagulation, depleting proton motive force, influencing adenosine triphosphate (ATP) synthesis and hydrolysis, reducing membrane potential, suppressing quorum sensing, and hindering bacterial biofilm formation and virulence factor expression [30].…”

“…Nevertheless, owing to the diverse array of active compounds present in EOs, their antioxidant activity cannot be ascribed to a singular mechanism. The plausible mechanisms through which EOs inhibit oxidation reactions encompass averting the initiation of chain reactions, halting the ongoing extraction of hydrogen, scavenging free radicals, hindering the formation of singlet oxygen, and binding to catalysts composed of transition metal ions [30].…”

“…Phenoxy radicals engage with lipid radicals, leading to the creation of non-radical species, the deactivation of peroxyl radicals, and the end of oxidation reactions. Phenolic compounds have the ability to inhibit oxidation reactions by slowing down lipid oxidation, binding to proteins, and forming complexes with them [30].…”

A comparative analysis of traditional meat processing methods

“…According to the microbial population in the fermented sausage, there is an inherent unique flavour to the meat [20]. Some researchers have observed the possible application of Debaryomyces hansenii as a probiotic, which is a native mushroom species usually used in sausage [21]. The quality of the sausage depends on different indicators, such as chemical composition, volatile flavour, and microbial arrangement [22].…”