Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials

Abstract

The controversy around synthetic antioxidants and antimicrobials, which have been linked to major health problems, has driven both consumers and producers toward the usage of natural preservatives. Plants are excellent sources of bioactive compounds that can be used as part of raw materials during meat processing. Therefore, exploitation of plant-derived antioxidants is necessary to protect against microbial growth and to extend the self-life of meat. However, certain limitations, such as a strong organoleptic effect owing to the bitterness and acerbic taste, instability, and short shelf life of some plant bioactive compounds, limit their use in the meat system. Encapsulation is a novel and promising technique for overcoming these limitations. It protects bioactive compounds by strengthening their oxidative stability and by controlling the release of targeted compounds. Indeed, this review article provides recent advancements in the encapsulation of plant-derived compounds and their specific application in meat preservation.

Keywords: Encapsulation; Extrusion; Freeze-drying; Meat; Plant antioxidant; Spray-drying.