Nanoemulsion Application in Meat Product and Its Functionality:
                    Review

Ujilestari, Tri; Febrisiantosa, Andi; Sholikin, Mohammad Miftakhus; Wahyuningsih, Rina; Wahyono, Teguh

doi:10.5187/jast.2022.e120

Cited by 3 publications

(4 citation statements)

References 87 publications

(132 reference statements)

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“…Various antioxidants, both natural and synthetic, have been studied to be able to control lipid oxidation rate by neutralizing free radicals. Previous studies have reported the enhanced effectiveness of citrus NEs regards the lipid oxidation inhibition during the meat quality preservation over time (Sakanaka et al, 2005;Uçar, 2020;Lakshmayya et al, 2023;Medeleanu et al, 2023;Ujilestari et al, 2023) in their study supported that casein demonstrated high antioxidant activity against lipid oxidation in ground beef homogenates.…”

Section: Lipid Oxidationsupporting

confidence: 56%

“…Previous studies have also found that NE treatments managed to control the pH change in meat during storage time (A. K. Das et al, 2020;Karthik et al, 2017;Dghais et al, 2023). The oxygen reduction, and the energy transfer constitute the main reasons which explain this effectiveness regards the prevention of damage to meat products (Ujilestari et al, 2023).…”

Section: Ph Analysismentioning

confidence: 96%

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Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Zaharioudakis,

Salmas,

Andritsos

et al. 2024

Front. Food. Sci. Technol.

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Introduction: Nowadays, the bioeconomy and sustainability trends drive the food sector to replace chemical preservatives with bioactive compounds recovered from biomass such as essential oils (EOs) and their derivatives. Moreover, nanotechnology trend drives food sector in the nanoencapsulation of such bioactive compounds in novel edible formulations such as nanoemulsions to enhance their controlled release properties, their bioactivity and their biocompatibility.Methods: In this study the development and characterization of novel casein/lecithin (CSN/LCN) based nanoemulsions (NEs) with carvacrol (CV), cinnamaldehyde (CI), citral (CT), and eugenol (EG) as nanoencapsulated oil phase is presented as well as the application of such NEs as active coatings for the preservation of fresh pork tenderloin.Results and discussion: DLS measurements as well as TEM images showed an average particle size distribution of 20–40 nm for all obtained NEs, while z-potential results indicate their physicochemical stability. All the obtained NEs needed at least 5 times less amount of EOs derivatives to scavenge 50% of radicals and demonstrated a higher antibacterial activity against Escherichia coli and Listeria monocytogenes compared to free EOs derivatives. Pork fresh tenderloin meat treated with NEs demonstrated 30% higher efficacy in obtained lipid oxidation values than uncoated pork meat samples and 12% higher efficacy in obtained lipid oxidation values than pork meat samples treated with EOs derivatives. From a microbiological point of view NEs manage to extend pork tenderloin meat shelf life by 6 days compared to uncoated pork tenderloin meat and by 3 days compared to tenderloin pork meat coated with free EOs derivatives. Lab* colorimetry analysis as well as sensory analysis revealed that such edible CSN/LCN based NEs succeeded to preserve the texture, appearance, and color of pork tenderloin meat in higher acceptance limits compared to the corresponding characteristics of pork tenderloin meat coated with free EOs derivatives. Overall, the current study suggests novel CSN/LCN-based edible NEs as a promising technology that can be used as edible active coatings in the meat food industry.

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Section: Lipid Oxidationsupporting

confidence: 56%

Section: Ph Analysismentioning

confidence: 96%

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Zaharioudakis,

Salmas,

Andritsos

et al. 2024

Front. Food. Sci. Technol.

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“…The antioxidants in citrus are believed to come from various compounds present in the fruit. Citrus fruits contain a diverse range of antioxidant elements, including ascorbic acid (vitamin C), essential oil, flavonoids like hesperidin and naringin, carotenoids such as beta-carotene, phenolic acids, and antioxidant minerals like selenium and manganese [14,[32][33][34][35]. For instance, the potential of citrus essential oil to reduce oxidants is attributed to its antioxidant properties, specifically from compounds like limonene and linalool [12].…”

Section: Resultsmentioning

confidence: 99%

A meta-analysis investigating the influence of citrus by-product pretreatment on lipid oxidation levels in stored chicken meat

Ujilestari,

Rumhayati,

Nur Adli

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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This study extensively investigates the impact of citrus by-products on the oxidative stability of chicken meat. The literature review, spanning from 2000 to 2023, involved a thorough screening process, adhering to stringent selection criteria guided by PRISMA-P guidelines. The utilization of Hedge’s model meta-analysis to examine the distinctions between the control and treatment groups, wherein the random effect accounts for inter-study differences, and the fixed effect pertains to the impact of the addition of citrus by-product to chicken meat. Citrus by-products from various fruits, applied under diverse conditions, consistently and significantly reduced TBARS levels throughout the storage period, resulting in an overall mean effect size of -2.57 (P<0.001). While most citrus types displayed a non-significant trend with prolonged storage, both seed and peel components exhibited a significant reduction in TBARS levels (P<0.05). Notably, citrus by-products, especially in whole chicken meat and through marination pretreatment, demonstrated substantial reductions in TBARS values (P<0.01). This metaanalysis underscores the potential of citrus by-product to effectively enhance the oxidative stability of chicken meat during storage, providing valuable insights for further research and practical applications in food preservation.

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“…However, as this study was a review of previous research within a relatively limited field, concluding that its results represent global research trends in the field of animal agriculture and food may be difficult; hence, continuous monitoring through additional follow-up studies is warranted. [110], [111], [112], [113], [114], [115], [116] Malt Genomic DNA; inflammation; Pediococcus acidilactici; periodontitis; Porphyromonas gingivalis [106] Meat Gut microbiota; meat; protein digestion; proteolytic enzyme; sous-vide [117] Meat products Authentication; essential oils; lipidomics; liquid chromatography-mass spectrometry; low-salt meat products; low-sodium meat products; meat product; metabolomics; nanoemulsion; natural preservative; natural salt replacers; salt alternatives; salt-modifying; salt reduction [118], [119], [120] Meat water-holding capacity; whey; whey protein; whipping cream; whipping property; yogurt [122], [123], [124], [125], [126], [127], [128], [129], [130], [131], [132], [133],…”

Section: Discussionmentioning

confidence: 99%

Study on the current research trends and future agenda in animal products: an Asian perspective

Lee,

Mariano

et al. 2023

J Anim Sci Technol

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This study aimed to analyze the leading research materials and research trends related to livestock food in Asia in recent years and propose future research agendas to ultimately contribute to the development of related livestock species. On analyzing more than 200 relevant articles, a high frequency of studies on livestock species and products with large breeding scales and vast markets was observed. Asia possesses the largest pig population and most extensive pork market, followed by that of beef, chicken, and milk; moreover, blood and egg markets have also been studied. Regarding research keywords, “meat quality” and “probiotics” were the most common, followed by “antioxidants”, which have been extensively studied in the past, and “cultured meat”, which has recently gained traction. The future research agenda for meat products is expected to be dominated by alternative livestock products, such as cultured and plant-derived meats; improved meat product functionality and safety; the environmental impacts of livestock farming; and animal welfare research. The future research agenda for dairy products is anticipated to include animal welfare, dairy production, probiotic-based development of high-quality functional dairy products, the development of alternative dairy products, and the advancement of lactose-free or personalized dairy products. However, determining the extent to which the various research articles’ findings have been applied in real-world industry proved challenging, and research related to animal food laws and policies and consumer surveys was lacking. In addition, studies on alternatives for sustainable livestock development could not be identified. Therefore, future research may augment industrial application, and multidisciplinary research related to animal food laws and policies as well as eco-friendly livestock production should be strengthened.

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Nanoemulsion Application in Meat Product and Its Functionality: Review

Cited by 3 publications

References 87 publications

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

Carvacrol, citral, eugenol and cinnamaldehyde casein based edible nanoemulsions as novel sustainable active coatings for fresh pork tenderloin meat preservation

A meta-analysis investigating the influence of citrus by-product pretreatment on lipid oxidation levels in stored chicken meat

Study on the current research trends and future agenda in animal products: an Asian perspective

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