Accessibility navigation

Using plant-based compounds as preservatives for meat products: a review

Olvera-Aguirre, G., Piñeiro-Vázquez, Á. T., Sanginés-García, J. R., Sánchez Zárate, A., Ochoa-Flores, A. A., Segura-Campos, M. R., Vargas-Bello-Pérez, E. ORCID: and Chay-Canul, A. J. (2023) Using plant-based compounds as preservatives for meat products: a review. Heliyon, 9 (6). e17071. ISSN 2405-8440

Text (Open Access) - Published Version
· Available under License Creative Commons Attribution.
· Please see our End User Agreement before downloading.


It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.1016/j.heliyon.2023.e17071


The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.

Item Type:Article
Divisions:Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences
ID Code:112563
Uncontrolled Keywords:Auto-oxidation, Plant extract, Shelf life, Natural additives, Phenolic compounds


Downloads per month over past year

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation