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Multifunctional Roles of Medicinal Plants in the Meat Industry: Antioxidant, Antimicrobial, and Color Preservation Perspectives

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Pubblicato in:Plants vol. 14, no. 17 (2025), p. 2737-2784
Autore principale: Tocai (Moțoc) Alexandra Cristina
Altri autori: Rosan, Cristina Adriana, Teodorescu, Andrei George, Venter, Alina Cristiana, Vicas, Simona Ioana
Pubblicazione:
MDPI AG
Soggetti:
Meat processing industry
Phytochemicals
Meat products
Nitrites
Preservatives
Biological activity
Medicinal plants
Plant species
Oils & fats
Preservation
Antioxidants
Food industry
Microorganisms
Chemical composition
Meat industry
Bioactive compounds
Food additives
Antimicrobial agents
Carcinogens
Polyphenols
Meat quality
Shelf life
Plant extracts
Software
Food safety
Pathogens
Nutritive value
Color
Lipids
Keywords
Literature reviews
Bibliometrics
Herbal medicine
Oxidation
Publications
Flavonoids
Meat
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Abstract:There is growing interest from researchers, the food industry, and consumers in reducing or eliminating synthetic preservatives such as nitrites in meat products. In this context, medicinal plants have emerged as promising sources of natural compounds with multifunctional roles. This review summarizes recent advances in the application of medicinal plant extracts as natural antioxidants, antimicrobials, and color-preserving agents in the meat industry. A systematic literature search was conducted using the PubMed and Lens databases, complemented by a bibliometric analysis with the VOS viewer, to identify research trends and key contributors in the field. The incorporation of plant-based ingredients in meat and meat analogues has the potential to enhance flavor, nutritional value, and shelf life while responding to the demand for clean-label and health-oriented products. Particular attention is given to the phytochemical composition, bioactivity, and practical application of selected medicinal plants that have demonstrated efficacy in preserving the oxidative stability, microbial safety, and visual quality of meat. Furthermore, the review highlights emerging plant species with potential in meat preservation and discusses the challenges related to their incorporation into meat matrices. These findings support the strategic use of plant-based bioactive compounds as sustainable and functional alternatives to synthetic additives in meat systems.
ISSN:2223-7747
DOI:10.3390/plants14172737
Fonte:Agriculture Science Database