Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils
Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to...
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| Format: | Article |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/2/147 |
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| author | Tainara Santos Oliveira Rogeria Comastri de Castro Almeida Vanessa de Lima Silva Cláudio Vaz Di Mambro Ribeiro Leilson Rocha Bezerra Camila Duarte Ferreira Ribeiro |
| author_facet | Tainara Santos Oliveira Rogeria Comastri de Castro Almeida Vanessa de Lima Silva Cláudio Vaz Di Mambro Ribeiro Leilson Rocha Bezerra Camila Duarte Ferreira Ribeiro |
| author_sort | Tainara Santos Oliveira |
| collection | DOAJ |
| description | Essential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study. Despite the benefits, the direct application of oils faces limitations such as low solubility and sensory impact, which can be overcome by nanotechnology, including association with biopolymeric matrices, focusing on the protection of bioactive compounds and enhancing the functionality of natural oils in food systems. This approach is essential for innovation in food preservation, promoting safety and sustainability in the meat sector, and following consumer expectations and food safety guidelines. Studies suggest that by combining the functional benefits of essential and edible oils associated with nanotechnology, there can be significant contributions to innovation and sustainability in the meat sector, promoting natural preservation and meeting market regulations and expectations. |
| format | Article |
| id | doaj-art-5fad35d3d6194063a073bae47116d9a6 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-5fad35d3d6194063a073bae47116d9a62025-01-24T13:32:38ZengMDPI AGFoods2304-81582025-01-0114214710.3390/foods14020147Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible OilsTainara Santos Oliveira0Rogeria Comastri de Castro Almeida1Vanessa de Lima Silva2Cláudio Vaz Di Mambro Ribeiro3Leilson Rocha Bezerra4Camila Duarte Ferreira Ribeiro5Nutrition School, Federal University of Bahia, Rua Basilio da Gama s/n, Canela, Salvador 40110-907, BA, BrazilNutrition School, Federal University of Bahia, Rua Basilio da Gama s/n, Canela, Salvador 40110-907, BA, BrazilGraduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, BA, BrazilGraduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, BA, BrazilDepartment of Animal Science, Federal University of Campina Grande, Patos 58708-110, PB, BrazilNutrition School, Federal University of Bahia, Rua Basilio da Gama s/n, Canela, Salvador 40110-907, BA, BrazilEssential and edible oils have applications in reducing oxidative processes and inhibiting the growth of microorganisms in meats and their derivatives, providing a natural alternative to synthetic preservatives. This preservative action meets the demand for clean labels and safe products, aiming to replace synthetic additives that pose potential health risks. Advances and limitations in applying essential and edible oils in meat preservation, highlighting their preservative properties or ability to improve nutritional profiles, are explored in this study. Despite the benefits, the direct application of oils faces limitations such as low solubility and sensory impact, which can be overcome by nanotechnology, including association with biopolymeric matrices, focusing on the protection of bioactive compounds and enhancing the functionality of natural oils in food systems. This approach is essential for innovation in food preservation, promoting safety and sustainability in the meat sector, and following consumer expectations and food safety guidelines. Studies suggest that by combining the functional benefits of essential and edible oils associated with nanotechnology, there can be significant contributions to innovation and sustainability in the meat sector, promoting natural preservation and meeting market regulations and expectations.https://www.mdpi.com/2304-8158/14/2/147meat preservationoxidationstoragenanoparticlesantioxidantsessential oil |
| spellingShingle | Tainara Santos Oliveira Rogeria Comastri de Castro Almeida Vanessa de Lima Silva Cláudio Vaz Di Mambro Ribeiro Leilson Rocha Bezerra Camila Duarte Ferreira Ribeiro Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils Foods meat preservation oxidation storage nanoparticles antioxidants essential oil |
| title | Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils |
| title_full | Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils |
| title_fullStr | Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils |
| title_full_unstemmed | Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils |
| title_short | Enhancing Beef Hamburger Quality: A Comprehensive Review of Quality Parameters, Preservatives, and Nanoencapsulation Technologies of Essential and Edible Oils |
| title_sort | enhancing beef hamburger quality a comprehensive review of quality parameters preservatives and nanoencapsulation technologies of essential and edible oils |
| topic | meat preservation oxidation storage nanoparticles antioxidants essential oil |
| url | https://www.mdpi.com/2304-8158/14/2/147 |
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