Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products

• Published in: Meat science 2021-06, Vol.176, p.108463-108463, Article 108463
• Main Authors: da Silva, Bruno Dutra, Bernardes, Patrícia Campos, Pinheiro, Patrícia Fontes, Fantuzzi, Elisabete, Roberto, Consuelo Domenici
• Format: Article
• Language: English
• Subjects: Animal protein; Antimicrobial activity; Essential oil; Foodborne pathogens; Natural compounds; Preservation
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2021.108463

The antimicrobial activity of essential oils (EO) is associated with the presence of secondary metabolites synthesized by plants. Its mechanism of action involves the interaction of its hydrophobic components with the lipids present in the cell membrane of microorganism, resulting in metabolic damages and cell death. Spoilage and pathogenic microorganisms are contaminants in meat and meat products with considerable impacts on food quality and safety. Research shows the potential of applying essential oils in the preservation of meat food systems as compounds of low toxicity, extracted from a natural source, and as an alternative to consumer demand for healthy foods with a more natural appeal. In addition, there is a great diversity of plants from which essential oils can be extracted, whose antimicrobial activity in vitro and in meat and meat products has been proven. •This article discusses the potential use of essential oil in meat and meat products.•The chemical composition of essential oils from various plants is reviewed.•Mechanisms of action of essential oils against pathogenic microorganisms are presented.•This review addresses the main usage limitations of essential oils in foods.•The application of essential oils in several meat products is provided in this article.