Nanoemulsion application in meat product and its functionality: review

• Published in: Journal of animal science and technology Vol. 65; no. 2; pp. 275 - 292
• Main Authors: Ujilestari, Tri, Febrisiantosa, Andi, Sholikin, Mohammad Miftakhus, Wahyuningsih, Rina, Wahyono, Teguh
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society of Animal Sciences and Technology 01-03-2023; 한국축산학회
• Subjects: Essential oils; Meat product; Nanoemulsion; Natural preservative; Review; 축산학; Meat product; Natural preservative; Essential oils; Nanoemulsion
• ISSN: 2055-0391; 2672-0191; 2055-0391; 2093-6281
• DOI: 10.5187/jast.2022.e120

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm).