Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing

Abstract

Background Meat has a complex physical structure and chemical composition that is very prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of interest as potential raw materials for meat processing, primary as replacements for synthetic additives. Some examples are essential oils from aromatic plants that are usually unstable under common processing and storage conditions and exhibit strong smell and off flavour. Hence, stable delivery systems like encapsulation are required. Scope and approach Encapsulation, and particularly spray-drying, offers protection of active compounds, their controlled and targeted release in food products and ability to mask unacceptable odours in products. Key findings and conclusions Albeit current results are promising for microparticles and nanomaterials, more research is needed to evaluate the application of various natural ingredients in meat processing. Direction of future research should address functionality of systems, consumers’ health concerns and benefits, better sensory acceptance, reduced operating costs, scalability for industrial needs, and size of environmental footprints.