Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Accepted Manuscript Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Anderson S. Sant'Ana, Amin Mousavi Khaneghah, Mohsen Gavahian, Belén Gómez, Jose M. Lorenzo PII: DOI: Reference:

S0963-9969(18)30542-8 doi:10.1016/j.foodres.2018.07.014 FRIN 7754

To appear in:

Food Research International

Received date: Revised date: Accepted date:

26 April 2018 11 June 2018 5 July 2018

Please cite this article as: Mirian Pateiro, Francisco J. Barba, Rubén Domínguez, Anderson S. Sant'Ana, Amin Mousavi Khaneghah, Mohsen Gavahian, Belén Gómez, Jose M. Lorenzo , Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. Frin (2018), doi:10.1016/j.foodres.2018.07.014

This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

ACCEPTED MANUSCRIPT Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Mirian Pateiro1, Francisco J. Barba2, Rubén Domínguez1, Anderson S. Sant'Ana3, Amin Mousavi Khaneghah3, Mohsen Gavahian4, Belén

PT

Gómez1 and Jose M. Lorenzo1* 1

RI

Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain

SC

2

Nutrition and Food Science Area, Preventive Medicine and Public Health, Food

NU

Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València,

MA

Spain 3

Department of Food Science, Faculty of Food Engineering, University of

Brazil

PT E

D

Campinas, 80 Monteiro Lobato St., postal code 13083-862, Campinas, São Paulo,

4

Product and Process Research Center, Food Industry Research and

CE

Development Institute, No. 331 Shih-Pin Rd., Hsinchu, 30062, Taiwan, ROC

*Corresponding author:

AC

Email address: [email protected] Tel: +34 988548277

1

ACCEPTED MANUSCRIPT Abstract Oxidation reactions during manufacturing, distribution, and storage of meat and meat products result in undesirable physicochemical changes and aromas, which leading to detrimental effects on the product quality. This could be translated into the economic loss due to a reduction of the consumer acceptability. One of the most

PT

common practices to overcome this issue is the incorporation of synthetic antioxidants. However, the increasing health-consciousness of consumers and their preference for

RI

natural additives leads to the search of natural alternatives to synthetic antioxidants A

SC

number if essential oils have strong antioxidant properties and are explored as potential alternatives to chemical antioxidants in the meat industry. These compounds

NU

are classified as Generally Recognized as Safe (GRAS), and their application singled or combined with other essential oils, ingredients or preservation technologies have

MA

beneficial effects on meat products. Their activity depend on several parameters including their concentrations, their possible synergistic effects, and the extraction

D

method used to obtain them. Although steam distillation is the most common industrial

PT E

technique for essential oils extraction, novel technologies have been emerged to address the drawbacks of the traditional extraction method and obtain high quality essential oils. This paper provides an overview of the application of essential oils as

CE

potential substitutes for synthetic antioxidants in the meat industry, exploring their

AC

mechanism of action against oxidation reactions, and the effect of extraction methods on their effectiveness.

Keywords: Aromatic plants; bioactive compounds; natural antioxidants; lipid oxidation; synergistic effect; meat products; extraction methods

2

ACCEPTED MANUSCRIPT 1. Introduction Meat and meat products are susceptible to biochemical and microbial deterioration, especially during storage, due to their complex composition which consists of several types of saturated and unsaturated lipids, proteins, carbohydrates, vitamins, and pigments (Lombardi-Boccia, Lanzi, & Aguzzi, 2005, Lorenzo et al.,

PT

2014a). Oxidation reactions are among the main important issues associated with of meat quality deterioration (Lorenzo, Domínguez, & Carballo, 2017a), being decline in

RI

nutritional quality, discoloration, texture deterioration (Gómez, & Lorenzo, 2012), off-

SC

odors and off-flavors (Shahidi, 2002), and toxic compounds production are among the undesirable changes (Min, & Ahn, 2005).

NU

The oxidation of lipids, proteins, and pigments are common phenomena in meat and meat products under conventional storage conditions. In lipid oxidation, the

MA

formation of hydroperoxides promotes new degradation reactions, and generates undesirable volatile compounds, such as aldehydes, ketones, acids and alcohols

D

(Lorenzo et al., 2018a). In addition, physicochemical changes in protein and amino

PT E

acids during the oxidation process, decrease their bioavailability, digestibility, solubility, and proteolytic activity (Lund, Heinonen, Baron, & Estevez, 2011). The oxidation can also negatively affect the product appearance by oxidizing myoglobin to oxymyoglobin

CE

and metmyoglobin and producing brown pigments (Lorenzo et al., 2017b). The above-

AC

mentioned reactions decrease the product sensory and nutritional qualities and negatively affect consumer satisfaction (Chaijan, & Panpitat, 2017). In this context, several approaches were proposed, such as the combination of appropriate packaging techniques and incorporation of suitable antioxidant agents, to minimize quality losses in the meat and meat products (Fratianni et al., 2010; Lorenzo, Batlle, & Gómez, 2014b; Roohinejad et al., 2017). Although, it is believed that synthetic antioxidants, such as butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA) and tert-butylhydroquinone (TBHQ), are effective against oxidation reactions. However, their application in food product is not as popular as last decades due to raised

3

ACCEPTED MANUSCRIPT concerns about their adverse effects on human health (Hashemi et al., 2015). This, together with the traditional popularity of natural products consumption, encourage researchers to explore the applicability and efficiency of natural compounds, such as essential oils, as alternatives to harmful chemical antioxidants in food products (Gavahian, Chu, Khaneghah, Barba, & Misra, 2018; Jayasena, & Jo, 2014; Falowo,

PT

Fayemi, & Muchenje, 2014; Akbarirad et al., 2016; Hashemi et al., 2013). In this regard, the application of herbal extracts and essential oils is dramatically important as natural

RI

preservative strategies to protect and extend the shelf-life of raw and processed meat

SC

(Feranades et al., 2016a, 2016b, 2017, 2018).

Essential oils are isolated from several aromatic plants (Jayasena & Jo, 2014;

NU

Hashemi et al., 2017a). Their application is growing in the food, cosmetic and pharmaceutical industries due to their antioxidant and antibacterial activities (Hashemi

MA

et al., 2017b; Bakhtiary et al., 2018; Mahmoudzadeh et al., 2017) and their classification as Generally Recognize as Safe (GRAS), which allows their use in food

D

products as safer additives (FDA, 2017; Es et al., 2017).

PT E

Ginger, oregano, rosemary, sage, thyme, mint, and many other aromatic plants are the main sources of well-known essential oils. Several techniques, including the conventional and innovative methods, can be used for essential oil isolation from their

CE

resources. The traditional methods of essential oil distillation are steam and

AC

hydrodistillation while microwave-assisted hydrodistillation, or and supercritical fluid extractions, ohmic assisted hydro distillation are among the recently proposed methods of essential oil extraction (Stratakos, & Koidis, 2016; Hashemi et al., 2018; Gavahian et al., 2011; Gavahian, Farahnaky, Farhoosh, Javidnia & Shahidi, 2015; Gavahian, Farahnaky, Javidnia, & Majzoobi, 2012). Several parameters such as ecological condition, harvest time and extraction techniques can affect the essential oil composition (Gavahian & Farahnaky, 2018; Gavahian et al., 2012; Tavakolpour et al., 2016). Alcohols, aldehydes, phenylpropanoids, terpenes and ketones are the main bioactive compounds that have been found in essential oils and are related to their

4

ACCEPTED MANUSCRIPT antioxidant activity (Burt, 2004; Jayasena & Jo, 2014; Tavakolpour et al., 2016). Besides the antioxidant activities, the incorporated essential oils could provide antimicrobial properties against several bacteria, including Staphylococcus aureus, Enterococcus

faecalis,

Escherichia

coli,

Clostridium

perfringens,

Clostridium

sporogenes in several meat products (Mahmoudzadeh et al., 2017; Bakhtiary et al.,

PT

2018; Pilevar et al., 2017). The antimicrobial activity of the essential oils is correlated with the presence of several antimicrobial compounds such as thymol, p‐cymene,

RI

γ‐terpinene, and carvacrol.

SC

Therefore, highlighting the mechanism, effects, and potential applications of essential oils is an interesting topic for both researchers and food industries. Meat

NU

product manufacturers are among industries that suffer from the negative impacts of oxidation reactions. Although the structure and characteristics of several essential oils

MA

were recently comprehensively reviewed (van Beek, & Joulain, 2018), the potential applications of natural essential oils and the mechanisms of their effect in enhancing

D

product quality during storage need to be explored. The present article reviews the

PT E

existing information that confirms the feasibility of essential oils incorporation as a preservation strategy to delay and even inhibit the oxidation reactions in meat and meat products.

CE

2. Essential oils extraction methods

AC

The extraction method and the extraction conditions can affect the chemical composition of the essential oils (Burt, 2004; Tavakolpour et al., 2016). These effects need to be considered according to the application of essential oils (Li, Fabiano-Tixier, & Chemat, 2014). Therefore, selecting the appropriate method and optimization of the extraction technique are among important considerations in producing an essential oil with desirable characteristics. Therefore, novel extraction techniques of essential oils (Gavahian et al., 2015; Hashemi et al, 2018; Roselló-Soto et al., 2018) are recently proposed as alternatives to the tedious conventional methods (Hashemi et al., 2018; Asl et al., 2018) (Figure 1).

5

ACCEPTED MANUSCRIPT 2.1. Conventional extraction methods 2.1.1. Steam distillation In steam distillation process, water is boiled, and plant material is exposed to the resulting steam. The volatile aromatic compounds released by steam and transported into a tube where the resulted vapor cool down to produce a mixture of distilled water

PT

and essential oil. Afterwards, the essential oils are separated from aqueous phase due to the differences in their specific gravity. The most important considerations in the

RI

steam distillation process are steam temperature, pressure and extraction duration.

SC

Moreover, steam distillation is a time-intensive process that sometimes involves a redistillation of the essential oil (Stratakos, & Koidis, 2016). In addition, degradation of

NU

some volatile compounds as a result of long extraction times and relatively high temperatures are among the disadvantages of this conventional extraction method

MA

(Gavahian et al., 2013). 2.1.2. Hydrodistillation

D

Hydrodistillation is one of the oldest essential oils extraction techniques (Hashemi

PT E

et al., 2017b). It consists of extracting essential oils from the delicate parts of the plants through a solid-liquid extraction between plant material and hot water in a distillation container equipped with a Clevenger apparatus. The aromatic plant and water mixtures

CE

are boiled to obtain a vapor phase in the condenser section and collect the isolated

AC

essential oil in a receiver flask. This extraction method suffers from several disadvantages, such as long extraction times, which could promote hydrolysis of some heat sensitive components of the essential oils and produce undesirable compounds (Hashemi et al., 2017b; Hashemi et al., 2018; Asl et al., 2018). Moreover, process parameters of this technique, such as process temperature and time, are hard to control which may result in incomplete or prolonger extraction (Hashemi et al., 2018; Gavahian, Farahnaky, Shavezipur & Sastry, 2016; Gavahian, Farahnaky & Sastry, 2016). Therefore, researchers are seeking for alternatives to this tedious extraction technique.

6

ACCEPTED MANUSCRIPT 2.1.3. Solvent extraction Solvent extraction is usually used when plant materials are delicate or cannot be distilled by other techniques. The aim of solvent extraction is extracting the odoriferous lipophilic materials from the original plant by food grade solvents like methanol, ethanol or hexane (Toma et al., 2001). The selection of extraction solvents is a key

PT

consideration in this method, and the experts avoid solvents that can interfere with the extraction process or react with the extract. The extraction produces “absolutes” which

RI

can have aromatic and non-aromatic fractions. The extraction process in the solvent

SC

extraction method consists of several steps. Firstly, plant materials are washed with the extraction solvent (breaking the material or centrifuging in a rotating drum) and the

NU

solvent is filtered and subjected to vacuum distillation to eliminate solid plant materials. The resulting mixture contains the aromatic compounds and lipid-soluble compounds.

MA

Then, a second solvent (usually alcohol) is used to eliminate non-aromatic fractions. Finally, another vacuum distillation is performed to remove the second solvent and

D

obtain a pure mixture. It should be noted that in this case, the product is called “herbal

PT E

extract” which has a different composition from that of essential oil. Essential oils are thermolabile, and high temperatures during traditional extraction methods can alter their structures (hydrolyse, isomerization, oxidation) and

CE

inversely affect their antioxidant and antimicrobial characteristics. In order to address

AC

these issues, several alternative methods have been developed and proposed recently (Stratakos, & Koidis, 2016). In addition, the combination of these innovative extraction methods could improve the performance of the extraction process and increase the extraction yield (Chemat, Vian, & Cravotto, 2012a). 2.2. Innovative extraction techniques 2.2.1. Supercritical fluid extraction Supercritical fluid extraction employs the supercritical fluids, such as carbon dioxide, as an inert solvent to separate the volatile compounds from medicinal plants. The CO2 gas under low pressure and temperature reach a supercritical state,

7

ACCEPTED MANUSCRIPT becoming a liquid which can diffuse throughout plant material to extract aromatic compounds. The resulting extracts are believed to have a high quality, clean and pure, have a great similarity to the aroma of the original plant before extraction process (Koubaa et al., 2015). The temperatures used in the extraction (around 35 ºC) allow using for thermally and sensitive compounds, maintaining the quality of the final

PT

product (Sharif et al., 2014). Although Supercritical fluid extraction is expensive, it is very effective because of

RI

its low viscosity and high diffusivity. It should be noted the use of shorter extraction

SC

times (around 25 minutes) and the versatility of this method compared to conventional extraction ones, offers the possibility of selecting the characteristics of the resulting

NU

essential oil by modifying the extraction parameters such as temperature, pressure and extraction duration. Moreover, it was reported that this method can be considered as

MA

an environment-friendly extraction technique for the extraction of bioactive ingredients (Gupta et al., 2012)

D

2.2.2. Microwave-assisted extraction

PT E

Microwave-assisted extraction is simply a combination of microwave heating and a conventional extraction method such as solvent extraction and hydrodistillation (Chemat, Abert-Vian, & Fernandez, 2012b; Koubaa et al., 2016; Stratakos, & Koidis,

CE

2016). In order to approach to the principles of “green” extraction methods, a new

AC

methodology as solvent-free microwave-assisted extraction was also developed (Li, Fabiano-Tixier, Abert-Vian, & Chemat, 2013). In this innovative method, the plant material is extracted without any organic solvent or water. This technique is believed to be superior to traditional methods as it can reduce the extraction time and energy (Flamini et al., 2007; Cardoso-Ugarte, Juárez-Becerra, Sosa-Morales, & López-Malo, 2013). Moreover, some the obtained essential oils by this method is reported to be more valuable due to its greater content in aromatic compounds (Lucchesi, Smadja, Bradshaw, Louw, & Chemat, 2007). 2.2.4. Ultrasound-assisted extraction

8

ACCEPTED MANUSCRIPT Ultrasound-assisted extraction technique releases the essential oils from aromatic plants mainly through the cavitation phenomenon, which improves the penetration of the solvents in the plant material (Roselló-Soto et al., 2015; Hashemi, Khaneghah and Akbarirad, 2016). Cavitation involves the formation, expansion, and growth of small liquid-free zones or bubbles which collapse sharply producing

PT

mechanical forces as well as local high temperatures and pressure at ambient conditions, thus allowing the release and dissolution of intracellular materials such as

RI

essential oils (Stratakos, & Koidis, 2016; Li et al., 2014). Operating this technique at a

SC

reduced temperature can enhance the quality of the extract by minimizing thermal degradation of the essential oil components (Vilkhu, Mawson, Simons, & Bates, 2008).

NU

3. Characterization of essential oils

As previously mentioned, the extraction method can influence the composition of

MA

the extracted essential oils and consequently, their characteristics such as their antioxidant activity and antimicrobial activities, which are directly related to their

D

composition and especially their major components. Terpenoids and phenylpropanoids

PT E

are usually among the major components of common essential oils in the food industry (Bakkali et al., 2008; Amorati, Foti, & Valgimigli, 2013; Jayasena, & Jo, 2014; Gavahian, Hashemi, khanehghah & Mazaheri Tehrani, 2013). These compounds include phenolic

CE

compounds, considered as one of the main components of the essential oils

AC

(Mahmoudzadeh et al., 2017). According to the previous studies, some of the innovative extraction techniques, such as supercritical fluid extraction and ohmicassisted hydrodistillation, can yield an essential oil with higher antioxidant activity (Burt, 2004; Herzi, Bouajila, Camy, Romdhane, & Condoret, 2013). Among terpenes, the most commonly isolated compounds in essential oils are cymene, terpinene, limonene, sabinene, and pinene. Alcohols, esters, aldehydes, ketones, ethers, and phenols are also found together with terpenoids, highlighting geraniol, menthol, linalool, citronellol, carvone, thymol, carvacrol, geranyl acetate, eugenyl acetate, geranial, neral and 1,8-cineole (Jayasena, & Jo, 2014). Finally, the

9

ACCEPTED MANUSCRIPT group of aromatic compounds includes cinnamaldehyde, cinnamyl alcohol, chavicol, eugenol, estragole, methyl eugenols and methyl cinnamate (Bakkali et al., 2008; Hyldgaard et al., 2012). The antioxidant activity attributed to phenolic compounds is related to their greater reactivity against peroxyl radicals, thus facilitating their elimination by the formal

PT

transfer of the hydrogen atom (Foti, 2007). This fact is really interesting in the meat industry as it allows protecting meat and meat products against rancidity, thus

RI

increasing their shelf-life (Amorati, & Foti, 2012). Oregano, rosemary, thyme, sage, and

SC

clove, among others, are the most used essential oils. The main components of the aforementioned essential oils are shown in Figure 2. Oregano essential oil is extracted

NU

from the aerial parts of the Origanum vulgare. The antioxidant properties of oregano essential oils are attributed to the high concentration of phenolic compounds, mainly

MA

carvacrol and thymol, following by -cymene and γ-terpinene (Burt, 2004; OrtegaRamirez, Rodriguez-Garcia, Silva-Espinoza, & Ayala-Zavala, 2016; Hashemi and

D

Khaneghah, 2017).

PT E

On the other hand, thyme essential oil is obtained by steam distillation from leaves of the plant Thymus vulgaris. More than 60 bioactive compounds have been identified in this essential oil, being thymol the main responsible for its antioxidant

CE

activity. In lower percentage, although with antioxidant activity, carvacrol, -cymene, γ-

AC

terpinene, and linalool are also isolated (Zengin, & Baysal, 2015; Mandal, & DebMandal, 2016; Lorenzo et al., 2018b). Sage oil is extracted from flowers and leaves of the plant Salvia officinalis. The main compounds found in this essential oil are -thujone, camphor, and 1,8-cineole. thujone, borneol, and viridiflorol are also found (Raal, Orav, & Arak, 2007; Altindal, & Altindal, 2016). However, there are studies that ensure that its antioxidant activity could be attributed to some minor compounds like carnosic acid and carnosol. These

10

ACCEPTED MANUSCRIPT phenolic compounds are effective free radical scavengers (Estevez, Ramirez, Ventanas & Cava, 2007). Rosemary oil is steam distilled from flowers or leaves of Rosmarinus officinalis. It is characterized by a strong antioxidant power. Its composition consists of 1,8-cineole, α-pinene, limonene and camphor (Hernández, Sotomayor, Hernández, & Jordán,

PT

2016). Lower concentrations are found of camphene, borneol, bornyl acetate and αterpineol (Bozin, Mimica-Dukic, Simin, & Anackov, 2007). Its use is very widespread;

RI

even it has been evaluated by the Food Safety Authority (EFSA) for its use as a natural

SC

food preservative (EFSA, 2008), is included in the list of EFSA with the number EFSAQ-2003-140.

NU

Clove essential oils are extracted by steam distillation from bud, leaves, and stems of Syzygium aromaticum. It has a powerful antioxidant property related to

MA

eugenol which it is the main chemical component (Jirovetz et al., 2006). Moreover, eugenol acetate and -caryophyllene (Guan, Li, Yan, Tang, & Quan, 2007), or benzyl

D

salicylate and propylene glycol (Zengin, & Baysal, 2015) are also commonly found in

PT E

clove oils.

Another essential oil to be considered as a natural antioxidant is ginger essential oil. It results from the extraction of the fresh or dried rhizomes of the plant Zingiber

CE

officinale. The composition of the essential oil differs according to the extraction

AC

method. For instance, when the essential oil is obtained by steam distillation some compounds as α-pinene, cineole, borneol, geraniol, geranial, and neral are found (Jakribettu et al., 2016). The last one appears in less abundance in dried varieties. On the contrary, when the extraction is carried out using hydrodistillation, the main compounds found are geranial, -curcumene, camphene and eucalyptol (Mesomo et al., 2013). Balm oil, extracted from the leaves of Melissa officinalis species, is another essential oil with great antioxidant potential, having carvacrol among the main

11

ACCEPTED MANUSCRIPT compounds that are part of its composition (Fratianni et al., 2010). In addition, (-)citronellal, iso-menthone, citronellol, and geraniol are also isolated. Basil essential oil was extracted from the leaf of Ocimum basilicum. The primary compounds isolated in this essential oil are chavicol, 1,8 cineol, trans-α-bergamotene and linalool (Sharafati-Chaleshtori, Rokni, Rafieian-Kopaei, Drees, & Salehi, 2015).

PT

4. Essential oils´ mechanism of action Essential oils, as natural antioxidants, have several mechanisms of action to slow

RI

down the oxidation reactions. Prevention of chain initiation and continued hydrogen

SC

abstraction, free radical scavengers and terminators, quenchers of singlet oxygen formation and binding of transition metal ion catalysts are between their modes of

NU

actions (Tongnuanchan, & Bejakul, 2014). However, the chemical composition of the essential oils determines their characteristics and therefore their mode of action.

MA

However, due to a great variety of compounds, their antioxidant activity cannot be only attributed to a single mechanism of action (Burt, 2004). However, to facilitate exploring

D

the antioxidant effects of essential oils, some researchers linked the antioxidant activity

PT E

of the main components to the total activity of the essential oil (Wei, & Shibamoto, 2010). Phenolic compounds are among the predominant components of several essential oils and can constitute up to 85% of the total composition of some essential

CE

oils. Carvacrol, eugenol, and thymol are among the most well-known phenolic

AC

compounds (Bakkali et al., 2008). These compounds can be defined as primary antioxidants or chain-breaking antioxidants, and effective free radical scavengers (Burton et al., 1985; Wasowicz et al., 2004; Hyldgaard et al., 2012). Their activity as antioxidants occurs in three phases: initiation, propagation and termination (Figure 3). Their hydroxyl groups (-OH) are usually the site of hydrogen donation, inactivating the free radicals (lipid peroxyl and lipid alkoxyl radicals) generated from the oxidation of unsaturated fatty acids. This redox properties are due to their ability of donating an electron to the free radical, what makes them effective antioxidants, preventing other compounds from oxidizing (Decker, Livisay, & Zhou, 2000; Yanishlieva-Maslarova,

12

ACCEPTED MANUSCRIPT 2001; Nguyen, Kryachko, & Vanquickenborne, 2003). These reactions lead to the formation of new radicals which are unable of extracting hydrogen atoms from unsaturated lipids (Coma, & Kerry, 2012). These resulting radicals can react with similar radicals or lipid radicals resulting in non-radical species, inactivating peroxyl radicals (ROO•) and reactions of termination (Jayasena, & Jo, 2014). In this regard,

PT

phenolic compounds can be used to prevent lipid oxidation, acting as inhibitors of oxidation initiating reactions, and prevent lipid deterioration of meat and meat products.

RI

Protein can also be affected by oxidative reactions, since lipid-derived reactive

SC

oxygen species, such as peroxyl radicals are also potential initiators of protein carbonylation (Estévez, 2011). These free radical chain reactions occur in three steps,

NU

similar to those in lipid oxidation (Gardner, 1978). The compounds that results from these reactions affect the water-holding capacity, texture, flavor and nutritional value of

MA

meat and meat products, and therefore the quality of the product. Phenolic compounds can inhibit these oxidation reactions by retarding lipid oxidation, binding to the proteins

D

and forming complexes with them (Siebert, Troukhanova, & Lynn, 1996).

PT E

5. Use of essential oils as antioxidants in meat and meat products Essential oils have been identified as beneficial alternatives to synthetic antioxidants in meat and meat products. The can be used alone or be combined with

CE

other essential oils, food additives or preservation techniques, to improve the shelf life

2014).

AC

of meat and meat products (Lucera, Costa, Conte, & del Nobile, 2012; Jayasena, & Jo

Meat and meat products are susceptible to oxidation reactions due to their composition which was discussed in Section 1. These reactions lead to deterioration processes and the production of undesirable compounds and flavors during the storage of these products. As a result, consumers may refuse to consume an oxidized product due to unpleasant sensory attributes and health concerns. In this sense, the use of essential oils could avoid these reactions of lipid oxidation.

13

ACCEPTED MANUSCRIPT The compositions of essential oils, rich in phenolic compounds, give them a protective character against prooxidant compounds, which are naturally present in meat and meat products, such as free iron (Fasseas, Mountzouris, Tarantilis, Polissiou, & Zervas, 2007). However, before the application of essential oils as antioxidants in meat and meat products is necessary to know their properties, their specific mode of

PT

action and their effect on meat matrix components (Hyldgaard et al., 2012) which was discussed in Section 3 and 4. Thus, some essential oils may have a pro-oxidant effect

RI

when they are used in meat at higher concentrations, what could lead to the oxidation

SC

of the aforementioned phenolic compounds to phenoxyl radicals, producing new reactions of degradation (Chivandi, Dangarembizi, Nyakudya, & Erlwanger, 2016).

NU

5.1. Consideration for using essential oils in meat products One of the important considerations for incorporating the natural essential oils

MA

into the meat and meat product is the legal dose that can be used. Several countries have allowance limit or the list of permitted essential oils for each food product. For

D

example, the Regulation 1129/2011 sets the maximum amounts allowed for this

PT E

compound in meat and meat products based on its fat content. These amounts ranged between 100 and 150 mg/kg whether the product is going to be thermally treated or not (OJEU, 2011). However, the regulations regarding incorporation of essential oils in

CE

foodstuff vary, depending on the region. In addition, several essential oils are listed in

AC

the GRAS list by FDA and can be used in the meat product in the United States. Another important aspect to consider is the possibility of the synergistic or antagonistic behavior of essential oils. These effects differ according to the composition of essential oils and product specifications (Amorati et al., 2013; Burt, 2004) Moreover, the effect of incorporation of essential oils in a product formulation on the sensory quality and consumer acceptance should be taken into account. According to a previous study, the addition of essential oils into the food materials in order to enhance the oxidation stability, especially in high concentration, may change the sensory characteristic of the

14

ACCEPTED MANUSCRIPT product (Gavahian, Hashemi, Khaneghah & Mazaheri Tehrani, 2013; Gavahian, Chu, Khaneghah, Barba, & Misra, 2018). 5.2. Singled effect of essential oils in meat and meat products In the literature, there are few studies investigating the application of essential oils as an antioxidant in meat products, although the number of works published over

PT

the last years is increasing. Table 1 summarizes the main studies carried out on the application of essential oils as natural antioxidants in meat and meat products.

RI

For instance, the effectiveness of oregano essential oil as a natural antioxidant

SC

was tested in different research. Fasseas et al. (2007) evaluated this essential oil in raw and cooked porcine and bovine ground meat samples. Samples were treated with

NU

a concentration of 3% w/w of essential oil to assess the effect of the aforementioned essential oil during 12 days storage under refrigerated conditions. The results revealed

MA

a significant reduction of the oxidation reactions in the samples treated with oregano, showing lower TBARS values. Moreover, the strongest antioxidant activity of the new

D

products could be attributed to the presence of carvacrol and thymol in the composition

PT E

of this essential oil (Lagouri, & Boskou, 1995). In addition, the activity of sage essential oils was also evaluated by other researchers (Estévez et al., 2007). The results were similar to those found for oregano, but the antioxidant power was lower. However, the

CE

studied essential oil has a higher antioxidant value than the synthetic BHT (Estévez et

AC

al., 2007). Carnosic acid and carnosol are among the effective phenolic compounds with free radical scavengers and are probably responsible for the antioxidant activity of this essential oil along with other minor components. The properties of sage were also evaluated in other meat products. The effect of the dose used (0.05, 0.075 and 0.1 µL/g) on the protective effect against lipid oxidation was tested in fresh pork sausages (Šojić et al., 2018), to evaluate the effectiveness of sage essential oil in on lipid oxidation and sensorial degradation in this kind of products. In another study, Estévez et al. (2007) studied the effect of sage and rosemary essential oils on of lipid oxidation markers in porcine liver pâté under refrigerated

15

ACCEPTED MANUSCRIPT storage 90 days at 4 ºC. The authors incorporated 0.1% of the essential oils into the porcine liver pâté and compared the resulted data with that of the synthetic antioxidant BHT (Estévez et al., 2007). This study revealed the protective effect of sage and rosemary essential oils against oxidation process, considering TBARS values, lipidderived volatiles, and degradation of PUFA porcine liver pâté. The authors concluded

PT

that these essential oils could be considered as useful alternatives to synthetic antioxidants such as BHT. It was reported that rosmarinic acid, carnosic acids, and

RI

carnosol are among the phenolic compounds of which rosemary essential oils (Ribeiro-

SC

Santos et al., 2015) which can be among the effective components in oxidation prevention of the above-mentioned study.

NU

Promising results were also obtained for rosemary and marjoram essential oils added into pork sausages (Sebranek, Sewalt, Robbins, & Houser, 2005). The essential

MA

oils were tested at different doses (500-3000 ppm) in fresh, refrigerated, and frozen raw and pre-cooked sausages. The protective effect of these essential oils against

D

oxidation, preventing increases in TBARS values and loss of red color, was found.

PT E

Indeed, the results obtained from essential oil containing samples were similar or better than those obtained from BHA/BHT containing samples. On the contrary, antioxidants could also show a prooxidant effect when high

CE

concentrations are used. This opposite effect could be because their activity is highly

AC

dependent on concentration. In this regard, Estévez & Cava (2006) reported that the oxidative stability of the product depends on the natural antioxidants concentration and the meat matrix components. According to these authors, levels of 150 ppm of rosemary essential oil were enough to inhibit lipid and protein oxidation, while higher concentrations (300 and 600 ppm) might even promote oxidation reactions according to the different type of fatty acids or the concentration of tocopherols present in the product. The effect of the addition of rosemary and marjoram essential oils into frozen beef patties and subsequent storage 3 months at -18 ºC was evaluated by Mohamed,

16

ACCEPTED MANUSCRIPT and Mansour (2012). Essential oils of these aromatic plants were added in doses of 200 mg/kg and were shown to be effective against lipid oxidation. Moreover, the results of the sensory attributes also reflected a positive effect of essential oils incorporation and the product has a higher popularity among food panelist. Thyme essential oil also has a great potential to be used in meat products due to

PT

its powerful antioxidant properties. Its effectiveness was tested in fresh chicken breast meat together with balm during 3 weeks storage at 4 ºC (Fratianni et al., 2010). The

RI

obtained results showed that 0.5% of thyme essential oil is enough to reduce radical

SC

formation, decrease the lipid peroxidation, avoid the deterioration of sarcoplasmic proteins, and decrease deterioration reactions and extend the shelf-life of the product.

NU

The authors attributed this protective activity to the presence of carvacrol in the composition of this essential oils. Besides, the use of lower doses of thyme essential oil

MA

in dry fermented poultry meat sausage (0.25%) and fresh chicken sausage (0.125%) also confirmed the decrease of lipid oxidation without affected proteolysis and sensory

D

properties of sausages (El Adab, & Hassouna, 2016; Sharma et al., 2017). Similar

PT E

results were found in the aforementioned products for oregano and clove essential oils when they were evaluated at higher concentrations (0.25%). Likewise, Zengin, and Baysal (2015) proposed the incorporation of thyme essential

CE

oils into minced beef to enhance its oxidative stability. Two doses (2 and 4 minimum

AC

inhibitory concentrations-MIC) were used to know its effect against lipid oxidation during 9 days storage at 4 ºC. Lipid oxidation of the product was evaluated by TBARS assay and the results showed that thyme essential oil retarded the lipid and color oxidation in minced beef during storage. Moreover, this technique did not affect the sensory quality of the product. In a similar study, the antioxidant activity of clove essential oil and the feasibility of its incorporation in meat products were evaluated. It was concluded that both thyme and clove essential oils are strong antioxidants. According to the paper, clove showed higher antioxidant activity than thyme, since the lowest dose (2 MIC) presented higher antioxidant power than the highest dose of

17

ACCEPTED MANUSCRIPT thyme essential oils (4 MIC). The strongest antioxidant activity of these essential oils could be due to the presence of powerful antioxidant compounds such as thymol and eugenol in their composition (Bozin et al., 2006; Teixeira et al., 2013). Therefore, both thyme and clove essential oils could be considered as potential alternatives to artificial antioxidants.

PT

The essential oil of basil (Ocimum basilicum) was also used as a natural food preservative in a meat product (Sharafati-Chaleshtori et al., 2015). The effect of

RI

different concentrations of basil essential oil (0.062, 0.125, and 0.25%) on the oxidative

SC

stability of beef burger was evaluated during twelve days storage at 4 ºC. The results showed that this essential oil decreased lipid oxidation of this meat product and its

NU

effectiveness was not dependent upon the essential oil concentration. Dzudie, Kouebou, Essia-Ngang, & Mbofung (2004) evaluated the incorporation of

MA

ginger (Zingiber officinale) and basilica (Ocimum gratissimum) essential oils in beef patties. They reported that essential oil containing samples have lower TBARS values

D

compared to control samples. The authors concluded that ginger and basilica essential

PT E

oils can enhance the oxidative stability of the beef patties and are among the potential alternatives to the chemical antioxidants for this product. 5.3. Synergistic effect of essential oils in meat and meat products

CE

In some studies, several essential oils have been combined together to enhance

AC

the antioxidant activity and improve the shelf-life of the meat and meat products due to the synergistic effect. With this effect, the more antioxidant activity can obtain when two or more essential oils are used together than with the sum of the individual essential oil (Burt, 2004; Hyldgaard et al., 2012). The synergistic interactions allow to increase their antioxidant efficacy at a concentration low enough to avoid adverse effects and thus facilitate their use as food preservation system (Bag, & Chattopadhyay, 2015). The evaluation of the synergistic antioxidant activity between essential oils is carried out by an isobologram analysis, which based on the median effect principle (IC50). The values obtained for this antioxidant Combination Index (CI) give an idea of the type antioxidant

18

ACCEPTED MANUSCRIPT interaction. In this way, values of CI < 1 confirm a synergistic effect, while value equal to or greater than 1 reflect a zero interaction or additive effect and antagonism effect, respectively (Rodea-Palomares et al., 2010). Synergistic antioxidant activity of essential oils of Lamiacea family and coriander/cumin essential oils was evaluated through the calculation of CI in previous studies (Bag, & Chattopadhyay, 2015; Bounimi,

PT

& Chebli, 2017). Synergistic interactions are depend on the types of different compounds in the

RI

combination and also on their relative proportions. The application of some

SC

combinations of essential oils in meat and meat products can even decrease the dependence of the use of synthetic antioxidants (Sonam, & Guleria, 2017). Kumar,

NU

Mendiratta, Agrawal, Sharma, & Singh (2018) evaluated three blends of essential oils on the quality and shelf-life of mutton nuggets during one-month storage at 4 ºC. Clove

MA

essential oil included all the treatments, while thyme essential oil was included in two the mixtures. As expected, the combined effect of essential oils extended the shelf-life

D

of mutton nuggets as compared to the addition of only one essential oil. In addition,

PT E

incorporation of essential oil mixtures enhanced the sensory attributes of the product (Table 1).

Another natural antioxidant oil which was incorporated in meat products is winter

CE

savory (Satureja montana L.) essential oil. Its activity at concentrations of 8, 16 and 31

AC

µL/g were evaluated in mortadella-type sausages during the 30 days storage at 25 ºC of (de Oliveira et al., 2012). The obtained results showed that the lowest studied dose (i.e. 8 µL/g) was enough to prevent lipid oxidation, color deterioration, and sensorial degradation of the mortadella-type sausages during one-month storage. Likewise, the synergistic effect was also reported when an essential oil is along with food additives or a preservation technique. In this regard, de Oliveira et al. (2012) observed a synergistic effect by combining winter savory essential oil and sodium nitrite. The results offer the possibility of using the combination of essential oils and food additives to reducing the levels of nitrites in meat products. According to the

19

ACCEPTED MANUSCRIPT authors, the use of essential oils can improve the quality of meat products and extend their shelf life (Jayasena, & Jo, 2014). As regards the combination of essential oils with functional ingredients, the results obtained with the combinations of orange dietary fibre and oregano, rosemary and thyme essential oils in mortadella and bologna sausages

PT

suggested the technological feasibility of use these combinations as alternative in fine paste meat products, since improved acceptance and prolonged the shelf

RI

life due to better oxidative stability (Viuda-Martos, Ruiz-Navajas, Fernández-

SC

López, & Pérez-Álvarez, 2010a,b). In the same way, combined treatment with lactic acid and clove oil to prolong the shelf life of buffalo meat during retail

NU

display showed a significant reduction of TBARS values without affecting sensory qualities of the product (Naveena, Muthukumar, Sen, Babji, & Murthy,

MA

2006).On the other hand, the combined synergistic effect can also be observed when essential oils are used together with modified atmosphere packaging

D

(MAP). For instance, Chouliara, Karatapanis, Savvaidis, & Kontominas (2007)

PT E

evaluated the effect of two doses of oregano essential oil (0.1% and 1% w/w) and two modified atmosphere packaging-MAP (30% CO2/70% N2 and 70% CO2/30% N2) on the oxidative stability of fresh chicken breast during refrigerated storage

CE

for 25 days at 4 ºC. The authors reported that the combination of MAP and

AC

oregano essential oil at low doses allowed extending the shelf-life of the chicken breast. On the other hand, higher doses of essential oil deteriorate the sensory attribute of the meat by producing undesirable flavors, and consequently, reduced the product acceptability. Similar results were obtained by Karabagias, Badeka, & Kontominas (2011) when they evaluated the synergistic effect of thyme and oregano essential oils on lamb meat. Therefore, it is important to determine the optimum concentration of essential oil and consider its effect on consumer satisfaction. Although it is known that MAP is an effective method to extend the shelf life of meat and meat products, its combination with essential

20

ACCEPTED MANUSCRIPT oils has been showed to improve its effectiveness. The combination of EDTA, oregano oil (0.3% v/wt), and MAP (30% CO2/70% N2) support the hypothesis that the shelf life of chicken liver meat may substantially be extended by almost 3 times the usual product's shelf life (Hasapidou, & Sawaidis, 2011).6. Conclusions and future perspectives of essential oils application as antioxidants in the meat

PT

industry This review confirms the use of essential oils as substitutes of synthetic

RI

antioxidants to prevent reactions of oxidation and extend the shelf-life of meat and

SC

meat products. Essential oils are an important source of bioactive compounds which make them a potential antioxidant in the meat industry. Incorporation of these natural

NU

compounds into the product formulation can enhance the product quality and help the meat industry to meet health- conscious consumer, as this can postpone the formation

MA

of harmful oxidation product and also because is generally believed that consumption of essential oils can boost the health status of the consumers. According to the

D

published reports on this topic, the use of essential oils can be safer the synthetic ones

PT E

(from the health and food nutrition viewpoints), and more effective in postponing the oxidation process in meat products (in some cases). Their combined effect with other essential oils, food additives, and preservation techniques is another important aspect

CE

to be taken into account for the product and process development in the future

AC

development. In addition, the synergistic effect makes it feasible to prevent oxidation process with a lower concentration of essential oils which minimizes the sensory changes in the product. Some researchers have shown the effectiveness of essential oils in extending the shelf life and oxidative stability of meat products due to their protection against oxidation reactions. However, a more in-depth study is necessary to understand the issues that might be associated with the incorporation of these aromatic compounds into the meat product. For instance, essential oils can lead to allergic reactions (Bleasel, Tate, & Rademaker, 2002) or negatively alter the organoleptic properties of the product

21

ACCEPTED MANUSCRIPT due to their strong aromas which may affect the product acceptability (Hyldgaard et al., 2012; Chivandi et al., 2016). Moreover, the possible interaction between essential oil components and meat constituents, such as fats, carbohydrates, proteins, and salts should be taken into account. These reactions may reduce the antioxidant activity of these natural materials (Burt, 2004; Chivandi et al., 2016). The synergistic effect of the

PT

combination of different essential oils could address some of the above- mentioned disadvantages, since it allows the use of lower concentrations of essential oils

RI

combined with other compounds or postharvest technologies, thus enhancing their

SC

antioxidant effect (Chivandi et al., 2016). Another important aspect to consider is the development of new technologies and the way that they could be beneficial in essential

NU

oil application in food industry. The advanced extraction techniques (ohmic-assisted hydrodistillation and supercritical fluid extraction) can be applied in an optimum

MA

conditions to enhance the antioxidant activity of essential oils and reducing the required concentration of the essential oil in the meat products. Consequently, the product cost

D

would be reduced and avoided the above-mentioned drawbacks of high concentration

PT E

of essential oils in meat products. The encapsulation of essential oils, the use of nanoemulsions, or the incorporation into films or edible coatings could be used in the future studies to improve the activity of the essential oils in meat and meat products

CE

(Sanchez-Gonzalez, Vargas, Gonzalez-Martinez, Chiralt, & Chafer, 2011). Further

AC

studies can assess the feasibility of commercial production of essential oil containing meat products with extended shelf life. Acknowledgements José M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). Amin Mousavi Khaneghah likes to thank the support of CNPq-TWAS Postgraduate Fellowship (Grant #3240274290). Mohsen Gavahian wants to thank the support of Ministry of Economic Affairs, project no. 107-EC-17-A-22-0332, Taiwan, Republic of China. A. S. Sant'Ana is thankful to /Conselho Nacional de Desenvolvimento Cientifico e Tecnológico/ (CNPq) (Grant # 302763/2014-7,

22

ACCEPTED MANUSCRIPT 305804/2017-0) and Coordenação de Aperfeiçoamento de Pessoal de Nível Superior/ (CAPES) (Grant #33003017027P1). References Akbarirad, H., Ardabili, A. G., Kazemeini, S. M., & Khaneghah, A. M. (2016). An overview on some of important sources of natural antioxidants. International Food

PT

Research Journal, 23(3). Allaf, T., Tomao, V., Ruiz, K., & Chemat, F. (2013a). Instant controlled pressure

RI

drop technology and ultrasound assisted extraction for sequential extraction of

SC

essential oil and antioxidants. Ultrasonics Sonochemistry, 20, 1239-1246. Allaf, T., Tomao, V., Besombes, C., & Chemat, F. (2013b). Thermal and

NU

mechanical intensification of essential oil extraction from orange peel via instant autovaporization. Chemical Engineering and Processing, 72, 24-30.

MA

Altindal, D., & Altindal, N. (2016). Sage (Salvia officinalis L.) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety (pp. 715-721). Elsevier,

D

London.

PT E

Amorati, R., & Foti, M. C. (2012). Oxidative stability and antioxidant properties of essential oils. In L. Valgimigli (Ed.), Essential Oils as Natural Food Additives (pp. 75−95). Nova Science Publishers, New York.

CE

Amorati, R., Foti, M. C., & Valgimigli, L. (2013). Antioxidant activity of essential

AC

oils. Journal of Agricultural and Food Chemistry, 61, 10835-10847. Asl, R. M. Z., Niakousari, M., Gahruie, H. H., Saharkhiz, M. J., & Khaneghah, A. M. (2018). Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics.

Food Research

International, 107, 462-469. Bag, A., & Chattopadhyay, R. R. (2015). Evaluation of synergistic antibacterial and antioxidant efficacy of essential oils of spices and herbs in combination. PloS one, 10(7), e0131321.Bakhtiary, F., Sayevand, H.R., Khaneghah, A.M., Haslberger, A.G.

23

ACCEPTED MANUSCRIPT and Hosseini, H., 2018. Antibacterial efficacy of essential oils and sodium nitrite in vacuum processed beef fillet. Applied Food Biotechnology, 5(1), 1-10. Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils e a review. Food and Chemical Toxicology, 46, 446-475. Berka-Zougali, B., Hassani, A., Besombes, C., & Allaf, K. (2010). Extraction of

technology. Journal of Chromatography A, 1217, 6134-6142.

PT

essential oils from Algerian myrtle leaves using instant controlled pressure drop

RI

Bleasel, N., Tate, B., & Rademaker, M. (2002). Allergic contact dermatitis

SC

following exposure to essential oils. Australasian Journal of Dermatology, 43(3), 211213.

NU

Bounimi, S., & Chebli, B. (2017). Synergistic antioxidant activity of three essential oils of Lamiacea family from Morocco. Applied Journal of Environmental Engineering

MA

Science, 3(2), 195-200.

Bozin, B., Mimica-Dukic, N., Simin, N., & Anackov, G. (2006). Characterization of

D

the volatile composition of essential oils of some Lamiaceae spices and the

PT E

antimicrobial and antioxidant activities of the entire oils. Journal of Agricultural and Food Chemistry, 54, 1822-1828.

Burt, S. (2004). Essential oils: their antibacterial properties and potential

CE

applications in foods-a review. International Journal of Food Microbiology, 94, 223-253.

AC

Cardoso-Ugarte, G. A., Juárez-Becerra, G. P., Sosa-Morales, M. E., & LópezMalo, A. (2013). Microwave-assisted extraction of essential oils from herbs. Journal of Microwave Power and Electromagnetic Energy, 47(1), 63-72. Chaijan, M., & Panpipat, W. (2017). Mechanism of oxidation in foods of animal origin. In R. Banerjee, A. K. Verma, & M. W. Siddiqui (Eds.), Natural antioxidants. Applications in foods of animal origin (pp. 1-37). CRC Press, London. Chemat, F., Vian, M. A., & Cravotto, G. (2012a). Green extraction of natural products: concept and principles. International Journal of Molecular Sciences, 13(7), 8615-8627.

24

ACCEPTED MANUSCRIPT Chemat, F., Abert-Vian, M., & Fernandez, X. (2012b). Microwave-assisted extraction of essential oils and aromas. In Microwave-assisted extraction for bioactive compounds (pp. 53-68). Springer US. Chivandi, E., Dangarembizi, R., Nyakudya, T. T., & Erlwanger, K. H. (2016). Use of essential oils as preservative of meat. In V. R. Preedy (Ed.), Essential oils in food

PT

preservation, flavor and safety (pp. 85-91). Elsevier, London. Chouliara, E., Karatapanis, A., Savvaidis, I. N., & Kontominas, M. G. (2007).

RI

Combined effect of oregano essential oil and modified atmosphere packaging on shelf-

SC

life extension of fresh chicken breast meat, stored at 4 ºC. Food Microbiology, 24, 607617.

NU

Coma, V., & Kerry, J.P. (2012). Antimicrobial and antioxidant active packaging for meat and poultry. In J. P. Kerry (Ed.), Advances in Meat, Poultry and Seafood

MA

Packaging (pp. 477-503). Elsevier: Oxford, U.K.

Decker, E. A., Livisay, S. A., & Zhou, S. (2000). Mechanisms of endogenous

D

skeletal muscle antioxidants: Chemical and physical aspects. In E. Decker, C.

PT E

Faustman, C. J. Lopez-Bote (Eds.), Antioxidants in Muscle Foods: Nutritional Strategies to Improve Quality (pp. 25–60). John Wiley & Sons, New York. de Oliveira, T. L. C., de Carvalho, S. M., de Araújo Soares, R., Andrade, M. A.,

CE

das Graças Cardoso, M., Ramos, E. M., & Piccoli, R. H. (2012). Antioxidant effects of

AC

Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT-Food Science and Technology, 45(2), 204-212.

Dzudie, T., Kouebou, C. P., Essia-Ngang, J. J., & Mbofung, C. M. F. (2004). Lipid sources and essential oils effects on quality and stability of beef patties. Journal of Food Engineering, 65(1), 67-72. EFSA (2008). Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission on the use of rosemary extracts as a food additive. The EFSA Journal, 721, 1-29.

25

ACCEPTED MANUSCRIPT El Adab, S., & Hassouna, M. (2016). Proteolysis, lipolysis and sensory characteristics of a Tunisian dry fermented poultry meat sausage with oregano and thyme essential oils. Journal of Food Safety, 36(1), 19-32.Es, I., Khaneghah, A. M., & Akbariirad, H. (2017). Global regulation of essential oils. Essential Oils in Food Processing: Chemistry, Safety and Applications, 327-338.

PT

Estevez, M., & Cava, R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: contradictory effects in different types of

RI

frankfurters. Meat Science, 72, 348-355.

SC

Estevez, M., Ramirez, R., Ventanas, S., & Cava, R. (2007). Sage and rosemary essential oils versus BHT for the inhibition of lipid oxidative reactions in liver pate.

NU

LWT- Food Science and Technology, 40, 58–65.

Estévez, M. (2011). Protein carbonyls in meat systems: A review. Meat

MA

Science, 89(3), 259-279.

Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014). Natural antioxidants against

D

lipid-protein oxidative deterioration in meat and meat products: A review. Food

PT E

Research International, 64, 171-181.

Fasseas, M. K., Mountzouris, K. C., Tarantilis, P. A., Polissiou, M., & Zervas, G. (2007). Antioxidant activity in meat treated with oregano and sage essential oils. Food

CE

Chemistry, 106, 1188-1194.

AC

FDA (2017). Essential oils, oleoresins (solvent-free), and natural extractives (including distillates). In Substances generally recognized as safe. Foods and drugs administration. Department of Health and Human Services. FDA, 21(6), 21CFR582.20. Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Lima, C.G., Pugine, S.M.P., Munekata, P.E.S., Lorenzo, J.M., & de Melo, M.P. (2016a). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53, 451-460.

26

ACCEPTED MANUSCRIPT Fernandes, R.P.P., Trindade, M.A., Lorenzo, J.M., Munekata, P.E.S., & de Melo, M.P. (2016b). Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control, 63, 65-75. Fernandes, R.P.P., Trindade, M.A., Tonin, F.G., Pugine, S.M.P., Lima, C.G., Lorenzo, J.M., & de Melo, M.P. (2017). Evaluation of oxidative stability of lamb burger

PT

with Origanum vulgare extract. Food Chemistry, 233, 101-109. Fernandes, R.P.P., Trindade, M.A., Lorenzo, J.M., & de Melo, M.P. (2018).

RI

Assessment of the stability of sheep sausages with the addition of different

SC

concentrations of Origanum vulgare extract during storage. Meat Science, 137, 244257.

NU

Flamini, G., Tebano, M., Cioni, P. L., Ceccarini, L., Ricci, A. S., & Longo, I. (2007). Comparison between the conventional method of extraction of essential oil of Laurus

MA

nobilis L. and a novel method which uses microwaves applied in situ, without resorting to an oven. Journal of Chromatogry A, 1143, 36-40.

D

Fratianni, F., de Martino, L., Melone, A., de Feo, V., Coppola, R., & Nazzaro, F.

PT E

(2010). Preservation of chicken breast meat treated with thyme and balm essential oils. Journal of Food Science, 75(8), M528-M535. Foti, M. (2007). Antioxidant properties of phenols. Journal of Pharmacy and

CE

Pharmacology, 59, 1673-1685.

AC

Gardner, H. W. (1979). Lipid hydroperoxide reactivity with proteins and amino acids: a review. Journal of Agricultural and Food Chemistry, 27(2), 220-229. Gavahian, M., Hashemi, S. M. B., Khaneghah, A. M., & Mazaheri Tehrani, M. (2013). Ohmically extracted Zenyan essential oils as natural antioxidant in mayonnaise. International Food Research Journal, 20, 3189-3195. Gavahian, M., Farahnaky, A., Majzoobi, M., Javidnia, K., Saharkhiz, M. J., & Mesbahi, G. (2011). Ohmic‐assisted hydrodistillation of essential oils from Zataria multiflora Boiss (Shirazi thyme). International Journal of Food Science & Technology, 46(12), 2619-2627.

27

ACCEPTED MANUSCRIPT Gavahian, M., Farahnaky, A., Farhoosh, R., Javidnia, K., & Shahidi, F. (2015). Extraction of essential oils from Mentha piperita using advanced techniques: Microwave versus ohmic assisted hydrodistillation. Food and Bioproducts Processing, 94, 50-58. Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., Golmakani, M. T., &

PT

Farahnaky, A. (2017). Effects of electrolyte concentration and ultrasound pretreatment on ohmic-assisted hydrodistillation of essential oils from Mentha piperita L.

RI

International Journal of Food Engineering, 13(10), 10-12.

SC

Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., & Farahnaky, A. (2015). Effect of applied voltage and frequency on extraction parameters and extracted

NU

essential oils from Mentha piperita by ohmic assisted hydrodistillation. Innovative Food Science & Emerging Technologies, 29, 161-169.

MA

Gavahian, M., Farahnaky, A., Javidnia, K., & Majzoobi, M. (2012). Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of

PT E

Technologies, 14, 85-91.

D

essential oils from Thymus vulgaris L. Innovative Food Science & Emerging

Gavahian, M., Farahnaky, A., Shavezipur, M., & Sastry, S. (2016). Ethanol concentration of fermented broth by ohmic-assisted hydrodistillation. Innovative Food

CE

Science & Emerging Technologies, 35, 45-51. M.,

Farahnaky,

A.,

&

Sastry,

S.

(2016).

Ohmic-assisted

AC

Gavahian,

hydrodistillation: A novel method for ethanol distillation. Food and Bioproducts Processing, 98, 44-49. Gavahian, M., Chu, Y. H., Khaneghah, A. M., Barba, F. J., & Misra, N. N. (2018). A critical analysis of the cold plasma induced lipid oxidation in foods. Trends in Food Science & Technology, 77, 32-41. Gómez, M., & Lorenzo, J. M. (2012). Effect of packaging conditions on shelf-life of fresh foal meat. Meat Science, 91(4), 513-520.

28

ACCEPTED MANUSCRIPT Guan, W., Li, S., Yan, R., Tang, S., & Quan, C. (2007). Comparison of essential oils of clove buds extracted with supercritical carbon dioxide and other three traditional extraction methods. Food Chemistry, 101, 1558-1564. Gupta, A., Naraniwal, M., & Kothari, V. (2012). Modern extraction methods for preparation of bioactive plant extracts. International Journal of Applied and Natural

PT

Sciences, 1(1), 8-26. Hasapidou, A., & Savvaidis, I. N. (2011). The effects of modified atmosphere

RI

packaging, EDTA and oregano oil on the quality of chicken liver meat. Food Research

SC

International, 44(9), 2751-2756.

Hashemi, M. B., Niakousari, M., & Saharkhiz, M. J. (2011). Antioxidant activity of

NU

Satureja bachtiarica Bunge essential oil in rapeseed oil irradiated with UV rays. European Journal of Lipid Science and Technology, 113(9), 1132-1137.

MA

Hashemi, S. M. B., Khaneghah, A. M., Nia, S. K., & Mehr, H. M. (2013). Marzeh Khuzistani essential oil as a natural antioxidant in canola oil under forced

D

conditions. International Food Research Journal, 20(5), 2091-2102.

PT E

Hashemi, S. M. B., Khaneghah, A. M., Tavakolpour, Y., Asnaashari, M., & Mehr, H. M. (2015). Effects of ultrasound treatment, UV irradiation and Avishan-e-Denaei essential oil on oxidative stability of sunflower oil. Journal of Essential Oil Bearing

CE

Plants, 18(5), 1083-1092.

AC

Hashemi, S. M. B., Khaneghah, A. M., & Akbarirad, H. (2016). The Effects of Amplitudes Ultrasound-Assisted Solvent Extraction and Pretreatment Time on the Yield and Quality of Pistacia khinjuk Hull Oil. Journal of oleo science, 65(9), 733-738. Hashemi, S.M.B., Khaneghah, A.M., & de Souza Sant'Ana, A. eds. (2017a). Essential Oils in Food Processing: Chemistry, Safety and Applications. John Wiley & Sons. Hashemi, S.M.B., Nikmaram, N., Esteghlal, S., Khaneghah, A.M., Niakousari, M., Barba, F.J., Roohinejad, S., & Koubaa, M. (2017b). Efficiency of ohmic assisted

29

ACCEPTED MANUSCRIPT hydrodistillation for the extraction of essential oil from oregano (Origanum vulgare subsp. viride) spices. Innovative Food Science & Emerging Technologies, 41, 172-178. Hashemi, S. M. B., Khaneghah, A. M., Ghahfarrokhi, M. G., & Eş, I. (2017c). Basil-seed gum containing Origanum vulgare subsp. viride essential oil as edible coating for fresh cut apricots. Postharvest Biology and Technology, 125, 26-34.

PT

Hashemi, S. M. B., & Khaneghah, A. M. (2017). Characterization of novel basilseed gum active edible films and coatings containing oregano essential oil. Progress in

RI

Organic Coatings, 110, 35-41.

SC

Hashemi, S. M. B., Khaneghah, A. M., Koubaa, M., Barba, F. J., Abedi, E., Niakousari, M., & Tavakoli, J. (2018). Extraction of essential oil from Aloysia citriodora

NU

Palau leaves using continuous and pulsed ultrasound: Kinetics, antioxidant activity and antimicrobial properties. Process Biochemistry, 65, 197-204.

MA

Hernández, M. D., Sotomayor, J. A., Hernández, A., & Jordán, M. J. (2016). Rosemary (Rosmarinus officinalis L.) oils. In V. R. Preedy (Ed.), Essential oils in food

D

preservation, flavor and safety (pp. 677-688). Elsevier, London.

PT E

Herzi, N., Bouajila, J., Camy, S., Romdhane, M., & Condoret, J. S. (2013). Comparison of different methods for extraction from Tetraclinis articulata: yield, chemical composition and antioxidant activity. Food Chemistry, 141, 3537-3545.

CE

Hyldgaard, M., Mygind, T., & Meyer, R. L. (2012). Essential oils in food

AC

preservation: mode of action, synergies, and interactions with food matrix components. Frontiers in Microbiology, 3(12), 1-24. Jakribettu, R. P., Boloor, R., Bhat, H. P., Thaliath, A., Haniadka, R., Rai, M. P., ... & Baliga, M. S. (2016). Ginger (Zingiber officinale Rosc.) Oils. In V. R. Preedy (Ed.), Essential Oils in Food Preservation, Flavor and Safety (pp. 447-454). Elsevier, London. Jayasena, D. D., & Jo, C. (2014). Potential application of essential oils as natural antioxidants in meat and meat products: A review. Food Reviews International, 30, 7190.

30

ACCEPTED MANUSCRIPT Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A., & Schmidt, E. (2006). Chemical composition and antioxidant properties of clove leaf essential oil. Journal of Agricultural and Food Chemistry, 54, 6303-6307 Karabagias, I., Badeka, A., & Kontominas, M. G. (2011). Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging.

PT

Meat Science, 88, 109-116. Koubaa, M., Barba, F. J., Mhemdi, H., Grimi, N., Koubaa, W., & Vorobiev, E.

RI

(2015). Gas assisted mechanical expression (GAME) as a promising technology for oil

SC

and phenolic compound recovery from tiger nuts. Innovative Food Science & Emerging Technologies, 32, 172–180.

NU

Koubaa, M., Mhemdi, H., Barba, F. J., Roohinejad, S., Greiner, R., & Vorobiev, E. (2016). Oilseed treatment by ultrasounds and microwaves to improve oil yield and

MA

quality: An overview. Food Research International, 85, 59–66. Kumar, S., Mendiratta, S. K., Agrawal, R. K., Sharma, H., & Singh, B. P. (2018).

D

Anti-oxidant and anti-microbial properties of mutton nuggets incorporated with blends

PT E

of essential oils. Journal of Food Science and Technology, 55(2), 821-832. Lagouri, V., & Boskou, D. (1995). Screening for antioxidant activity of essential oils obtained from spices. In G. Charalambous (Ed.), Food Flavors: Generation,

CE

Analysis and Process Influence (pp. 869-879). Elsevier, Amsterdam.

AC

Li, Y., Fabiano-Tixier, A. S, Abert-Vian, M., & Chemat, F. (2013). Solvent-free microwave extraction of bioactive compounds provides a tool for green analytical chemistry. Trends in Analytical Chemistry, 47, 1–11. Li., Y., Fabiano-Tixier, A. S., & Chemat, F. (2014). Essential oils: From conventional to green extraction. In Y. Li, A. S. Fabiano-Tixier & F. Chemat (Eds.), Essential Oils as Reagents in Green Chemistry (pp. 9-20). Springer International Publishing, Switzerland.

31

ACCEPTED MANUSCRIPT Lombardi-Boccia, G., Lanzi, S., & Aguzzi, A. (2005). Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis, 18(1), 39-46. Lorenzo, J. M., Sarriés, M. V., Tateo, A., Polidori, P., Franco, D., & Lanza, M. (2014a). Carcass characteristics, meat quality and nutritional value of horsemeat: A

PT

review. Meat Science, 96(4), 1478-1488. Lorenzo, J. M., Batlle, R., & Gómez, M. (2014b). Extension of the shelf-life of foal

RI

meat with two antioxidant active packaging systems. LWT-Food Science and

SC

Technology, 59, 181-188.

Lorenzo, J. M., Domínguez, R., & Carballo, J. A. (2017a). Control of lipid

NU

oxidation in muscle food by active packaging technology. In R. Banerjee, A. K. Verma

343-382). CRC Press, London.

MA

& M. W. Siddiqui (Eds.), Natural antioxidants. Applications in foods of animal origin (pp.

Lorenzo, J. M., Munekata, P. E. S, Baldin, J. C., Franco, D., Domínguez, R., &

D

Trindade, M. A. (2017b). The use of natural antioxidants to replace chemical

PT E

antioxidants in foods. In J. M. Lorenzo, & F. J. Carballo (Eds.), Strategies for Obtaining Healthier Foods (pp. 205-227). Nova Science Publishers, Inc.: New York. Lorenzo, J. M., Pateiro, M., Domínguez, R., Barba, F. J., Putnik, P., Kovačević, D.

CE

B., Shpigelman, A., Granato, D., & Franco, D. (2018a). Berries extracts as natural

AC

antioxidants in meat products: A review. Food Research International, 106, 1095-1104. Lorenzo, J. M., Khaneghah, A. M., Gavahian, M., Marszałek, K., Eş, I., Munekata, P. E. S., Ferreira, I. C. F. R., & Barba, F. J. (2018b). Understanding the potential benefits of thyme and their derived products on food industry and health: From extraction of high-added value compounds to the evaluation of bioaccessibility, bioavailability, anti-inflammatory, and antimicrobial activities. Critical reviews in food science and nutrition, (just-accepted), 1-52. Lucchesi, M. E., Smadja, J., Bradshaw, S., Louw, W., & Chemat, F. (2007). Solvent free microwave extraction of Eletaria cardamomum L.: a multivariate study of a

32

ACCEPTED MANUSCRIPT new technique for the extraction of essential oil. Journal of Food Engineering, 79, 1079-1086. Lucera, A., Costa, C., Conte, A., & del Nobile, M. A. (2012). Food applications of natural antimicrobial compounds. Frontiers in Microbiology, 3, 1-13. Lund, M. N., Heinonen, M., Baron, C. P., & Estevez, M. (2011). Protein oxidation

PT

in muscle foods: A review. Molecular, Nutrition and Food Research, 55, 83-95. Mahmoudzadeh, M., Hosseini, H., Shahraz, F., Akhondzadeh‐Basti, A., A.M.,

Azizkhani,

M.,

Sant'ana,

A.D.S.,

Haghshenas,

M.

and

RI

Khaneghah,

SC

Mahmoudzadeh, L. (2017). Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus, Enterococcus

NU

faecalis and Escherichia coli O157: H7. Journal of Food Processing and Preservation, 41(3). doi.org/10.1111/jfpp.12938.

MA

Mandal, S., & DebMandal, M. (2016). Thyme (Thymus vulgaris L.) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety (pp. 825-834).

D

Elsevier, London.

PT E

Mesomo, M. C., Corazza, M. L., Ndiaye, P. M., Dalla Santa, O. R., Cardozo, L., & de Paula Scheer, A. (2013). Supercritical CO2 extracts and essential oil of ginger (Zingiber officinale R.): Chemical composition and antibacterial activity. The Journal of

CE

Supercritical Fluids, 80, 44-49.

AC

Min, B., & Ahn, D. U. (2005). Mechanism of Lipid Peroxidation in Meat and Meat Products-A Review. Food Science and Biotechnology, 14, 152-163. Mohamed, H. M. H., & Mansour, H. A. (2012). Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT- Food Science and Technology, 45, 79-87. Muller-Riebau, F. J., Berger, B. M., Yegen, O., & Cakir, C. (1997). Seasonal variations in the chemical compositions of essential oils of selected aromatic plants growing wild in Turkey. Journal of Agricultural and Food Chemistry, 45, 4821-4825.

33

ACCEPTED MANUSCRIPT Naveena, B. M., Muthukumar, M., Sen, A. R., Babji, Y., & Murthy, T. R. K. (2006). Improvement of shelf-life of buffalo meat using lactic acid, clove oil and vitamin C during retail display. Meat Science, 74(2), 409-415.Nguyen, M. T., Kryachko, E. S., & Vanquickenborne, L. G. (2003). General and theoretical aspects of phenols. In Z. Rappoport (Ed.), The chemistry of phenols (pp. 1-198). John Wiley & Sons Ltd:

PT

Chichester, West Sussex, UK.OJEU (2011). Commission regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008

RI

of the European Parliament and of the Council by establishing a Union list of food

SC

additives. Official Journal of the European Union, L 295, 1-177.

Ortega-Ramirez, L. A.; Rodriguez-García, I., Silva-Espinoza, B. A., & Ayala-

NU

Zavala, J. F. (2016). Oregano (Origanum spp.) oils. In V. R. Preedy (Ed.), Essential oils in food preservation, flavor and safety (pp. 625-631). Elsevier, London.

MA

Panicker, V. P., George, S., & Krishna, D. (2014). Toxicity study of butylated hydroxyl toluene (BHT) in rats. World Journal of Pharmacy and Pharmaceutical

D

Sciences, 3(8), 758-763.

PT E

Pilevar, Z., Hosseini, H., Hajimehdipoor, H., Shahraz, F., Alizadeh, L., Mousavi Khaneghah, A., & Mahmoudzadeh, M. (2017). The anti-Staphylococcus aureus effect of combined Echinophora platyloba essential oil and liquid smoke in beef. Food

CE

Technology and Biotechnology, 55(1), 117-124.

AC

Raal, A., Orav, A., & Arak, E. (2007). Composition of the essential oil of Salvia officinalis L. from various European countries. Natural Product Research, 21(5), 406411.

Ribeiro-Santos, R., Carvalho-Costa, D., Cavaleiro, C., Costa, H. S., Albuquerque, T. G., & Castilho, M. C. (2015). A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.). Trends in Food Science and Technology, 45(2), 355-368. Rodea-Palomares, I., Petre, A. L., Boltes, K., Leganés, F., Perdigón-Melón, J. A., Rosal, R., & Fernández-Piñas, F. (2010). Application of the combination index (CI)-

34

ACCEPTED MANUSCRIPT isobologram equation to study the toxicological interactions of lipid regulators in two aquatic bioluminescent organisms. Water research, 44(2), 427-438. Roohinejad, S., Khaneghah, A. M., Greiner, R., Barba, F. J., Koubaa, M., & de Souza Sant’Ana, (2017). A. New Developments in Meat Packaging and Meat Products. In Bekhit, A. E. D. A. (Ed.). Advances in Meat Processing Technology. CRC Press,

PT

521-555. Roselló-Soto, E., Galanakis, C. M., Brnčić, M., Orlien, V., Trujillo, F. J., Mawson,

RI

R., … Barba, F. J. (2015). Clean recovery of antioxidant compounds from plant foods,

SC

by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions. Trends in Food Science & Technology, 42(2), 134–149.

NU

Roselló-Soto, E., Poojary, M.M., Barba, F.J., Lorenzo, J.M., Mañes, J., Moltó, J.C. (2018). Tiger nut and its by-products valorization: From extraction of oil and valuable

MA

compounds to development of new healthy products. Innovative Food Science and Emerging Technologies, 45, 306-312.

D

Saljoughian, S., Roohinejad, S., Bekhit, A. E. D. A., Greiner, R., Omidizadeh, A.,

PT E

Nikmaram, N., & Mousavi Khaneghah, A. (2017). The effects of food essential oils on cardiovascular diseases: A review. Critical Reviews in Food Science and Nutrition, 118.

CE

Sanchez-Gonzalez, L., Vargas, M., Gonzalez-Martinez, C., Chiralt, A., & Chafer,

AC

M. (2011). Use of essential oils in bioactive edible coatings: A review. Food Engineering Reviews, 3, 1–16. Sebranek, J. G., Sewalt, V. J. H., Robbins, K. L., & Houser, T. A. (2005). Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. Meat Science, 69, 289-296. Shahidi, F. (2002). Lipid-derived flavors in meat products. In J. Kerry, J. Kerry, D. Ledward (Eds.), Meat Processing: Improving Quality (pp. 105-121). CRC Press: London.

35

ACCEPTED MANUSCRIPT Sharafati-Chaleshtori, R., Rokni, N., Rafieian-Kopaei, M., Drees, F., & Salehi, E. (2015). Antioxidant and antibacterial activity of basil (Ocimum basilicum L.) essential oil in beef burger. Journal of Agricultural Science and Technology, 17, 817-826. Sharif, K. M., Rahman, M. M., Azmir, J., Mohamed, A., Jahurul, M. H. A., Sahena, F., & Zaidul, I. S. M. (2014). Experimental design of supercritical fluid extraction–A

PT

review. Journal of Food Engineering, 124, 105-116. Sharma, H., Mendiratta, S. K., Agrawal, R. K., Gurunathan, K., Kumar, S., &

RI

Singh, T. P. (2017). Use of various essential oils as bio preservatives and their effect

SC

on the quality of vacuum packaged fresh chicken sausages under frozen conditions. LWT-Food Science and Technology, 81, 118-127.Siebert, K. J., Troukhanova, N. V., &

NU

Lynn, P. Y. (1996). Nature of polyphenol- protein interactions. Journal of Agricultural and Food Chemistry, 44(1), 80-85.

MA

Šojić, B., Pavlić B., Zeković, Z., Tomović, V., Ikonić, P., Kocić-Tanachov, S., & Džinić, N. (2018). The effect of essential oil and extract form sage (Salvia officinalis L.)

D

herbal dust (food industry by-product) on the oxidative and microbiological stability of

PT E

fresh pork sausages. LWT-Food Science and Technology, 89, 749-755. Sonam, K. S., & Guleria, S. (2017). Synergistic antioxidant activity of natural products. Annals of Pharmacology and Pharmaceutics, 2(16), 1-6.

CE

Stratako, A., & Koidis, A. (2016). Methods for extracting essential oils. In V. R.

London.

AC

Preedy (Ed.), Essential oils in food preservation, flavor and safety (pp. 3-10). Elsevier:

Tavakolpour, Y., Moosavi‐Nasab, M., Niakousari, M., Haghighi‐Manesh, S., Hashemi, S. M. B., & Mousavi Khaneghah, A. (2017). Comparison of four extraction methods for essential oil from thymus daenensis subsp. lancifolius and chemical analysis of extracted essential oil. Journal of Food Processing and Preservation, 41(4). Toma, M., Vinatoru, M., Paniwnyk, L., & Mason, T. J. (2001). Investigation of the effects of ultrasound on vegetal tissues during solvent extraction. Ultrasonics Sonochemistry, 8(2), 137-142.

36

ACCEPTED MANUSCRIPT Teixeira, B., Marques, A., Ramos, C., Neng, N. R., Nogueira, J. M. F., Saraiva, J. A., & Nunes, M. L. (2013). Chemical composition and antibacterial and antioxidant properties of commercial essential oils. Industrial Crops and Products, 43, 587-595. Tongnuanchan, P., & Bejakul, S. (2014). Essential oils: extraction, bioactivities, and their uses for food preservation. Journal of Food Science, 79, R1231-R1249.

PT

van Beek, T. A., & Joulain, D. (2018). The essential oil of patchouli, Pogostemon cablin: A review. Flavour and Fragrance Journal, 33(1), 6-51.

RI

Vilkhu, K., Mawson, R., Simons, L., & Bates, D. (2008). Applications and

SC

opportunities for ultrasound assisted extraction in the food industry-a review. Innovative Food Science and Emerging Technologies, 9, 161-169.

NU

Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2010a). Effect of added citrus fibre and spice essential oils on quality characteristics

MA

and shelf-life of mortadella. Meat Science, 85, 568-576. Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A.

D

(2010b). Effect of orange dietary fibre, oregano essential oil and packaging conditions

PT E

on shelf-life of bologna sausages. Food Control, 21, 436-443. Wasowicz, E., Gramza, A., Hes, M., Jelen, H. H., Korczak, J., & Malecka, M.

87-100.

CE

(2004). Oxidation of lipids in food. Polish Journal of Food and Nutrition Sciences, 13,

AC

Wei, A., & Shibamoto, T. (2010). Antioxidant/lipoxygenase inhibitory activities and chemical compositions of selected essential oils. Journal of agricultural and food chemistry, 58(12), 7218-7225. Yanishlieva-Maslarova, N.V. (2001). Inhibiting oxidation. In J. Pokorny, N. Yanishlieva, & M. Gordon (Eds.), Antioxidants in Food. Practical Applications (pp. 2270). CRC Press: Cambridge, U.K. Zengin, H., & Baysal, A. H. (2015). Antioxidant and antimicrobial activities of thyme and clove essential oils and application in minced beef. Journal of Processing and Preservation, 39, 1261-1271.

37

ACCEPTED MANUSCRIPT Figure Captions Figure 1. Main antioxidant bioactive compounds found in essential oils Figure 2. Main essential oils extraction methods used in food industry. Steam distillation (a), solvent extraction (b) hydro-distillation (c)

AC

CE

PT E

D

MA

NU

SC

RI

PT

Figure 3. Mechanism of action of essential oils against lipid oxidation

38

ACCEPTED MANUSCRIPT Table 1. Essential oils as natural antioxidants in meat and meat products. Essential oil

Species

Meat/meat product

Dose used

Storage conditions

Ocimum basilicum

Beef burguer

0.062, 0.125 and 0.25%

12 days at 4ºC

Ocimum gratissimum

Raw/ cooked beef patties

0.2%

30 days at 4ºC

Buffalo meat

0.1%

12 days at 4ºC

Minced beef

2 MIC, 4 MIC

9 days at 4ºC

Mutton nuggets

0,25, 0.50, 0.75%

30 days at 4ºC

Fresh chicken sausage

0.25%

45 days at -18ºC

Zingiber officinale

Beef patties

0.2%

30 days at 4ºC

Origanum majorana

Beef patties

200 mg/kg

3 months at -18ºC

0.02%

24 days

Ground porcine/bovine meat

3% w/w

12 days at 4ºC

Fresh chicken breast

01%, 1% w/w

25 days at 4ºC

Chicken liver meat

0.1, 0.3%

20 days at 4ºC

Mortadella

0.02%

24 days

Pork liver pâté

0.1%

90 days at 4ºC

Pork frankfurters

150, 300, 600 ppm

60 days at 4ºC

Pork sausages

500 to 3000 ppm

Pork liver pâté

0.1%

90 days at 4ºC

Ground porcine/bovine meat

3% w/w

12 days at 4ºC

Pork resh sausages

0.05, 0.075, 0.1 µL/g

Minced beef

2 MIC, 4 MIC

9 days at 4ºC

Chicken breast meat

0.5%

3 weeks at 4ºC

Fresh chicken sausage

0.125%

45 days at -18ºC

Mortadella

0.02% 7.80, 15.60, 31.25 µL/g

24 days

Clove

Syzygium aromaticum

Ginger

Rosmarinus officinalis

MA

Rosemary

NU

SC

Origanum vulgare

RI

Bologna sausages Oregano

PT

Basil

Salvia officinalis

Thyme

PT E

D

Sage

Thymus vulgaris

Satureja montana

CE

Winter savory

Mortadela-type sausages

Fresh (14 days at 4ºC)

Frozen (120 days at -20ºC)

30 days at 25ºC

AC

RLO=Reduced lipid oxidation (TBARs); ILO=Increased lipid oxidation (TBARs); RLDV=Lipid-derived volatiles; RLPO= Reduced lipid and protein oxidation; RCO= Reduced color oxidation; RRO= Reduced sensorial degradation.

39

ACCEPTED MANUSCRIPT Highlights  Essential oils protect meat and meat products from several deteriorative reactions  Phenolic compounds are responsible for strong antioxidant activity of essential oils  Synergistic effect with other essential oils, ingredients, and conservation methods improves their activity

PT

 Future trends include their use as alternative to synthetic antioxidants

AC

CE

PT E

D

MA

NU

SC

RI

 Regulations and their possible negative effect on sensory attributes should be considered

40

Figure 1

Figure 2

Figure 3