Aplicação de óleo essencial na preservação de produtos cárneos

Abstract

Essential oils (EOs), extracted from plant sources such as oregano, rosemary and thyme, have antimicrobial and antioxidant properties that make them promising alternatives for preserving meat products. This paper reviews the application of these oils in the inhibition of pathogenic microorganisms, such as Listeria monocytogenes, Salmonella spp. and Escherichia coli; in the control of spoilage microorganisms, and in the reduction of lipid oxidation, with an emphasis on their integration into emerging technologies, such as edible films and active packaging. In addition, the sensory, nutritional and physicochemical impact of the use of EOs in fresh and processed meats was addressed. The review highlights benefits such as increased shelf life and the replacement of synthetic preservatives, in line with the demands for more natural and sustainable products. However, challenges such as the volatility of compounds and possible sensory alterations are addressed, indicating nanotechnology and encapsulation as potential solutions. It is concluded that EOs, in addition to meeting the demands of the food industry, have broad potential in synergy with other conservation strategies.