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Valizadeh, Soghra, Sedaghatiyan, Mehdi, Farahmandi, Farnaz, Ghaem Maghami, Sevda. (1405). Use of whey protein, plant essential oils or extracts to extend the quality and shelf life of meat and meat products: A systematic review. پژوهش های میوه کاری, (), -. doi: 10.30466/fsp.2026.57200.1032
Soghra Valizadeh; Mehdi Sedaghatiyan; Farnaz Farahmandi; Sevda Ghaem Maghami. "Use of whey protein, plant essential oils or extracts to extend the quality and shelf life of meat and meat products: A systematic review". پژوهش های میوه کاری, , , 1405, -. doi: 10.30466/fsp.2026.57200.1032
Valizadeh, Soghra, Sedaghatiyan, Mehdi, Farahmandi, Farnaz, Ghaem Maghami, Sevda. (1405). 'Use of whey protein, plant essential oils or extracts to extend the quality and shelf life of meat and meat products: A systematic review', پژوهش های میوه کاری, (), pp. -. doi: 10.30466/fsp.2026.57200.1032
Valizadeh, Soghra, Sedaghatiyan, Mehdi, Farahmandi, Farnaz, Ghaem Maghami, Sevda. Use of whey protein, plant essential oils or extracts to extend the quality and shelf life of meat and meat products: A systematic review. پژوهش های میوه کاری, 1405; (): -. doi: 10.30466/fsp.2026.57200.1032

Use of whey protein, plant essential oils or extracts to extend the quality and shelf life of meat and meat products: A systematic review

Food Safety and Packaging
مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 16 تیر 1405
نوع مقاله: Review Article
شناسه دیجیتال (DOI): 10.30466/fsp.2026.57200.1032
نویسندگان
Soghra Valizadeh* ؛ Mehdi Sedaghatiyan؛ Farnaz Farahmandi؛ Sevda Ghaem Maghami
Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
چکیده
Meat and meat products are highly susceptible to microbial spoilage and lipid oxidation, leading to rapid deterioration in quality and shortened shelf life. The growing concerns regarding synthetic preservatives have increased the interest in natural biodegradable alternatives. Whey protein isolate (WPI), a dairy by-product, offers excellent film-forming ability and oxygen barrier properties, making it a promising matrix for active edible coatings and films. This systematic review, conducted according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, included a comprehensive literature search that was performed on Scopus and PubMed databases for original English-language articles published between 2010 and 2025. eight original studies met the strict inclusion criteria, reporting the application of WPI or whey protein concentrate (WPC) films/coatings containing plant essential oils (EOs) or extracts to meat or meat products during storage. Gas chromatography–mass spectrometry (GC-MS) analyses consistently identified phenolic monoterpenes (thymol, carvacrol, eugenol) and diterpenes (carnosic acid, rosmarinic acid) as the primary bioactive compounds. Whey protein-EO systems reduced total viable counts (TVC) by 1–5 log10 CFU/g and lipid oxidation markers (thiobarbituric acid reactive substance (TBARS), peroxide value (PV) by 30–60% compared to controls. Thyme and Trachyspermum copticum EOs exhibited the strongest antimicrobial activity, whereas rosemary and laurel provided superior antioxidant protection. Nanoencapsulated and Pickering emulsion formulations consistently outperformed free EOs through sustained release. Whey protein–plant bioactive composites effectively extend the shelf life of meat and meat products through dual antimicrobial and antioxidant mechanisms, representing sustainable, clean-label solutions that support product safety and circular economy principles by valorizing dairy and plant by-products.
کلیدواژه‌ها
Botanical؛ Coating؛ Film؛ Meat؛ Meat Products؛ Whey Protein
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