A Systematic Review of The Characteristics of Herbal Formulations Using Various Ratios of Natural Coating Materials and Their Benefits For Meat
Downloads
Abstract
Herbal plants contain various secondary metabolites that serve both as plant defense mechanisms and as therapeutic agents for the human body. Additionally, compounds such as alkaloids (e.g., caffeine or curcumin) exhibit stimulating or analgesic effects, while many of these components are utilized as astringents to treat wounds and digestive issues. Therefore, we conducted a systematic literature review of published studies regarding various herbal plants and coating material ratios applied to meat, examining aspects such as composition, application methods, and outcomes. Data extraction from the Scopus database yielded over 500 titles related to various herbal plants and natural encapsulants. A screening process subsequently identified 20 relevant journals for in-depth analysis in this systematic review. The mapping and analysis of these articles indicate that the use of coating materials—applied at varying concentrations to herbal plant extracts—can provide optimal protection for antibacterial and antioxidant components.
References
[1] Okpala, C.O.R., Hassani, M.I., Korzeniowska, M., & Guine, R.P.F. (2023). Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise. Food Science and Technology, 43. https://doi.org/10.5327/fst.126722
[2] Asres, Y., Hymete, A., Admassu, H., & Amare, A. (2025). Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat. Discover Applied Sciences, 7, 485. https://doi.org/10.1007/s42452-025-06786-9
[3] Vişan VG., Chiş, M.S., Păucean, A., Mureșan, V., Pușcaș, A., Stan, L., Vodnar, D.C., Dulf, F.V., Țibulcă, D., Vlaic, B.A., Rusu, I.E., Kadar, C.B., & Vlaic, A. (2021). Influence of marination with aromatic herbs and cold pressed oils on black angus beef meat. Foods, 10(9), 2012. https://doi.org/10.3390/foods10092012
[4] Marc, V.R.A., Mureșan, V., Mureșan, A.E., Mureșan, C.C., Tanislav, A.E., Pușcaș, A., Marţiș, P.G.S., & Ungur, R.A. (2022). Spicy and aromatic plants for meat and meat analogues applications. Plants (Basel), 11(7), 960. https://doi.org/10.3390/plants11070960
[5] Turp, G.Y., & Capan, B. (2019). Efficiencies of various forms of herbals and spices in meat marination on product quality and some heterocyclic aromatic amine (HCA) compounds. International Journal of Engineering Applied Sciences and Technology, 4, 63-71.
[6] Sheerzad, S., Khorrami, R., Khanjari, A., Gandomi, H., Akhondzadeh, B.A., & Khansavar, F. (2024). Improving chicken meat shelf-life: Coating with whey protein isolate, nanochitosan, bacterial nanocellulose, and cinnamon essential oil. LWT, 197, 115912.
[7] de Lima, A.F., Leite, R.H.L., Pereira, M.W.F., Silva, M.R.L., de Araújo, T.L.A.C., de Lima, J.D.M., Gomes, M.N.B., & Lima, P.O. (2024). Chitosan coating with rosemary extract increases shelf life and reduces water losses from beef. Foods, 13(9), 1353. https://doi.org/10.3390/foods13091353
[8] Jaworska, D., Rosiak, E., Kostyra, E., Jaszczyk, K., Wroniszewska, M., & Przybylski, W. (2021). Effect of herbal addition on the microbiological, oxidative stability and sensory quality of minced poultry meat. Foods, 10(7), 1537. https://doi.org/10.3390/foods10071537
[9] Tkaczewska, J., Jamróz, E., Kasprzak, M., Zając, M., Pająk, P., Grzebieniarz, W., Nowak, N., & Juszczak, L. (2022). Edible coatings based on a furcellaran and gelatin extract with herb addition as an active packaging for carp fillets. Food and Bioprocess Technology, 16, 1-13. https://doi.org/10.1007/s11947-022-02952-8
[10] Vital, A.C., Guerrero, A., Monteschio, J., Valero, M., Carvalho, C., Filho, B., & Madrona, G. (2016). Effect of edible and active coating (with rosemary and oregano essential oils) on beef characteristics and consumer acceptability. PLOS ONE, 11. e0160535. https://doi.org/10.1371/journal.pone.0160535
[11] Dokou, S., Mellidou, I., Savvidou, S., Stylianaki, I., Panteli, N., Antonopoulou, E., Wang, J., Grigoriadou, K., Tzora, A., Jin, L., Skoufos, I.A., & Giannenas, I. (2023). A phytobiotic extract, in an aqueous or in a cyclodextrin encapsulated form, added in diet affects meat oxidation, cellular responses and intestinal morphometry and microbiota of broilers. Frontiers in Animal Science, 4:1050170. https://doi.org/10.3389/fanim.2023.1050170
[12] Ojeda-Piedra, S.A., Zambrano-Zaragoza, M.L., González-Reza, R.M., García-Betanzos, C.I., Real-Sandoval, S.A., & Quintanar-Guerrero, D. (2022). Nano-encapsulated essential oils as a preservation strategy for meat and meat products storage. Molecules, 27(23), 8187. https://doi.org/10.3390/molecules27238187
[13] Febrianta, H., Yunianto, V. D., Nurwantoro, N., & Bintoro, V. P. (2022). Dietary addition of microencapsulated turmeric in an amorphous matrix of maltodextrin on quality characteristics of broiler chicken. Journal of Advanced Veterinary and Animal Research, 9(2), 221–229. https://doi.org/10.5455/javar.2022.i587
[14] Hashemi, S.M.B., Kaveh, S., Abedi, E., & Phimolsiripol, Y. (2023). Polysaccharide-based edible films/coatings for the preservation of meat and fish products: emphasis on incorporation of lipid-based nanosystems loaded with bioactive compounds. Foods, 12(17), 3268. https://doi.org/10.3390/foods12173268
[15] Boskovic, C,M., Glisic, M., Lončina, J., Vranesevic, J., & Đorđević, V., & Baltic, M. (2019). Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils. IOP Conference Series: Earth and Environmental Science, 333, 012038. https://doi.org/10.1088/1755-1315/333/1/012038
[16] Tomé, A., Marsico, E., Silva, G., Costa, D., Guimarães, J., Ramos, G., Esmerino, E., & Silva, F. (2022). Effects of the addition of microencapsulated aromatic herb extracts on fatty acid profile of different meat products. Food Science and Technology, 42. https://doi.org/10.1590/fst.62622
[17] Elgadir, M.A., Alhudhaibi, A.M., Abdallah, E.M., & Adiletta, G. (2025) Plant-based preservation of meat: a critical narrative review of bioactive extracts, essential oils, and next-generation delivery systems. Frontiers in Sustainable Food Systems, 9, 1722227. https://doi.org/10.3389/fsufs.2025.1722227
[18] Rashidaie, A.S., Ariaii, P., & Charmchian, L.M (2019). Effects of encapsulated rosemary extract on oxidative and microbiological stability of beef meat during refrigerated storage. Food Science Nutrition, 7(12), 3969-3978. https://doi.org/10.1002/fsn3.1258
[19] Domínguez, R., Pateiro, M., Munekata, P.E.S., McClements, D.J., & Lorenzo, J.M. (2021). Encapsulation of bioactive phytochemicals in plant-based matrices and application as additives in meat and meat products. Molecules, 26(13), 3984. https://doi.org/10.3390/molecules26133984
[20] Hussain, S. A., Wani, S. A., Rafeh, S., Adil, S., Sofi, A. H., Ghamry, H. I., & Wani, M. (2025). Enhancing meat emulsion quality and storage stability during refrigeration using thyme and oregano essential oil nanoparticles. Foods, 14(6), 1076. https://doi.org/10.3390/foods14061076.
License
Copyright (c) 2026 Harvey Febrianta, Bitsyi Naviri Ismaniar
This work is licensed under a Creative Commons Attribution 4.0 International License.
Downloads
How to Cite
