Journal of Animal Science and Technology
Korean Society of Animal Science and Technology
Article

Nanoemulsion Application in Meat Product and Its Functionality: Review

Tri Ujilestari1,*, Andi Febrisiantosa1,**, Mohammad Sholikin2,3,4, Rina Wahyuningsih1, Teguh Wahyono1
1Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia.
2Research Group of the Technology for Feed Additive and Supplement, Research Center for Animal Husbandry, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia.
3Meta-Analysis in Plant Science (MAPS) Research Group, Bandung 40621, Indonesia.
4Animal Feed and Nutrition Modelling Research Group (AFENUE), IPB University, Cibinong 16911, Indonesia.
**Corresponding Author: Tri Ujilestari, Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia. E-mail: tri.ujilestari@brin.go.id.
**Corresponding Author: Andi Febrisiantosa, Research Center for Food Technology and Processing, Research Organization for Agriculture and Food, National Research and Innovation Agency (BRIN), Yogyakarta 55861, Indonesia. E-mail: andi024@brin.go.id.

© Copyright 2022 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 17, 2022; Revised: Dec 12, 2022; Accepted: Dec 14, 2022

Published Online: Dec 20, 2022

Abstract

Nanotechnology in the food industry can increase the effectiveness of food ingredients. Nanotechnology can increase the bioavailability and absorption of bioactive compounds, enhance their stability, and improve the sensory quality of the product. Processed meat products are easily damaged due to bacterial activity. Advanced nanoemulsions as a meat preservative are nanoemulsions that can be used as preservative agents in meat products, particularly essential oil nanoemulsions, due to their antimicrobial and antioxidant properties. Its application is still limited to foods made from meat products. Therefore, this literature review examines nanoemulsion and its application in meat products and functionality improvement. Also, in the future, nanoemulsions in meat products must be made safe, and the government and businesses must work together to build consumer trust. It can be concluded that essential oil-based nanoemulsion has the potential to be used as an additive in meat products because it can kill bacteria, fight free radicals, improve flavor, and keep food fresh. Nanoemulsion is challenging in the meat industry because it can be toxic due to its tiny droplets (under 200 nm) and is expensive to produce.

Keywords: essential oils; nanoemulsion; natural preservative; meat product