Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life

Abstract

The application of bioactive nanoemulsions in the meat industry has attracted great interest due to their ability to improve the stability, bioavailability, and functionality of bioactive compounds, contributing to the extension of the shelf-life of highly perishable products, such as sausages and meat patties. Thus, this review provides a critical analysis of the application of nanoemulsions in sausages and meat patties, with emphasis on their mechanisms of action, formulation strategies, and performance in improving oxidative stability and microbial safety. Nanoemulsions, typically characterized by droplet sizes below 200 nm, increase interfacial area and penetration into meat matrices, resulting in reductions of 30–60% in lipid oxidation markers and decreases of 1–2 log CFU/g in spoilage and pathogenic microorganisms. Preparation and stabilization approaches, including high-energy and low-energy methods, are summarized, and the influence of nanoemulsion characteristics on texture, color, pH, and sensory perception is discussed. Particular attention is given to technological barriers, such as scale-up feasibility, stability during processing and storage, interactions with meat proteins, as well as regulatory and labeling considerations related to nano-enabled foods. Overall, the current evidence indicates that NEs represent a viable strategy to replace synthetic preservatives while supporting clean-label product development; however, further research on safety assessment, optimal dosing, and consumer acceptance is still required for broader industrial implementation.