Développement de solutions de conservation bio à base d'huiles essentielles d'agrumes (citron et orange) pour prolonger la durée de vie des viandes

Abstract

The food industry faces a difficult challenge: ensuring the health and safety of food while extending its shelf life, while also meeting growing consumer demand for natural and less processed products. Historically, synthetic preservatives have been essential to prevent changes due to microbiological spoilage and oxidation, but they raise concerns about health risks (allergies, hyperactivity, carcinogenicity, etc.), fueling research aimed at replacing these products with natural alternatives. Meat products, which are particularly nutritious, are particularly susceptible to deterioration due to microbial, enzymatic, and oxidative factors, leading to changes in their organoleptic and nutritional properties. In this context, citrus essential oils (EO): lemon (Citrus limon) and orange (Citrus sinensis), are promising solutions, due to their antimicrobial and antioxidant properties as well as their pleasant sensory profile, combining two ideal properties for the development of innovative biopreservation strategies. Their potential for application in the agri-food industry, particularly in meat preservation, is explored here.