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<p>Biofilm-forming bacteria challenge meat preservation, compromising food safety and quality through biochemical degradation and enhanced resistance. Essential oils (EOs) show significant potential as natural antimicrobials due to broad-spectrum activity and environmental compatibility, but volatility and instability limit their applications, and Pickering emulsions can solve these issues. This review evaluates progress in essential oil-loaded Pickering emulsions for controlling meat spoilage microorganisms, addressing three key aspects: (1) emulsion design principles for EO stabilization and controlled release, focusing on particle-interface interactions; (2) antimicrobial mechanisms including bactericidal activity, biofilm disruption (electron microscopy evidence), and quorum-sensing inhibition (transcriptional studies); and (3) practical applications, particularly shelf-life extension and formulation-sensory optimizations. Integrating materials science with food preservation, this review provides a new insight into developing essential oil-loaded Pickering emulsion systems that balance the antimicrobial efficacy meat quality maintenance.</p> Graphical Abstract <p></p>

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Advancement in the Development of Essential Oil-Loaded Pickering Emulsions and Their Application Against Biofilm-Forming Bacteria in Meat Product Preservation: A Review

  • 期刊论文

  • 发表日期：

    2026年3月21日

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  • Xiaosu Hu,
  • Yanwei Zhou,
  • Huaimao Tie,
  • Qiujin Zhu,
  • Minping Wei

摘要

Biofilm-forming bacteria challenge meat preservation, compromising food safety and quality through biochemical degradation and enhanced resistance. Essential oils (EOs) show significant potential as natural antimicrobials due to broad-spectrum activity and environmental compatibility, but volatility and instability limit their applications, and Pickering emulsions can solve these issues. This review evaluates progress in essential oil-loaded Pickering emulsions for controlling meat spoilage microorganisms, addressing three key aspects: (1) emulsion design principles for EO stabilization and controlled release, focusing on particle-interface interactions; (2) antimicrobial mechanisms including bactericidal activity, biofilm disruption (electron microscopy evidence), and quorum-sensing inhibition (transcriptional studies); and (3) practical applications, particularly shelf-life extension and formulation-sensory optimizations. Integrating materials science with food preservation, this review provides a new insight into developing essential oil-loaded Pickering emulsion systems that balance the antimicrobial efficacy meat quality maintenance.

Graphical Abstract