Natural Alternatives to Synthetic Additives in Meat Products: A Five-Year Review of Antioxidants, Antimicrobials, and Yeast-Derived Biomolecules

This theoretical study systematically reviews the primary natural ingredients and additives evaluated in meat products over the last five years (2019–2024), driven by the industry-wide shift toward clean-label products. Literature searches were conducted using Scopus, Web of Science, PubMed, and ScienceDirect databases, focusing on peer-reviewed articles in English and Portuguese addressing natural antioxidants, biopreservatives, and nitrite alternatives in meat matrices. Recent literature highlights natural bioactive alternatives that ensure oxidative stability and microbiological safety without compromising sensory properties. In meat lipid preservation, traditional synthetic antioxidants (BHA, BHT, and propyl gallate) are being replaced by polyphenol-rich botanical extracts from rosemary, grape seed, and propolis. These extracts reduce oxidative rancidity (TBARS values) by up to 60% and extend shelf life by over two weeks. Microencapsulation technologies are increasingly applied to safeguard these compounds from thermal degradation during processing and to mask astringent off-flavors. Regarding antimicrobials, innovation centers on biopreservation, essential oils, and yeast-derived biomolecules to replace synthetic preservatives such as sodium benzoate and potassium sorbate. Purified essential oil compounds (thymol and carvacrol) directly disrupt the cell membranes of Listeria monocytogenes and Salmonella spp. Concurrently, fermentative biopreservatives including bacteriocins from lactic acid bacteria and novel yeast-derived antimicrobial peptides significantly reduce microbial loads. Notably, yeast-produced glycolipids like sophorolipids, killer toxins, and specialized extracts from non-conventional strains (Hansenula spp. and Starmerella spp.) have gained prominence due to their high surfactant properties and targeted membrane-disrupting capabilities. Finally, synthetic nitrite and nitrate replacement has been successfully achieved using pre-converted vegetable powders (celery, radish, and chard) combined with bacterial starter cultures. This synergistic approach provides the necessary nitric oxide for nitrosomyoglobin formation, securing both the characteristic pink color and critical protection against Clostridium botulinum.