Next-generation smart bio-additives based on probiotic consortia, protein waste, and stabilized polyphenolic nanocapsules in multiphase emulsion microsystems for simultaneous inhibition of lipid oxidation and pathogen growth in low-nitrite meat products

Reduction of nitrite in meat products, although essential from a public health perspective and for the development of clean label products, can significantly compromise oxidative stability and microbial safety. The present study aimed to design a next generation smart bio additive based on probiotic consortia, value added protein waste, and stabilized polyphenolic nanocapsules incorporated into multiphase emulsion microsystems to simultaneously inhibit lipid oxidation and pathogen growth in low nitrite meat products. In this system, hydrolysates derived from protein waste were utilized as a bioactive substrate and stabilizing agent, together with encapsulated polyphenolic compounds and a selected probiotic consortium, within a multiphase emulsion structure capable of protection and controlled release. This strategy is expected to create synergistic effects among antioxidant activity, antimicrobial properties, and the functional stability of the components, thereby reducing oxidation indices, effectively controlling target pathogens, and improving product shelf life. In addition to enhancing the safety and quality of low nitrite meat products, this approach provides an innovative framework for the valorization of biological waste and the development of smart additive systems in the food industry.

کلیدواژه ها:

Multiphase emulsions ، Probiotic consortia ، Polyphenolic nanocapsules ، Low-nitrite meat products ، Protein waste