Abstract:
Supercritical fluid extraction (SFE) has been recognized as the green and clean technique
without any negative impact on the environment. Although this technique has shown high selectivity
towards lipophilic bioactive compounds, very few case studies on the application of these extracts
in final products and different food matrices were observed. Considering the recent developments
in food science and the increasing application of supercritical extracts in meat products in the last
decade (2012–2022), the aim of this manuscript was to provide a systematic review of the lipid
extracts and bioactives successfully obtained by supercritical fluid extraction and their application
in meat products as antioxidant and/or antimicrobial agents. Lipophilic bioactives from natural
resources were explained in the first step, which was followed by the fundamentals of supercritical
fluid extraction and application on recovery of these bioactives. Finally, the application of natural
extracts and bioactives obtained by this technique as functional additives in meat and meat products
were thoroughly discussed in order to review the state-of-the-art techniques and set the challenges
for further studies.
