Advancements in Prolonging Meat Product Shelf Life with Grape Seed Extract

ABSTRACT Grape seed extract (GSE), a rich source of polyphenols, is a promising natural preservative for meat products, yet its industrial application is hindered by practical challenges. This review critically synthesizes recent advancements in the application of GSE for meat preservation, focusing on its molecular mechanisms, application challenges, and innovative solutions. At the molecular level, the antioxidant activity of GSE is attributed to the hydrogen-donating capacity of the B-ring catechol structure in proanthocyanidins and their ability to chelate metal ions, thereby inhibiting Fenton reactions. Its antimicrobial action involves the disruption of the phospholipid bilayer of cell membranes and the inhibition of key enzymes such as ATP synthase and DNA gyrase. However, the application of GSE is constrained by three primary challenges: adverse sensory impacts (bitterness and astringency), color instability (browning), and poor bioavailability. To address these limitations, emerging strategies such as microencapsulation, nanoemulsions, and active packaging are being developed to improve stability and mask off-flavors. Furthermore, synergistic combinations with other natural preservatives offer a pathway to reduce effective dosages, enhancing cost-efficiency and sensory acceptance. This review provides a systematic framework for overcoming current hurdles, aiming to bridge the gap between the demonstrated potential of GSE and its successful implementation as a mainstream clean-label preservative in the meat industry.