Contents lists available at journals.srbiau.ac.ir Food & Health journal homepage: fh.srbiau.ac.ir/ * Corresponding author: Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran. E-mail address: hamedih@ut.ac.ir (Hassan Hamedi) Incorporation of essential oils (EOs) and nanoparticles (NPs) into active packaging systems in meat and meat products: A review Mina Kargozari 1 , Hassan Hamedi 2* 1 Department of Food Science, Islamic Azad University, Tehran-North branch, Tehran, Iran 2 Department of Food Safety and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran A R T I C L E I N F O A B S T R A C T Review Article Novel concepts of smart/intelligent, active and eco-friendly food packaging systems, are getting much more attention these days. There have been new functionalities ascribed to the packaging, mostly derived from recent consumer's request for organic and clean-label –high-quality products. This paper throws light on the current advances in antimicrobial active packaging of fresh meat and meat-based products. Among the classes of antimicrobials proposed and tested with remarkable antimicrobial power against microorganisms involved in meat spoilage and meat-borne diseases, we focused on plant-derived essential oils (EOs) and nanoparticles (NPs) as they were attractive meat protecting agents according to the literature review, we have made. The various technologies and methods for incorporating antimicrobial compounds into the package including embedding for controlled release, immobilization, and layer-by-layer deposition, photographting and their feasible approach for active meat packaging are surveyed and scrutinized. © 2019 Science and Research Branch, Islamic Azad University. All rights reserved. Article history: Received 11 March 2019 Revised 03 May 2019 Accepted 08 May 2019 Available online 15 May 2019 Keywords: Controlled release packaging Meat products Nanocomposite Non-migratory Shelf life extension Solvent-casting 1. Introduction There has been a crucial paradigm change in packaging from passive to active as it appears a passive component no longer, is nowadays considered as an active part interacting with the external environment and with the food inside as well (1, 2). The phenomenon could be established by fusing an active agent within a packaging material or at the product contact surface (3). The incorporation of the active agent into the packaging matrix is the most dominant method used to develop active packaging (4). The active component of these antimicrobial systems may act either by gradually releasing into the circumambient atmosphere or by absorbing the deteriorative compounds (5). The active agents would be categorized as direct additives, as the functional agent is intended to contribute to the food product’s ingredients’ profile (6). It is more obvious, for instance, in ‘‘sous-vide” cooked products when direct contact of the packaging materials to the food surface is necessary due to the non- volatile nature of the active agents (7). While effective, such migratory active packaging technologies, non-migratory active packaging techniques also present remedy strategies for food preservations without the involvement of food additives. In this case, a covalent bond exists between the active agent and the packaging material so that it imparts activity without migrating to the food structure (6, 8). Antimicrobial active packaging (AAP) which falls under the family of active packaging is indeed packaging system containing antimicrobial agents (AAs) (9). Traditional direct applying of the AAs onto food surfaces (e.g. dipping, spraying or pulverization) may result in the taste changes due to immoderate amounts of the active components. Early evaporation of active agents and inactivation or denaturation of them by food ingredients and also an expeditious migration into the food mass may occur using direct application techniques (7, 8). Whereas, the slow migration of the