From Waste to Value: A Review Study on the Use of Mediterranean Fruit By-Products in Meat Product Preservation

Meat plays an important role in people’s diets as a crucial source of high-quality protein as well as essential fatty acids. However, theses nutrients make meat susceptible to spoilage. Thus, meat industry had long used preservatives to stop spoilage. With the consumption of meat growing rapidly in the recent years, consumers’ demands focus more on nutrition, safety and sensory quality. Thus, there is a growing demand for natural meat preservation. In addition, there is an urgent need to minimize food system waste. With these needs more and more research emphasizes on sustainability which aligns with circular economy. This bibliographic thesis explores the valorization of Mediterranean fruit by-products — specifically fig (Ficus carica L.), pomegranate (Punica granatum L.), and prickly pear (Opuntia ficus-indica (L.) Mill.) — as natural sources of bioactive compounds for meat preservation. The review followed PRISMA guideline and retrieved 16 eligible experimental papers, 5 on fig, 7 on pomegranate and 5 on prickly pear, with one of the papers focusing on both pomegranate and prickly pear. The review compares and analyzes quantifiable performance scales (e.g., percentage TBARS inhibition, log CFU reduction, etc.), identify knowledge gaps, with special focus on their antioxidant and antimicrobial potential in fresh and processed meat systems. Special focus is given to their capacity to regulate lipid and protein oxidation pathways, inhibit microbial spoilage, and enhance food safety without affecting sensory quality. Moreover, this thesis also considers the environmental and economic benefits of applying fruit by-products to a circular economy model based on the potential of agro-industrial waste streams to replace synthetic additives as preservatives in meat. This comparative analysis will highlight both advantages and current challenges faced towards adopting natural extracts into industrial processing of meat. Based on the review of current literature, all three Mediterranean fruits, fig, pomegranate, and prickly pear, show dual antioxidant-antimicrobial activity. The thesis concludes with the identification of future research directions and application possibilities, underlining critical gaps and opportunities in sustainable meat product preservation using Mediterranean plant waste.