{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:59:47Z","timestamp":1790006387991,"version":"4.0.1"},"reference-count":155,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Processed meat products have traditionally been developed to improve shelf life, microbial safety, and sensory quality; however, recent progress in food technology has expanded their role as potential delivery systems for nutraceuticals. The unique physicochemical characteristics of meat product matrices, including protein gel structure, lipid emulsions, and hydration capacity, offer an effective environment for protecting bioactive compounds during processing, storage, and gastrointestinal digestion. This review article has provided an overview of the major nutraceuticals in meat products. The technofunctional effects of dietary fibers, polyphenols, plant-based oils, probiotics, postbiotics, herbs, and spices, including improvements in oxidative stability, microbial safety, lipid profile, texture, sensory quality, and shelf life, are critically discussed together with their interactions within meat matrices. Novel delivery technologies, nutraceutical stability in meat matrices, and bioavailability of compounds are highlighted. Current evidence indicates that nutraceuticals substantially preserve bioactivity in meat matrices while improving their bioaccessibility. Clinical reports suggest potential effects on health; however, the scarcity of studies is insufficient to establish consistent or long-term benefits. Rapid progress is being made in the design of meat formulations, but further work on advanced delivery technologies, human intervention studies, and consumer-oriented products is still needed. Consequently, processed meats provide a convenient and promising multifunctional matrix for delivering nutraceuticals.<\/jats:p>","DOI":"10.3390\/foods15183330","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3330","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Processed Meats as Delivery Systems for Nutraceuticals: Technological Advances, Bioavailability, Health Benefits, and Future Perspectives"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3943-0097","authenticated-orcid":false,"given":"Tulay Elal","family":"Mus","sequence":"first","affiliation":[{"name":"Department of Food Processing, Vocational School of Karacabey, University of Bursa Uludag, 16300 Bursa, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Zhu, Y., Zhu, L., and Weng, L. 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