<![CDATA[Salted eggs are a popular and affordable source of high-quality animal protein, but their quality may be affected by undesirable sensory attributes and oxidative deterioration. Herbal supplementation has emerged as a promising natural approach to improve the quality and functional properties of salted eggs. This systematic literature review aimed to synthesize current evidence on the effects of herbal incorporation on the quality, bioactivity, and functional properties of salted eggs. Following the PRISMA 2020 guidelines, 24 eligible studies published between 2013 and 2026 were systematically analyzed. The available evidence indicates that herbal supplementation can improve selected sensory, physicochemical, and microbiological quality attributes while enhancing antioxidant and antimicrobial activities. These effects are primarily associated with bioactive phytochemicals, including phenolic compounds, flavonoids, curcuminoids, terpenoids, and essential oils, which contribute to reduced lipid oxidation, microbial inhibition, product stability, and sensory quality. However, herbal enrichment alone does not overcome the inherently high sodium content of salted eggs and does not provide sufficient evidence to establish physiological health benefits or functional food status. Future research should integrate herbal enrichment with sodium-reduction strategies, particularly partial replacement of NaCl with lower-sodium salt substitutes, while maintaining sensory quality, physicochemical properties, microbial safety, antioxidant activity, and storage stability. Further in vivo and clinical studies are needed to establish the bioavailability and potential physiological health effects of herbal bioactive compounds.]]>
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