Nano-Emulsification of Cinnamon and Curcuma Essential Oils for the Quality Improvement of Minced Meat Beef

被引:14
|
作者
Dghais, Safa [1 ]
Ben Jemaa, Mariem [1 ]
Chouchen, Maryem [1 ]
Jallouli, Selim [2 ]
Ksouri, Riadh [1 ]
Falleh, Hanen [1 ]
机构
[1] Biotechnol Ctr Borj Cedria, Lab Aromat & Med Plants, BP 901, Hammam lif 2050, Tunisia
[2] Biotechnol Ctr Borj Cedria, Lab Subst Bioact, BP 901, Hammam lif 2050, Tunisia
关键词
essential oils; nanoencapsulation; antibacterial activity; meat preservation; MYOGLOBIN;
D O I
10.3390/foods12020235
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This work aims to evaluate cinnamon and curcuma essential oils as natural preservatives in minced beef meat. Essential oil chemical compositions and antibacterial activities were studied, and their encapsulation was optimized into nano-emulsions based on droplet size and distribution assessments. Selected formulas were further explored for their physical stabilities and antibacterial activities. Then, their effects on minced beef meat preservation were evaluated. Results showed significant differences in the chemical compositions and the efficiency of the tested essential oils, with cinnamon having a significant antibacterial efficacy. Formulation results showed that cinnamon nanoemulsion, encapsulated by 7.5% Tween 80, possessed an 89 nm droplet size, while the droplet diameter of curcuma nanoemulsion, encapsulated by 5% Tween 80, was 151 nm. Antimicrobial results depicted a significantly higher activity in nanoemulsions as compared to essential oils. For instance, the inhibition diameter of cinnamon essential oils against S. aureus was equal to 35 mm, while that of its nanoemulsion reached 40 mm. The meat preservation results showed that both bulk and nanoencapsulated essential oils significantly inhibited bacterial growth, as well as the formation of methemoglobin and lipid oxidation in meat. Thus, this work draws attention to the enhanced preservation effects of essential oils on the processing of minced beef meat as well as the great potential of nanoemulsions as carriers for essential oils in food industry applications.
引用
收藏
页数:10
相关论文
共 50 条
  • [31] Reply to the comment on the paper "Ultrasonication induced nano-emulsification of thyme essential oil: Optimization and antibacterial mechanism against Escherichia coli"
    Yang, Zhehao
    He, Qiao
    Ismail, Balarabe B.
    Hu, Yaqin
    Guo, Mingming
    FOOD CONTROL, 2023, 148
  • [32] Changes of Cut Orchid Quality after Fumigation with Clove and Cinnamon Essential Oils
    Pumnuan, J.
    Khurnpoon, L.
    Insung, A.
    V INTERNATIONAL CONFERENCE POSTHARVEST UNLIMITED, 2015, 1079 : 521 - 525
  • [33] Comparative study of a liposome and emulsion system with cinnamon essential oil on the quality and proteolysis of refrigerated minced pork
    Wu, Kegang
    Zhang, Tong
    Chai, Xianghua
    Wang, Pingping
    Duan, Xuejuan
    FRONTIERS IN NUTRITION, 2024, 11
  • [35] Preservation of minced raw meat using rosemary (Rosmarinus officinalis) and basil (Ocimum basilicum) essential oils
    Kinki, Abdela Befa
    Atlaw, Tegene
    Haile, Tamene
    Meiso, Beriso
    Belay, Dessie
    Hagos, Legese
    Hailemichael, Fikadu
    Abid, Junaid
    Elawady, Ahmed
    Firdous, Nida
    COGENT FOOD & AGRICULTURE, 2024, 10 (01):
  • [36] QUALITY PARAMETERS OF BUFFALO MEAT SAUSAGE CONTAINING ESSENTIAL OILS
    Hussein, Mohamed Abdallah
    Ali, Rana Makram Moustafa
    Tharwat, Ahmed Elsayed
    El-Ghareeb, Waleed Rizk
    Ismail, Hesham Abdel-Moez
    BUFFALO BULLETIN, 2021, 40 (04): : 25 - 37
  • [37] The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products
    Van Haute, S.
    Raes, K.
    Van der Meeren, P.
    Sampers, I.
    FOOD CONTROL, 2016, 68 : 30 - 39
  • [38] Seasonal Variations of Bacterial Populations in Refrigerated Minced Meat and The Role of Different Essential Oils in Extending Shelf life
    Hamada, Marwa A.
    Soliman, Ahmed M.
    El-Hendawy, Hoda H.
    EGYPTIAN JOURNAL OF BOTANY, 2023, 63 (01): : 45 - 56
  • [39] Salvia officinalis L. and Salvia sclarea Essential Oils: Chemical Composition, Biological Activities and Preservative Effects against Listeria monocytogenes Inoculated into Minced Beef Meat
    Ben Akacha, Boutheina
    Ben Hsouna, Anis
    Mekinic, Ivana Generalic
    Ben Belgacem, Ameni
    Ben Saad, Rania
    Mnif, Wissem
    Kacaniova, Miroslava
    Garzoli, Stefania
    PLANTS-BASEL, 2023, 12 (19):
  • [40] Tunisian Salvia officinalis L. and Schinus molle L. essential oils:: Their chemical compositions an their preservative effects against Salmonella inoculated in minced beef meat
    Hayouni, El Akrem
    Chraief, Imed
    Abedrabba, Manaf
    Bouix, Marielle
    Leveau, Jean-Yves
    Mohammed, Hammami
    Hamdi, Moktar
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2008, 125 (03) : 242 - 251