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
  • [41] An investigation of the effect of Zataria multiflora Boiss and Mentha piperita essential oils to improve the chemical stability of minced meat
    Raeisi, Mojtaba
    Hashemi, Mohammad
    Aminzare, Majid
    Afshari, Asma
    Zeinali, Tayebeh
    Jannat, Behrooz
    VETERINARY WORLD, 2018, 11 (12) : 1656 - 1662
  • [42] Nano-emulsification Enhances the Larvicidal Potential of the Essential Oil of Siparuna guianensis (Laurales: Siparunaceae) Against Aedes (Stegomyia) aegypti (Diptera: Culicidae)
    dos Anjos Ferreira, Ricardo Marcelo
    D'haveloose, Naima Pontes
    Soares Cruz, Rodrigo Alves
    Araujo, Raquel Silva
    Tavares Carvalho, Jose Carlos
    Rocha, Leandro
    Fernandes, Lais Pinho
    da Costa, Tiago Silva
    Fernandes, Caio Pinho
    Picanco Souto, Raimundo Nonato
    JOURNAL OF MEDICAL ENTOMOLOGY, 2020, 57 (03) : 788 - 796
  • [43] KEEPING QUALITY OF FROZEN BEEF PATTIES BY MARJORAM AND CLOVE ESSENTIAL OILS
    Abdel-Aziz, M. E.
    Morsy, Nashwa F. S.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2015, 39 (06) : 956 - 965
  • [44] Lipid sources and essential oils effects on quality and stability of beef patties
    Dzudie, T
    Kouebou, CP
    Essia-Ngang, JJ
    Mbofung, CMF
    JOURNAL OF FOOD ENGINEERING, 2004, 65 (01) : 67 - 72
  • [45] Enhancing smoked meat (Se'i sapi) quality: The impact of adding essential oils of cinnamon and lime leaf during room temperature storage
    Kinasih, Restu Ratih
    Fauziah, Safna
    Kafa, Usamah Abdi
    Devi, Dita Aviana
    Sitaresmi, Pradita Iustitia
    Suryanto, Edi
    Febrisiantosa, Andi
    Kusumaningrum, Annisa
    Amri, Aldicky Faisal
    Sulistyono, Eki Prilla
    Dewandaru, Bayu Murti
    Nurhikmat, Asep
    Triyannanto, Endy
    JOURNAL OF ADVANCED VETERINARY AND ANIMAL RESEARCH, 2025, 12 (01) : 33 - 43
  • [46] Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach
    Elhadef, Khaoula
    Smaoui, Slim
    Ben Hlima, Hajer
    Ennouri, Karim
    Fourati, Mariam
    Mtibaa, Ahlem Chakchouk
    Ennouri, Monia
    Mellouli, Lotfi
    MEAT SCIENCE, 2020, 170
  • [47] Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat
    Eltilib, Hager H. A. B.
    Elgasim, Elgasim A.
    Ahmed, Isam A. Mohamed
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (09): : 3446 - 3454
  • [48] Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat
    Hager H. A. B. Eltilib
    Elgasim A. Elgasim
    Isam A. Mohamed Ahmed
    Journal of Food Science and Technology, 2016, 53 : 3446 - 3454
  • [49] Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality
    Azab, Dina El-Sayed Helmy
    Heikal, Yehia Abdelrazik
    Salaheldin, Taher
    Hassan, Amal Ahmed
    Abu-salem, Ferial Mohamed
    EGYPTIAN JOURNAL OF CHEMISTRY, 2019, 62 (07): : 1567 - 1584
  • [50] Chitosan nano-encapsulation improves the effects of mint, thyme, and cinnamon essential oils in broiler chickens
    Nouri, A.
    BRITISH POULTRY SCIENCE, 2019, 60 (05) : 530 - 538