Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-07-08 DOI:10.1007/s11483-024-09861-7

Jyotishka Kumar Das, Niloy Chatterjee, P. K. Nanda, Annada Das, Santanu Nath, S. Pal, Pubali Dhar, S. Bandyopadhyay, Arun K Verma, Arnab Sen, David Julian McClements, Arun K. Das

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Abstract

In this study, nanoemulsions (NEs) were prepared using different concentrations of clove essential oil (2.0, 2.5, and 3.0% CEO) and then their particle size, zeta potential, and encapsulation efficiency were characterized. Three formulations of a model processed meat (chicken meatballs) were prepared containing 0 ml (control, “C”), 10 ml (CEO-NE, “T1”), or 15 ml (CEO-NE, “T2”) of nanoemulsion per 100 g of meatballs. The physicochemical, microbiological, and sensory attributes of these products were determined during storage for 20 days at a refrigerated temperature (4 ± 1 °C). The addition of the nanoemulsions as preservative retarded color fading (loss of redness) of the meatballs during storage, which was attributed to the natural antioxidant properties of the essential oils. Moreover, the generation of lipid oxidation reaction products (TBARS) during storage was significantly lower (p < 0.05) for the nanoemulsion-treated meatballs than for the control, which was also attributed to the antioxidant properties of the essential oil. The addition of the nanoemulsions to the meatballs also improved their resistance to microbial contamination, reducing the total viable, psychotropic, and yeast and mold counts. Indeed, all these values remained within permissible limits during storage. Furthermore, the incorporation of the nanoemulsions did not adversely impact the textural attributes or water holding properties of the meatballs. Sensory evaluation showed that nanoemulsion-treated chicken meatballs maintained their desirable appearance, flavor, juiciness, and overall acceptability throughout the study period. In contrast, a significant (p < 0.05) decrease in overall acceptability scores of the control group was observed from day 10, rendering it less acceptable to the panelists. In conclusion, the incorporation of nano-encapsulated clove essential oil proved enhancing the quality, safety, and shelf-life of chicken meatballs. Consequently, they could serve as a natural preservative for application in preservation of foods.

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利用纳米乳液封装和输送丁香精油：对鸡肉丸理化、微生物和感官特性的影响

本研究使用不同浓度的丁香精油（2.0%、2.5% 和 3.0% CEO）制备了纳米乳液（NEs），然后对其粒度、ZETA 电位和封装效率进行了表征。制备了三种模型加工肉类（鸡肉丸）配方，每 100 克肉丸中含有 0 毫升（对照组，"C"）、10 毫升（CEO-NE，"T1"）或 15 毫升（CEO-NE，"T2"）纳米乳液。这些产品在冷藏温度（4 ± 1 °C）下贮存 20 天后，其物理化学、微生物和感官属性将被测定。添加纳米乳液作为防腐剂可延缓肉丸在储存期间的褪色（失去红色），这归功于精油的天然抗氧化特性。此外，经纳米乳液处理的肉丸在储存期间产生的脂质氧化反应产物（TBARS）明显低于对照组（p < 0.05），这也归功于精油的抗氧化特性。在肉丸中添加纳米乳液还提高了肉丸对微生物污染的抵抗力，降低了肉丸的总存活率、精神活性物质以及酵母和霉菌计数。事实上，所有这些数值在储存期间都保持在允许范围内。此外，纳米乳剂的加入并没有对肉丸的质地属性或保水特性产生不利影响。感官评估显示，经过纳米乳液处理的鸡肉丸在整个研究期间都保持了理想的外观、风味、多汁性和整体可接受性。相比之下，对照组的总体可接受性评分从第 10 天起明显下降（p < 0.05），使评委的可接受性降低。总之，事实证明，加入纳米胶囊丁香精油可提高鸡肉丸的质量、安全性和保质期。因此，它们可以作为一种天然防腐剂应用于食品保鲜中。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.