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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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 (<i>p</i> < 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 (<i>p</i> < 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. 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Das\",\"doi\":\"10.1007/s11483-024-09861-7\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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. 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Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs
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.
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.
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