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- Title
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs.
- Authors
Das, Jyotishka Kumar; Chatterjee, Niloy; Nanda, P. K.; Das, Annada; Nath, Santanu; Pal, S.; Dhar, Pubali; Bandyopadhyay, S.; Verma, Arun K; Sen, Arnab; McClements, David Julian; Das, Arun K.
- 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.
- Subjects
CHICKEN as food; ESSENTIAL oils; FOOD preservation; MICROBIAL contamination; FOOD quality; MEATBALLS
- Publication
Food Biophysics, 2024, Vol 19, Issue 3, p701
- ISSN
1557-1858
- Publication type
Article
- DOI
10.1007/s11483-024-09861-7