Antibacterial,antioxidative and sensory properties of Ziziphora clinopodioides–Rosmarinus officinalis essential oil nanoencapsulated using sodium alginate in raw lamb burger patties  

作　　者：Pourya Karimifar S.Siavash Saei-Dehkordi Zahra Izadi 

机构地区：[1]Department of Food Hygiene and Quality Control,Faculty of Veterinary Medicine,Shahrekord University,Shahrekord,34141,Iran [2]Department of Mechanical Engineering of Biosystems,Faculty of Agriculture,Shahrekord University,34141,Shahrekord,Iran

出　　处：《Food Bioscience》2022年第3期848-857,共10页食品生物科学（英文）

摘　　要：This study was aimed to encapsulate Ziziphora clinopodioides –Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on antimicrobial and antioxidative activities and sensory attributes in lamb burger patties during cold storage for 12 days.GC-MS analysis of Z-REO indicated carvacrol (21.5%) and thymol (16.9%) were the major components.SEM images showed the formation of encapsulated particles.The presence of encapsulated Z-REO in NaAlg was proved based on the increase in band intensity of FTIR spectra.By increasing mass ratios of NaAlg:Z-REO from 1:1 to 2:1,and 4:1,encapsulation efficiency was increased.Average zeta-potential values (mV) of the mass ratios 4:1 and 2:1 were −48.67 and −44.83,indicating the stability of encapsulated particles.The average size of particles ranged from 159.14 nm to 256.14 nm.The results showed that the encapsulated nanoparticles could markedly decrease the growth of inoculated Escherichia coli O157:H7 and Staphylococcus aureus and delay the lipid oxidation of lamb patties compared to the control samples and in samples with free Z-REO.Furthermore,nanoparticles efficiently decreased discoloration and off-odor development in the patties.Therefore,NaAlg-Z-REO nanoparticles could efficiently reduce bacterial growth and oxidative or sensory deterioration of lamb patties during storage.

关 键 词：ENCAPSULATION Ziziphora clinopodioides essential oil Rosmarinus officinalis essential oil Sodium alginate Antibacterial and antioxidative activities Sensory evaluation 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]