Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of the formed nanoparticles were 235.6 nm, 25.1 mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CEO release during 104 h (at pHâ\u88¼5). Different formulations of patties including control, samples containing free and encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics, microbial growth and sensorial attributes during 8 days of storage at 4 °C. Both free and encapsulated CEO decreased the microbial population of patties compared to the control (p < 0.05) throughout the experiment. On the 8th day, the best formulations in TBARS test were AA-0.05 (0.05% of ascorbic acid) and 0.1-EN-CEO (0.1% of encapsulated CEO). During storage, the color parameters of the patties containing encapsulated CEO changed slightly whereas color and metmyoglobin content significantly decreased in samples containing free CEO and control. Free CEO had an unfavorable impact on color and odor but the incorporation of encapsulated CEO improved the consumer acceptability. The principle component analysis clearly distinguished 6 formulation groups based on physicochemical characteristics

Nanotechnology and Plant Extracts as a Future Control Strategy for Meat and Milk Products

Plant extracts, well known for their antibacterial and antioxidant activity, have potential to be widely used preservatives in the food industry as natural alternatives to numerous synthetic additives which have adverse impacts on health and the environment. Most plant compounds and extracts are generally recognized as safe (GRAS). The use of preservatives is of great importance for perishable foods such as meat and milk, which, along with their products, are commonly consumed food items globally. However, the bioavailability of plant compounds could be diminished by their interaction with food components, processing, and storage. Nanoencapsulation of plant extracts, especially essential oils, is an effective method for their application in food model systems. This technique increases the bioactivity of plant compounds by increasing their physical stability and reducing their size, without negative effects on organoleptic properties. Furthermore, a recent study showed that plant extracts act as good bioreductants for biosynthesis of nanoparticles. This so-called green synthesis method using plant extracts is a rapid, relatively inexpensive, safe, and efficient method for synthesis of nanoparticles including silver, gold, iron, lead, copper, cobalt, palladium, platinum, zinc, zinc oxide, titanium oxide, magnetite, and nickel. Some of these nanoparticles have antimicrobial potential which is why they are of great interest to the food industry. In this chapter, the nanoencapsulation of plant extracts and plant extract-mediated synthesis of nanoparticles and their potential application in order to improve the safety and quality and prolong the shelf life of meat and milk products are reviewed and discussed