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

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.

Automated summary

This study aimed to encapsulate Ziziphora clinopodioides-Rosmarinus officinalis essential oil (Z-REO) using sodium alginate (NaAlg) and evaluate its performance as an antimicrobial and antioxidative agent in lamb burger patties. The results showed that the encapsulated nanoparticles could effectively reduce bacterial growth, oxidative deterioration, and sensory changes in the lamb patties.