Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Pinelli, Juliana Junqueira; Martins, Heloísa Helena de Abreu; Guimarães, Angélica Sousa; Isidoro, Silas Rodrigo; Gonçalves, Michelle Carlota; Moraes, Tatiana Silveira Junqueira de; Ramos, Eduardo Mendes; Píccoli, Roberta Hilsdorf

doi:10.1016/j.lwt.2021.111123

Cited by 32 publications

(22 citation statements)

References 40 publications

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“…et al, 2021). Pinelli et al (2021) also assessed the effects of essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product (mortadella) as an alternative natural antimicrobial compound (Pinelli et al, 2021). The results of their study proved that combining nanoemulsions in mortadella formulations considerable reduced the microbial growth in mortadella.…”

Section: Sensory Propertiesmentioning

confidence: 99%

Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties

Homayounpour

Sani

Shariatifar

2021

Food Processing Preservation

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In this study, beef meat‐based hamburger samples were formulated with free Allium sativum L. essential oil (garlic) and garlic essential oil (GEO) nanoliposomes in concentrations of 3% as a natural antimicrobial agent and were stored at refrigerated temperature during the experiment. Physical characteristics (loss rate and color of cooking), microbiological tests (Salmonella spp., total viable count, Staphylococcus aureus and mold, and yeast), and sensory properties (color, flavor, and odor) results on days 0, 2, 4, 8 and 12 showed that nano‐GEO had considerable antimicrobial effects on hamburgers and reduced microbial population and increase the shelf life of samples. The flavor was better than other samples for nano‐GEO sample and no cooking loss was also observed. Accordingly, the results exhibited that nano‐containing GEO can be considered as natural preservative agents to raise the shelf life of perishable products such as hamburgers and enhance their flavor. Novelty impact statement Hamburger samples were well formulated with garlic essential oil (GEO) nanoliposomes. GEO nanoliposomes significantly improved the shelf life of hamburger samples. GEO nanoliposomes are suggested as a very suitable alternative to chemical preservatives.

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Section: Sensory Propertiesmentioning

confidence: 99%

Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties

Homayounpour

Sani

Shariatifar

2021

Food Processing Preservation

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“…Recent studies have reported that encapsulated antimicrobials present higher stability and bioactivity, targeted delivery, and controlled release [27], improving efficacy for controlling spoilage and pathogenic microorganisms. Thus, the remarkable potential of bioactive compounds, such as natural antimicrobials incorporated into nanostructures, is a current focus in the food research area, and their application has been developed in several products, for example meat, dairy, bread, juice and others [27][28][29][30][31]. However, it is important to select the appropriate carrier for encapsulation, because the interactions between bioactive compounds and the carrier material may influence the natural antimicrobial agent's activity [27].…”

Section: Importance Of Natural Antimicrobialsmentioning

confidence: 99%

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

2021

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Encapsulation can be a suitable strategy to protect natural antimicrobial substances against some harsh conditions of processing and storage and to provide efficient formulations for antimicrobial delivery. Lipid-based nanostructures, including liposomes, solid lipid nanoparticles (SLNs), and nanostructured lipid nanocarriers (NLCs), are valuable systems for the delivery and controlled release of natural antimicrobial substances. These nanostructures have been used as carriers for bacteriocins and other antimicrobial peptides, antimicrobial enzymes, essential oils, and antimicrobial phytochemicals. Most studies are conducted with liposomes, although the potential of SLNs and NLCs as antimicrobial nanocarriers is not yet fully established. Some studies reveal that lipid-based formulations can be used for co-encapsulation of natural antimicrobials, improving their potential to control microbial pathogens.

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“…Natural preservatives, especially nanoscale plant-origin materials such as nanoemulsions, can be helpful to solve this problem. In this context, the combinations of essential oils (EOs) and their nanoemulsions acted as an antioxidant without affecting the technological characteristics of the meat product [20]. For example, Noori et al [108] applied a sodium caseinate containing a nanoemulsion of ginger EO on chicken breast fillets, achieving a significant decrease in the total aerobic psychrophilic bacteria of the refrigerated chicken fillets.…”

Section: Processingmentioning

confidence: 99%

“…Overall, the application of nanotechnology in meat processing and packaging was performed for several objectives: (i) protection of products against microbial spoilage, (ii) improvement of sensory properties, (iii) upgrade of functional and nutritional aspects of the meat products, and (iv) to monitor the quality during storage [19,20]. However, nanotechnology is still a controversial subject for the general public, who had more questions than answers, due to the lack of knowledge and regulations [21].…”

Section: Introductionmentioning

confidence: 99%

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

Lamri

Bhattacharya²,

Boukid

et al. 2021

Foods

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Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, and applications of nanoparticles to process and preserve fresh meat and processed meat products. Nanoparticles can be used to reinforce the packaging material resulting in the improvement of sensory, functional, and nutritional aspects of meat and processed meat products. Further, these particles can be used in smart packaging as biosensors to extend the shelf-life of fresh and processed meat products and also to monitor the final quality of these products during the storage period. Nanoparticles are included in product formulation as carriers of health-beneficial and/or functional ingredients. They showed great efficiency in encapsulating bioactive ingredients and preserving their properties to ensure their functionality (e.g., antioxidant and antimicrobial) in meat products. As a result, nanoparticles can efficiently contribute to ensuring product safety and quality whilst reducing wastage and costs. Nevertheless, a wider implementation of nanotechnology in meat industry is highly related to its economic value, consumers’ acceptance, and the regulatory framework. Being a novel technology, concerns over the toxicity of nanoparticles are still controversial and therefore efficient analytical tools are deemed crucial for the identification and quantification of nanocomponents in meat products. Thus, migration studies about nanoparticles from the packaging into meat and meat products are still a concern as it has implications for human health associated with their toxicity. Moreover, focused economic evaluations for implementing nanoparticles in meat packaging are crucial since the current literature is still scarce and targeted studies are needed before further industrial applications.

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Essential oil nanoemulsions for the control of Clostridium sporogenes in cooked meat product: An alternative?

Cited by 32 publications

References 40 publications

Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties

Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties

Lipid-Based Nanostructures for the Delivery of Natural Antimicrobials

Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety

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