Nanoencapsulation of Oliveria decumbens Vent. and Basil Essential oils to Investigate Their Antibacterial Function in Vitro and Minced Beef Meat

Abstract

Beef is a nutritious meat, which possesses biological factors such as protein and micronutrients. The purpose of present research is to investigate antioxidant and antibacterial activities for nanocapsules of Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils in vitro and minced beef. OEO and BEO were extracted and their phytochemicals were identified by gas chromatography. These nanocapsules were produced using freeze drying and combination of maltodextrin and also gum arabic (1:1). Particle size, polydispersity index, encapsulation efficiency (EE), scanning electron microscopy, total phenolic (TPC) and flavonoid (TFC) contents, antioxidant and antibacterial activities, pH, thiobarbituric acid and also sensory were evaluated in vitro compared to free forms. The antibacterial functions were assessed against S. aureus, E. coli, L. monocytogenes, S. typhimurium and P. aeruginosa in minced meat during 10 days of cold storage. Thymol (28.12 %), carvacrol (23.97 %), γ-terpinene (19.56 %) and p-cymene (12.64 %) as well as estragole (48.93 %) and linalool (41.45 %) were the main in OEO and BEO, respectively. The TPC (30.43 to 32.41 mg GAE/g DW), TFC (27.72 to 30.10 mg GAE/g DW) and antioxidant capacity (25.97 to 26.42 %) were determined in free and encapsulated OEO and also antibacterial feature was observed, which were further than BEO. No significant effect was detected by nanoencapsulation on bioactive components and also antioxidant of OEO and BEO, however this process considerably improved antibacterial function (p< 0.05). Finally, OEO and BEO-loaded nanocapsules were applied to promote quality in beef, while potential of OEO nanocapsules was higher.