title: Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties.
abstract: 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 235.6nm, 25.1mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CEO release during 104h (at pH∼5). 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 8days 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.
authors.affiliation: Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
authors.forename: M
authors.initials: M
authors.lastname: Ghaderi-Ghahfarokhi
authors.affiliation: Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran. Electronic address: mbb@modares.ac.ir.
authors.forename: M
authors.initials: M
authors.lastname: Barzegar
authors.affiliation: Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
authors.forename: M A
authors.initials: MA
authors.lastname: Sahari
authors.affiliation: Department of Food Science and Technology, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran.
authors.forename: H
authors.initials: H
authors.lastname: Ahmadi Gavlighi
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy.
authors.forename: F
authors.initials: F
authors.lastname: Gardini
mesh_terms: D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology; D048271:Chitosan / Q000737:chemistry*; D002935:Cinnamomum zeylanicum / Q000737:chemistry*; D003116:Color; D003692:Delayed-Action Preparations; D004337:Drug Carriers / Q000737:chemistry / Q000494:pharmacology; D004655:Emulsions; D006863:Hydrogen-Ion Concentration; D008786:Metmyoglobin / Q000032:analysis; D009211:Myoglobin / Q000032:analysis; D049329:Nanostructures / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry*; D010084:Oxidation-Reduction / Q000187:drug effects; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology*; D013649:Taste
chemical_list: D000890:Anti-Infective Agents; D003692:Delayed-Action Preparations; D004337:Drug Carriers; D004655:Emulsions; D009211:Myoglobin; D009822:Oils, Volatile; C017595:oxymyoglobin; D008786:Metmyoglobin; D048271:Chitosan
keywords: Beef patty; Chitosan nanoparticles; Cinnamon essential oil; Encapsulation; Principal component analysis