Application of normal essential oil and loaded-solid lipid nanoparticles as antioxidant

Abstract

The industry adds antioxidants in the formulation of meat products to prevent or delay meat oxidation reactions. Therefore, this investigation was carried out to study the effect of normal essential oil and loaded-solid lipid nanoparticles as antioxidants and the effect of the abovementioned volatile oils on chemical properties (TBA) and shelf life of frozen beef burger. The antioxidant activity of volatile oils (cinnamon and ginger) normal and nano particle size at different concentrations were assessed. Also, the effect of the above mentioned volatile oils addition with different concentrations on chemical properties and shelf life of frozen beef burger was investigated. Results indicated that, the diphenylpicrylhydrazyl free radical scavenging activity increased by increasing the volatile oil concentrations for all studied treatments. Moreover, the antioxidant activity of volatile oils (cinnamon and ginger) nanoparticles was higher than that of the same concentrations of normal volatile oil. The chemical properties values thiobarbituric acid value (TBA) of beef burger decreased by increasing volatile oils concentrations and essential oils nanoparticles reduced chemical properties (TBA) values more than normal essential oils, beside extending the shelf life of beef burger treatments up to 6 months in comparison with control sample which have a four-month shelf life. In conclusion, the transformation of essential oils into nanoparticle size can affect their antioxidant activity and promote the chemical properties and shelf life of beef burger.