Nanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safety

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dc.authoridAbedinia, Ahmadreza/0000-0001-6784-0141
dc.authoridSeow, Eng Keng/0000-0001-8913-0781
dc.authorwosidAbedinia, Ahmadreza/O-7434-2019
dc.authorwosidSeow, Eng Keng/AAB-3980-2020
dc.contributor.authorGorzin, Mahdis
dc.contributor.authorSaeidi, Mahboubeh
dc.contributor.authorJavidi, Sahar
dc.contributor.authorSeow, Eng-Keng
dc.contributor.authorAbedinia, Ahmadreza
dc.date.accessioned2024-08-04T20:56:00Z
dc.date.available2024-08-04T20:56:00Z
dc.date.issued2024
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThis study investigated the functional properties of freeze-dried encapsulated Oliveria decumbens Vent. (OEO) and basil (BEO) essential oils (EOs) in maltodextrin/gum arabic coating solution (1:1). Nanoencapsulated EOs were evaluated in terms of size, polydispersity, encapsulation efficiency, morphology, antioxidant, and antibacterial activities (AOA and ABA), and sensory characteristics in vitro compared to the control. The TPC (30.43 to 32.41 mg GAE/g DW) and AOA (25.97 to 26.42 %) were determined in free and encapsulated OEO, and ABA was observed, which were higher than BEO. Both free and encapsulated OEO and BEO demonstrated significant ABA against various Gram-positive and Gram-negative bacteria, with MIC values ranging from 0.25 to 1.25 mg/mL and MBC values ranging from 1.00 to 3.00 mg/mL. In minced meat, both free and encapsulated oils effectively reduced bacterial counts during refrigerated storage, with log reductions ranging from 1.00 to 6.48 CFU/g. Additionally, the pH and thiobarbituric acid values in meat samples were better maintained with the addition of oils. Sensory analysis showed that the encapsulated oils effectively masked their natural flavor and aroma, making them suitable for incorporation into food. Finally, OEO and BEO nanocapsules can improve the standard and safety of meat products due to their antioxidant and antibacterial properties.en_US
dc.identifier.doi10.1016/j.ijbiomac.2024.132288
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38735604en_US
dc.identifier.scopus2-s2.0-85192791295en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.132288
dc.identifier.urihttps://hdl.handle.net/11616/101988
dc.identifier.volume270en_US
dc.identifier.wosWOS:001241060300001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofInternational Journal of Biological Macromoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntibacterial activityen_US
dc.subjectEncapsulationen_US
dc.subjectEssential oilsen_US
dc.titleNanoencapsulation of Oliveria decumbens Vent./basil essential oils into gum arabic/maltodextrin: Improved in vitro bioaccessibility and minced beef meat safetyen_US
dc.typeArticleen_US

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