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Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties.

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Title: Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties.
Authors: Kaur, Manminder1 (AUTHOR), Mehta, Nitin1 (AUTHOR) nitinmehta@gadvasu.in, Chatli, Manish Kumar1 (AUTHOR), Malav, Om Prakash1 (AUTHOR), Dhaka, Pankaj2 (AUTHOR), El Yamani, Mohamed (AUTHOR) mohamed.elyamani4@usmba.ac.ma
Source: Journal of Food Biochemistry. 1/28/2026, Vol. 2026, p1-12. 12p.
Subjects: Rosemary, Oregano, Anti-infective agents, Microbial contamination, Chemical properties, Meatballs, Essential oils, Emulsions
Abstract: In the present study, a blended essential oil nanoemulsion (BEO‐NE) of rosemary and oregano essential oils was developed using ultrasonication at the most suitable amplitude and time combination. The in vitro antimicrobial effect was assessed by calculating the minimal inhibitory concentration (MIC) of individual oils and the fractional inhibitory concentration index (FICI) of blended oils. Oregano essential oil showed better (p < 0.05) antimicrobial potential (MIC: 0.75 to 3.5 μL/mL) compared to rosemary essential oil (MIC: 1.25 to 12.5 μL/mL). The FICI values against tested organisms ranged from 0.266 to 0.90, indicating additive or synergistic effects. Rosemary and oregano essential oils were blended in a 1:2 ratio, along with a surfactant to develop a coarse emulsion. Three different amplitudes (20%, 30%, and 40%) and sonication times (4, 8, and 12 min) were tested for BEO‐NE fabrication. The combination of 40% amplitude for 8 min was chosen as optimal based on the lowest average particle size (55.31 nm) and polydispersity index (PDI) (0.223). The impact of nanoemulsion on various physicochemical, microbiological, and sensory parameters of pork patties was studied at 4°C ± 1°C over 35 days under aerobic packaging, with samples collected every 7 days. Physicochemical parameters, including pH, peroxide values, free fatty acid content, thiobarbituric acid reactive substances (TBARS), and microbial counts, were significantly lower (p < 0.05) in the samples treated with BEO‐NE compared to the control after storage. It was concluded that incorporating rosemary and oregano BEO‐NE effectively inhibited oxidative and microbial spoilage of pork patties, enabling them to be stored successfully for 35 days in aerobic packaging under refrigeration (4°C ± 1°C) without adverse effects. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties.
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Kaur%2C+Manminder%22&quot;&gt;Kaur, Manminder&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Mehta%2C+Nitin%22&quot;&gt;Mehta, Nitin&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;i&gt; nitinmehta@gadvasu.in&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Chatli%2C+Manish+Kumar%22&quot;&gt;Chatli, Manish Kumar&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Malav%2C+Om+Prakash%22&quot;&gt;Malav, Om Prakash&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Dhaka%2C+Pankaj%22&quot;&gt;Dhaka, Pankaj&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt; (AUTHOR)&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22El+Yamani%2C+Mohamed%22&quot;&gt;El Yamani, Mohamed&lt;/searchLink&gt; (AUTHOR)&lt;i&gt; mohamed.elyamani4@usmba.ac.ma&lt;/i&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Journal+of+Food+Biochemistry%22&quot;&gt;Journal of Food Biochemistry&lt;/searchLink&gt;. 1/28/2026, Vol. 2026, p1-12. 12p.
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  Data: &lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Rosemary%22&quot;&gt;Rosemary&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Oregano%22&quot;&gt;Oregano&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Anti-infective+agents%22&quot;&gt;Anti-infective agents&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Microbial+contamination%22&quot;&gt;Microbial contamination&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Chemical+properties%22&quot;&gt;Chemical properties&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Meatballs%22&quot;&gt;Meatballs&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Essential+oils%22&quot;&gt;Essential oils&lt;/searchLink&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;DE&quot; term=&quot;%22Emulsions%22&quot;&gt;Emulsions&lt;/searchLink&gt;
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: In the present study, a blended essential oil nanoemulsion (BEO‐NE) of rosemary and oregano essential oils was developed using ultrasonication at the most suitable amplitude and time combination. The in vitro antimicrobial effect was assessed by calculating the minimal inhibitory concentration (MIC) of individual oils and the fractional inhibitory concentration index (FICI) of blended oils. Oregano essential oil showed better (p &lt; 0.05) antimicrobial potential (MIC: 0.75 to 3.5 μL/mL) compared to rosemary essential oil (MIC: 1.25 to 12.5 μL/mL). The FICI values against tested organisms ranged from 0.266 to 0.90, indicating additive or synergistic effects. Rosemary and oregano essential oils were blended in a 1:2 ratio, along with a surfactant to develop a coarse emulsion. Three different amplitudes (20%, 30%, and 40%) and sonication times (4, 8, and 12 min) were tested for BEO‐NE fabrication. The combination of 40% amplitude for 8 min was chosen as optimal based on the lowest average particle size (55.31 nm) and polydispersity index (PDI) (0.223). The impact of nanoemulsion on various physicochemical, microbiological, and sensory parameters of pork patties was studied at 4&#176;C &#177; 1&#176;C over 35 days under aerobic packaging, with samples collected every 7 days. Physicochemical parameters, including pH, peroxide values, free fatty acid content, thiobarbituric acid reactive substances (TBARS), and microbial counts, were significantly lower (p &lt; 0.05) in the samples treated with BEO‐NE compared to the control after storage. It was concluded that incorporating rosemary and oregano BEO‐NE effectively inhibited oxidative and microbial spoilage of pork patties, enabling them to be stored successfully for 35 days in aerobic packaging under refrigeration (4&#176;C &#177; 1&#176;C) without adverse effects. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: &lt;i&gt;Copyright of Journal of Food Biochemistry is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1155/jfbc/8885143
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 12
        StartPage: 1
    Subjects:
      – SubjectFull: Rosemary
        Type: general
      – SubjectFull: Oregano
        Type: general
      – SubjectFull: Anti-infective agents
        Type: general
      – SubjectFull: Microbial contamination
        Type: general
      – SubjectFull: Chemical properties
        Type: general
      – SubjectFull: Meatballs
        Type: general
      – SubjectFull: Essential oils
        Type: general
      – SubjectFull: Emulsions
        Type: general
    Titles:
      – TitleFull: Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties.
        Type: main
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            NameFull: Kaur, Manminder
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            NameFull: Mehta, Nitin
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            NameFull: Chatli, Manish Kumar
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            NameFull: Malav, Om Prakash
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            NameFull: Dhaka, Pankaj
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            – D: 28
              M: 01
              Text: 1/28/2026
              Type: published
              Y: 2026
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              Value: 01458884
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              Value: 2026
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            – TitleFull: Journal of Food Biochemistry
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