Evaluation of the Impact of Alginate Coating Infused With Nanoemulsified Eryngium Campestre Essential Oil on the Physicochemical and Microbial Quality of Ostrich Thigh Meat.
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| Title: | Evaluation of the Impact of Alginate Coating Infused With Nanoemulsified Eryngium Campestre Essential Oil on the Physicochemical and Microbial Quality of Ostrich Thigh Meat. |
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| Authors: | Dadashi, Omolbanin1 (AUTHOR), Azizkhani, Maryam1 (AUTHOR) azizkhani.maryam@gmail.com, Jha, Poulami1 (AUTHOR) pojha@wiley.com |
| Source: | Journal of Food Processing & Preservation. 3/30/2026, Vol. 2025, p1-16. 16p. |
| Subjects: | Sodium alginate, Meat preservation, Food storage, Essential oils, Food quality, Microemulsions, Anti-infective agents |
| Abstract: | The aim of this study was to evaluate the impact of a sodium alginate (SA) coating incorporating Eryngium campestre (zulang) essential oil (EO) nanoemulsion (EON) regarding the preservation characteristics of ostrich meat under cold storage condition. The primary constituents of the EO were germacrene D, α‐bisabolol, campestrolide, and salvial‐4(14)‐en‐1‐one. The formulated nanoemulsions exhibited a zeta potential of −31 mV, an average droplet size of 76 nm, and a polydispersity index (PDI) of 0.288, indicating good stability and uniformity. Ostrich meat samples were coated with SA alone and SA combined with 1%, 2.5%, or 5% EON, then stored at 4°C for 12 days. Comprehensive physicochemical analyses—including free fatty acid (FFA), peroxide value (PV), pH, total volatile basic‐nitrogen (TVB‐N), drip loss, and texture—alongside microbial assessments were conducted throughout storage. Samples treated with SA containing 2.5% or 5% EON exhibited significantly reduced FFA, PV, and TVB‐N levels and counts of mesophilic, Enterobacteriaceae, and psychrotrophic bacteria compared to those coated with pure SA or untreated controls. Furthermore, these treatments resulted in lower shear force values, indicating enhanced tenderness, as well as reduced drip loss. The antimicrobial efficacy and preservation of chemical and physical attributes ranked as SA with 5% EON > SA with 2.5% EON > SA with 1% EON > SA alone. The integration of EON into the SA matrix appeared to improve dispersion and may have supported a more gradual release of active compound, thereby providing a more consistent antimicrobial effect and improved preservation of meat quality. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Processing & Preservation 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.) | |
| Database: | Engineering Source |
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