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Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger.

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Title: Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger.
Authors: Gaba, Abdul Basit M1,2 (AUTHOR), Hassan, Mohamed A1 (AUTHOR), Abd El-Tawab, Ashraf A3 (AUTHOR), Al-Dalain, Sati Y4 (AUTHOR), Abdelaziz, Manal5 (AUTHOR), Morsy, Osama M6 (AUTHOR), Sami, Rokayya7 (AUTHOR) rokayya.d@tu.edu.sa, Alsanei, Woroud A8 (AUTHOR), Almehmadi, Awatif M9 (AUTHOR), Bedaiwi, Ruqaiah I10 (AUTHOR), Kadi, Roqayah H11 (AUTHOR), Qari, Sameer H12 (AUTHOR), Almasoudi, Suad H13 (AUTHOR), Bay, Daniyah H13 (AUTHOR), Morsy, Mohamed K14 (AUTHOR) mohamed.abdelhafez@fagr.bu.edu.eg
Source: Food Science & Technology International. Jul2026, Vol. 32 Issue 5, p511-526. 16p.
Subjects: Chitosan, Essential oils, Anti-infective agents, Food pathogens, Food preservation, Refrigerated storage, Ground meat
Abstract: The aim of this study is to assess the impacts of chitosan (CH) coating with oregano essential oil (OEO) and thyme essential oil (TEO) (0.5%–1.0%; v/w) on the foodborne pathogens and physicochemical parameters of beef burger during refrigerated storage. Preliminary experiment (in vitro) demonstrated that 0.5% OEO and TEO were inhibited all or some of S. aureus, S. Typhimurium, and E. coli O157:H7. On day 30, the E. coli O157:H7 of burger coated with CH + OEO and TEO (1%; w/v) declined by 4 and 5 log10 CFU/g, respectively, S. Typhimurium and S. aureus decreases (4,5-6 log10 CFU/g) when compared to the control sample. The quality parameters of beef burger were also enhanced after the coating treatment of CH and essential oils (EOs), including pH value, TBARS, and TVB-N in burger during storage (4 °C/30 d). Besides, CH + EOs coating also reduced the deterioration of the sensory attributes of beef burger, including color, odor, and overall acceptability. The chitosan coatings with EOs have superior mechanical qualities than the control sample, also, the structure of the films was evaluated by SEM. In conclusion, CH coating with EOs (OEO, ETO; 1%) regarded as a successful strategy to improve the quality and prolong the shelf life of beef burger. [ABSTRACT FROM AUTHOR]
Copyright of Food Science & Technology International is the property of Sage Publications Inc. 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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Header DbId: egs
DbLabel: Engineering Source
An: 194488946
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
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  Data: Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger.
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  Data: <searchLink fieldCode="AR" term="%22Gaba%2C+Abdul+Basit+M%22">Gaba, Abdul Basit M</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hassan%2C+Mohamed+A%22">Hassan, Mohamed A</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Abd+El-Tawab%2C+Ashraf+A%22">Abd El-Tawab, Ashraf A</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Al-Dalain%2C+Sati+Y%22">Al-Dalain, Sati Y</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Abdelaziz%2C+Manal%22">Abdelaziz, Manal</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Morsy%2C+Osama+M%22">Morsy, Osama M</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sami%2C+Rokayya%22">Sami, Rokayya</searchLink><relatesTo>7</relatesTo> (AUTHOR)<i> rokayya.d@tu.edu.sa</i><br /><searchLink fieldCode="AR" term="%22Alsanei%2C+Woroud+A%22">Alsanei, Woroud A</searchLink><relatesTo>8</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Almehmadi%2C+Awatif+M%22">Almehmadi, Awatif M</searchLink><relatesTo>9</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bedaiwi%2C+Ruqaiah+I%22">Bedaiwi, Ruqaiah I</searchLink><relatesTo>10</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Kadi%2C+Roqayah+H%22">Kadi, Roqayah H</searchLink><relatesTo>11</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Qari%2C+Sameer+H%22">Qari, Sameer H</searchLink><relatesTo>12</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Almasoudi%2C+Suad+H%22">Almasoudi, Suad H</searchLink><relatesTo>13</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Bay%2C+Daniyah+H%22">Bay, Daniyah H</searchLink><relatesTo>13</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Morsy%2C+Mohamed+K%22">Morsy, Mohamed K</searchLink><relatesTo>14</relatesTo> (AUTHOR)<i> mohamed.abdelhafez@fagr.bu.edu.eg</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Technology+International%22">Food Science & Technology International</searchLink>. Jul2026, Vol. 32 Issue 5, p511-526. 16p.
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  Data: <searchLink fieldCode="DE" term="%22Chitosan%22">Chitosan</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+oils%22">Essential oils</searchLink><br /><searchLink fieldCode="DE" term="%22Anti-infective+agents%22">Anti-infective agents</searchLink><br /><searchLink fieldCode="DE" term="%22Food+pathogens%22">Food pathogens</searchLink><br /><searchLink fieldCode="DE" term="%22Food+preservation%22">Food preservation</searchLink><br /><searchLink fieldCode="DE" term="%22Refrigerated+storage%22">Refrigerated storage</searchLink><br /><searchLink fieldCode="DE" term="%22Ground+meat%22">Ground meat</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The aim of this study is to assess the impacts of chitosan (CH) coating with oregano essential oil (OEO) and thyme essential oil (TEO) (0.5%–1.0%; v/w) on the foodborne pathogens and physicochemical parameters of beef burger during refrigerated storage. Preliminary experiment (in vitro) demonstrated that 0.5% OEO and TEO were inhibited all or some of S. aureus, S. Typhimurium, and E. coli O157:H7. On day 30, the E. coli O157:H7 of burger coated with CH + OEO and TEO (1%; w/v) declined by 4 and 5 log10 CFU/g, respectively, S. Typhimurium and S. aureus decreases (4,5-6 log10 CFU/g) when compared to the control sample. The quality parameters of beef burger were also enhanced after the coating treatment of CH and essential oils (EOs), including pH value, TBARS, and TVB-N in burger during storage (4 °C/30 d). Besides, CH + EOs coating also reduced the deterioration of the sensory attributes of beef burger, including color, odor, and overall acceptability. The chitosan coatings with EOs have superior mechanical qualities than the control sample, also, the structure of the films was evaluated by SEM. In conclusion, CH coating with EOs (OEO, ETO; 1%) regarded as a successful strategy to improve the quality and prolong the shelf life of beef burger. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Science & Technology International is the property of Sage Publications Inc. 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.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1177/10820132251323937
    Languages:
      – Code: eng
        Text: English
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        PageCount: 16
        StartPage: 511
    Subjects:
      – SubjectFull: Chitosan
        Type: general
      – SubjectFull: Essential oils
        Type: general
      – SubjectFull: Anti-infective agents
        Type: general
      – SubjectFull: Food pathogens
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      – SubjectFull: Food preservation
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      – SubjectFull: Refrigerated storage
        Type: general
      – SubjectFull: Ground meat
        Type: general
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      – TitleFull: Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger.
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              Text: Jul2026
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