Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat

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dc.citation.volume436
dc.contributor.authorKaur R
dc.contributor.authorGupta TB
dc.contributor.authorBronlund J
dc.contributor.authorSingh J
dc.contributor.authorKaur L
dc.coverage.spatialEngland
dc.date.accessioned2024-07-05T02:30:56Z
dc.date.available2024-07-05T02:30:56Z
dc.date.issued2024-03-15
dc.description.abstractMānuka (MO) and rosemary oils (RO) -containing nanoemulsions and nanocapsules made of sodium alginate and whey protein, were designed and compared for their antioxidant effect. Mānuka oil-nanoemulsions and nanocapsules had smaller particle sizes (343 and 330 nm), less negative zeta potential (-12 mV and -10 mV), higher phenolic content, and antiradical characteristics than RO-nano-entities. However, nano-entities of both oils showed more thermostability and sustained release than free oils. Further, the antioxidant effect of essential oils and their nano-entities was compared against sodium nitrite (SN)-added and without antioxidants-added (controls) and Wagyu and crossbred beef pastes (14 days refrigerated storage). No significant difference among MO, RO and their nano-entities was noticed in crossbred pastes, while in Wagyu, nanoemulsions showed the lowest oxidation values than controls and SN-added pastes. Hence, nano-entities can be alternatives to chemical preservatives as natural antioxidants in meat preservation, along with improved thermal stability and release than free oils.
dc.description.confidentialfalse
dc.edition.editionMarch 2024
dc.format.pagination137600-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37837683
dc.identifier.citationKaur R, Gupta TB, Bronlund J, Singh J, Kaur L. (2024). Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat.. Food Chem. 436. (pp. 137600-).
dc.identifier.doi10.1016/j.foodchem.2023.137600
dc.identifier.eissn1873-7072
dc.identifier.elements-typejournal-article
dc.identifier.issn0308-8146
dc.identifier.number137600
dc.identifier.piiS0308-8146(23)02218-5
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/70102
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0308814623022185
dc.relation.isPartOfFood Chem
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectAntioxidant
dc.subjectMeat preservation
dc.subjectMānuka oil
dc.subjectNanocapsules
dc.subjectNanoemulsion
dc.subjectRosemary oil
dc.subjectWagyu
dc.subjectAnimals
dc.subjectCattle
dc.subjectAntioxidants
dc.subjectNanocapsules
dc.subjectOils, Volatile
dc.subjectMeat
dc.titleSynthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
dc.typeJournal article
pubs.elements-id480981
pubs.organisational-groupOther
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