Kaur RGupta TBBronlund JSingh JKaur L2024-07-052024-07-052024-03-15Kaur 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-).0308-8146https://mro.massey.ac.nz/handle/10179/70102Mānuka (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.(c) 2023 The Author/sCC BY 4.0https://creativecommons.org/licenses/by/4.0/AntioxidantMeat preservationMānuka oilNanocapsulesNanoemulsionRosemary oilWagyuAnimalsCattleAntioxidantsNanocapsulesOils, VolatileMeatJournal article10.1016/j.foodchem.2023.1376001873-7072journal-article137600-https://www.ncbi.nlm.nih.gov/pubmed/37837683137600S0308-8146(23)02218-5