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Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger

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Abstract

The aim of this research was to fabricate an active paper containing encapsulated cumin seed essential oil (CSEO) for shelf-life extension of beef hamburger. CSEO-loaded nanoemulsions (NE) and Pickering emulsions (PE) were prepared by Tween80 and blend of whey protein isolate (WPI) and inulin, respectively. The NE had the lowest droplet size and zeta potential values. The blending of inulin with WPI decreased the particle size of PE microcapsules and increased their encapsulation efficiency. Uniformly shaped PE microcapsules and occurring of chemical bonds between CSEO and wall materials were approved by FE-SEM and FT-IR tests. At the second step, the obtained nanocarriers were incorporated into the cellulosic papers (10%wt.) and the morphological, antioxidant and antimicrobial properties of active papers were investigated. Finally, the effect of active papers on quality and shelf-life of beef hamburgers stored at 4 °C for 7 days and at − 18 °C for 60 days was investigated. The highest water holding capacity and the lowest color difference were observed for active papers amended with WPI/inulin-stabilized PE at the 7th day of refrigeration. TBARS value and counts of mesophilic and psychrophilic bacteria increased during storage and PE-WPI/In treatment had the maximum effect on controlling of microbial growth and lipid oxidation of hamburger. The effect of active papers on the refrigerated samples was more than the frozen ones. In brief, application of microencapsulated CSEO-loaded cellulose papers has the potential to extend the shelf-life of beef hamburger.

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  1. Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran

    Farrin Hemmatkhah, Fariba Zeynali & Hadi Almasi

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  1. Farrin Hemmatkhah
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  2. Fariba Zeynali
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Hemmatkhah, F., Zeynali, F. & Almasi, H. Encapsulated Cumin Seed Essential Oil-Loaded Active Papers: Characterization and Evaluation of the Effect on Quality Attributes of Beef Hamburger. Food Bioprocess Technol 13, 533–547 (2020). https://doi.org/10.1007/s11947-020-02418-9

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