Carvacrol Microemulsion vs Nanoemulsion as Novel Pork Minced Meat Active Coatings

Konstantinos Zaharioudakis; Eleni Kollia; Areti Α. Leontiou; Dimitrios Moschovas; Andreas Karydis-Messinis; Apostolos Avgeropoulos; Nikolaos E. Zafeiropoulos; Efthymia Ragkava; George Kehayias; Charalampos Proestos; Constantinos E. Salmas; Aris E. Giannakas

doi:10.20944/preprints202311.1063.v1

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preprints.org > chemistry and materials science > nanotechnology > doi: 10.20944/preprints202311.1063.v1

Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Carvacrol Microemulsion vs Nanoemulsion as Novel Pork Minced Meat Active Coatings

Konstantinos Zaharioudakis

Eleni Kollia

Areti Α. Leontiou

Dimitrios Moschovas

Andreas Karydis-Messinis

Apostolos Avgeropoulos

^* ,

Nikolaos E. Zafeiropoulos

^* ,

Efthymia Ragkava

^* ,

George Kehayias

Charalampos Proestos

^* ,

Constantinos E. Salmas

^* ,

Aris E. Giannakas

Version 1 : Received: 15 November 2023 / Approved: 16 November 2023 / Online: 16 November 2023 (10:30:11 CET)

A peer-reviewed article of this Preprint also exists.

Zaharioudakis, K.; Kollia, E.; Leontiou, A.; Moschovas, D.; Karydis-Messinis, A.; Avgeropoulos, A.; Zafeiropoulos, N.E.; Ragkava, E.; Kehayias, G.; Proestos, C.; Salmas, C.E.; Giannakas, A.E. Carvacrol Microemulsion vs. Nanoemulsion as Novel Pork Minced Meat Active Coatings. Nanomaterials 2023, 13, 3161. Zaharioudakis, K.; Kollia, E.; Leontiou, A.; Moschovas, D.; Karydis-Messinis, A.; Avgeropoulos, A.; Zafeiropoulos, N.E.; Ragkava, E.; Kehayias, G.; Proestos, C.; Salmas, C.E.; Giannakas, A.E. Carvacrol Microemulsion vs. Nanoemulsion as Novel Pork Minced Meat Active Coatings. Nanomaterials 2023, 13, 3161.

Abstract

Carvacrol is well-documented for its antibacterial and antioxidant effects. However, its high volatility has directed researchers towards nanoencapsulation technology according to bioeconomy and sustainability trends. This study examined and compared carvacrol microemulsion (MC), carvacrol microemulsion busted with chitosan (MMC) and carvacrol nanoemulsions as active coatings on extending minced pork meat shelf-life at 4±1 oC for 9 days, focusing on microbiological, physiochemical, and sensory characteristics. The research involved pre-characterizing droplet sizes, evaluating antioxidant, and determining antibacterial efficacy. The results demonstrated that NC with a 21 nm droplet size exhibited the highest antioxidant and antibacterial activity. All coatings succeed to extend the preservation of fresh minced pork meat in comparison to free carvacrol sample (FC). NC coating showed the highest extension of minced pork meat preservation and maintained meat freshness for 9 days, with a lower TBARs of 0.736 mg MDA/Kg, and effectively reduced mesophilic, lactic acid, and psychrotrophic bacterial counts more significantly 1.2, 2, and 1.3 log respectively as compared to FC. Sensory assessments confirmed the acceptability of NC and MCC coatings. Overall, the carvacrol based nanoemulsion can be considered as novel antioxidant and antimicrobial active coating due to its demonstrated higher efficacy in all the examined tests performed.

Keywords

carvacrol; microemulsion; nanoemulsion; active coatings; nanostructure; pork meat preservation; antioxidant activity; antibacterial activity

Subject

Chemistry and Materials Science, Nanotechnology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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