Chitosan-cinnamon essential oil nano-formulation: Application as a novel additive for controlled release and shelf life extension of beef patties

In this study cinnamon essential oil-incorporated chitosan nanoparticles (CEO-CSNPs) were produced by an emulsion-gelation method. Size, zeta potential and polydispersity index of the formed nanoparticles were 235.6 nm, 25.1 mV and 0.33, respectively. In vitro release evaluation showed an initial burst effect, followed by a slow CEO release during 104 h (at pH∼5). Different formulations of patties including control, samples containing free and encapsulated CEO and ascorbic acid were analyzed for physicochemical characteristics, microbial growth and sensorial attributes during 8 days of storage at 4 °C. Both free and encapsulated CEO decreased the microbial population of patties compared to the control (p < 0.05) throughout the experiment. On the 8th day, the best formulations in TBARS test were AA-0.05 (0.05% of ascorbic acid) and 0.1-EN-CEO (0.1% of encapsulated CEO). During storage, the color parameters of the patties containing encapsulated CEO changed slightly whereas color and metmyoglobin content significantly decreased in samples containing free CEO and control. Free CEO had an unfavorable impact on color and odor but the incorporation of encapsulated CEO improved the consumer acceptability. The principle component analysis clearly distinguished 6 formulation groups based on physicochemical characteristics.