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<p>In this study, we evaluated the quality of beef burgers enriched with nanoencapsulated hybrid crude palm oil Unaué HIE OxG and jackfruit seed flour (HCPO-NP). HCPO-NP, obtained through homogenization, demonstrated promising characteristics including a nanoscale size of 222.10 ± 21.15&#xa0;nm, a polydispersity index of &lt; 0.3, a zeta potential of − 24.22 ± 3.53&#xa0;mV, spherical morphology, high encapsulation efficiency (93.16 ± 9.43%), color stability, antioxidant activity, and complete carotenoid retention (100%). Burgers containing HCPO-NP (N-burgers) were compared to those with the same constituents in the free form (F-burgers) and control burgers without additives (C-burgers). The evaluation was based on color stability, carotenoid content, lipid and protein oxidation, pH, and microbial growth. Microbial analysis included the detection of mesophilic and psychrophilic bacteria, specifically <i>Enterobacteriaceae</i>, coagulase-positive <i>Staphylococci</i>, and <i>Salmonella</i> spp., over a 12-day storage period at 4&#xa0;°C. HCPO-NP effectively maintained <i>a*</i> values, stabilized carotenoid content, inhibited lipid and protein oxidation, and prevented acidity increase in N-burgers. Additionally, HCPO-NP suppressed the growth of mesophilic bacteria and <i>Enterobacteriaceae</i>. These findings demonstrate that HCPO-NPs efficiently preserved refrigerated beef burgers and have potential as a natural food nanopreservative.</p> Graphical Abstract <p></p>

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Hybrid Crude Palm Oil Unaué HIE OxG Nanoencapsulated in Jackfruit Seed Flour: an Alternative for Beef Burger Preservation

  • 期刊论文

  • 发表日期：

    2025年3月3日

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  • Tainara Santos Oliveira,
  • Rogeria Comastri de Castro Almeida,
  • Ronald Bruce Pegg,
  • Larissa Santos Assunção,
  • Rafael Sepúlveda Fonsêca Trevisan Passos,
  • Agnes Sophia Braga Alves,
  • Carlos Pasqualin Cavalheiro,
  • Itaciara Larroza Nunes,
  • Carolina Oliveira de Souza,
  • Bruna Aparecida Souza Machado,
  • Camila Duarte Ferreira Ribeiro

摘要

In this study, we evaluated the quality of beef burgers enriched with nanoencapsulated hybrid crude palm oil Unaué HIE OxG and jackfruit seed flour (HCPO-NP). HCPO-NP, obtained through homogenization, demonstrated promising characteristics including a nanoscale size of 222.10 ± 21.15 nm, a polydispersity index of < 0.3, a zeta potential of − 24.22 ± 3.53 mV, spherical morphology, high encapsulation efficiency (93.16 ± 9.43%), color stability, antioxidant activity, and complete carotenoid retention (100%). Burgers containing HCPO-NP (N-burgers) were compared to those with the same constituents in the free form (F-burgers) and control burgers without additives (C-burgers). The evaluation was based on color stability, carotenoid content, lipid and protein oxidation, pH, and microbial growth. Microbial analysis included the detection of mesophilic and psychrophilic bacteria, specifically Enterobacteriaceae, coagulase-positive Staphylococci, and Salmonella spp., over a 12-day storage period at 4 °C. HCPO-NP effectively maintained a* values, stabilized carotenoid content, inhibited lipid and protein oxidation, and prevented acidity increase in N-burgers. Additionally, HCPO-NP suppressed the growth of mesophilic bacteria and Enterobacteriaceae. These findings demonstrate that HCPO-NPs efficiently preserved refrigerated beef burgers and have potential as a natural food nanopreservative.

Graphical Abstract