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<p>This study investigated the antibacterial and antioxidant properties of <i>Thymus schimperi</i> essential oil (EO) microencapsulated using spray-drying (SD) and freeze-drying (FD) methods. The effectiveness of these encapsulated EOs was compared to sodium nitrite and an untreated meat sample, serving as a negative control, over a 15-day refrigerated storage period (4&#xa0;°C). In vitro antioxidant activity, evaluated using DPPH, ABTS, and FRAP assays, revealed higher values for SD-encapsulated <i>T. schimperi</i> EO compared to FD-encapsulated EO. DPPH radical scavenging activity for SD-encapsulated EO ranged from 4.6 to 45.15%, while FD-encapsulated EO exhibited activity from 2.73 to 39.81%. ABTS radical scavenging activity for SD-encapsulated EO ranged from 10.45 to 35.12%, and for FD-encapsulated EO from 7.24 to 29.82%. FRAP values were 0.68&#xa0;mg TE/g for SD-encapsulated EO and 0.73&#xa0;mg TE/g for FD-encapsulated EO. Antibacterial activity, determined by minimum inhibitory concentration (MIC), indicated that SD-encapsulated <i>T. schimperi</i> EO demonstrated greater efficacy against <i>Escherichia coli</i> and <i>Salmonella typhimurium</i> (MIC: 4&#xa0;mg/mL) and <i>Staphylococcus aureus</i> and <i>Streptococcus epidermidis</i> (MIC: 8&#xa0;mg/mL), compared to FD-encapsulated EO (<i>E. coli</i> and <i>Salmonella typhimurium</i>: 8&#xa0;mg/mL; <i>Staphylococcus aureus</i>: 16&#xa0;mg/mL; <i>Streptococcus epidermidis</i>: 8&#xa0;mg/mL). In situ antibacterial activity during refrigerated storage demonstrated the following order of efficacy: sodium nitrite &gt; free <i>T. schimperi</i> EO &gt; SD-encapsulated EO &gt; FD-encapsulated EO &gt; untreated control. These findings suggest that SD-encapsulated <i>T. schimperi</i> EO possesses better antibacterial and antioxidant properties compared to FD-encapsulated EO, indicating its potential as a promising natural preservative for meat products.</p>

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Application of microencapsulated essential oil extracted from Thymus schimperi for its antibacterial and antioxidant activity on minced meat

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年5月13日

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  • Yisgedu Asres,
  • Ariaya Hymete,
  • Habtamu Admassu,
  • Amare Ayalew

摘要

This study investigated the antibacterial and antioxidant properties of Thymus schimperi essential oil (EO) microencapsulated using spray-drying (SD) and freeze-drying (FD) methods. The effectiveness of these encapsulated EOs was compared to sodium nitrite and an untreated meat sample, serving as a negative control, over a 15-day refrigerated storage period (4 °C). In vitro antioxidant activity, evaluated using DPPH, ABTS, and FRAP assays, revealed higher values for SD-encapsulated T. schimperi EO compared to FD-encapsulated EO. DPPH radical scavenging activity for SD-encapsulated EO ranged from 4.6 to 45.15%, while FD-encapsulated EO exhibited activity from 2.73 to 39.81%. ABTS radical scavenging activity for SD-encapsulated EO ranged from 10.45 to 35.12%, and for FD-encapsulated EO from 7.24 to 29.82%. FRAP values were 0.68 mg TE/g for SD-encapsulated EO and 0.73 mg TE/g for FD-encapsulated EO. Antibacterial activity, determined by minimum inhibitory concentration (MIC), indicated that SD-encapsulated T. schimperi EO demonstrated greater efficacy against Escherichia coli and Salmonella typhimurium (MIC: 4 mg/mL) and Staphylococcus aureus and Streptococcus epidermidis (MIC: 8 mg/mL), compared to FD-encapsulated EO (E. coli and Salmonella typhimurium: 8 mg/mL; Staphylococcus aureus: 16 mg/mL; Streptococcus epidermidis: 8 mg/mL). In situ antibacterial activity during refrigerated storage demonstrated the following order of efficacy: sodium nitrite > free T. schimperi EO > SD-encapsulated EO > FD-encapsulated EO > untreated control. These findings suggest that SD-encapsulated T. schimperi EO possesses better antibacterial and antioxidant properties compared to FD-encapsulated EO, indicating its potential as a promising natural preservative for meat products.