Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils
Апстракт
Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meats organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of t...hem show that in this form, essential oils were potent in food models e.g. beef burgers, pate and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.
Извор:
60th International Meat Industry Conference (MEATCON2019), 2019, 333, UNSP 012038-Издавач:
- Iop Publishing Ltd, Bristol
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
DOI: 10.1088/1755-1315/333/1/012038
ISSN: 1755-1307
WoS: 000509758800038
Scopus: 2-s2.0-85074662006
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Bošković, Marija AU - Glišić, Milica AU - Đorđević, Jasna AU - Vranesević, J. AU - Đorđević, V. AU - Baltić, Milan Ž. PY - 2019 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1675 AB - Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meats organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pate and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems. PB - Iop Publishing Ltd, Bristol C3 - 60th International Meat Industry Conference (MEATCON2019) T1 - Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils VL - 333 SP - UNSP 012038 DO - 10.1088/1755-1315/333/1/012038 ER -
@conference{ author = "Bošković, Marija and Glišić, Milica and Đorđević, Jasna and Vranesević, J. and Đorđević, V. and Baltić, Milan Ž.", year = "2019", abstract = "Among other plants, thyme and oregano are commonly used in Mediterranean cuisine, especially in meat dishes. Although the essential oils of these two plants possess great antimicrobial and antioxidative properties, their application as natural meat preservatives are limited due to hydrophobicity, sensitivity to external factors and interaction with food components. Furthermore, essential oils can have adverse impacts on meats organoleptic properties. A possible way to overcome these barriers is by incorporating essential oils into nanometric delivery systems. Nano-sizing essential oils increases their stability, protects them, and allows their controlled release. This enhances the bioavailability of the essential oils and reduces their possible adverse impact on meat products organoleptic properties by preventing their unwanted interactions with food components. The antibacterial and antioxidative effect of nanoencapsulated essential oils is confirmed in numerous studies, and some of them show that in this form, essential oils were potent in food models e.g. beef burgers, pate and rainbow trout. However, a more promising way to introduce nano forms of essential oils into foods is incorporating them in packaging systems.", publisher = "Iop Publishing Ltd, Bristol", journal = "60th International Meat Industry Conference (MEATCON2019)", title = "Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils", volume = "333", pages = "UNSP 012038", doi = "10.1088/1755-1315/333/1/012038" }
Bošković, M., Glišić, M., Đorđević, J., Vranesević, J., Đorđević, V.,& Baltić, M. Ž.. (2019). Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils. in 60th International Meat Industry Conference (MEATCON2019) Iop Publishing Ltd, Bristol., 333, UNSP 012038. https://doi.org/10.1088/1755-1315/333/1/012038
Bošković M, Glišić M, Đorđević J, Vranesević J, Đorđević V, Baltić MŽ. Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012038. doi:10.1088/1755-1315/333/1/012038 .
Bošković, Marija, Glišić, Milica, Đorđević, Jasna, Vranesević, J., Đorđević, V., Baltić, Milan Ž., "Preservation of meat and meat products using nanoencapsulated thyme and oregano essential oils" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012038, https://doi.org/10.1088/1755-1315/333/1/012038 . .