Abstract
This study aims to evaluate the properties of essential oils (EOs) from cinnamon (Cinnamomum cassia) and clove (Eugenia caryophyllus). Mixtures of cinnamon and clove EOs at ratios of 75:25, 50:50, and 25:75 were encapsulated and applied in fresh sausage. The research includes a kinetic examination of active component release and preservation parameter monitoring. Clove EO showed superior antioxidant activity (0.039 mg/mL), while cinamon oil exhibited promising bacterial inhibition (minimum inhibitory concentration lower 1.5). Combinations of cinnamon and clove EOs demonstrated synergistic antioxidant and antimicrobial effects. Encapsulation efficiency for the 25:75 cinnamon and clove oil mixture reached 89.4%, with 80.9% EO retention. The microencapsulated mixture displayed commendable antimicrobial and antioxidant activities, slowing compound release (>50% after 15 days). The encapsulated EOs (25:75) showed comparable results in lipid oxidation (0.194 mg malonaldehyde/kg) and microbial control to traditional curing salt, suggesting substitution potential. By encapsulating cinnamon and clove essential oils and evaluating their efficacy in fresh sausages, this research demonstrates their potential to enhance the safety and quality of meat products while addressing consumer demand for healthier and more natural food options.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
