Thiobarbituric Acid Values Research Articles

The effect of gamma irradiation on the essential oils and antioxidants in dried thyme

This research was undertaken to investigate the effect of gamma rays at dose rates of 5.0, 10.0 and 15.0 kGy on the chemical composition of essential oils, total antioxidants, total flavonoids and total phenols, as well as the antioxidant activity and the thiobarbituric acid (TBA) and the free radical-scavenging activity (DPPH) of thyme. Radiation processing increased the total phenols, total flavonoids and total antioxidants of thyme, and moderate changes were detected at doses of 5 and 10 kGy for the essential oils. Thymol was sensitive to irradiation, especially at 15.0 kGy doses. In addition, the evaluation of antioxidant activity using DPPH radical-scavenging activity indicated some decreases of antioxidant activity in irradiated samples, while thyme exposed to doses of 10 and 15 kGy exhibited a significant increase in TBA values. The irradiation process can facilitate the utilisation of thyme as a preservative ingredient in the food and pharmaceutical industry.

Whey protein-iron or zinc complexation decreases pro-oxidant activity of iron and increases iron and zinc bioavailability

Iron and zinc are involved in various functions and their deficiency may lead to several health issues. Fortification of these micronutrients in food is considered as the most effective approach to control deficiencies. Due to high reactivity, iron fortification involves various challenges with respect to oxidative stability and bioaccessibility. Whey protein (WP) serve as an inexpensive protein source and thus have been used in the preparation of protein-mineral (iron or zinc) complexes. In the present study, WP-mineral complexes were prepared and evaluated for their oxidative stability and bioavailability. Thiobarbituric acid value and induction period were measured as index for oxidative stability of lipids in linoleic acid emulsions. The pro-oxidant activity of iron when used as WP-iron complex was significantly reduced (P < 0.05) as compared to iron salt. In-vitro bioaccessibility studies revealed that bound proteins provided favourable conditions (i.e. insoluble at gastric and soluble at intestinal phase) to minerals. Moreover, the bioavailability of bound minerals in Caco-2 cells was significantly higher as compared to free minerals due the presence of digested whey proteins. Finally, catalytic activity of iron can be inhibited by complexation with WP and both WP-iron or zinc complexes could be used as organic fortificants in different food formulations.

Proximate Composition, Thiobarbituric Acid and Sensory Properties of Chicken-Breadfruit Patties with Piper guineense and Monodora myristica Oleoresins

The proximate composition, thiobarbituric acid value (TBA) and sensory properties of Piper guineense and Monodora myristica oleoresin spiced chicken-breadfruit patties at refrigerated storage for four weeks were evaluated. Breadfruit flour replaced 15 % of chicken and two concentrations (0.5 and 1 %) of P. guineense and M. myristica oleoresins were separately incorporated in the production of the patties. Moisture, protein and fat content of the patties varied significantly (P≤0.05) from 22.9 - 36.98 %, 11.14 - 18.13 % and 2.49 - 3.66 % respectively. Ash, fibre and carbohydrate ranged from 3.30 - 4.20 %, 0.84 - 4.61 % and 40.89 - 50.06 % respectively. The initial TBA values for the samples varied significantly (P≤0.05) from 2.96 - 3.51 mg maloadehyde/kg with an increase of 13 - 21. 17 - 24, 20 - 27 and 24 - 29 % at week 1, 2, 3 and 4 respectively. P. guineense and M. myristica oleoresins significantly (P≤0.05) reduced oxidative rancidity. Colour, flavour and overall acceptability of the patties decreased significantly (P≤0.05) from moderate likeness to slight dis-likeness. Breadfruit flour, P. guineense and M. myristica oleoresins will be of relevance in the production of an acceptable compositionally balanced chicken-breadfruit patties with less rancidity.

Influence of encapsulated pomegranate peel extract on the chemical and microbial quality of silver carp (Hypophthalmichthys molitrix Val. 1844) fillet during refrigerating storage

Silver carp fillets were treated with liposomal encapsulated and unencapsulated pomegranate peel extract at 0.5 and 1% w/w to evaluate the effect of the extracts on the shelf life of the fillets during 15 days of refrigerated storage. Quality changes of the samples were investigated in terms of total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid (TBA) and microbial counts (total viable counts (TVC) and total psychrotrophic count (TPC)). Results showed that the extract could reduce chemical deterioration and lipid oxidation in the fillets compared to the control, as reflected with lower TVBN and TBA values. Also, pomegranate peel extract reduced TVC and PTC of the fillets about 2 Log10CFU/g compared with control. Furthermore, silver carp fillets treated with the encapsulated pomegranate peel extract showed the lowest amount of lipid oxidation and microbial deterioration during the storage period compared with the control and pure extract treatments.

Bleaching of Olive Oil by Membrane Filtration

AbstractIn this study the application of membrane processes for olive oil bleaching is investigated. Olive oil is treated by adding 0.7 wt% of bleaching earth, 0.3 wt% of activated charcoal, and 5% wt% of sodium dodecyl sulfate solution (0.05 m) and then charged into the membrane cell. Operating conditions including pressure ((2−4) × 105 Pa), temperature (25–45 °C), and stirring rate (100–300 rpm) are optimized. Physico‐chemical properties of membrane bleached oil are evaluated and compared with crude and industrially bleached olive oil. Results show that the filtration conditions for the optimized point are as follows: pressure = 3.7 bar (3.7×105 Pa), temperature = 36.5 °C, and stirring rate = 300 rpm. Under optimum conditions, the amounts of carotenoid and chlorophyll contents are decreased (71.3% and 40.42%, respectively). Acidic and thiobarbituric acid values reduction in membrane‐processed oil (12.42% and 14.46%, respectively) are more than the industrial one. Also, some bioactive compounds such as sterols and phenolic compounds are increased in the membrane‐filtered sample (23.13% and 57.12%, respectively).Practical Applications: Olive oil bleaching is an important step along the refining process. Pigments and minor impurities that reduce olive oil stability are removed in this step. Given the disadvantages of conventional bleaching, alternative methods are introduced. In this study, the effect of membrane filtration on olive oil color is studied. Because of the mild operating conditions, the reduction of clay percentage, as well as the increase of bioactive compounds in optimum conditions, this method has the potential to be a good alternative to conventional bleaching processes.

Antioxidant Activity of Pastinaca sativa L. ssp. sylvestris [Mill.] Rouy and Camus Essential Oil.

In the last decade, there has been growing interest in the food industry in replacing synthetic chemicals with natural products with bioactive properties. This study’s aims were to determine the chemical composition and the antioxidant properties of the essential oil of Pastianica sylvestris. The essential oil was isolated with a yield of 0.41% (w/v) by steam distillation from the dried seeds and subsequently analysed by GC-MS. Octyl acetate (78.49%) and octyl hexanoate (6.68%) were the main components. The essential oil exhibited an excellent activity for the inhibition of primary and secondary oxidation products for cold-pressed sunflower oil comparable with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), which were evaluated using peroxide and thiobarbituric acid values. The antioxidant activity of the essential oil was additionally validated using DPPH radical scavenging (0.0016 ± 0.0885 mg/mL), and β-carotene-linoleic acid bleaching assays. Also, the amounts of total phenol components (0.0053 ± 0.0023 mg GAE/g) were determined.

Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet

In this study, the spiced turkey breast meat (hereafter called as turkey cutlet), which is consumed at a low level in Turkey but the nutritional level of which is much closer to the red meat and which is far healthier than the meat, was cooked by means of the Sous Vide technique having many advantages. The effects of different Sous Vide cooking temperature-time combinations (65, 70, 75 °C x 20, 40, 60 min) on the physicochemical, microbiological, and sensory properties of the turkey cutlet samples were determined in detail. Based on the experimental analyzes, as the cooking temperature increased from 65 °C to 75 °C, the values of cooking yield, moisture, a*, and elasticity decreased; but, the values of cooking loss, thiobarbituric acid, pH, hardness, toughness, cohesiveness, and chewiness showed increased. At the same temperatures, as the cooking time increased from 20 to 60 min; the values of the cooking yield, moisture, L*, a*, toughness, adhesiveness and elasticity values decreased but the cooking loss, fat, pH, hardness, propensity, adhesiveness, and chewiness increased monotonously. It was observed in the microbiological analyses that the count of total mesophilic aerobic bacteria decreased approximately by 2 log CFU/g for the samples prepared in each cooking temperature-time combinations. Only in the samples cooked at 65 °C for 20 min, the presence of Listeria spp. was detected. Sensory properties of sous-vide cooked turkey cutlets such as color, brightness, fibery appearance, taste-whole impression, sensorial texture were more preferable at low temperature-time combinations. Considering all the results, it was suggested that longer cooking time at low temperature would be outstanding for product quality and safety.

Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability

ABSTRACT Microencapsulated fish oil was prepared by spray drying using fish protein hydrolysate, sodium caseinate, maltodextrin, and gum Arabic as wall material. Fish protein hydrolysate was prepared from pink perch meat, and its physical and functional properties were studied. Microencapsulates prepared with a combination of sodium caseinate, maltodextrin, and gum Arabic were kept as control. The encapsulation efficiency and oil release behavior of microencapsulates was evaluated. Surface morphology and thermal properties of microencapsulates were determined by scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) analysis, respectively. Fourier-transformed infrared spectroscopy analysis indicated that the spectral pattern of microencapsulates showed a similar structural pattern with a minor band shift for both control and fish protein hydrolysate containing microencapsulates. Oxidative stability of fish oil microencapsulates indicated that the sample stored under was 4°C was more stable than microencapsulates stored under 60°C and 28 ± 2°C temperature conditions. Moreover, microencapsulates containing fish protein hydrolysate had a lower thiobarbituric acid value. Results suggest that the incorporation of fish protein hydrolysate along with other wall material could improve the oxidative stability of microcapsules during storage.

Effects of fat replacing with eggplant puree on characteristics of chocolate spread

Nowadays, the interest in searching for natural sources to fat replacer has increased to reduce obesity and the related with health risks. Chocolate spread products are the most important products of candy that are popular and more consumed, especially by children where it is a source of energy also its high nutritional value. This research aims to assess the fat replacement by eggplant puree at 25% and 75 % from the total fat content and its effects on the sensory properties, texture, chemical composition, minerals content, fatty acid composition, polyphenol compound content as tannic acid and storage stability as free fatty acid (FFA), thiobarbituric acid (TBA), total plate count (TPC) and yeasts and molds count and compared by control sample. The obtained results showed that no significant difference in sensory properties between all the products, while Chocolate spread containing 25% eggplant puree substituted were the highest in most Texture properties, the chemical composition was affected by the increasing of eggplant puree, that noted an increasing moisture, ash, dietary fiber and minerals contents while the crude ether extract and energy values were significantly (p&lt;0.05) decreased. The fatty acid profile for the three products was within the permissible limit, tannic acid values were 318.92, 401.28 and 661.46 mg/100g. Finally found that the FFA values which were ranged from 1.73% to 10.75%, TBA values which were ranged from 2.21 to 6.87 mg Malon-aldehyde/kg sample. The use of these fat replacements has improved all the properties of Chocolate spread except the storage stability.

Antioxidant activity of citron peel (Citrus medica L.) essential oil and extract on stabilization of sunflower oil

Due to the unfavorable effects of synthetic antioxidants, the use of various sources of plant antioxidants to prevent foods oxidation, especially oil-based or fat-based varieties, has been recently got considerable attention. In this study, the antioxidant effect of essential oil and extract from the citron fruit (Citrus medica L.) was investigated on the thermal stability of sunflower oil. Aqueous, ethanolic, and methanolic extracts of citron peel (800 ppm), BHT synthetic antioxidant (200 ppm), and citron peel essential oil (800 ppm) were added to sunflower oil. The oil oxidation stability was evaluated during 5 days through analyzing the values of peroxide, anisidine, thiobarbituric acid, totox, and oxidative stability index (OSI). Results showed that the peroxide, anisidine, and totox value had an increasing trend over time. The effects of storage time, extract, and essential oil were statistically significant in reducing the oxidation rate of sunflower oil during storage. Ultrasonic-assisted ethanolic extract at 30 min showed the highest OSI. The results of this study demonstrated the positive effects of citron peel extract essential oil and on sunflower oil stability and its superiority over synthetic antioxidants.

Evaluating the protective effect of edible coatings on lipid oxidation, fatty acid composition, aflatoxins levels of roasted peanut kernels

Lipid oxidation is a problem associated with roasted peanuts which occurs during storage time and contributes to development of rancidity. Fungi can grow upon peanuts and produce carcinogenic byproducts such as aflatoxins. This study investigated the effect of different concentration of edible coatings including β-glucan and chitosan on shelf-life parameters of peanuts. Lipid oxidation was evaluated by peroxide value (PV), thiobarbituric acid (TBA) and anisidine value (AV). The induction time (ti), hardness and viscosity of samples were measured using rancimat instrument, texture analyzer and rheometer, respectively. The dilution plating method was used for fungal counts and analysis of aflatoxins was performed by High-Performance Liquid Chromatography (HPLC). Lipid oxidation of samples was significantly affected by all formulations of coatings (p < 0.05). After four months of storage, β-glucan/chitosan coated (coating with both β-glucan and chitosan in coating formulation) peanuts significantly showed the least lipid oxidation values. The oil stability of peanuts was significantly affected by all formulations of coatings (p < 0.05). After four months storage, the highest level of polyunsaturated fatty acids (PUFAs) was observed in β-glucan/chitosan coated sample. Interestingly, there was a direct relationship between the viscosity of coating solutions and the hardness of peanuts. The chitosan and β-glucan/chitosan coated samples showed the highest viscosity and hardness during storage time (p < 0.05). In terms of the moisture content, fungal counts and mean total aflatoxins levels, the coated samples with 1% chitosan showed the least levels during storage time in comparison with other samples. Consequently, coating the peanuts with natural solutions can be an alternative and useful method to peanut storage.

Kurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri

In this study, the effects of goji berry extract on some quality characteristics of common carp (Cyprinus carpio L., 1758) sausages during 28 days of storage at 2±1°C were investigated. TBA (Thiobarbituric acid) values demonstrated that goji berry acted as a natural antioxidant and retarded lipid oxidation of common carp sausages during 28 days of storage. The lowest TVB-N (Total Volatile Basic Nitrogen) contents were noticed in S2 group (2% goji berry added common carp sausages) followed by S1 group (1% goji berry added common carp sausages). Total aerobic mesophilic bacteria (TAMB) of goji berry extract added samples were always lower than control samples. Goji berry extract was very effective to inhibit the growth of microorganisms. Addition of goji berry extract caused partially redness in sausage samples depending on concentration. Highest aroma and color score was found in S1 group. On the other hand, depending on increase in storage period, color and aroma scores also decreased significantly.

양념 첨가 붕장어통조림의 제조 및 품질특성

This study was carried out to investigate the quality characteristics of three types of canned conger eel Conger myriaster added seasoning sauce. The canned products of Sample-1 (Canned conger eel added Kochujang sauce), Sample-2 (Canned conger eel added Chokochujang sauce) and Sample-3 (Canned conger eel added tomato paste sauce) were made. After removing all intestines of the conger eel including head, fins and scales, 100g of conger eel meat was washed, filled into cans (Can No. ; 301-3) added with seasoning sauce 50g (Sample-1 ; Kochujang sauce, Sample-2 ; Chokochujang sauce, Sample-3 ; tomato paste sauce), respectively. All samples were seamed by using a vacuum seamer, and then sterilized at 118℃ for 40minutes using a steam system retort. Parameters such as microbial growth, proximate composition, pH, volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, amino-N content, salinity, color value (L, a, b), texture profile, total amino acid content, free amino acid content, mineral content and sensory evaluation of the 3 types of canned product were analysed according to the general methods. The moisture contents of Sample-1, Sample-2 and Sample-3 were ranged from 60.3 to 77.1g/100g, the crude protein content were 10.7 to 12.9g/100g, the crude lipid content were 3.8 to 5.6g/100g, respectively. Amino-N contents of Sample-1, Sample-2 and Sample-3 were 157.4, 172.8 and 186.3mg/100g, free amino acid content of samples were 366.6, 403.7 and 467.7mg/100g, respectively. As a result of the sensory evaluation, the shape, color and texture of Sample-1, Sample-2 and Sample-3 tend to be similar. But odor, taste and overall acceptance of Sample-3 were not estimated to be better than others.

Antioxidant activity of sesame seed lignans in sunflower and flaxseed oils

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. In general, LRSO showed higher antioxidant activity than LUSO and the antioxidant activity was similar to the antioxidant activity of butylated hydroxytoluene (0.02% BHT) in both oils when used at concentrations of 0.02 and 0.03%. Sesamol showed the highest antioxidant activity of each of the purified lignans followed by sesamin and sesamolin respectively. Crude and purified sesame lignans may have potential applications as natural antioxidants in food systems

The Effect of Fresh and Aged Garlic Extract-Enriched Diets on the Growth Performance of Broilers and the Oxidative Rancidity and Customer Acceptance of Chicken Meat

In renewable system, to improve growth performance and enhance the stability of broiler meat may be alternative dietary garlic and its derivatives. The effects of dietary fresh garlic extract (FGE) or aged garlic extract (AGE) supplementation on performance, serum cholesterol and meat thiobarbituric acid (TBA) values and the organoleptic traits of cooked meats were investigated using 540 one-day-old Ross 308 broilers. Treatments: negative control (NC, basal diet), positive control (E200, basal diet + 200 mg vitamin E kg-1), FGE (FGE10, basal diet + 10 ml FGE kg-1) and graded levels of AGE (AGE5, AGE10 and AGE15, basal diet + 5, 10 and 15 ml AGE kg-1, respectively). Sensory appraisal was used to establish the consumer acceptability of boiled, grilled or roasted meats. FGE10 increased weight gain compared to NC, AGE5 and AGE10, whereas FGE10, E200 and AGE decreased serum cholesterol and meat TBA levels compared to NC. The alleviating effects of FGE10, AGE5 and AGE10 were higher than that of vitamin E. All garlic extracts did not affect the colour and nutritional quality of raw meat. Overall consumer acceptance of meat increased by FGE10, while it decreased by AGE10 and AGE15 compared to NC. Sensory scores of grilled meat were higher than for boiled and roasted meats. These results indicate that FGE proved an advantage for sustainable broiler production due to improve in the growth performance and consumer acceptance of cooked meat.

Effect of Rosemary Essential Oil Coated Vacuum Packaging on the Quality of Chicken Meatballs at +4°C

The aim of this study was to investigate preservation of the microbiological, chemical and sensory quality of chicken meatballs during storage time by using rosemary essential oil (REO) coated vacuum packaging materials at +4°C. The treatments of chicken meatballs examined in the present study were done by vacuum packaging and packaging materials were prepared by using REO coating 0.3% for group A, 0.5% group B and control group without any additive. The chicken meatballs were analyzed for microbiological (Psychrophilic total viable counts, Enterobacteriaceae, Lactic acid bacteria and Yeast/Mold), chemical (pH and thiobarbituric acid values) and sensory (appearance, taste and general acceptability) parameters. In the study, the microbiological quality of chicken meatballs in samples coated with vacuum packaging with REO had better shelf life compared to control group. The REO 0.3% treatment group samples resulted in a shelf life extension for 9 days compared to the control group samples with a shelf life of 5 days. Thiobarbituric acid values were found to be lower in REO coated groups compared to control. This study was shown that, vacuum packaging materials coated with REO are effective against microbial growth and lipid oxidation and improves sensory qualities of chicken meatballs.

KÖFTELERE BALIK KOLLAJEN HİDROLİZATI İLAVESİNİN ANTİOKSİDAN ETKİSİ

In this study commercial fish collagen hydrolysate was used as an antioxidative ingredient for preparing meatball. Meatballs were prepared by adding the hydrolysates with tree different ratios (P1:1%, P2: 2%, P3: 3% (w/w) of meat), butylated hydroxytoluene (BHT) added group and control group. Meatballs have been stored at 4 °C during storage time (8 days). Color, thiobarbituric acid (TBA) values, peroxide values (POV), were done in 0., 2., 4., 6., 8., days and also sensorial analysis were done at the beginning of the storage. P1 group has the significantly (p&amp;lt;0.05) lowest TBA values. There was no significant difference found between the other peptide groups and BHT added group. POV of the BHT, P1, P2 groups also significantly (p&amp;lt;0.05) low from control and P3 groups. There was no significant difference were found the sensorial scores of meatballs between the control and treatment groups.

Effect of Ice Storage on the Chemical Composition and Lipid Quality in Fat Greenling (Hexagrammos otakii) and Black Rockfish (Sebastes schlegelii)

ABSTRACTThe effect of ice storage on the chemical composition of fat greenling and black rockfish, especially their lipid quality were evaluated. Both physical and biochemical changes occurred during ice storage, resulting in increased moisture content, free fatty acid (FFA), acid values (AV), peroxide values (POV), thiobarbituric acid values (TBARS), and increased activities of lipases and lipoxygenase. Decreases in the ash, protein, phosphatidylcholine (PC), phosphatidyl ethanolamine (PE), triacylglycerol (TAG), and fatty acid contents were also observed. The decreased PC, PE, and TAG values, together with the increased amount of AV and each FFA as well as lipases activity indicated the hydrolysis of lipids induced by lipases. In addition, the increased POV and TBARS as well as lipoxygenase activities, together with the decrease in the fatty acid contents, point to the lipoxygenase-assisted oxidation of lipids. Based on the increase rate of the total volatile basic nitrogen and FFA as well as the decreased rate of the PC, PE, TAG, saturated, monounsaturated, and polyunsaturated fatty acids during ice storage, black rockfish was more prone to spoilage, less sensitive to hydrolysis, and more sensitive to oxidation compared to fat greenling.

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation.

The aim of this work was to evaluate the effect on chemical composition, physico-chemical properties, cooking characteristics, fatty acid profile, lipid oxidation, and sensory acceptability of an oil-in-water emulsion gel that was prepared with chestnut flour, chia oil, gellan gum, and water (CEG), used as a fat replacer in pork burgers. The original mixture was used as a control sample (CS). The other samples were formulated partially replacing pork backfat with 5% of CEG (CEG5%) and 10% of CEG (CEG10%). Proximate analysis of samples showed several differences between samples. The CEG addition was found to be effective for improving the cooking yield while diameter reduction and thickness increase were positively affected. As regards lipid oxidation, in cooked burger, the 2-thiobarbituric acid (TBA) values for CS, CEG5% and CEG10% were 0.46, 0.57, and 0.59 mg malonaldehyde/kg sample, respectively. The linolenic and linolenic acid content of pork burger increased as CEG addition increased. Sensory properties for CS and CEG5% were similar whereas CEG10% showed the highest sensory scores. A combination of chestnut flour and chia oil could be used as a novel ingredient to develop pork burgers with a better nutritional profile without diminishing their sensory and physico-chemical properties. © 2019 Society of Chemical Industry.

Application of normal essential oil and loaded-solid lipid nanoparticles as antioxidant

The industry adds antioxidants in the formulation of meat products to prevent or delay meat oxidation reactions. Therefore, this investigation was carried out to study the effect of normal essential oil and loaded-solid lipid nanoparticles as antioxidants and the effect of the abovementioned volatile oils on chemical properties (TBA) and shelf life of frozen beef burger. The antioxidant activity of volatile oils (cinnamon and ginger) normal and nano particle size at different concentrations were assessed. Also, the effect of the above mentioned volatile oils addition with different concentrations on chemical properties and shelf life of frozen beef burger was investigated. Results indicated that, the diphenylpicrylhydrazyl free radical scavenging activity increased by increasing the volatile oil concentrations for all studied treatments. Moreover, the antioxidant activity of volatile oils (cinnamon and ginger) nanoparticles was higher than that of the same concentrations of normal volatile oil. The chemical properties values thiobarbituric acid value (TBA) of beef burger decreased by increasing volatile oils concentrations and essential oils nanoparticles reduced chemical properties (TBA) values more than normal essential oils, beside extending the shelf life of beef burger treatments up to 6 months in comparison with control sample which have a four-month shelf life. In conclusion, the transformation of essential oils into nanoparticle size can affect their antioxidant activity and promote the chemical properties and shelf life of beef burger.