Document Type : Original Article
Authors
1
Fish Processing and Biotechnology Department, Faculty of Aquatic and Fisheries Sciences, Kafr Elsheikh University, Kafr Elsheikh, Egypt
2
Department of Fish Processing and Biotechnology, Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, Kafr El-sheikh 33516, Egypt
3
Department of Food Technology, Faculty of Agriculture, Kafr Elsheikh University, Kafr Elsheikh, Egypt
4
Department of Biology, College of Science and Arts, Najran University, Saudi Arabia
Abstract
The objective of the current investigation was to develop chitosan nanoemulsions obtained from two essential oils, namely, lavender and lemongrass. Besides, investigation of the prevalence of Staphylococcus aureus (S. aureus) in four kinds of the retailed minced meat (beef mince, camel mince, mutton mince, and chicken mince) (20 of each, 100 g) was investigated. In addition, the anti-S. aureus activities of the prepared nano emulsions were screened. The obtained results revealed the success to develop nanoemulsions from lavender and lemongrass essential oils. S. aureus was isolated from the examined meat mince at 60%, 50%, 30%, and 25% in the examined beef mince, camel mince, mutton mince, and chicken mince, respectively. The recovered S. aureus isolates had the ability to produce enterotoxins. In an experimental study, the produced lavender and lemongrass nanoemulsions had significant anti-S. aureus activities using beef mince as a substrate. Besides, they can extend the shelf life of the chilled mince to the 8th day as they were compared to the control which was spoiled after 4 days of chilling. In conclusion, the obtained results of the current study suggest the use of lavender and lemongrass nanoemulsions as food additive to extend the shelf life of the meat protects and to reduce the microbial counts.
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