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December 1, 2025Food BiophysicsOpen Access

Efficiency of Free and Nano-Encapsulated Ginger essential oil (Zingiber officinale) on Survival of Staphylococcus aureus, Microbial Shelf-Life Indicators, and Deterioration Criteria in Minced Beef Meat Model

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Authors

FEFathi El-NawawiSMSaleh A. MohamedSKShaimaa A. Khalid

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Overview

This analysis demonstrates ginger essential oil's antibacterial activity against Staphylococcus aureus in minced beef, indicating nanoencapsulation improves food safety.

Key Points

  • Ginger essential oil significantly inhibits Staphylococcus aureus, extending minced beef shelf-life from 6 to 14 days.
  • Antibacterial activity showed a diameter of 16 mm for nano-encapsulated ginger essential oil compared to 12.5 mm for regular oil.
  • Approach involved evaluating keeping quality through aerobic bacterial counts and multiple preservation criteria over 14-day storage.
  • These findings support the potential of nanoencapsulation for enhancing food safety in meat products.

Cite This Study

El-Nawawi et al. (2025) studied this question.

synapsesocial.com/papers/69402a8d2d562116f2902626https://doi.org/10.1007/s11483-025-10078-5
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Ginger essential oil nanoemulsions outperform ginger extract nanoemulsions in extending the shelf life of tilapia fillets2026
  2. 2Potential of Chitosan-Based Basil Essential Oil Nanoparticles in Preventing Microbial Contamination of Beef2026 · 2 citations
  3. 3The Effect of Some Nano Plant Extract on Bacteria Producing Biogenic Amines Isolated From Minced Meat2024
  4. 4Ginger Essential Oil as a Green Nanotechnology Agent: Composition, Nanoparticle Synthesis, and Biomedical Applications2025
  5. 5Lemongrass essential oil nanoemulsion: development, quality evaluation and application in chevon nuggets2026