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August 30, 2026Food Science & NutritionOpen Access

Investigating the Preservative Effect of Edible Coating Based on Chitosan‐Gelatin Containing Satureja bachtiarica and Nepeta binaludensis Essential Oils Nanoemulsions on the Physicochemical, Microbial and Sensory Properties of Burger During Cold Storage

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Authors

MNMahsa NakhaeiHBHoma BaghaeiFNFariborz Nahidi

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Overview

Experimental study shows edible coatings with essential oil nanoemulsions reduce microbial growth and spoilage in refrigerated beef burgers, suggesting an effective strategy to extend meat shelf life.

Key Points

  • To evaluate the preservative efficacy of chitosan-gelatin edible coatings enriched with free and nanoencapsulated Satureja bachtiarica and Nepeta binaludensis essential oils on beef burger quality during 12 days of cold storage.
  • Characterized Satureja bachtiarica and Nepeta binaludensis essential oils via GC–MS and formulated nanoemulsions with droplet sizes between 65.6 and 122.4 nm.
  • Treated beef burgers with chitosan-gelatin coatings containing free or nanoemulsified essential oils and stored them under refrigeration for 12 days.
  • Assessed burger pH, color coordinates, total volatile basic nitrogen (TVB-N), microbial counts (mesophilic, psychrotrophic, lactic acid bacteria, coliforms, molds, and yeasts), and sensory acceptability.
  • Burgers coated with Satureja bachtiarica nanoemulsion demonstrated a 52.9% reduction in TVB-N relative to control (14.90 vs. 31.62 mg N/100 g) on day 12.
  • Satureja bachtiarica nanoemulsion reduced viable mesophilic bacteria by 38.8%, psychrotrophic bacteria by 42.7%, lactic acid bacteria by 39.7%, and coliform counts by 57.1% compared to control at day 12.
  • Nepeta binaludensis nanoemulsion reduced mold and yeast counts by 48.2% compared to control (2.54 vs. 4.90 log CFU/g), and sensory evaluations confirmed all active coatings maintained product acceptability.

Cite This Study

Nakhaei et al. (2026) studied this question.

synapsesocial.com/papers/6a93f0f56c1a8fb52e79d89fhttps://doi.org/10.1002/fsn3.72302
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